What was eaten at the First Banquet of the Founding of the People s Republic of China ?

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In the "First Banquet of the Founding of the People's Republic of China", we invited a lot of people who have made significant contributions to China to participate. The person in charge of the first banquet of the founding of the People's Republic of China was Zhu Dianrong of Yuhua Zhentai, a Huaiyang restaurant in Beijing at that time, and other nine Huaiyang cuisine masters, who came to take charge of the spoon together, because only Huaiyang cuisine can take into account the taste of guests from all over the world. The chefs in charge of the spoon have their own unique skills, and they are very skilled in the cooking of meals, so the dishes they make are also worthy of praise from the guests.

There are a total of eight hot dishes, eight cold dishes, four dim sum, and one starter. The eight hot dishes are braised shark fin, braised four treasures, braised prawns, roasted chicken nuggets, fresh mushroom choy sum, braised lion's head and braised carp in the family stove, and red grilled autumn duck. Among these eight dishes, there are four dishes with red letters, which also means that the founding of our new China, the people's days will be prosperous in the future, and this is also the only time we have a state banquet with eight hot dishes.

Our four types of dim sum are roasted wheat with vegetable and pork, dried fried spring rolls, steamed buns with bean paste and mille-feuille oil cake, and because we have to take into account the tastes of various leaders and guests, the cuisine is also more diverse, and the taste will also change.

After the first banquet, 9 Huaiyang cuisine masters from Yuhuatai were invited to take charge, namely Zhu Dianrong, Wang Dukun, Li Fulian, Yang Qirong, Sun Jiufu, Wang Bin, Li Shizhong, Yang Qifu, and Jing Dewang. The banquet at each table is very rich, with eight kinds of cold dishes: crispy roasted crucian carp, fried chicken, boiled cucumber strips, crystal meat, shrimp roe and winter bamboo shoots, deboned goose paws, fragrant sesame jellyfish, and drunken shrimp with fermented bean curd; First course:

frankincense swallow seaweed; Eight kinds of hot dishes: braised shark's fin, abalone four treasures, red grilled autumn duck, braised lion's head, braised carp, braised prawns, fresh mushroom and cabbage sum, stewed local chicken; There are four types of dim sum: vegetable and meat siu mai, dry-fried spring rolls, bean paste buns, and mille-feuille oil cake.

The first banquet of the founding of the country was led by Zhu Dianrong and other Huaiyang cuisine masters. I ate dishes such as red grilled autumn duck, braised carp, braised lion's head, braised shark fin, braised four treasures, braised prawns, roasted chicken nuggets, fresh mushroom and cabbage sum.

The planning and implementation of the "First Banquet of the Founding of the People's Republic of China" were arranged by Yu Xinqing himself. Four kinds of cold dishes: spiced fish, chicken drizzled in oil, boiled cucumber, and meat; First course: swallow vegetable soup; Wait a minute.

The first state banquet was a cuisine based on Huaiyang style dishes.

The First Banquet of the Founding of the People's Republic of China" menu.

Eight kinds of cold dishes: crispy grilled crucian carp, fried chicken, boiled cucumber strips, crystal meat, shrimp roe and winter bamboo shoots, deboned goose paws, fragrant sesame jellyfish, and drunken shrimp with fermented bean curd.

First course: frankincense seaweed.

Eight kinds of hot dishes: braised shark fin, abalone four treasures, red grilled autumn duck, Yangzhou lion head, braised carp, braised prawns, fresh mushroom choy sum, stewed local chicken.

There are four kinds of dim sum: vegetable and meat siu mai, Huaiyang spring rolls, bean paste buns, and mille-feuille oil cake.

The principal dignitaries included responsible persons of the CPC, senior generals of the Chinese People's Liberation Army, democratic figures of various democratic parties and non-party democrats, well-known figures from all walks of life, insurrectionary generals of the Kuomintang army, representatives of ethnic minorities, and representatives of workers, peasants, and the People's Liberation Army, totaling more than 600 people.

In the past, Beijing Hotel only served Western food, especially French cuisine. The real large-scale Chinese banquet was held during the preparations for the First Political Consultative Conference of the People's Republic of China. At that time, in order to reconcile everyone's tastes, not only the heads of the hotel worked hard, but even Yu Xinqing, director of the Ceremony Bureau of the Government Council (now ***), personally took care of the matter.

Yu Xinqing is an expert concierge who knows the food and beverage industry in Beijing inside and out. After discussing with the hotel manager Wang Ren, Yu Xinqing believes that among all the cuisines, Huaiyang cuisine has a moderate taste, which is acceptable to both northerners and southerners. So they decided to introduce Huaiyang cuisine from Yuhuatai.

Yuhuatai is a famous Huaiyang restaurant in Beijing, which was originally operated in Xila Hutong near Wangfujing, and a group of famous chefs gathered under its command. Yu Xinqing personally came to the door and did a lot of work before he transferred several celebrity chefs such as Zhu Dianrong, Sun Jiufu, Wang Dukun, and Yang Qirong. These celebrity chefs really lived up to expectations, and at the banquet of more than 130 people at the first CPPCC meeting, their dishes were generally praised by the delegates.

This time, the first banquet of the founding of the country was held, and naturally these chefs still had to take the lead.

The planning and implementation of the first banquet of the founding of the country were arranged by Yu Xinqing himself. This recipe worthy of going down in history is that there are four kinds of cold dishes: spiced fish, chicken drizzled in oil, boiled cucumber, and meat; First course:

swallow vegetable soup; Eight kinds of hot dishes: braised shark fin, braised four treasures, braised prawns, roasted chicken, fresh mushroom choy sum, red grilled duck, braised carp, braised lion's head. Between the second and third hot dishes, there are four kinds of dim sum, and the savory ones are:

vegetable and meat siu mai, spring rolls; Desserts include: bean paste buns, mille-feuille oil cakes. Dim sum and cold dishes can be prepared first, but hot dishes must be freshly cooked and served.

Hosting a feast is like playing a symphony.

At the scene of the banquet, there must be a commander-in-chief, who was called the banquet manager at the time, and later called the banquet designer. This position was held by Zheng Lianfu of the Beijing Hotel, and later, he was the first to receive the professional title of New China Banquet Designer, which can be described as a national treasure in the catering industry.

According to the "History of the Beijing Hotel": "In June 1949, shortly after the liberation of Beijing, more than 130 people, including democratic parties, people's organizations, ethnic minorities, and overseas Chinese, were invited to Beijing to participate in the preparatory meeting for the New Political Consultative Conference and discuss the great plan for the founding of the country. In order to receive these hotel representatives, the hotel has hired nine chefs, including Zhu Dianrong, Wang Dukun and Sun Jiufu, from the 'Yuhuatai' restaurant located in Xila Hutong.

In all fairness, the restaurant "Yuhuatai" can be called a very elaborate and very authentic "Huaiyang flavor", they are known as a high-end restaurant specializing in large dishes and feasts, and they are quite famous in Beiping in the past, and these chefs also have their own good ......In 1949, the grand banquet of the 'Founding Ceremony' was held entirely with Huaiyang cuisine. ”

The "First Banquet of the Founding of the People's Republic of China" was held at the Beijing Hotel.

According to the memories of that year, the "First Feast of the Founding of the People's Republic of China" can be roughly pieced together into a recipe for the "First Banquet of the Founding of the People's Republic of China".

First of all, the "cold dishes" on the table are: beef tendon in sauce, dried orchids, spinach with four treasures, nitrate meat, boiled cucumber strips, bamboo shoots and chicken in buckets, shiitake mushrooms in oil, drunken winter bamboo shoots and spiced jerky.

Secondly, there is a unique style of feast "hot dishes", the main dishes are: grilled yellow meat wings, roasted four treasures, dried prawns, braised chicken nuggets, grilled duck with winter vegetables, boiled dried shreds, braised Yellow River carp, roasted lion's head, winter bamboo shoots Taikoo vegetables, sweet and sour small pork ribs, in addition, including Luohan Zhai and so on.

Again, the famous "soup dishes" are also fascinating, and they are enveloped: the clear soup official swallow. In addition, novelty "desserts" are also included:

Rock sugar white fungus. Let's talk about the most representative "staple food", only "rice", which is popular with the public. At the same time, the delicate "dim sum" is also displayed, which are:

Huaiyang soup dumplings, fried spring rolls, Huangqiao baked cakes and so on.

New China's "Founding Ceremony", friendship is all over the world.

In addition, there are also large duck pears as valuable fruits. Interestingly, the banquet did not hold on to "Moutai" or "Wuliangye", but instead tended to Shaoxing, Zhejiang, which has a strong wine style, and the famous "Old Shanxi".

On the night of the founding ceremony, more than 600 people, including responsible persons of the CPC, senior generals of the Chinese People's Liberation Army, democratic parties and democratic personages without party affiliation, well-known figures from all walks of life, uprising generals of the Kuomintang army, representatives of ethnic minorities, workers, peasants, and representatives of the People's Liberation Army, attended the first state banquet of New China held at the Beijing Hotel, with a total of more than 60 tables.

Because the guests attending the banquet came from all over the world and had different tastes, in order to be able to "take into account", the banquet decided to choose Huaiyang cuisine with moderate taste, and at that time, Beijing hotels only had Western food, so they invited Zhu Dianrong of Yuhuatai, a famous Huaiyang restaurant in Beijing at that time, and other 9 Huaiyang cuisine masters to come to take charge of the "first banquet of the founding of the country". Several Huaiyang cuisine masters have made great skills, and the Huaiyang dishes they make have been praised by the guests.