What are the eight major cuisines of business banquets?

1. Sichuan cuisine, referred to as Sichuan cuisine. 2. Cantonese cuisine, referred to as Cantonese cuisine. 3. Shandong cuisine, referred to as Shandong cuisine.

Fourth, Jiangsu cuisine, referred to as Suzhou cuisine. It is composed of Huaiyang cuisine, Suzhou cuisine, Nanjing cuisine, etc. 5. Zhejiang cuisine, referred to as Zhejiang cuisine.

It is developed from three local flavors: Hangzhou, Ningbo and Shaoxing. 6. Fujian cuisine, referred to as Fujian cuisine. Fuzhou and Xiamen cuisine are the main representatives.

7. Anhui cuisine, referred to as Hui cuisine. 8. Hunan cuisine, referred to as Hunan cuisine.

State banquet dishes are usually based on Huaiyang cuisine.

The state banquets are mainly Huaiyang cuisine, especially modern. The reason for this is that it is exquisite and fine, including knife skills, heat, collocation, modeling, etc., all of which reflect kung fu.

The second is that the ingredients are simple and easy to take, unlike Sichuan cuisine that is stir-fried in a hurry, nor like Cantonese cuisine that uses fresh seafood, the important taste is light or sweet, because it is necessary to consider domestic and foreign guests, if it is like Sichuan cuisine and Hunan cuisine, there may be guests who feel uncomfortable.

The raw materials are mainly aquatic products, pay attention to freshness, the taste is peaceful, fresh and slightly sweet, its dishes are delicate and exquisite, the style is elegant, Yangzhou is located along the Yangtze River, the ancient Beijing-Hangzhou Grand Canal meets the Yangtze River here, and there are countless large and small lakes.

All year round, aquatic poultry, vegetables and game are continuous, the ingredients are mainly fresh, and there are strict requirements for the selection of raw materials, focusing on highlighting the standard of raw materials, moderate sweet and salty, salty and slightly sweet.

Historical records of Huaiyang cuisine

Huaiyang cuisine refers to Huai'an and Yangzhou as the center of Huaiyang regional cuisine, spread in Jiangsu Huai'an, Yangzhou, Zhenjiang, Anhui central area, Huaiyang cuisine and Jinling cuisine, Su Xi cuisine, Xu Hai cuisine, together constitute Su cuisine, Su cuisine is good at stewing, stewing, steaming, stir-frying, pay attention to the soup, keep the original juice, the flavor is fresh, thick but not greasy, light but not thin, deboning without losing its shape, smooth and crisp without losing its taste.

During the Wanli period of the Ming Dynasty, the "Huai'an Mansion Chronicles" recorded: "Huai'an has extravagant food, exquisite system, hundreds of products in the market, and boasts of the river table." This "system" includes the specifications and rules of the banquet.

In the "Huai'an Mansion Chronicles" during the Kangxi period of the Qing Dynasty, it was recorded: "To the north of the river, the banquet is the most prosperous.

Summary. Business reception six people order a few dishes, for example, the business reception in which hotel and then stay in which hotel, six people eat a large table of dishes and then two or more than eight dishes or more than ten dishes, or more than 12 dishes should be about the same, order more than 12 dishes is definitely enough, a little braised fish, braised pork, various hot pots and then stir-fry and then a variety of specialties are enough to eat.

If you are entertaining 6 business guests with one of the eight major cuisines, please arrange the appropriate menu, drinks, and hotel specifications for the banquet.

Hello, order 2 cold dishes, 4 to 5 hot dishes and a soup.

Business reception of six people to order a few dishes, for example, business reception in which hotel and then stay in which hotel, six people eat a large table of dishes and then two or more than eight dishes or more than ten dishes, or more than 12 dishes should be almost, order more than 12 dishes is definitely enough, a little braised fish, braised pork, all kinds of hot pot and then stir-fry, and then all kinds of specialties are enough to imitate and eat.

Hello, business reception of six people, you can also order ten dishes, eight meat, two vegetables, one soup.

What is the menu of business banquets, and the menu should be arranged reasonably and high-grade.

The state banquet is a large-scale reception held in our country when entertaining foreign guests or having major festivals, and for the rabbit, of course, the concern is to eat, our state banquet, the general choice is Huaiyang cuisine, today the rabbit will talk to you, the state banquet on the tip of the tongue.

Now although it is mainly Huaiyang cuisine, this dish that removes too much sweetness, spiciness, saltiness and sourness and pays more attention to health preservation is more like the neutralization of Yu cuisine, and the taste of the dish is Huaiyang cuisine, but it is Huaiyang cuisine that is mainly salty and fresh with sugar.

Su cuisine: that is, Jiangsu Bai cuisine. by Xu Hai, Huaiyang Du, Nanjing and Zhi

It is composed of four flavors in southern Jiangsu, and it is the second largest cuisine in the palace. Today's state banquet is still based on Su cuisine.

Jiangsu cuisine is separated from the original Jiangsu and Zhejiang cuisine. The original Jiangsu and Zhejiang cuisines can be divided into Huaiyang flavor, Nanjing flavor, southern Jiangsu flavor, Zhejiang flavor and Huizhou flavor. Later, Zhejiang cuisine and Huizhou cuisine were one of the eight major cuisines with their distinctive characteristics.

The Xuhai flavor of the original Shandong cuisine and the Huaiyang, Nanjing and southern Jiangsu flavors of the original Jiangsu and Zhejiang cuisine make up the Suzhou cuisine. It is represented by Huaiyang and southern Jiangsu flavors.

There is nothing mysterious about the "essence" of the state banquet, it is high standard and ceremonial.

The recipes formulated for the state banquet are generally light

Meat and vegetarian combinations. Ji Rong is fixed on four dishes and one soup, and the current state banquet is generally arranged according to the different tastes of Chinese and foreign guests, as well as the records of the banquet in recent days.

The chefs of the state banquet are selected from all over the country, and the political, business, and cultural quality is high, and they come together from all over the world, bringing the cooking methods of famous dishes and famous points from all over the country, and on the basis of inheriting the characteristics of local cuisine, and according to the different levels of service objects, pay attention to different people and change with the guests. Among the 160 chefs, there are from special, stunt, senior to intermediate, including 1 chief chef, including hot and cold, pastry, Western food, and 8 chief chefs.

The names of the dishes on the luxurious and extravagant menu are as follows:1. Tidal brine.

2. Spinach jellyfish rolls.

3. Gold medal camphor tea duck.

4. Three-color papaya.

5. Splendid sashimi.

6. Seafood rolls and suckling pigeon kings.

7, farewell concubine.

8. Golden soup baby cabbage.

9. Meidian Shuanghui.

10. Fresh pepper rabbit willow.

Decide on the theme of the feastFirst, the theme of the banquet can be designed according to the different purposes of the banquet, that is, the different nature of the banquet.

For example, the wedding banquet can be designed as "dragon and phoenix auspicious seat", "harmony and beauty seat", "hundred years of good peace seat", "mandarin duck water seat"; The birthday banquet can be designed as "Shoubi Nanshan Seat", "Five Blessings Linmen Banquet", and "Longevity Banquet"; The business banquet can be designed as "the national seat of heaven", "the head seat of good luck", and "good luck seat"; The gathering banquet of friends can be designed as "Eight Immortals Crossing the Sea Banquet", "Smooth Sailing Banquet", and "Friends Cong Traveling Journey Prosperous Banquet"; The family banquet can be designed as a "peaceful and safe seat", "every day Dashun banquet" and other good sales.

The second is a banquet of different grades, and the main ingredients of the first dish can be used as the theme of the feast, such as "sea cucumber seat", "abalone banquet Zheng Ji", "swallow wing banquet" and so on. In addition, if it is a full meal, you can use the main ingredients as the theme of the feast, such as "whole sheep seat", "whole fish meal", "tofu meal", etc.