What are the state banquet dishes?

Boiled Cabbage

Boiled Cabbage is a traditional Sichuan dish, which was brought to Beijing by the Sichuan masters and became a delicacy at the state banquet. It is said that when Premier Zhou hosted a banquet for foreign guests, the dish was served at the banquet. This dish seems to be simple and unadorned, such as water soaked with a few cabbage hearts, do not see a star oil flower, but eat in the mouth, but fresh and elegant, mellow flavor, soup flavor, not greasy, not greasy, soft dregs, not like a rare dish, better than a rare dish, is clever use of broth, a high-level broth dishes.

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. Kung Pao Chicken

Kung Pao Chicken, as a common Sichuan dish in the eyes of the people of China, was on the afternoon of November 8, 2017, when former U.S. President Donald Trump visited China for the first time on the state banquet, and was jokingly called by the netizens as the "universe of famous dishes"! Legend has it that Kung Pao Chicken, which originated from Ding Baozhen, a famous courtier in the late Qing Dynasty, is made by stir-frying dried chili peppers and peanuts into diced chicken, forming this famous Sichuan dish with a mixture of sweet, sour and spicy flavors in a prominent style.

The dish is prepared with sugar and vinegar, supplemented by soy sauce for color and cooking wine for flavor, which can be described as the "golden ratio". Entry first sweet and sour, and then spicy, salty, see the oil not see juice, very rich characteristics, loved by the people.

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Soft pocket long fish

Soft pocket long fish, also known as "soft pocket eel", is the most famous dish in Huaiyang cuisine, known as the "founding of the first dish".

The soft eel is carefully cooked with long fish from around the Dragon Boat Festival. After the dish is finished, the back of the spine is shiny, soft and tender, fresh and refreshing. Served while hot, chopsticks, a jump, a slight tremor like jumping, shiny and smooth; the entrance to the tender, sip if melted, teeth and cheeks fragrant.

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. Yangzhou lion's head

One of the famous national dishes is "Yangzhou lion's head".

The reason why it is called "lion's head" is because the dish is full-bodied and resembles the head of a lion. This dish is also a typical representative of Huaiyang Cuisine, both in terms of the selection of materials and the production process, the exquisite and delicate Huaiyang Cuisine is embodied to the fullest. A successful lion's head should have both mellow meat flavor and freshness. If it is served in a small bowl, carefully shaken and then placed on the table, the lion's head should appear in the bowl a slight shake, the figure as a lion's head flinging water.

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. Squirrel Mandarin Fish

Squirrel Mandarin Fish, is a famous dish in the Su Gang Cuisine, some people image depicted it as: "head high tail cocked, color amusing smile, form like a squirrel, hanging brine squeak." This is a demanding knife dish, the chef with exquisite knife work will be the entire fish body into 108 garlic clove seeds, after deep-frying meat particles turned like hair, head high mouth open, fish tail slightly cocked, shaped like a squirrel is very beautiful.