What are China's 10 most classic state banquet dishes?

China's 10 classic national banquet dishes are: squirrel Mandarin fish, lion's head, Kung Pao Chicken, Chinese Cabbage, Man Si Tofu, Buddha Jumps Over the Wall, pigeon, Dong Po Pork, White Cut Chicken, and Peking Duck.

Among the 10 classic national banquet dishes, Squirrel Mandarin Fish is considered to be one of the more unique dishes, which is characterized by its very unique shape, which looks like a squirrel. It is important to know that this dish actually not only looks good, but also tastes very good, especially tasty and fresh.

Lion's head is a more traditional Jiangsu and Zhejiang dishes, and this dish is originated in the Sui Dynasty, can be said to be a very long history of a dish. In addition, this dish for the meat requirements are also very high, to three parts fat and seven parts lean meat evenly mixed to be able to make a more delicious meatballs, used in the national banquet is also the best choice.

Kung Pao Chicken is a traditional Sichuan dish, although the practice is relatively simple, but eat up the taste is particularly good, there is not only crunchy peanuts, there is tender chicken, and add some chili, eat up a very refreshing.

There is also the Buddha jumps over the wall, this dish inside the ingredients is actually very diverse, but also are particularly valuable, such as abalone, sea cucumbers and hoof tendons, etc., this dish is full of essence in every bite. The ingredients of Wenshi tofu are relatively simple, but it tests the chef's knife work, because it is not easy to cut the tofu into silk.