Ten famous dishes of state banquet

Ten famous dishes of state banquet: soft-skinned long fish, Sweet and Sour Mandarin Fish, boiled Chinese cabbage, Buddha jumping wall, Dongpo pork, Beijing roast duck, lion's head, Vince tofu, Longjing shrimp and kung pao chicken.

1, long fish in soft bag

Also known as soft-pocket eel, it is the most famous dish in Huaiyang cuisine. There is no clear statement about the origin of its name. Some chefs think that the soft-bag eel does not refer to the Chinese corset that is scooped up from the middle with chopsticks and placed on a plate when serving, and the two ends hang down like children.

2. Sweet and Sour Mandarin Fish

On the state banquet menu of 1957, there is a Sweet and Sour Mandarin Fish. In addition, this dish was also served at the Hangzhou Summit on 20 16, with a high frequency. Sweet and Sour Mandarin Fish, double-skinned saury and steamed shad are also called Jiangnan Sanwei. Some people vividly describe it as: head up, tail up, funny color, shaped like a squirrel, squeaking with salt water.

3. Boiled cabbage

Boiled cabbage is a famous Sichuan dish. It is made from the heart of Chinese cabbage in the north, accompanied by chicken and duck ribs, seasoned with clear soup and minced chicken and pork, and finally poured with some chicken oil. After the dish is cooked, it is fresh and elegant, rich in flavor and soup, but fragrant and refreshing, not oily or greasy.

4. Buddha jumps over the wall

Buddha jumping over the wall, also known as Fushou Boxing, is said to have originated in the Tang Dynasty. It is a masterpiece of traditional China cuisine. Set delicacies, carefully cooked, fragrant, delicious. There is a poem praising it: the altar opens and the meat floats around, and the Buddha hears that he abandons Zen and jumps over the wall. It is the first choice for the highest standard Chinese food in China State Banquet, and has served as the main course of state banquets for many times to receive distinguished guests at home and abroad.

5. Dongpo meat

Dongpo pork is made of fat and thin streaky pork with seasonings such as Shaoxing wine and soy sauce. A small square of red, bright and full meat lay quietly in a small purple sand bowl. The taste is mellow and juicy, crisp and fragrant, and it melts in the mouth. There is wine flowing slowly between the lips and teeth, which does not steal the limelight of the pork belly, bringing out the best in each other.

6. Beijing roast duck

Beijing Roast Duck originated in the Southern and Northern Dynasties in China. Roast duck was recorded in the Food Collection, which was a court food at that time. The raw materials are high-quality meat duck, Beijing roast duck and fruit wood roasted with charcoal fire, with rosy color, fat but not greasy meat, crisp outside and tender inside. Beijing roast duck is divided into two factions, and the most famous roast duck restaurant in Beijing is the representative of the two factions.

7.lion's head

One of the famous corners of Yangzhou Lion Head State Banquet is Yangzhou Lion Head. The reason why it is called lion's head is that this dish is full in shape, just like lion's head. This dish is also a typical representative of Huaiyang cuisine. Whether it is the selection of materials or the production process, it fully embodies the delicious taste of Huaiyang cuisine.

8. Vince tofu

Siwen tofu can be considered as the simplest dish at a state banquet. The reason why we can go to the state banquet is that it cuts tender tofu into 5,000 hairline-sized filaments, which is a test for top knife workers for chefs. The taste is smooth and refreshing.

9. Shrimp in Longjing

Longjing shrimp is named after the selection of Longjing tea and shrimp around Tomb-Sweeping Day. This is a Hangzhou dish with strong local flavor. Among the Longjing shrimps, the shrimps are as white as jade, with attractive fragrance and extremely fresh and tender taste. Longjing bud leaves are green, fragrant, elegant in color and unique in taste.

10, kung pao chicken

Kung pao chicken is a famous traditional dish at home and abroad, which is included in Shandong cuisine, Sichuan cuisine and Guizhou cuisine with different raw materials and practices. This dish is also listed as a Beijing court dish. Choose chicken as the main material, supplemented by peanuts, peppers and other accessories. Red but not spicy, spicy but not fierce, spicy but not spicy, and the meat is smooth and crisp; Its entrance is fresh and spicy, and the tenderness of chicken can be comparable to the crispness of peanuts.