Do you know what the classic cuisines are at the state banquet?

Soft-shelled octopus, also known as "soft-shelled eel", is the most famous dish in Huaiyang cuisine. Huai 'an people are very kind to Chinese and foreign guests, and they like this "fresh, tender, beautiful and special" dish best, so that guests can taste it early and praise it. 1949 The first hot dish at the first banquet of the founding of the People's Republic of China was this soft-pocked long fish, which was called the first dish of the founding of the People's Republic of China.

2. Sweet and Sour Mandarin Fish

1957 voroshilov, Chairman of the Presidium of the Supreme Soviet of the former Soviet Union, visited and received a high-standard warm reception. On the menu of the state banquet that night, there was a Sweet and Sour Mandarin Fish. In addition, this dish was also served at the Hangzhou Summit on 20 16, and the frequency was quite high.

3. 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 altar, delicious. There is a poem that says, "The altar is full of meat and incense, and the Buddha smells 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. American presidents Ronald Reagan, Queen Elizabeth and other world dignitaries and international friends have visited China and spoke highly of this traditional cuisine in the Great Hall of the People.

4. Boiled cabbage

Boiled cabbage is a traditional Sichuan dish, which was originally created by the famous Sichuan cuisine chef Huang in the imperial dining hall of the Qing Palace. Later, Luo, a master of Sichuan cuisine, took his cooking skills out of Sichuan and became a delicacy at the state banquet. The technology of this dish is extremely complicated and the requirements for raw materials are extremely high. At least two chefs need tacit cooperation, and in a very spacious and professional kitchen, plus a dozen skilled helpers, you can make a boiled cabbage. This dish doesn't care about the promotion of the main ingredients, but about the rigor and harshness of its soup. It seems unpretentious, but it shows the skill and exquisite attainments of dish refining.

5. kung pao chicken

Kung pao chicken, as an ordinary Sichuan cuisine in China, was dubbed as "the famous dish of the universe" by netizens when US President Trump visited China for the first time on the afternoon of 20165438+1October 8! And kung pao chicken has always been very popular with foreigners.

6.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 because it cuts the tender tofu into 5,000 filaments the size of hair, which is a test for the chef's top knives.

7. Beijing roast duck

There are many famous dishes in China, but Beijing Roast Duck has always stood tall, and it is still a classic national dish for foreign guests. 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.

8. 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. Longjing shrimp has been listed as a famous dish in Hangzhou since 1956. 1972 When President Nixon visited China, this dish was on the state banquet menu.

9. Yangzhou Lion Head

One of the most famous state banquet dishes is "Yangzhou Lion Head". It is called "lion's head" because this dish is plump and looks like a 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.

10, Dongpo meat

Dongpo pork, as a "hard dish" in Zhejiang cuisine, has been selected for the highest standard state banquet for many times. In Hangzhou, Dongpo meat is a famous dish that has been passed down for more than 900 years.