The top three dishes at the state banquet are: Buddha jumps over the wall, stewed duck, saffron shark's fin rice.

1, Buddha jumped over the wall

This dish was originally called "Fukushuquan", is a dish that often appears in the state banquet. Legend has it that during the Guangxu period, a scholar recited a poem for this dish, saying that "the altar opened meat aroma wafted to the four neighbors, Buddha heard the abandonment of Zen jumped over the wall," hence the name "Buddha jumped over the wall. "Buddha jumps over the wall" uses a variety of valuable ingredients, such as dried abalone, sea cucumber, chicken, artificial shark's fin, Jinhua ham and so on. And it is very delicious because of the complicated production method.

2, stewed duck

This dish is a very classic dish in the state banquet, selected high-quality duck, mixed with chestnuts plus jujubes and lotus seeds stewed together, and then loaded into the special purple casserole steamed state banquet. This dish was once the signature dish of the State Banquet, and it is also a special test of the chef's skills. Not only are the ingredients in the pot of stewed duck of three treasures exquisite, but the flavor is also difficult to reach the general dishes.

3, saffron shark's fin with rice

Saffron shark's fin with rice is a high-quality dishes in the state banquet, in which the precious ingredients of the big gold hook shark's fin, you need to not more than 40 ° C in the warm water soaked for about 10 hours, and then change the water for a time to soak another 10 hours. After that it is simmered with the top-quality gumbo for state banquets until the stinging needles are soft.

Introduction of other famous dishes:

1. Lion's head

Lion's head is a famous dish in Jiangsu and Zhejiang, and one of the representative dishes of the state banquet cuisine. The finished dish is full-bodied and resembles the head of a lion, hence the name "lion's head". Although the dish is just like a meatball, it requires the use of high-quality ingredients and constant wrestling by the chef's hands to give it a smooth, tender and tough texture.

2, open water cabbage

This dish is also extremely valuable dishes, although the name is very simple, the finished product also seems to be only a few simple pieces of cabbage, but the practice is very difficult. The dish should be selected from old hen, pork ribs, dried scallops and other valuable ingredients, plus a variety of seasonings slow simmering for four hours, and then use meat paste to repeatedly absorb the impurities three or four times until the soup is clear and transparent as if boiling water, and then put into the cabbage to cook before it can be done well. This dish may seem simple, but it is a very test of the state banquet chef's efforts to make soup.