The main distinguished guests include leaders of the Central Committee of the Communist Party of China, senior generals of the People's Liberation Army of China, democratic parties and personages without party affiliation, celebrities from all walks of life, uprising generals of the Kuomintang army, representatives of ethnic minorities, workers, peasants and representatives of the People's Liberation Army, and more than 611 people. Beijing Hotel used to only cook western food, especially French cuisine. The real large-scale Chinese banquet was held during the preparation of the first political consultative conference of the People's Republic of China. At that time, in order to reconcile people's tastes, not only the hotel leaders took pains, but even Yu Xinqing, director of the Ceremony Bureau of the Special Administration Council (now the State Council), personally took charge of the matter. Yu Xinqing is a concierge expert. He knows the catering industry in Beijing like the back of his hand. After discussing with Wang Ren, the hotel manager, Yu Xinqing thinks that among all the cuisines, Huaiyang cuisine has a moderate taste, which is acceptable to northerners and southerners. So they decided to introduce Huaiyang cuisine from Yuhuatai. Yuhuatai is a famous Huaiyang restaurant in Beijing. It was originally operated in Syrah Hutong near Wangfujing, and a group of famous chefs gathered under it. Yu Xinqing went to the door in person and did a lot of work before he brought in several famous chefs such as Zhu Dianrong, Sun Jiufu, Wang Dukun and Yang Qirong. These famous chefs really lived up to expectations. At the banquet of more than 131 people in the first political consultative conference, the dishes they cooked were widely praised by the delegates. This time, the first banquet of the founding of the People's Republic of China will naturally be hosted by these chefs. Yu Xinqing personally arranged the planning and implementation of the first banquet of the founding of the People's Republic of China. This recipe worthy of being recorded in history is that there are four kinds of cold dishes: spiced fish, chicken in oil, stewed cucumber and meat; The first course: Yan Cai Tang; Eight kinds of hot dishes: braised shark's fin, roasted four treasures, dry braised prawns, roast chicken pieces, fresh mushroom cabbage, braised duck, braised carp and stewed lion's head. There are four kinds of snacks between the second and third hot dishes, and the salty ones are: pork roast and spring rolls; Desserts include: bean paste buns and thousand-layer oil cakes. Snacks and cold dishes can be prepared first, but hot dishes must be prepared and served now. Holding a feast is like playing a symphony at the scene of a banquet. There must be a general commander, who was then called the banquet manager and later called the banquet designer. This position was held by Zheng Lianfu of Beijing Hotel. Later, he was the first to win the professional title of New China Banquet Designer, which can be described as a national treasure in the catering industry. The head chef of the banquet is Zhu Dianrong. He was born in a family of ding-wok, and since the age of 14, he has studied under a famous chef, and has developed excellent skills in cooking and hosting banquets. Several other chefs also have extraordinary skills and unique skills. For example, Sun Jiufu, known as Sun Aauto Quicker. He not only works carefully and moves quickly, but also makes snacks with special features. The Huaiyang soup dumplings and ham glutinous rice cooked by him are soft, delicious and full of soup, and they never break the skin. He can make as many as forty or fifty kinds of baked wheat cakes, such as Huangqiao baked wheat cakes, shredded radish baked wheat cakes, minced winter vegetables baked wheat cakes, braised oven baked wheat cakes and so on. Disclaimer: This article only represents the author's personal views and has nothing to do with the World Wide Web. Its originality and the words and contents stated in this article have not been confirmed by this website, and this website does not make any guarantee or commitment to the authenticity, completeness and timeliness of this article and all or part of its contents and words. Readers are invited to make reference only, and please verify the relevant contents by yourself.