The current head chef of China State Banquet is Chen Xiahui.

Chen Xiahui, the current head chef of China State Banquet, is a well-known chef with rich experience and profound cooking skills. He was born in Guangzhou, the capital of China cuisine. He was influenced by cooking culture since childhood and was full of love and pursuit of cooking art.

Chen Xiahui has accumulated rich cooking experience through continuous study and practice in her career. He is good at cooking various cuisines, including Cantonese cuisine, Sichuan cuisine, Hunan cuisine, etc. At the same time, he also has certain research and unique views on western food and Japanese cuisine. His cooking skills are exquisite, and he has a unique vision and superb skills in the selection and collocation of ingredients.

Chen Xiahui was in charge of catering services for important national conferences and state events during her tenure as the head chef of state banquets. He led an excellent team of chefs, and provided excellent dining experience for the guests with fine cooking skills and unique dish design. Under the guidance of Chen Xiahui, the chef team combined China traditional cuisine with modern catering culture, presenting exquisite and delicious dishes with balanced nutrition for the guests.

Introduction of common dishes in state banquets

1. Cold welcome basin: two pieces of roast duck are the land, with three asparagus as flower stems, two pieces of foie gras as flower leaves, a few pieces of hard-boiled egg protein as flower plates, and a few red and black fish roes as flower buds.

2. Tricholoma matsutake in chicken sauce: The magnetic jar is the soup boiled by the native chicken in northern Jiangsu, with Tricholoma matsutake, bamboo shoots and small dishes floating in it.

3. Shrimp with lime: shelled prawns are placed on pumpkins carved like shrimps and sealed with potato chips.

4. Chinese steak: The steak is made of tomato sauce and spicy soy sauce. Surrounded by peas and French fries.

5. Lotus vegetables: cucumber juice is a pond, white radish is carved into lotus root, red cabbage head is carved into lotus leaf, winter melon skin is made into lotus leaf, and zucchini is made into a boat, full of filaments of water bamboo and olive vegetables.

6. Dim sum: Vegetables are paved with green grass, and wheat starch is kneaded into two pigeons with peony and rose in their mouths. Small vegetable bag, small crystal cake.

7. Fruit: Watermelon, Mango, Papaya and Kiwi in a glass bowl are red, yellow, orange and green, which brings a perfect ending to the dinner.