State Banquet: the top meal in China! More than anything else, the dishes and service are the crowning glory of the state banquet, which, as the name suggests, is a national-level meal.?

It is a unique cultural display, many important historical events, are in a state dinner meandered in the unfolding, it can be said that it is the focus of the national food culture and ceremonial cultural characteristics of the national culture in one of the form of national ceremonies, to the colorful to describe it is not too much.

State banquet chef, the requirements are very high, the need for political examination, ? shaved head? On duty, 3 minutes to complete the frying, food, serving, dinner plate serving dishes before the need to maintain a high temperature of 70 degrees and so on. Therefore, a chef, in his cooking career, if you can manipulate a state banquet, it will be a supreme honor!

The state banquet is the head of state or government to entertain state guests, VIPs, or in important festivals for the hospitality of people from all walks of life and held a formal banquet. For example, the state entertains foreign guests or foreign aid workers in the name of the government, as well as the reception held by people who have made outstanding contributions to the country, in a broad sense, are called state banquets. And the location of the state banquet, mostly in the Great Hall of the People or Diaoyutai State Guesthouse.

The hall dishes? With? Taiwan cuisine? What is? The first is the "Dang Cai", which is the name given to the "Dang Cai". and? Taiwanese cuisine? What is a dangdang? What is the name of the restaurant? The word "tang" is taken from the name of the Great Hall of the People. The word "tang" is taken from the hall of the Great Hall of the People, which was originally a name casually given by the chef of the Great Hall of the People, while "A Collection of Recipes for the State Banquet of the Great Hall of the People", published in 1984, was the first publication of the name for? Tang Cuisine The name of the hall, the hall food has become a new species outside the eight cuisines.

The "Taiwan Cuisine" is the name given to the chef of the Diaoyutai State Guesthouse. refers to the Diaoyutai State Guesthouse chef for the banquet guests cooked dishes, state guests in the capital to stay at the Diaoyutai State Guesthouse, the daily meal there. The cuisine of Diaoyutai State Guesthouse takes the strengths of the eight major domestic cuisines and also incorporates the essence of cuisines from all over the world. From the palace cuisine records, from the folk snacks, and outside the taste of the heads of state, custom, constitutes the Diaoyutai State Guesthouse cuisine characteristic flavor: fresh and elegant, simple and timeless. Many foreign heads of state and government and other dignitaries visiting China have praised Diaoyutai's cuisine with satisfaction.

The most memorable for the public is the one used in the 2016 G20 Hangzhou Summit? West Lake Feast? tableware, which embodies the ? West Lake elements, Hangzhou characteristics, Jiangnan flavor, Chinese style, world commonwealth? The tone of the state banquet arrangement. The whole tableware takes the West Lake landscape as the core design element, and the main background and the main table top are integrated and complement each other; in the ware design, the ten scenic spots of the West Lake are used as the prototype to create the design, and the three pools and gourds are fused with each other artistically, with distinctive regional characteristics; in the design of the surface of the flower, the Zhejiang School of Ink and Landscape technique expresses the Leifeng Pagoda, the Baochuan Pagoda, the Su Causeway and other scenic spots of West Lake, which highlights the misty beauty of the West Lake in the smoky rain; and the appropriate gold and silver lines are used as embellishments to create a Chinese charm and a sense of harmony. and silver lines in gold to create a Chinese flavor.

The service staff of the State Banquet are also carefully selected, and the requirements are very strict. There are corresponding norms and requirements for international etiquette and foreign language ability, and they should be able to introduce all the dishes in fluent foreign language. Even if you just add a cup of water, pour a cup of tea, service personnel should be practiced thousands or even tens of thousands of times in advance. Just lift the lid of this small action, the waiters have been practicing for two and a half months, just to do a neat and tidy. In addition, in addition to not wearing any jewelry, watches, and carry cell phones and other items, makeup, hair, clothing, all to meet the unified requirements of the banquet.