It's really average. I am chatting with an old master who entered the Great Hall in' 68 (or' 69). He said that the dishes cooked in the auditorium are based on everyone's tastes, not the tastes of the general public. The dishes eaten by the people above should be less oily, less salty, less spicy and less naked.
At the same time, the State Banquet in the General Assembly Hall will host 10,000 people, and at the same time, it should be acceptable to every participant. Delicious is not the first. The first thing is to let participants eat first, and then change the dishes.
Therefore, the food in the Great Hall, whether Sichuan, Hunan, Shandong, Guangdong, Zhejiang or Huaiyang, tastes very peaceful. In order to eat less oil and open fire and serve 10 thousand people at the same time, the state banquet dishes are mainly stewed and steamed.
As for the dishes, they are: moderate (the characteristics of the cuisine are faded), healthy (less oil, less gutter oil), safe (no bones, no allergic ingredients), suitable for all people (not too spicy or too salty), but tasteless and odorless, which is a model of the cuisine of veteran cadres and conforms to the concept of governing the country. After all, this is not the place to fill your stomach and satisfy your taste buds. The state banquet sent eight words: Slow and steady, don't make waves.
I checked the menu of a state banquet: cold cuts, saffron bean curd soup, Buddha jumping wall, crispy prawns, veal with vanilla, fried fresh vegetables with chicken fir, stewed skirt with bamboo shoots, western-style dessert, fried rice with foie gras, fruit platter, three-color tofu almonds, bread and butter. When you see the menu, you should feel that the dishes of this veteran cadre are basically soft and tender, and there will be no chewing or chewing.