Because the guests attending the banquet come from all corners of the country, Huaiyang cuisine is salty and sweet, suitable for both north and south. There are several other reasons: first, it is exquisite, including knife method, temperature, collocation, modeling and so on. , all reflect kung fu; Second, the ingredients are simple and easy to get, unlike the representative dishes in Guangdong, which use raw seafood; Third, the taste is light or sweet, unlike Sichuan food, which may bring discomfort to guests.
State banquet dishes:
State banquet dishes are usually mainly Huaiyang cuisine, which is a collection of local cuisines and has been sorted out and improved. Mainly salty, Sichuan cuisine reduces the use of pungent spices such as pepper and pepper, while Huaiyang cuisine reduces the amount of sugar. Characterized by light and delicious taste, soft and delicious, it can meet the requirements of most guests at home and abroad.
National Day banquets are generally located in the banquet hall on the second floor of the Great Hall of the People. The banquet hall here can hold 5000 people at the same time, which is equivalent to 500 tables. In recent years, the state banquet dishes have been reformed to reduce expenses, and the menu is no more than three dishes and one soup, without liquor. Among them, lion head, Buddha jumping wall and Sambo duck are the representative dishes of the state banquet.
At the same time, people who believe in Islam should also be considered in their diet. The dishes are mainly fish, shrimp and chicken, and pork is basically not used.
The above contents refer to China News Network-Secret of National Day Reception: Huaiyang cuisine is the main part of the state banquet.