Soup cabbage

Boiled cabbage is a traditional Sichuan dish, which was brought to Beijing by the master of Sichuan cuisine and became a delicious dish at the state banquet. It is said that when Premier Zhou gave a banquet to entertain foreign guests, there was "boiled cabbage" in the banquet. This dish looks unpretentious, like a few cabbage hearts soaked in clear water, but it is fresh and elegant in the mouth, rich in flavor, rich in soup, not oily and greasy, soft and waxy, not like delicacies, but better than delicacies. Clever use of clear soup is an advanced clear soup dish.

2

Kung pao chicken.

Kung pao chicken, as an ordinary Sichuan dish in the eyes of China people, was nicknamed "the famous dish of the universe" by netizens on the afternoon of 20165438+1October 8, when former US President Trump visited China for the first time! According to legend, kung pao chicken, who originated from Ding Baozhen, a famous minister in the late Qing Dynasty, fried dried peppers and peanuts into diced chicken, thus forming this sweet, sour and spicy Sichuan dish.

This dish takes sugar and vinegar as raw materials, supplemented by the color of soy sauce and the taste of cooking wine, which can be described as "golden ratio". The entrance is sour first, then sweet, then spicy, then salty and then fragrant, which is very distinctive and deeply loved by people.

3.

Soft shell long fish

Soft-rib octopus, also known as "soft-rib eel", is the most famous dish in Huaiyang cuisine and can be called "the first dish of the founding of the People's Republic of China".

Soft rib long fish, the "Biqing" long fish around the Dragon Boat Festival, is carefully cooked. After cooking, the back is black and bright, soft and fresh. On the hot side, chopsticks tremble and jump, shiny and slippery; The entrance is tender and smooth, take a sip and leave a fragrance on your teeth and cheeks.

four

Yangzhou shizitou

One of the most famous state banquet dishes is "Yangzhou Lion Head".

It is called "lion's head" because this dish is plump and looks like a lion's head. This dish is also a typical representative of Huaiyang cuisine. Whether it is the selection of materials or the production process, it fully embodies the delicious taste of Huaiyang cuisine. To be a successful lion's head, you should be mellow, fresh and pleasant, and have both. If you put it in a small bowl, shake it carefully and put it on the table. The lion's head should shake slightly in the bowl, shaped like a lion's head splashing water.

five

Sweet and Sour Mandarin Fish

Sweet and Sour Mandarin Fish is a famous dish in Subang cuisine, which is vividly described as "holding one's head high, cocking one's tail, funny in color, shaped like a squirrel, creaking with salt water." This is a demanding cutter head. The chef replaced the whole fish with 108 garlic cloves with superb knife work. After frying, the meat turned into hair, the head was raised, and the tail was slightly tilted, shaped like a squirrel, which was very beautiful.