State banquet dishes are based on the strengths of domestic cuisines. According to the requirements of "taking taste as the core and cultivation as the purpose", it is included in the palace dishes and snacks with folk flavor, involving famous dishes all over the world and eight major domestic cuisines, and has been widely collected and refined, forming a unique series of cuisines. China state banquet dishes are usually mainly Huaiyang cuisine, which is a collection of local cuisines. After finishing and improving, Huaiyang cuisine is mainly salty. Sichuan cuisine reduces the use of pungent spices such as pepper and pepper, while Huaiyang cuisine reduces the amount of sugar, which is light and delicious, soft and tender, and meets the requirements of most guests at home and abroad. State banquets are usually held in the Great Hall of the People or Diaoyutai State Guesthouse. There are 5,000 people in the Great Hall of the People, and the state banquet menu does not exceed three dishes and one soup, and no liquor is served. Lion head, Buddha jumping wall and Sambo duck have become the representative cuisines of state banquet dishes.
The national banquet dishes in the Great Hall of the People are called "hall dishes" and are important representatives of national banquet dishes, which are characterized by precious materials and fine selection of materials; Taste-oriented, fresh and salty; Rigorous knife work and delicate seasoning; Soft texture and light color; Properly decorated and elegant in shape.
This is a very precious classic state banquet dish, and the skirt is one of the eight treasures. This dish is made from the top skirt of the state banquet and the top thick soup. It has the effects of strengthening yang, enriching blood and moistening skin, and is served for state banquets.
brief introduction
The first banquet of the founding of the People's Republic of China originated from the birth of People's Republic of China (PRC) (PRC) on June 1 949+1October1day. The party and the country * * * held a banquet to celebrate this day. One dish in the banquet was a garlic skirt, which showed that garlic had already been on the state banquet.
Ingredients: 200 grams of garlic, 400 grams of fresh round fish skirt, 500 grams of pork belly, half chicken, 50 grams of onion ginger and 200 grams of yellow wine.
Practice: ② Chop pork belly and chicken, blanch it with boiling water, put it into the pot together with the skirt, add yellow wine, onion ginger and appropriate amount of water, boil it with strong fire, and then simmer it with medium fire until the skirt is cooked.
③ Remove the pedicels from both ends of garlic and fry in oil until the color is the highest. (4) Stir-fry the spoon with high fire, slightly put the base oil, add the minced onion and ginger, simmer the skirt soup, adjust the taste, add the skirt, and add a little pepper and water starch to blend out of the pot, which is delicious and fat, nourishing yin and strengthening yang.