Ordinary people are not allowed to have state banquets.

A state banquet is a formal banquet held by the head of state and the government to entertain state guests and other distinguished guests, or to entertain people from all walks of life on important festivals. The state banquet dishes draw on the strengths of various domestic cuisines. According to the requirements of "taking taste as the core and nourishment as the purpose", the dishes for the state banquet include palace cuisine recipes and folk snacks. They include famous dishes from all over the world and the eight major domestic cuisines. We harvest a wide range of dishes and gather the best to form a unique series of cuisines.

As far as the dishes themselves are concerned, the dishes served at the state banquet are really not special at all, they are just common seafood, meat and vegetables. The menus formulated for state banquets are generally light, with meat and vegetables. Basically, it is fixed at four dishes and one soup. This was the standard set by the Prime Minister back then and continues to this day.

The dishes at the state banquet are a collection of local cuisines from all over the country. They have been compiled, improved and refined through the painstaking efforts of several generations of chefs. They are mainly considered to be edible by the heads of state and foreign guests. Like the Sichuan cuisine at the state banquet, there is no shortage of dishes. Numb, spicy, and greasy, the dishes in Suzhou, Wuxi and other places use less sugar and are all improved on the basis of local dishes.

The cuisine of the state banquet has been called "tang cuisine". It is light, soft, tender, crispy and mellow; it is mainly salty, with milder and pungent flavors as a secondary. It is said that this cooking style is highly adaptable and can basically meet the taste requirements of most Chinese and foreign guests.

Related instructions for state banquet cooking

The state banquet cooking must be very precise, including stewing, roasting, boiling, steaming, frying, stewing, stewing, popping and grilling, plus In recent years, Western cooking techniques have been borrowed and absorbed to diversify the cooking methods. State banquet dishes have particularly high requirements for raw materials. Fish, meat, seafood, etc. are brought directly from the warehouse. The dishes are specially ordered and the ingredients are also very particular.

Many of the ingredients used in the dishes are delicacies. Such as bird's nest, shark's fin, bear's paw, abalone, fish lip, bone, frog, deer tendon, bamboo fungus, hericium mushroom, as well as prawn, fish maw, fresh shellfish, salmon, anchovy, flying dragon, etc. Not only extensive selection is required, but also strict screening of the origin, season, texture, and size of the raw materials.

In terms of origin, the bird's nest must be made from Thai bird's nest, the shark's fin must be made from Yiji group fin produced in the South China Sea, abalone from Dalian, prawns and gargi fish from Shandong, sheep from outside Zhangjiakou, lobster from Fujian, Anchovy from Zhenjiang, golden jujube from Leling, etc. In terms of season, shad are caught around the Dragon Boat Festival, and radish is caught after the frost. Therefore, only when the raw materials used for cooking are used during the best quality period can high-quality dishes be cooked.

Reference for the above content: Baidu Encyclopedia-State Banquet