State banquets are usually held in the Great Hall of the People and Diaoyutai, but the Great Hall of the People undertakes more, and the banquet hall here can accommodate 5000 people at the same time. The recipes for state banquets are generally light and muddy. Basically, it is fixed in four dishes and one soup, which was the standard set by Premier Zhou in that year and has continued to this day.
The dishes of the state banquet bring together local delicacies from all over the country, which have been carefully arranged, improved and refined by several generations of chefs. The main consideration is that heads of state and foreign guests can eat it. For example, Sichuan cuisine at state banquets is less spicy and greasy, while sugar in Suzhou and Wuxi is less, which is improved on the basis of the original local dishes.
Nowadays, the cuisine of the state banquet has been called "Tang cuisine", which is light, soft, rotten, tender, crisp and mellow; Mainly salty, supplemented by mild pungent taste. It is said that this cooking method has strong adaptability and can basically meet the taste requirements of most guests at home and abroad. For example, chicken nuggets in sea cucumber chicken nuggets can be burned or steamed.
But the names of the dishes are very primitive. Except for a few "imported" local dishes, the original names (such as Buddha jumping over the wall, rich crab claws, complacent, magpie climbing plum, etc.) have been retained. ), most dishes are named: taste plus raw materials, cooking methods or raw materials, ingredients plus main materials. Such as spicy chicken and onions.
Roasted sea cucumber, asparagus abalone, etc. This pragmatic naming, simple dishes, is a feature. First, consumers can know what dish it is by looking at the menu. Second, it can avoid being too flashy, so that the name is attached to the dish and the name is not true. At the same time, in foreign activities, it can also help to translate dish names accurately.
At present, state banquets usually arrange different recipes according to the different tastes of Chinese and foreign guests and the records of banquets in recent days.
Manhansi
Man-Han banquet is a grand banquet jointly hosted by Manchu and Han nationality. At the beginning of Qing Dynasty, Manchu entered the Central Plains, Manchu and Han nationalities began to merge, and the court market appeared the situation of both Manchu and Han. Man-Han banquet is a banquet hosted by the royal family and government in Qing Dynasty, which is rare among the general public. Large-scale, complicated procedures, Manchu-Han banquet, North-South flavor, more than 300 kinds of dishes, has the best reputation of China ancient banquet. Fangshan Hotel in Beijing is now making a Manchu-Chinese banquet.
Confucius feast
Confucius House is the place where Confucius was born and his descendants lived. The typical residence of China extended family, the birthplace of ancient culture in China, has been enduring for more than 2,000 years, and has both family and government functions. Confucius hosted various folk family banquets, as well as banquets for emperors and imperial envoys. All kinds of banquets are all-inclusive, which can be called the pinnacle of China banquets. Confucius believes that "ceremony" is the highest norm of society, and feasting is one of the basic manifestations of "ceremony". Confucius Banquet is a typical banquet in ancient China.
Whole duck cushion
Originated from Beijing Quanjude Roast Duck Restaurant. Its characteristic is that the banquet consists of all kinds of duck dishes cooked with Beijing stuffed duck as the main ingredient, and there are 100 kinds of hot and cold duck dishes to choose from. Cooking all kinds of dishes with the same main ingredient is one of the characteristics of China banquet. The famous state banquets include: the whole sheep banquet in Tianjin, the whole chicken banquet in Shanghai, the whole eel banquet in Wuxi, the whole snake banquet in Guangzhou, the whole fish banquet in Suzhou and Hangzhou, the tofu banquet in Sichuan, the dumpling banquet in xi, the vegetarian banquet in Buddhism and so on.
Shaowei banquet
Ancient famous banquet. A banquet specially held for scholars to enter a certain department or get promoted was popular in the Tang Dynasty, which was a typical representative of China's celebration banquet. The word "burning tail" originated in the Tang Dynasty, and there are three sayings: one is that the beast can change people, but the tail can't disappear and can only be burned; Second, it is said that new sheep can only be accepted if they burn their tails when they first enter the flock; Thirdly, it is said that yue longmen, a carp, must be burned by skyfire to become a dragon. These three statements all have the meaning of promotion and renewal, so this banquet was named "Shao Wei Banquet".
China State Banquet
State banquets are usually held in the Great Hall of the People and Diaoyutai, but the Great Hall of the People undertakes more, and the banquet hall here can accommodate 5000 people at the same time. The recipes for state banquets are generally light and muddy. Basically, it is fixed in four dishes and one soup, which was the standard set by Premier Zhou in that year and has continued to this day.
The dishes of the state banquet bring together local delicacies from all over the country, which have been carefully arranged, improved and refined by several generations of chefs. The main consideration is that heads of state and foreign guests can eat it. For example, Sichuan cuisine at state banquets is less spicy and greasy, while sugar in Suzhou and Wuxi is less, which is improved on the basis of the original local dishes.
Nowadays, the cuisine of the state banquet has been called "Tang cuisine", which is light, soft, rotten, tender, crisp and mellow; Mainly salty, supplemented by mild pungent taste. It is said that this cooking method has strong adaptability and can basically meet the taste requirements of most guests at home and abroad. For example, chicken nuggets in sea cucumber chicken nuggets can be burned or steamed.
But the names of the dishes are very primitive. Except for a few "imported" local dishes, the original names (such as Buddha jumping over the wall, rich crab claws, complacent, magpie climbing plum, etc.) have been retained. ), most dishes are named: taste plus raw materials, cooking methods or raw materials, ingredients plus main materials. Such as spicy chicken and onions.
Roasted sea cucumber, asparagus abalone, etc. This pragmatic naming, simple dishes, is a feature. First, consumers can know what dish it is by looking at the menu. Second, it can avoid being too flashy, so that the name is attached to the dish and the name is not true. At the same time, in foreign activities, it can also help to translate dish names accurately.
At present, state banquets usually arrange different recipes according to the different tastes of Chinese and foreign guests and the records of banquets in recent days.
Manhansi
Man-Han banquet is a grand banquet jointly hosted by Manchu and Han nationality. At the beginning of Qing Dynasty, Manchu entered the Central Plains, Manchu and Han nationalities began to merge, and the court market appeared the situation of both Manchu and Han. Man-Han banquet is a banquet hosted by the royal family and government in Qing Dynasty, which is rare among the general public. Large-scale, complicated procedures, Manchu-Han banquet, North-South flavor, more than 300 kinds of dishes, has the best reputation of China ancient banquet. Fangshan Hotel in Beijing is now making a Manchu-Chinese banquet.
Confucius feast
Confucius House is the place where Confucius was born and his descendants lived. The typical residence of China extended family, the birthplace of ancient culture in China, has been enduring for more than 2,000 years, and has both family and government functions. Confucius hosted various folk family banquets, as well as banquets for emperors and imperial envoys. All kinds of banquets are all-inclusive, which can be called the pinnacle of China banquets. Confucius believes that "ceremony" is the highest norm of society, and feasting is one of the basic manifestations of "ceremony". Confucius Banquet is a typical banquet in ancient China.
Whole duck cushion
Originated from Beijing Quanjude Roast Duck Restaurant. Its characteristic is that the banquet consists of all kinds of duck dishes cooked with Beijing stuffed duck as the main ingredient, and there are 100 kinds of hot and cold duck dishes to choose from. Cooking all kinds of dishes with the same main ingredient is one of the characteristics of China banquet. The famous state banquets include: the whole sheep banquet in Tianjin, the whole chicken banquet in Shanghai, the whole eel banquet in Wuxi, the whole snake banquet in Guangzhou, the whole fish banquet in Suzhou and Hangzhou, the tofu banquet in Sichuan, the dumpling banquet in xi, the vegetarian banquet in Buddhism and so on.
Shaowei banquet
Ancient famous banquet. A banquet specially held for scholars to enter a certain department or get promoted was popular in the Tang Dynasty, which was a typical representative of China's celebration banquet. The word "burning tail" originated in the Tang Dynasty, and there are three sayings: one is that the beast can change people, but the tail can't disappear and can only be burned; Second, it is said that new sheep can only be accepted if they burn their tails when they first enter the flock; Thirdly, it is said that yue longmen, a carp, must be burned by skyfire to become a dragon. These three statements all have the meaning of promotion and renewal, so this banquet was named "Shao Wei Banquet".