Wang hong Fa said that all raw materials come from fixed channels and adopt strict standards. For example, vegetables are all organic vegetables, and no chemical fertilizer can be added to avoid the harm of harmful substances. There are also strict regulations on the location of raw materials needed for cooking, such as "boiled cabbage". This dish usually only chooses Chinese cabbage with three and a half inches high and thick green leaves. It needs to remove the stems to make its three leaves tender.
In addition, all materials for state banquets must be carefully selected from the place of origin. Such as bird's nest, non-Thai official swallow does not need it; Shark's fin, not a group of wings produced in the South China Sea, can't be served; Golden jujube is only available in Leling.
"Because it is a state banquet, these materials should be customized so as to be delicious."
In addition, the cooking of the state banquet is the most important. A chef who has been cooking for a long time told reporters that there are 160 chefs who cook state banquet dishes, all of whom are celebrities in the food industry.
These chefs come from all over the country. In addition to high political quality, it is also necessary to be "rooted and educated", to go through political examination, and to have high cultural quality requirements. In addition to learning the customs and cultures of various countries, we should also cook famous dishes all over the country. According to different customers, different people, different customers.
"Cooking must first figure out what can't be served. Different cultures, religions and beliefs in different countries have different dietary taboos. And the chef of the state banquet is not as simple as a bowl of soup and a table of dishes. We need to consider ethnic relations, regional characteristics, eating habits, hobbies, banquet forms and many other issues. A little carelessness may affect the overall political situation of the country. " Therefore, Wang Hongfa said, chefs should have all-round qualities, not only superb cooking skills, but also rich food knowledge, and understand the eating habits and taboos of various countries.
For example, the national flag and logo of the visiting country cannot appear in the dishes, and it does not contain chicken feet, internal organs and other ingredients; There must be no taboo food that violates the religious beliefs of the visiting country. For example, Indians regard cows as sacred, so steak can't appear on the table. The British regard goats and peacocks as ominous things, so they can't appear in the sculptures of food sculptures. French people don't like chrysanthemums and so on. The chef of the state banquet can be called the "ambassador of 100 countries" and should know the customs of all countries in the world like the back of his hand.
The state banquet is very exquisite. When making recipes, chefs should fully understand the living habits and taboos, tastes and hobbies, ages and physical conditions of Chinese and foreign guests as much as possible. Considering the season, climate, food raw materials, nutrition and other factors, it is mainly light in summer and nourishing in winter.
Mainly to avoid national food conflicts.