Recipes for the First Banquet of People's Republic of China (PRC)
Cold dishes: fragrant jellyfish, shrimps and winter bamboo shoots, cucumber slices, pickled duck feet, crispy crucian carp, arhat's belly, crystal vegetable feet, osmanthus salted duck.
Seasoning: pumpkin, pickled leek, white sugar ginger, sauerkraut and peanuts.
Hot dishes: stir-fried jade shrimp, four treasures of concentrated abalone, Dongpo meat square, dried chicken sauce, crab powder lion head, family photo.
Soup: stewed chicken with mushrooms, snack: vegetable sprinkling, and the main food: pineapple eight-treasure rice.
Fruit: seasonal fruit platter
In February, US President Nixon visited China, and Premier Zhou Enlai personally hosted a banquet. At that time, Premier Zhou's order to diplomats was "warm and generous, neither humble nor supercilious", including catering. We might as well copy the menu at the party as follows:
Cold cuts: cucumber mixed with tomatoes, salted chicken, vegetarian ham, vegetarian crucian carp, sliced pineapple and duck, Guangdong bacon, preserved chicken sausage and three-color eggs.
Stir-fried: hibiscus bamboo shoot soup, three pieces of dead shark's fin, two prawns, straw mushroom cabbage, coconut steamed chicken, almond cheese.
Dim sum: pea yellow, fried spring rolls, plum blossom jiaozi, fried rice cake, bread, butter and assorted stir-fry dishes.