China 10 Classic State Banquet Food
1, long fish in soft bag
Soft-packed octopus, also known as "soft-packed eel", is one of the most famous dishes in Huaiyang cuisine. Huai 'an people are very friendly to Chinese and foreign guests, and they like this unique dish, which is delicious and delicious, so that the guests can taste it early and praise it. 1949, the first hot dish at the first banquet for the establishment of People's Republic of China (PRC) was this soft bag long fish. This dish was carefully cooked with "Biqing" long fish around the Dragon Boat Festival. After cooking, the back is bright, soft and fresh, and it is eaten while it is hot; Chopsticks were smashed to pieces, trembling like jumping, shiny and smooth; The entrance is soft and tender, take a sip and leave a fragrance on your teeth and cheeks.
2. Sweet and Sour Mandarin Fish
Sweet and sour mandarin fish, double-skinned swordfish and steamed mackerel are also called Jiangnan Sanwei. Someone vividly described it as: "The head is high and the tail is upturned, the color is funny, the shape is like a squirrel, and it screams." As can be seen from the appearance, this is a very demanding cutter head. The chef cuts the fish to the bone with a delicate knife, and then slices the fish, cutting it straight and obliquely, until the fish skin becomes a diamond-shaped knife, and the depth is 4/5 of the fish skin. The knife is accurate.
Finally, cut the whole fish into 108 garlic cloves, which looks like a blooming chrysanthemum, with the head and tail slightly tilted back and forth. The fried meat is hairy, with its head held high, its mouth open and its fish tail slightly tilted, which looks very beautiful. In order to take care of the feelings of foreign guests, this dish is usually served with fish from beginning to end.
3. Boiled cabbage
Cabbage heart is a traditional Sichuan dish, which was initiated by Huang, a famous Sichuan chef, in the Imperial Restaurant in Qing Dynasty. Later, Luo, the master of Sichuan cuisine, took his cooking skills out of Sichuan and became a blind dish at the state banquet. The technology of this dish is extremely complicated, and the requirements for raw materials are extremely high. With the tacit cooperation of at least two chefs, a boiled cabbage can be made in a very spacious and professional kitchen with a dozen skilled helpers. This dish doesn't care about the promotion of the main ingredients, but about its rigor and hot soup. It seems unpretentious, but it shows the essence of exquisite taste and exquisite attainments.