The cooking of a state banquet must be very elaborate, including stewing, roasting, boiling, steaming, frying, sliding, stewing, frying and roasting. In addition, in recent years, it has also borrowed and absorbed the cooking techniques of western food, making the cooking methods more diversified. When ordering a menu, you should fully understand the living habits and taboos, tastes, ages and physical conditions of Chinese and foreign guests as much as possible; Another is to understand the scale of the banquet. Considering the season, climate, food raw materials, nutrition and other factors, summer is light and winter is obscene.

Fish, meat, seafood, etc. They are all brought directly from the warehouse, and the dishes are specially supplied at designated places, and the materials used are also very particular. For example, rape can be called an ordinary road dish. When choosing, it should be three and a half inches high, with green leaves and thick meat. Remove the vegetables and leave three tender leaves. Then sharpen the roots and insert carrot sticks, which is a finely processed banquet vegetarian dish: parrot dish. No matter what dishes and snacks you cook, you should choose the best parts and varieties. For example, if you want to cook beef stew with Lycium barbarum, you should use underage beef, choose its pork belly, remove all the meat except ribs, replace it with cubes of the same size, and then add large pieces of adult beef buttocks and beef.

Bone, put the big dog produced in Gansu into the seed, and simmer slowly. After stewing, adult beef and beef bones are taken, so the soup of "stewed beef with medlar" is mellow, the beef is crisp and rotten, and the taste is soft and smooth.

The choice of raw materials for dishes is a treasure in food. Such as abalone, bone, dictyophora, Hericium erinaceus, prawn, fresh shellfish, salmon, shad, flying dragon, etc. Not only should the essence be widely selected, but also the origin, season, texture and size of raw materials should be strictly screened.

From the origin, abalone in Dalian, prawn and Cargill in Shandong, sheep outside Zhangjiakou, lobster in Fujian, shad in Zhenjiang, golden jujube in Leling and so on.

In terms of season, Siniperca chuatsi must be caught around the Dragon Boat Festival. If you want to catch peaches in full bloom, even radishes need to be harvested after the first frost. Therefore, the raw materials used in cooking can only be used in the best quality period to ensure the cooking of high-quality dishes.