1, Buddha jumps over the wall
This dish, formerly known as "Fushouquan", is a dish that often appears at state banquets. According to legend, during the Guangxu period, a scholar recited poems for this dish, saying that "the altar was full of meat and incense, and the Buddha heard that he abandoned Zen and jumped over the wall", hence the name "Buddha jumped over the wall". "Buddha jumps over the wall" uses a variety of precious ingredients, such as dried abalone, sea cucumber, Sanhuang chicken, artificial shark's fin, Jinhua ham and so on. And because of the complicated preparation method, it is very delicious.
2. Potted Sambo Duck
This dish is a very classic dish in the state banquet. It is carefully stuffed with high-quality ducks, mixed with chestnuts, stewed with dates and lotus seeds, and steamed in a purple casserole with the characteristics of a state banquet. This dish used to be the specialty of state banquets, and it also specially tested the chef's skill. Canned Sambo duck is not only exquisite in ingredients, but also difficult to reach in general dishes.
3, safflower shark fin fishing rice
Safflower and shark's fin fishing rice is a fine dish in the state banquet, in which the precious ingredient, golden hook wing, needs to be soaked in warm water not exceeding 40℃ for about 10 hour, and then soaked in clear water for 10 hour. After that, it is served with the top soup of the state banquet until the needle is soft.
Introduction of other famous dishes:
1, lion head
Lion's head is a famous dish in Jiangsu and Zhejiang provinces, and it is also one of the representative dishes of state banquets. The finished dish is plump and looks like a lion's head, hence the name "lion's head". Although this dish is just the feeling of meatballs, it needs high-quality ingredients and has been beaten by the chef, so it has a smooth and tough taste.
2. Boiled cabbage
This dish is also extremely precious. Although the name is simple and the finished product looks like only a few simple cabbages, it is very difficult to make. The dishes should use precious ingredients such as old hen, ribs and scallops. And all kinds of condiments should be simmered for four hours, and then mixed with minced meat repeatedly for three or four times until the soup is as clear and transparent as boiling water, and then the cabbage can be cooked. This dish looks unpretentious, but it is a great test of the chef's soup-making skills.