Our state banquet in China has a long history, and Huaiyang cuisine has always been the mainstay. But now there are other cuisines that can be integrated with each other and change according to the taste of the guests. The reason why the state banquet is basically Huaiyang cuisine is because its dishes are refreshing, elegant and exquisite. They are good on the table. The two most important criteria for state banquet dishes are good-looking and delicious. Many people don't believe that the per capita standard of state banquets is only 200 yuan.
In fact, the food they eat is very ordinary. They are not precious raw materials. These ingredients are really 200 yuan per capita. For example, this lion head can be said to be the most classic dish in Huaiyang cuisine. It is also a famous dish at the state banquet. Many foreigners especially like to eat. In order to be more beautiful, everyone has only one lion's head, but the plate is more delicate and looks very high, and the lion's head costs very little.
There is also the most famous boiled cabbage, which was once rejected by foreigners. Foreigners find China too difficult after seeing this dish, but they are particularly surprised after tasting it. This dish looks like boiled water. Chinese cabbage, in fact, soup is a mixture of various ingredients, which tastes delicious. It is said that this soup can be finished in 9 hours, which can be said to be the most delicious dish at the state banquet.
And the most famous Buddha jumping wall in China. The Buddha jumping wall that can lead the state banquet is the most real. There are fewer and fewer authentic Buddha jumping walls now. This is a dish that foreigners really like, although the food at the state banquet looks good. But the ingredients it uses are really 200 yuan per person.