China 10 classic state banquet dishes include: Sweet and Sour Mandarin Fish, lion head, kung pao chicken, boiled cabbage, Vince tofu, Buddha jumping wall, squab, Dongpo meat, boiled chicken and Beijing roast duck.

Among the classic state banquet dishes of 10, Sweet and Sour Mandarin Fish is a distinctive dish, which is characterized by its unique shape and squirrel-like appearance. You know, this dish is not only beautiful, but also delicious, especially delicious.

Lion head is a traditional dish in Jiangsu and Zhejiang provinces. Moreover, this dish originated in the Sui Dynasty and has a long history. In addition, this dish is also very demanding on meat. Three-point fat meat and seven-point lean meat can be mixed evenly to make delicious meatballs, which is also a good choice for state banquets.

Kung pao chicken This is a traditional Sichuan dish. Although it is simple to make, it tastes good. There are not only crispy peanuts, but also fresh chicken and some peppers, which are very refreshing.

And the Buddha jumps over the wall. In fact, there are many kinds of ingredients in this dish, and they are particularly precious, such as abalone, sea cucumber and tendon. Every bite of this dish is the essence. The ingredients of Vince tofu are relatively simple, but it actually tests the chef's skill, because shredding tofu is not a very simple thing.