State Banquet is a formal banquet held by the head of state or government to entertain state guests, other distinguished guests or people from all walks of life on important festivals.
State banquet dishes are the dishes of foreign guests such as Premier president or the State Council, foreign aid workers in the name of the government, and people who have made outstanding contributions to the country. Premier the State Council holds a reception every year, which is called a state banquet.
China State Banquet dishes are usually based on Huaiyang cuisine, which is a collection of local cuisines and has been sorted out and improved. Mainly salty, Sichuan cuisine reduces the use of pungent spices such as pepper and pepper, while Huaiyang cuisine reduces the amount of sugar. Characterized by light and delicious taste, soft and delicious, it can meet the requirements of most guests at home and abroad.
State banquets are usually held in the Great Hall of the People or Diaoyutai State Guesthouse, but there are 5,000 people in the Great Hall of the People. Therefore, in recent years, the national banquet dishes have also been reformed to reduce expenses. The menu does not exceed three dishes and one soup, and liquor is not served. Among them, lion head, Buddha jumping wall and Sambo duck are the representative dishes of the state banquet. According to the requirement of "taking taste as the core and food as the purpose", the dishes of state banquets are recorded by the court, and the snacks with folk flavor take the second place, involving famous dishes from all over the country and eight major domestic cuisines. They are widely used and refined, forming a unique series of cuisines, highlighting the "three lows and one high" (low salt combined with Chinese and western tastes, scientific and reasonable catering, and paying attention to health care.
The national banquet dishes in the Great Hall of the People are called "hall dishes" and are important representatives of national banquet dishes, which are characterized by precious materials and fine selection of materials; Taste-oriented, fresh and salty; Rigorous knife work and delicate seasoning; Soft texture and light color; Properly decorated and elegant in shape. "Tang cuisine" has a unique style of "light, tender and smooth, with all kinds of colors" and is a wonderful flower of Chinese food culture.