State banquet dishes are usually based on Huaiyang cuisine. The state banquet is a collection of local delicacies, which 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.

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.