The state banquet is mainly based on Huaiyang cuisine, because "Sichuan cuisine is spicy, Shandong cuisine is rich in sauce and red, with heavy taste, and there are many barbecues in northern cuisine, which requires high appetite. Cantonese food is rich in seafood, and it is difficult for the stomach to adapt. In this way, Huaiyang cuisine will be easy to' win'. "

Huaiyang cuisine was chosen for the "First Banquet of the People's Republic of China". Later, Beijing Hotel tried to restore the menu, including crispy grilled crucian carp, fried chicken, fried cucumber strips, crystal yaorou, four treasures of abalone thick sauce, Dongpo roufang, crab powder lion head, shredded chicken sauce, fried emerald shrimp and so on.

The food on the state banquet table is one in a million;

The food that can appear on the table of the state banquet must be selected after many considerations. If it is really selected, it will definitely be unusual. The cabbage used in this delicious dish is cultivated by the Higher Academy of Agricultural Sciences, with high face value and nutritional value. And the soup is made of pure mountain spring water, and there is no pollution at all. Stew it with seafood and use it at last.

In addition to these very advanced ingredients, you need a chef with excellent cooking skills to make them, which tastes super delicious. Many people in China say that you may not be able to eat such delicious food if you want to. Now many China cuisines have spread to other countries, and these foreigners like them very much, even sweet, so China cuisines are not bad at all.