Four dishes and one soup, that is, one meal with four dishes and one bowl of soup, is said to have been initiated by Zhu Yuanzhang, the Ming Emperor, in order to control the luxury of dignitaries. After the founding of People's Republic of China (PRC), Premier Zhou Enlai finally determined the People's Republic of China (PRC) (PRC) as the standard for official reception, especially for state banquets. Later, with the increase of communication with other countries, four dishes and one soup gradually absorbed the characteristics and dining habits of western dishes, and many new dishes appeared. In May, 20 13, there were at least three out-of-shape phenomena in the official reception "four dishes and one soup".

When the Ming Dynasty was founded, people lived a hard life. On the other hand, heroes lead a luxurious and dissolute life, which leads to some arrogance. Zhu Yuanzhang, who came up from the bottom of society, knew well the sufferings of the people. [ 1]? If this goes on, the Ming Dynasty will also perish, and it is determined to rectify this luxury.

One day, he ordered a banquet for civil and military officials to celebrate the queen's birthday. Courtiers are very happy, thinking that they can relive the happy times of drinking in a big bowl, eating meat in large pieces, guessing boxing and getting drunk in the war years! But what they never dreamed was that this banquet was something special-the first course was fried radish;

The second course is fried leeks; The third is two bowls of vegetables; The last course is chopped green onion tofu soup. Zhu Yuanzhang praised the benefits of each dish one by one: "Radish goes to the streets, but pharmacies have no business"; "Amaranth is green and long-lasting"; "Two bowls of vegetables are equally fragrant, and the sleeves are cool and cheerful"; "Onion tofu is green and white, fair and upright as the sun and the moon". Hearing this, the ministers suddenly realized.

First of all, the suckling pig platter can also be changed into braised pigeon; The second course is braised duck with Nostoc flagelliforme or oyster sauce with Nostoc flagelliforme, or you can choose pig's feet with Nostoc flagelliforme and pork belly. The third kind is fermented soybean or braised eel with garlic; The fourth course is boiled prawns or candied prawns, and you can also choose boiled chicken or sauce chicken.