Chen, the current head chef of China State Banquet, is a well-known chef with rich experience and profound cooking skills. He was born in Guangzhou, the gourmet capital of China. Influenced by cooking culture since childhood, he is full of love and pursuit of cooking art.

Chen has been studying and practicing in his career, and has accumulated rich cooking experience. He is good at cooking all kinds of dishes, including Cantonese cuisine, Sichuan cuisine and Hunan cuisine. At the same time, I also have some research and original opinions on western food and Japanese food. His cooking is exquisite, and he has unique vision and superb skills in the selection and collocation of ingredients.

During his tenure as head chef of state banquet, Chen was in charge of catering services for important national conferences and state activities. He led an excellent team of chefs to provide excellent dining experience for guests with superb cooking skills and unique dish design. Under the guidance of Chen, the team of chefs combined China traditional cuisine with modern catering culture to present guests with balanced nutrition, exquisite and delicious dishes.

Introduction of common dishes in state banquet

1. Cold welcome basin: that is, two pieces of roast duck are the ground, three pieces of asparagus are the flower stems, two pieces of foie gras are the flower leaves, several pieces of boiled egg protein are the flower plates, and several red and black fish eggs are the flower buds.

2, chicken sauce Tricholoma matsutake: the magnetic altar is a soup made by northern Jiangsu chickens, which contains Tricholoma matsutake, bamboo shoots and side dishes.

3. Lime shrimp: the shrimp is shelled, placed on the pumpkin carved into shrimp, and sealed with potato chips.

4. Chinese steaks: Steaks are made with ketchup and spicy soy sauce. There are peas and chips all around.

5. Lotus seasonal dishes: cucumber juice is pond, white radish is carved into lotus root, red and white cabbage head is carved into lotus leaf, winter melon skin is made into lotus leaf, zucchini is made into a boat, and it is full of filaments of water bamboo and olive vegetables.

6. Dim sum: green vegetables are covered with green grass, wheat starch is kneaded into two pigeons, and peony roses are contained in the mouth. Small vegetable bag, small crystal cake.

7. Fruit: Watermelon, mango, papaya and kiwi in a glass basin are red, yellow, orange and green, which marks a perfect ending for the dinner.