19491kloc-0/founding ceremony on the evening, Beijing Hotel hosted the first state banquet of New China. On the evening of founding ceremony, more than 600 people attended the first State Banquet of New China held in Beijing Hotel, with more than 60 tables. This banquet was later called "the first banquet for the founding of the People's Republic of China".

Because the guests attending the banquet came from all corners of the country and had different tastes, in order to achieve "balance", the banquet decided to choose Huaiyang cuisine with moderate taste, while Beijing Hotel only had western food at that time.

Nine Huaiyang cuisine masters, including the famous Huaiyang Cuisine Hall in Beijing and Zhu Dianrong of Yuhuatai, were invited to cook the "First Banquet of the People's Republic of China". Several Huaiyang cuisine chefs have made their own unique skills, and the Huaiyang cuisine they made has been well received by the guests.

State banquet menu

The first banquet of the founding of the People's Republic of China, nine cold dishes, eleven hot dishes, one soup and one dessert. "The First Banquet of the Founding of the People's Republic of China" did not leave the original written record, nor did it see the menu of that year. However, according to the memories of the people who participated in the production of the state banquet at that time, we can roughly piece together a menu of "the first banquet for the founding of the People's Republic of China".

Cold dishes: beef tendon with sauce, dried orchids, four treasures spinach, nitrate meat, roasted cucumber strips, barrel bamboo shoots, oil-soaked mushrooms, drunk bamboo shoots and spiced dried meat.

Hot dishes: roasted yellow wings, roasted four treasures, roasted prawns, red-cooked chicken pieces, roasted duck with winter vegetables, shredded pork, braised yellow river carp, roasted lion's head, winter bamboo shoots, Taikoo cuisine, sweet and sour pork ribs and Luohanzhai.

Soup: Clear the soup and swallow it.

Dessert: rock sugar tremella.

Staple food: rice.

Dim sum: Huaiyang soup dumplings, spring rolls, Huangqiao biscuits, etc. The fruit is Dayan pear.

Liquor: Shaoxing yellow wine, Shanxi Fenjiu, Zhuyeqing wine.

Since then, after several generations, the state banquet dishes have evolved from Huaiyang cuisine style to "four dishes and one soup".