Ten famous dishes of state banquet: soft-pocked octopus, squirrel mandarin fish, boiled cabbage, Buddha jumping wall, Dongpo pork, Beijing roast duck, lion's head, Wensi tofu, Longjing shrimp and kung pao chicken.

1. Soft-pocked octopus

, also known as soft-pocked eel, is the most famous dish in Huaiyang cuisine. So far, there is no clear statement about the origin of its name. Some chefs believe that soft-pocked octopus does not mean that this dish is scooped up from the middle of the plate with chopsticks when it is served, and both ends hang down like a child's belly pocket.

2. Squirrel mandarin fish

In the menu of state banquet in p>1957, there was a squirrel mandarin fish. In addition, there was also this dish at the Hangzhou Summit in 216, which appeared frequently. Squirrel mandarin fish, double-skinned saury and steamed shad are also called Jiangnan three flavors. Some people vividly describe it as: head up and tail up, funny color, squirrel-like shape, and squeaking with brine.

3. Boiled cabbage

Boiled cabbage is a famous Sichuan dish. It is made from the heart of northern Chinese cabbage, cooked with chicken, duck and ribs, seasoned with clear broth with minced chicken and pork, and finally poured with some chicken oil. After the dish is finished, it is fresh and elegant, with strong fragrance and strong soup taste, but it is fragrant and refreshing, not oily or greasy.

4. Buddha jumping wall

Buddha jumping wall, also known as Fushouquan, is said to have originated in the Tang Dynasty. It is a masterpiece of traditional Chinese cuisine. It is a collection of delicacies and delicacies, carefully cooked, fragrant at the opening of the altar, and has a fresh and mellow taste. There are poems praising it: the altar opens, the meat and fragrance float around, and the Buddha hears it and abandons the Zen jumping wall. It is the first choice for Chinese food with the highest specification in China State Banquet, and has been used as the main course of state banquets for many times to receive domestic and foreign distinguished guests.

5. Dongpo pork

Dongpo pork is made of pork belly with fat and thin, and is cooked with seasonings such as Shao wine and soy sauce. A small square of red, bright and plump meat is lying quietly in a small purple sand bowl. It tastes mellow and juicy, crisp and fragrant, and it melts at the entrance. There is wine flowing slowly between the lips and teeth, and it doesn't steal the limelight of the pork belly at all, bringing out the best in each other.

6. Beijing Roast Duck

Beijing Roast Duck originated in the Southern and Northern Dynasties in China. Roasted duck was recorded in the Book of Food Treasures, which was a court food at that time. The raw materials are high-quality meat duck, Beijing Duck, roasted with fruit and wood charcoal fire, with rosy color, fat but not greasy meat, crisp outside and tender inside. Beijing roast duck is divided into two schools, and the most famous roast duck restaurant in Beijing is the representative of the two schools.

7. Lion Head

One of the famous features of Yangzhou Lion Head State Banquet is Yangzhou Lion Head. The reason why it is called the lion's head is that this dish is full of shape, just like the head of a lion. This dish is also a typical representative of Huaiyang cuisine. Whether it is the selection of materials or the production process, the delicacy of Huaiyang cuisine is fully reflected.

8. Wensi Tofu

Wensi Tofu can be regarded as the simplest dish to make in a state banquet. The reason why it can be served in a state banquet is that it cuts tender tofu into 5, hairline-sized filaments, which is a test for a chef. It tastes smooth, soft and refreshing.

9. Longjing Shrimp

Longjing Shrimp is named after the selection of Longjing tea before and after Tomb-Sweeping Day with shrimp. It is a hangzhou dishes with strong local flavor. In Longjing shrimp, the shrimp is as white as jade, with an attractive fragrance and extremely fresh and tender food. Longjing bud leaves are green, fragrant, elegant in color and unique in taste.

1. kung pao chicken

kung pao chicken is a famous traditional dish with Chinese and foreign characteristics. It is included in Shandong cuisine, Sichuan cuisine and Guizhou cuisine, and its raw materials and methods are different. This dish is also classified as Beijing Palace Cuisine. Chicken is selected as the main material, supplemented by peanuts, peppers and other accessories. Red but not spicy, spicy but not fierce, spicy and spicy, and the meat is smooth and crisp; Its entrance is fresh and spicy, and the tenderness of chicken can match the crispness of peanuts.