1. Soft-pocked long fish

Soft-pocked long fish, also known as "soft-pocked eel", is the most famous dish in Huaiyang cuisine. Huai' an people treat Chinese and foreign guests well and like this "fresh, tender, delicious and unique" dish best, so that guests can try it early and praise it endlessly. The first hot dish in the first banquet of the founding of the People's Republic of China in 1949 was this soft-pocked long fish, which was called the first dish of the founding of the People's Republic of China.

2. Squirrel mandarin fish

In p>1957, voroshilov, Chairman of the Presidium of the Supreme Soviet of the former Soviet Union, visited and received a high-standard warm reception. On the menu of the state banquet that night, there was a squirrel mandarin fish. In addition, there was also this dish at the Hangzhou Summit in 216, and the frequency of appearance was quite low.

3, the Buddha jumps over the wall

The Buddha jumps over the wall, also known as Fushouquan, which is said to have originated in the Tang Dynasty. It is a masterpiece of traditional Chinese cuisine. It is a collection of delicacies from mountains and seas, carefully cooked, fragrant at the opening of the altar, and it tastes fresh and mellow. There is a poem that praises: "The altar is full of meat and fragrance, and the Buddha hears it and abandons Zen to jump over the 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. American President Ronald Reagan, Queen Elizabeth and other world dignitaries and international friends visited China and spoke highly of this traditional delicious dish at the Great Hall of the People in Beijing.

4. Boiled cabbage

Boiled cabbage is a traditional Sichuan dish, which was originally created by Huang Jinglin, a famous chef of Sichuan cuisine, when he was in the imperial dining room of the Qing Palace. Later, Luo Guorong, a master of Sichuan cuisine, took his cooking skills out of Sichuan and became a delicious dish at the state banquet. The process of this dish is extremely complicated and the requirements for raw materials are extremely high. At least two chefs need tacit cooperation, and in a very spacious and professional kitchen, plus a dozen skilled helpers can make a boiled cabbage. This dish doesn't care about the publicity of the main ingredients, but the rigor and harshness of its soup making. It seems unpretentious, but it shows the skills of refining and exquisite attainments of dishes.

5. kung pao chicken

As an ordinary Sichuan dish in the eyes of Chinese people, on the afternoon of November 8, 217, US President Trump boarded a state banquet during his first visit to China, which was dubbed by netizens as "a famous dish in the universe"! And kung pao chicken has always been very popular among foreigners.

6. 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 chefs to be top knives.

7. Beijing Roast Duck

There are many famous dishes in China, but Beijing Roast Duck has always stood firm and is still a classic national dish for foreign guests. 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.

8. Longjing Shrimp

Longjing Shrimp is named after the selection of Longjing tea before and after Tomb-Sweeping Day with shrimp, and it is a hangzhou dishes with strong local flavor. Shrimp from Longjing has been listed as a famous dish in Hangzhou since 1956. When President Nixon visited China in 1972, this dish was on the menu of the state banquet.

9. Yangzhou Lion Head

One of the famous features of state banquet dishes is "Yangzhou Lion Head". The reason why it is called "lion's head" is because this dish is plump and looks 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.

1. Dongpo Meat

As a "hard dish" in Zhejiang cuisine, Dongpo Meat has been selected as the highest-standard state banquet for many times. In Hangzhou, Dongpo meat is a famous dish that has been passed down for more than 9 years.