The state banquet dishes include steamed hairy crabs, fish-flavored shredded pork, Buddha jumping over the wall, etc.

1. Steamed hairy crab

Steamed hairy crab is a traditional Chinese dish with hairy crab as the main ingredient. Its history can be traced back to the Tang Dynasty. Hairy crabs are one of China's specialties, mainly produced in the Yangtze River Basin. Steamed hairy crabs use female crabs and male crabs, steam them separately in a steamer, and then dip them in special ginger and balsamic vinegar. They are delicious and nutritious.

2. Fish-flavored shredded pork

Fish-flavored shredded pork is a dish that combines the characteristics of Sichuan and Hunan cuisine. It is characterized by delicious taste, fragrant aroma, and melts in the mouth. The main ingredients of fish-flavored shredded pork are pork shreds, fungus, red and green pepper, etc., and it is cooked with seasonings such as bean paste, chili oil, Sichuan peppercorns, onion, ginger, and garlic. This dish not only tastes good, but also has high nutritional value and is suitable for all kinds of people.

3. Buddha Jumps Over the Wall

Buddha Jumps Over the Wall is a Fujian dish and one of the top ten famous dishes in China. Its main ingredients include sea cucumber, abalone, shark's fin, pigeon eggs, etc., added with stock and various seasonings, and simmered over slow fire. This dish has a rich taste, fragrant aroma and high nutritional value, and is known as the "First Fujian Cuisine". Buddha Jumps Over the Wall is not only a delicacy, but also a cultural inheritance, representing the essence of Chinese food culture.

Characteristics of Buddha Jumping Over the Wall

Since Buddha Jumps Over the Wall is made by simmering dozens of raw materials in one pot, it not only has different meaty flavors, but also maintains their own characteristics. It tastes soft and tender, with rich meaty flavor, meaty but not greasy. All the ingredients are interpenetrated with each other, creating a flavor within the flavor. There is almost no aroma emerging from the Buddha Jumping Over the Wall during the simmering process. On the contrary, when it is simmered and opened, you only need to slightly lift the lotus leaf, and the aroma of the wine will hit your nose and penetrate directly into your heart and spleen.

The soup is rich and brown in color, but thick but not greasy. When eating, the aroma of wine is mixed with various aromas, and the fragrance floats around. It is rotten but not rotten, and the taste is endless. In 1965 and 1980 in Nanyuan, Guangzhou and Hong Kong respectively, Fuzhou cuisine, which featured Buddha jumping over the wall, caused a sensation, setting off the Buddha Jumping Over the Wall craze around the world.

For the above content, refer to Baidu Encyclopedia - Fish-flavored Shredded Pork Baidu Encyclopedia - Buddha Jumps Over the Wall