1, boiled cabbage
The layman thinks that this dish is too ordinary when he hears this name, but it's all wet. In the eyes of insiders, boiled cabbage is a traditional Sichuan dish, but it is also a classic dish that often appears at state banquets.
Moreover, the production process of boiled cabbage is quite complicated. It is mainly stewed with Chinese cabbage heart and special broth. It looks unpretentious, but it shows the skill of making soup at the state banquet. The soup is light yellow and clear, mellow and refreshing, and every bite is particularly delicious.
2. Lion Head
Lion's head is the most famous dish in Huaiyang cuisine, and it is also a classic dish that is often served in state banquets. This dish is made of pork belly that is fat and thin and cut into small pieces and the top clear soup of state banquets. Its shape is plump, just like the head of a lion, so it is named "Lion's head". The lion's head tastes excellent, light but not light, fat but not greasy, and foreign guests are often impressed by China's well-made lion's head with excellent taste.
3. Buddha jumps over the wall
The Buddha Leaping Wall is the most classic and distinctive dish in Fujian, and it has also been selected as the top dish in the state banquet. This dish is made of more than a dozen top ingredients such as abalone, shark's fin, Liaoshen and scallop, accompanied by the top thick soup of the state banquet.
4. Potted Sambo Duck
This dish tastes soft, rotten, delicious and mellow. For foreign guests, braised duck in a purple casserole unique to China is very distinctive and delicious.
5. Beijing Roast Duck
As one of the most famous traditional dishes in China, Beijing Roast Duck is famous for its crispy skin and tender meat. Roast duck needs a special cooking process to make the duck skin golden and crisp, and the meat is tender and juicy. With shredded onion, cucumber and sweet noodle sauce, the flavor is overflowing and the taste is rich.