The dishes of the State Banquet, a collection of local dishes from all over the country, by several generations of chefs to organize, improve, refine and become, mainly taking into account the head of the foreign guests can eat, such as the State Banquet of the Sichuan cuisine, less numbness, spiciness, greasiness, Suzhou, Wuxi and other places of the dishes, less sugar, are in the original local dishes on the basis of the improvements made.
Nowadays, the dishes of the state banquet, has been called "Tang Cuisine", to the light and soft, tender, crispy, mellow; to the salty main, the milder stimulation of the flavor of the vice. It is said that this style of cooking is very adaptable and can basically satisfy the taste requirements of most guests from China and abroad. Such as sea cucumber chicken nuggets in chicken nuggets, both roasted and steamed.
But the name of the dish is very "primitive", in addition to a small number of "introduced" local dishes to retain the original name (such as Buddha jumped over the wall, rich crab pincers, peacocks, magpies, etc.), most of the dish name: or taste plus raw materials, cooking methods or raw materials, ingredients plus Main ingredients. Such as spicy chicken, green onion roasted sea cucumber, asparagus abalone and so on. This pragmatic naming, dish name plain, is a characteristic. One is a look at the menu that can be eaten to know what dishes. The second is to avoid too fancy, so that the name and dishes, chiseling, the name does not match, at the same time in foreign activities, but also for the name of the dish translated accurately.
Now the state banquet, generally according to the different tastes of Chinese and foreign guests, as well as the banquet in recent days, the record of the arrangement of different recipes.
Manchurian-Han Chinese banquet
Manchurian-Han Chinese banquet is a grand banquet with both Manchu and Han cuisine. At the beginning of the Qing Dynasty, when the Manchus entered the Central Plains, the Manchus and the Chinese began to merge, and the situation of the Manchus and the Manchus appeared in the Imperial Palace. Manchu-Chinese banquet is the Qing Dynasty royalty, the government can only be organized by the banquet, the general folk rare. The scale is grand and noble, the program is complex, the Manchurian-Chinese food treasures, the North and South flavors used before, dishes up to more than 300 kinds of ancient Chinese banquets of the most reputation. Beijing imitation food restaurant now produces full Manchu-Han banquet.
Confucius Banquet
Confucius is the place where Confucius was born and his descendants live. It is a typical residence of a large Chinese family and the birthplace of ancient Chinese culture, which has flourished for more than 2,000 years and serves both family and government functions. The Confucian government has hosted all kinds of private banquets, as well as banquets for emperors and ministers, and has organized all kinds of banquets, which are the most comprehensive banquets in China. Confucius believed that "etiquette" was the highest social norm, and banquets were one of the basic forms of expression of "etiquette". The Confucius Banquet, with its comprehensive etiquette and rigorous program, is a model of ancient Chinese banquets.
Whole Duck Feast
First created in Beijing Quanjude Roast Duck Restaurant. It is characterized by the fact that the banquet is composed of all kinds of duck dishes cooked with Peking duck as the main ingredient, and there are more than 100 kinds of hot and cold duck dishes to choose from. It is one of the characteristics of Chinese banquets to use the same main ingredient to cook a variety of dishes to form a feast. Nationally famous feasts include: Tianjin's whole sheep, Shanghai's whole chicken, Wuxi's whole eel, Guangzhou's whole snake, Suzhou and Hangzhou's whole fish, Sichuan's bean curd, Xi'an's dumplings, and Buddhism's whole vegetarian feasts, and so on.
Burnt Tail Feast
Ancient feast. It refers to the banquet held for the scholar's success in the imperial examination or the promotion of the official position, and was popular in the Tang Dynasty, which is a typical representative of Chinese celebratory banquets. The word "burn the tail" originated in the Tang Dynasty, there are three ways of saying: First, it is a beast can be changed into a man, but the tail can not be changed, only burned; Second, it is said that the new sheep into the flock, only to burn the tail to be accepted; Third, it is said to be the carp jumped on the Dragon Gate, there must be a fire in the sky to burn the tail of it to become a dragon. These three say that there is the meaning of promotion and renewal, so this feast named "burn tail feast".