China 10 Classic State Banquet
1, long fish with soft pockets
Soft-pocked octopus, also known as "soft-pocked eel", is one of the most famous dishes in Huaiyang cuisine. Huai' an people are very kind to Chinese and foreign guests, and they like this unique dish of "fresh, fragrant and delicious" best, so that guests can taste it early and praise it. 1949, the first hot dish at the first banquet of the People's Republic of China was this long fish with soft purse. This dish is carefully cooked with "pen green" long fish around the Dragon Boat Festival. After cooking, the back is bright, soft, fresh and refreshing, and it is served while it is hot; Chopsticks were smashed to pieces, trembling like jumping, shiny and smooth; The entrance is soft and tender, and if you sip it gently, your teeth and cheeks will be fragrant.
2. Squirrel mandarin fish
Sweet and Sour Mandarin Fish, double-skinned swordfish and steamed mackerel are also called Jiangnan Sanwei. Someone vividly described it as: "head high and tail up, funny color, shape like a squirrel, screaming halogen." As can be seen from the appearance, this is a demanding cutter head. The chef cut the fish to the bone with a delicate knife, then sliced the fish, cut it straight and obliquely until the skin of the fish became a diamond-shaped knife, 4/5 as deep as the skin. The knife is accurate.
Finally, the whole fish was cut into 108 garlic cloves, which were shaped like blooming chrysanthemums, with the head and tail slightly tilted back and forth. The fried meat is furry, with its head up and mouth open, and its fish tail slightly tilted, which looks like a very aesthetic squirrel. In order to take care of the feelings of foreign guests, this dish at the state banquet usually goes from the beginning to the end and only serves fish.
3, boiled cabbage
Cabbage heart is a traditional famous dish in Sichuan, which was first created by Huang, a famous chef of Sichuan cuisine, in the royal restaurant of Qing Dynasty. Later, Luo, a master of Sichuan cuisine, took his cooking skills out of Sichuan and became a blind delicacy at the state banquet. The technology 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, you can make a boiled cabbage. This dish doesn't care about the publicity of the main ingredients, but its rigor and hot soup. Seemingly unpretentious, it shows the essence of exquisite taste and exquisite attainments.