* * * is a native of Guang 'an, Sichuan Province. He likes to eat Sichuan food in his hometown, such as Zhangcha duck, fried pea tip, preserved duck with bean dregs, boiled pork slices, stir-fried beef shreds, dried fish and so on. Not only did he often eat at home, but he also invited guests to taste his hometown flavor in some banquets. He once used 22 Sichuan dishes to celebrate Sihanouk's birthday. 19821October 3 1 day is sihanouk's 60th birthday. 1 1 May 5, * * held a banquet in Sichuan Hotel in Beijing to celebrate sihanouk's birthday. The banquet menu included 9 cold dishes, 9 hot dishes and 4 snacks. The details are as follows: cold dishes-assorted dishes: eight dishes with plum shoots on the magpie: beef with shrimp, husband and wife's lung slices, strange-flavored young chicken, crystal shrimp slices with pepper and maduliang, asparagus with sesame oil, white lotus rolls and hot pickles with red oil-soup dishes: hot dishes with hibiscus chicken and bean curd: dry-roasted wings with yellow meat, chicken with lanterns in net oil, asparagus with scallops, and home-cooked ducks stewed with yellow wine. The carefully prepared menu of Sichuan Bean Blossom Egg Baked Cake and Red Oil Dumplings includes Sichuan food flavors such as salty, spicy, strange, spicy, red oil, homely, salty and sweet. It shows the wisdom of chefs in taste collocation, material combination and dish naming, which not only highlights the theme of the banquet, but also does not lose the flavor style of Sichuan food. The dishes are elegant and the snacks are delicious. Especially, the Dandan Noodles made of a special long noodle makes the guests and guests full of praise. Later, Sihanouk recalled the scene at that time and said, "The Sichuan food that day was very delicious, but what moved me more was the care of * * *. The second version is attached: cold dish-middle dish: assorted dishes with eight sides: shredded chicken with strange flavor, beef with shrimps, bad eggs in Yibin, sliced duck with camphor tea, dried tangerine peel and rabbit with sesame sauce, phoenix tail with sugar-sticky flower kernels, hot cucumber dishes-net oil lantern chicken (with longevity peach), braised cow's head, boiled Chinese cabbage, preserved duck with bean dregs and abalone. This single edition of Steamed Beef is from the relevant materials in the mid-1980s (the time, place, use and guests are consistent, but the owner's name is not specified), and it is 2 1 dish, in which the name of the snack "Koumo Tofu Bean Flower" is doubtful, but the original text is retained here. Pay attention to today's headline Sichuan culture, see the old tradition of Sichuan cuisine, and listen to the dragon gate array of Sichuan style.