The reason why Shandong cuisine is not used in the state banquet is because the ingredients of Shandong cuisine are relatively common and the delicacy on the table is not high, which does not meet the high specifications of the state banquet. Shandong cuisine has many production processes, which requires high skills of chefs. Shandong cuisine is light for young people and heavy for old people.

Under the long-term development and evolution, Shandong cuisine has formed Luzhong School, Jiaodong School, Jinan School, and various local cuisines and snacks. Boshan cuisine is similar to that of jinan cuisine, and its specialties are Boshan crispy pot and Boshan tofu box. Jiaodong kitchen knife is exquisite in workmanship and original in flavor. It is mainly used to make seafood. Jinan cuisine is famous for its soup dishes. Representative dishes include sliced duck with sugar and mandarin fish stewed in sauce.

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the founding of the first feast

1October 6th, President Mao Zedong announced the birth of People's Republic of China (PRC) to the whole world. On the evening of founding ceremony, more than 600 founding fathers of New China and representatives from all walks of life attended the first state banquet in New China. Since then, the "First Banquet of the Founding of the People's Republic of China" has become famous all over the world.

People's Republic of China (PRC)'s first banquet menu.

Cold dishes: osmanthus duck, oil chicken. Peach kernel mushroom, shrimp and bamboo shoots, cucumber oil dragon, spiced smoked fish, Zhenjiang cuisine.

Hot dishes: steamed chicken with straw mushroom, fresh mushroom cabbage, braised carp and stewed lion head.

Main wine: Fenjiu

A snack: fried spring rolls, bean paste buns, steamed dumplings with vegetables and meat, and thousand layers of oil cakes.

At that time, the production of state banquets, from the choice of chefs to the determination of menus, was personally examined and approved by Premier Zhou Enlai. Considering that the guests attending the banquet came from all corners of the country, Premier Zhou Enlai decided that Huaiyang cuisine was salty and sweet, which was suitable for both north and south. The chef has nine chefs and has been preparing for three months. At that time, the state banquet began at 7: 00 pm on October 1, lasted for two hours, and sixty tables were set. At that time, Mao Zedong was temporarily occupied that night and didn't attend the party.

Baidu encyclopedia-state banquet