The main VIPs included the head of the central government, senior generals of the Chinese People's Liberation Army, democrats and non-party democrats, celebrities from all walks of life, insurgent generals of the Kuomintang army, representatives of ethnic minorities, as well as representatives of the workers, peasants, and the People's Liberation Army, and **** more than 600 people.　　Beijing Hotel used to do only Western food, especially the most famous French dinner. Really held a large-scale Chinese banquet, is in preparation for the Chinese people's **** and the country's first political consultative conference during. At that time, in order to harmonize the tastes of the crowd, not only the heads of the hotel toil and trouble, and even the State Council (now the State Council) ceremonies bureau chief Yu Xinqing also personally, to run the matter.　　Yu Xinqing was an expert in protocol, and he knew the Beijing catering industry like the back of his hand. Yu Xinqing and Wang Lian, the manager of the restaurant, discussed the matter and concluded that among all the cuisines, Huaiyang cuisine had a moderate taste and was acceptable to both northerners and southerners. So they decided to introduce Huaiyang cuisine from Yu Hua Tai. Yuhuatai is a famous Huaiyang restaurant in the capital, originally operating in Xilahutong near Wangfujing, with a group of famous chefs gathered under its banner. Yu Xinqing personally went to the door and did a lot of work before transferring several famous chefs such as Zhu Dianrong, Sun Jiufu, Wang Dukun and Yang Qirong. These famous chefs really lived up to expectations, in the first Political Consultative Conference of more than 130 people at the banquet, they cooked dishes by the delegates of the general praise.　　This time, the organization of the first banquet of the founding of the country, naturally, or by these chefs.　　The planning and execution of the First Founding Banquet was laid out by Yu Xinqing himself. This menu worthy of going down in history was, four kinds of cold dishes: five-spice fish, oil-driven chicken, choked cucumber, and delicatessen meat; the first course: swallows and vegetables soup; and eight kinds of hot dishes: braised shark's fins, braised four treasures, dried and stewed prawns, braised chicken cubes, fresh mushrooms and vegetable hearts, red steak ducks, braised carp, and braised lion's head. Between the second and third hot dishes, there are four kinds of dim sum: savory: vegetable and pork shumai, spring rolls; dessert: bean paste buns, thousand-layer oil cake. The dim sum and cold dishes can be prepared first, but the hot dishes must be made and served now.　　Organize a feast as playing a symphony at the banquet site, there must be a commander-in-chief, then called the banquet manager, later called the banquet designer. This position is held by the Beijing Hotel's Zheng Lianfu, later, he was the first to obtain the new China banquet designer's professional title, can be called a national treasure in the catering industry.　　The head chef of the banquet was Zhu Dianrong. He comes from a family of wok masters, and at the age of 14, he studied under a famous chef, honing his skills in making big dishes and organizing banquets. The other chefs are also very good at what they do. For example, Sun Jiufu, known as Sun Quick Hand. He is not only a fine cook, but also produces very distinctive dim sum. His Huaiyang soup dumplings and ham and rice dumplings are soft and flavorful, full of soup, and never break the skin. He can also make 40 to 50 kinds of baklava, such as Huangqiao baklava, radish baklava, minced pork baklava with winter vegetables, and stewed oven baklava. Disclaimer: This article only represents the author's personal views, and has nothing to do with the Global Network. Its originality and the text and content of the text statement has not been confirmed by this site, this article and all or part of the content, the authenticity of the text, completeness, timeliness of this site does not make any guarantee or commitment, readers should only make reference to, and please verify the relevant content by themselves.