State banquet dishes are usually mainly Huaiyang cuisine, which is a collection of local cuisines and has been sorted out and improved. Mainly salty, Sichuan cuisine reduces the use of pungent spices such as pepper and pepper, while Huaiyang cuisine reduces the amount of sugar. Characterized by light and delicious taste, soft and delicious, it can meet the requirements of most guests at home and abroad.
State banquets in China are usually held in the Great Hall of the People or Diaoyutai State Guesthouse, but the Great Hall of the People hosts a banquet for 5,000 people. Therefore, the national banquet dishes have also been reformed to reduce expenses, and the menu is no more than three dishes and one soup, excluding liquor. Among them, lion head, Buddha jumping wall and Sambo duck are the representative dishes of the state banquet.
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State banquet history
Four dishes and one soup is the principle of state banquet formulated by Zhou Enlai himself, which led the etiquette revolution. In the 1960s, in China, there were usually more than 50 tables to welcome visiting state guests. In addition to inviting the visiting state guests and their party to attend, more than 20 tables were occupied by foreign envoys and diplomatic missions, and the Chinese side accompanied the guests.
At that time, there were six cold dishes and four hot dishes at the banquet. In front of each guest, there are three cups, such as large, medium and small cups, Moutai and other famous wines, and the cups are full. Add orange water, mineral water and other drinks. At every banquet, the host and guests made speeches, which were translated into English, French and Russian.
Baidu encyclopedia-state banquet
Baidu encyclopedia-state banquet dishes