In September 1949, on the eve of the founding ceremony, hundreds of millions of Chinese people were immersed in the joy of the imminent founding of New China, but Premier Zhou could not sleep for several nights. In order to arrange a state banquet

In September 1949, on the eve of the founding ceremony, hundreds of millions of Chinese people were immersed in the joy of the imminent founding of New China, but Premier Zhou could not sleep for several nights.

In order to arrange many things about the state banquet, he has stayed up several nights in a row. The matter of choosing dishes for the state banquet made him worried and difficult to make a final decision.

People say that "it is difficult to reconcile". The guests attending the founding banquet came from all over the world, including central leaders and representatives from all walks of life, as well as foreign friends, a total of more than 600 people. We all have to treat them with great hospitality.

But for the new China, which was in ruins at that time, there were no rich material resources and no sufficient money to buy expensive ingredients. Faced with the reality of resource shortage, it is difficult to arrange the state banquet work of Premier Zhou.

Premier Zhou picked up the night battle and pondered bitterly, and finally he chose Huaiyang Lai, one of the four major cuisines on the mainland, as the main dish of the state banquet.

Speaking of the state banquet, everyone must think of the legendary Manchu Han full table, otherwise it is full of winged ginseng abalone belly, while Huaiyang cuisine has always been based on simple ingredients.

The state banquet is a heavy matter of the country, it is a banquet that highlights the etiquette of the mainland, this is the first state banquet meeting of the founding of New China, how can Premier Zhou bring Huaiyang dishes with ordinary ingredients to the table of the state banquet? Wouldn't that seem too unpretentious?

The Prime Minister chose Huaiyang cuisine for three reasons:

First, due to the shortage of resources in the mainland at that time, it could only buy some simple ingredients.

Second, the characteristic of Huaiyang cuisine is that it can use simple materials to make high-level, simple but elegant dishes, which can just make up for the lack of resources at that time.

Third, the people who participated in the state banquet at that time came from the north and south of the great river, including foreign friends, the tastes of the north and south were different, in order to meet the tastes of most people, after careful consideration, the premier chose the salty and delicious, soft and smooth Huaiyang dishes.

On October 1, 1949, on the day of National Day, after the military parade, with the welcome song sounding, the banquet officially began, and bowls of exquisitely made dishes were served one after another. During the banquet, the guests were staggered, and everyone's face was filled with happy smiles, and everyone celebrated the founding of New China.

The banquet was successfully concluded, and the delicious dishes were unanimously praised by the guests. This proved that Premier Zhou was right in his choice, and made the guests feel good about Chinese food.

So how did such a simple raw material, that is, a table of family banquet dishes that ordinary people can eat, turn into such a remarkable state banquet dish?

This is due to the superb skills of our chefs who make Huaiyang cuisine. At that time, I invited a long-established brand from Beijing

- Nine huaiyang cuisine masters at Huaiyang Restaurant.

Each dish is patiently studied and carefully crafted by the chefs. The so-called Seiko meticulous work, that is, in the selection and production of materials, every process, every link must be exquisite and delicate.

The nine Huaiyang masters each took out their unique skills, and each dish they made poured a lot of effort into them, not only in the selection of ingredients, but also in the color, aroma, taste, as well as in the production of knife work, fire control to achieve all aspects.

One of the dishes was praised by Premier Zhou.

The balls of this dish are plump, like the head of a male lion, so they are called "lion heads", commonly known as "six joy balls". This dish is not only very meaningful, vivid, but also delicious, and has been kept on the state banquet menu until now.

The chefs carefully selected the pork belly of the fat and lean meat, then cut it into small pieces by hand, kneaded it into fist size, put it into 60% hot oil, and fried it over medium heat until the surface was golden and elastic.

It is accompanied by the top clear soup of the state banquet. This clear soup is very exquisite. After the chefs stewed the soup over a low heat, they fished out the meat inside and cleared out the slag, purifying the soup, making people feel light and strong when they tasted it!

It is precisely because of the ingenuity of the Huaiyang masters that they have turned the ordinary into magic, and used simple ingredients to produce a pleasing and delicious state banquet dish! They let China's first state banquet meeting be unanimously highly appreciated by everyone, and also opened the eyes of people from all walks of life!

Author: Stars