Text: Bai Xiaosheng
Editor|Caifeng Bai Xiaosheng
When the elders of various countries sit together, why can't they gather around a pot of geese?
Winter is coming, and on such a cold day, I hope to eat a hot iron pot stewed goose with my family around the cauldron, which is one of the cards of Northeast cuisine!
Whether it is sauerkraut stewed vermicelli or pot-wrapped pork, Northeast cuisine, which has always been loved by the people, seems to have never appeared on the table of a state banquet, what is the reason?
The heroic Northeast, the heroic Northeast cuisine
In the vast land of China, there are many praiseworthy cuisines, and each region has an unparalleled cuisine, and the same is true in the northeast of the mainland, whether it is pot-wrapped meat or iron pot stewed goose, it is the golden representative of Northeast cuisine.
Stewed is one of the most distinctive delicacies in Northeast cuisine, its cooking method is also very simple, only need to throw cabbage, pork and other ingredients into the pot to stew, so that the taste of various ingredients blends with each other, forming a unique taste, whether it is economical, or has the feeling of bringing people warmth and happiness, stewed can meet people's needs.
The family sits at the dining table and tastes this steaming pot of stew together, which is full of the warmth of home and the happiness of reunion, as if all the troubles and fatigue are dispelled by this steaming stew, leaving only full of warmth and happiness.
In the bitterly cold winter, the temperature in the Northeast can reach minus 20 degrees, and it is extremely important to have a hot meal. The stewed goose in the iron pot is the first choice of the Northeast people, and the stewed goose meat gives people an unparalleled sense of satisfaction. Choose a fat, tender goose, after a long time of stewing, the goose meat becomes more delicious and delicious, and the rich nutrition makes people linger.
After the goose is stewed thoroughly, small round cakes are pasted on both sides of the pot to let them absorb the moist soup, continuing the aroma of the goose stewed in the iron pot, creating a unique combination of flavors, and these small round cakes soaked in aroma are equally delicious when tasted independently.
Northeast cuisine, which is so popular in the Northeast, can rarely go abroad, which makes the people of the Northeast very puzzled, obviously cheap and delicious, and the reason is very simple, the local flavor of Northeast cuisine is too strong, and it is naturally difficult for people in other regions to accept it for the first time.
For example, stewed goose in an iron pot, this kind of delicacy with heavy oil and salt may be too greasy for some people to digest. In addition to the stewed goose and the goose stewed in the iron pot, there are many other delicacies in the Tohoku region, such as pot wrapped meat, chicken stewed with mushrooms and ground three fresh, which are not only popular among the younger generation, but also the older generation is also very keen to taste these delicacies.
In order to allow more people to enjoy these delicacies, many unique restaurants and food stalls have been set up in various parts of Northeast China, whether it is a family dinner or a gathering of friends, Northeast cuisine can attract diners to come to taste its unique flavor, enjoy the food at the same time, which has also become one of the important ways for people to experience the regional culture of Northeast China.
What is a state banquet, let's find out together
The importance of the preparation of the state banquet, as a national-level banquet activity, is self-evident, and when selecting and arranging the banquet venue, it is necessary to take into account the atmosphere and space layout of the venue to ensure the high standard and grandeur of the banquet.
Menu development is also a key task, requiring the selection of appropriate dishes according to the tastes and special needs of the guests, and the cooking of the dishes is carried out with great care, ensuring that each dish has the best color, aroma and taste, and fully demonstrates the charm of Chinese food culture.
The State Banquet staff are carefully screened and trained, and they must have excellent knowledge of foreign languages and international etiquette to ensure an efficient and professional service to guests.
They must master the principles and ingredients of each dish, be able to introduce the characteristics and flavors of the dishes to guests in a fluent foreign language, and they must follow strict specifications when arranging the tableware and service process, and there must be no error in every movement.
When the foreign guests enter the banquet hall, the prepared band begins to play the welcome song, and the guide needs to stand on the right side of the main seat in a high-end and solemn manner, guiding the guests to sit down with a smile. As the guests take their seats, the band plays the national anthems of the two countries, and the waiters must stand still, stop all work, and show respect for the country and its leaders.
The whole process of the banquet is an extremely intense and hectic battle for the chefs and service staff involved, and the slightest omission can have irreparable consequences, so they must take extra care to ensure that every step is in place, and it is an art to prepare and serve the state banquet with such care and professionalism as they do.
The time of serving of the state banquet dishes is also very crucial, and the service staff must master the cooking time and rhythm of each dish to ensure the taste and quality of the dishes.
They must also work closely with the back kitchen to communicate the production and presentation status of the dishes in a timely manner, flexibly adjust the order and time of service, and the chefs and waiters of the hotel to undertake the state banquet dock a complete set of cooperation processes to ensure the rapid delivery and accurate placement of the dishes, such teamwork and tacit cooperation is breathtaking, is one of the keys to the success of the state banquet.
The details of the state banquet show the authentic Chinese culture and time-honored etiquette traditions, and the tableware on each table is neatly arranged, all revealing solemnity and beauty.
The intelligent and meticulous service staff will also equip the dining table with a variety of spices in advance according to the tastes of the guests, so that the guests can choose to adjust the taste according to their preferences. They also set up knives and forks and ensure that each table is equipped with chopsticks, spoons and corresponding chopsticks and spoon seats, showing that they have considered and cared for their guests.
As an important diplomatic exchange activity, the state banquet embodies the country's food culture and etiquette culture, and reflects the traditional virtues of Chinese hospitality and respect for foreign guests, both in preparation and service process.
The success of the state banquet is not only a banquet, but also an important opportunity to show China's international image and cultural charm, through the state banquet, we have a deeper understanding of the inseparable relationship between food culture and the country, and appreciate the food wisdom and cultural heritage of the Chinese nation.
Why is there no Northeast cuisine at the state banquet?
China's gastronomic culture is extensive and rich, and each region has its own characteristics, but there are very few Northeast dishes on the banquet menu, why is this? When choosing the dishes for the state banquet, there may be a few points that can explain this phenomenon.
The characteristics of Northeast cuisine may not be suitable for the requirements of high-end banquets, and Northeast cuisine usually gives people a simple and rugged feeling, unlike other cuisines that focus on delicacy and delicacy, and this style does not meet the requirements of high-end banquets for the appearance and fineness of dishes.
Northeast cuisine is more suitable for group dinners than individual banquets, and many Northeast dishes are large stews, which are more suitable for a group of people to enjoy together. However, for foreign guests, they are not Xi to the way of sharing one-pot dishes, and many famous dishes in the northeast with a good reputation have been missed.
The way of eating Northeast cuisine may not be convenient for foreign guests, such as stewed goose in an iron pot, which is easy to get wet with oil on your hands during the eating process, which is likely to make foreign guests feel uncomfortable.
For Chinese, wanting to enjoy this dish may choose to eat it with family or friends rather than with unfamiliar classmates or colleagues, which is tied to etiquette and face.
Not only Northeast cuisine, but also Sichuan cuisine rarely appears at state banquets, Sichuan cuisine is known for its spicy taste, but not all foreign guests can accept spicy taste, they may mistakenly think that spicy is a deliberate means to embarrass them, so although Sichuan cuisine is delicious, it is also difficult to become an option for state banquets.
Different from Northeast cuisine and Sichuan cuisine, Huaiyang cuisine has more advantages, first of all, they have a delicate appearance, and Huaiyang cuisine is recognized as the first cuisine. Huaiyang cuisine focuses on knife craftsmanship, even simple white radishes can be carved into delicate works of art, and this delicate appearance is paired with a light taste, bringing a low-key and elegant atmosphere to the state banquet.
The taste of Huaiyang cuisine tends to be light, although not everyone can accept it, but the vast majority of people can enjoy it, and the tableware used in Huaiyang cuisine is also very elegant, which complements the appearance and taste of the dishes, and these advantages make Huaiyang cuisine the first choice for state banquets.
Northeast cuisine may be difficult to serve at state banquets, which does not mean that it is not tasty, and the unique rugged style of Northeast cuisine, suitable for stews and eating methods, etc., make it conflict with the requirements of state banquets.