Did you confess today? ❤️
Source Weibo @ People's Daily
There are thousands of ways to confess, and The little cute decides to find another way, exert her expertise, and take everyone to relive a documentary to reveal the mysterious "state banquet":
©️ Image source Douban movie screenshot
The state banquet is not only the top meal in China, but also a cultural display.
Official banquets held as heads of state or governments for state guests, other vips or on important holidays. The state banquet can be said to be a collection of national food culture characteristics and etiquette culture characteristics.
The state banquet has always been the highlight of the concierge's work, and on this vivid and tense stage, history meanders through one story after another:
"The State Banquet of Those Years"
On October 1, 1949, the Beijing Hotel on East Chang'an Avenue welcomed more than 600 guests, and for a time the crowd was booming. Because that night, the first state banquet of New China will be held here.
▲ The picture above is the menu of the night, and now there are many versions of the menu of the "First Banquet of the Founding of the People's Republic" circulating on the Internet, and the little cute is subject to the announcement in the documentary "Experiencing the State Banquet".
Since the original menu of that year has long been nowhere to be found, now we can only roughly know that on the menu of this state banquet, there are about eight kinds of cold dishes, six kinds of hot dishes, four dim sums, four small dishes and a soup dish.
©️ "Experiencing the State Banquet"
At the state banquet for the tenth anniversary of the founding of the People's Republic of China, the location was changed from the Beijing Hotel to the Great Hall of the People, and the number of people climbed from more than 600 to 5,000.
For the success of this feast, hundreds of culinary masters from all over the country worked together. The banquet implements two menus, the main table is five cold doubles, more than ten hot dishes, and the other tables are eleven cold and two hot.
All the ingredients need to be rough processed at the Beijing hotel first, and then transported by truck to the Great Hall of the People for fine processing, in fact, from our current perspective, we will not feel that these dishes are very special, and some dishes are even very grounded.
But at the time, it was not hearty, and every dish was exquisite.
This is due to the fact that Huaiyang cuisine pays attention to the quality of raw materials, and seasoning is not the first. Pay attention to knife work, the taste should be crisp and smooth.
The reason why it can become a state banquet dish is that it is in line with the connotation and delicacy of the state banquet dish; the second raw material is particularly important. A bowl of soup that looks clear can be boiled for as little as two hours and more than a few hours to meet the standard. The requirements for raw materials are very high.
" Preferred Huaiyang cuisine"
In fact, the choice of Huaiyang cuisine was determined by Premier Zhou (then the Minister of Foreign Affairs) at the first banquet of the People's Republic of China, when he considered that the guests attending the state banquet came from all over the world and had different tastes, and decided to choose Huaiyang cuisine that is compatible with the length of the northern and southern cuisines and is suitable for the tastes of the public.
Premier Zhou is a native of Huai'an and loves Huaiyang cuisine, but the main reason why Huaiyang cuisine has become a state banquet dish is that it can "adjust the mouth of the people" and meet the taste requirements of "XiaLiba people" and "Yangchun White Snow" at the same time, and many of its characteristics are not available in other cuisines in China.
——2014-11-03Yangzi Evening News: Revealing Why the State Banquet Loves Huaiyang Cuisine: A Great "Skill""
The characteristics of Huaiyang cuisine are hidden in its "skill": the length of the dried silk, the thickness of the consistency, Wensi tofu to a small piece of tender tofu, cut into 5,000 shredded tofu; the lion's head does not "chop", but a knife cut, and finally cut into granular meat particles, the naked eye looks the same size, thickness.
Graph source network
Of course, Huaiyang cuisine has a wide range of ingredients, which is also one of the characteristics.
Huaiyang cuisine flourishing area, the climate is suitable for the four seasons, the river network crisscrossed, the natural products are rich, the dishes are mainly fresh rivers and lakes, and the cooking is good at stewing and boiling.
Through the exquisite changes of the fire, it can reflect the different characteristics of the dishes of freshness, aroma, crispness, crispness, tenderness, glutinousness, fineness, rottenness, etc., so as to achieve crisp and boneless without losing its shape.
Up to now, the state banquet cuisine is usually based on Huaiyang cuisine, bringing together various local cuisines, and has been sorted out and improved. For example, Sichuan cuisine reduces the use of irritating spice peppers and peppercorns; Huaiyang cuisine reduces the use of sugar, which can basically meet the requirements of most guests at home and abroad.
" Signature dish at the state banquet"
1
Lion's head
As one of the famous corners of the state banquet, "Yangzhou Lion's Head" is a typical representative of Huaiyang cuisine. Whether it is the selection of ingredients or the production process, this dish will fully embody the exquisite delicacy of Huaiyang cuisine.
Take the ribs above the hard five flowers, red and white, the layers are diverse, fat and thin, first slice the pork with a flat knife method, and then use the straight knife method to cut into very small diced meat, so that the advantage is to maintain the texture of the meat, to the maximum extent to maintain the taste of tenderness.
It is precisely because of this exquisite knife work that the shape of this dish is extremely beautiful, and the delicious taste penetrates into every piece of meat, which is the perfect combination of taste and shape.
2
Boil the chicken sauce to dry shreds
As one of the housekeeper dishes of Huaiyang cuisine, chicken sauce boiled dried silk (also known as large boiled dried silk) is a dish that is both refreshing and nutritious.
The umami taste of ham and Kaiyang seeps into the very fine dried tofu silk, and the silk is in the buckle, and there is not a drop of oil flower, there is not a single bean, but it is a representative work of the skin.
The beauty of its flavor has always been promoted as a delicious meal on the table, a housekeeper dish in Huaiyang cuisine. The raw materials are mainly Huaiyang Fang dry, the knife work requirements are extremely fine, the fresh flavor of a variety of condiments is cooked, compounded into dried tofu silk, eat refreshing and appetizing, exceptionally precious, not tired of food.
3
Boiling water cabbage
Boiled water cabbage is a traditional famous dish in Sichuan, this dish is extremely complex in process and extremely demanding on raw materials.
The clear soup that looks like boiled water is put into the soup pot with old hens, old hen ducks, ham, ribs, dried scallops, etc., add enough water, ginger, and green onions, boil and hang for at least 4 hours, and then chop the chicken breast meat until mushrooms, pour into a fresh soup and stir into a pulp, pour into the pot to adsorb impurities.
Cabbage should be selected from the uncooked Northeast Chinese cabbage as the raw material, only the yellowing tender heart is selected, and the chicken soup is poured until blanched.
The clear soup of the scalded cabbage is discarded, the hot dish is placed into the bottom of the bowl, and the fresh chicken soup is gently poured into the dish, and the soup is clear at first glance, the oil star is nothing, but it smells fragrant, and it is delicious and soft in the mouth, which is better than the ten thousand delicacies.
4
Mullet egg soup
This dish, known as "Diaoyutai Soup", was once very popular in Shandong, and many literati and scholars have tasted the delicious taste of this dish.
Mullet egg soup is mainly made of mullet eggs as raw materials, you need to boil the salted mullet eggs in boiling water, turn off the heat and close the lid to soak overnight, and then tear open in the water one by one, and then add the boiling water of the onion ginger cooking wine again until there is no saltiness and astringency.
When cooking, you need to burn the broth, with aged vinegar pepper to enhance the flavor, under the mullet fillet, with starch to thin the mustard, the mustard should be light and delicate, pour vinegar again before the pot, so that the sour flavor is more mellow, and finally pour sesame oil, sprinkle with coriander, a mullet soup is really completed.
The 100th anniversary of the founding of the Party
If you're the same as the little cutie
With the mentality of watching food, open this documentary
You may find out after watching it in the end
What moves you is not the food
It is to make the food better presented
And everyone who makes the effort
It is they who are today
If you are here, how good it would be to see this prosperous world!
You see china today!
The footage used in this article is from the network
Other than that! The content of this column is only for the drama, only for the food and not for the people
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##庆祝中国共产党建党100周年 #