The state banquet is a high-end catering event that carries the glory of the country and cultural self-confidence, and each dish on it is not only an artistic enjoyment of the taste buds, but also an important carrier to show the rich and diverse regional culture and exquisite culinary technology of the mainland. Below, we will walk into the hall of the state banquet together, deeply interpret the ten famous dishes full of stories, skills and symbols, and taste the historical heritage and modern innovation contained in them.
1. **Peking Duck - A Model of Royal Imperial Cuisine**
Peking duck, the world-renowned business card of Chinese cuisine, is made of high-quality stuffed duck and roasted through strict processes, with crispy skin and tender meat and attractive color. Its production skills have been passed down for thousands of years, showing not only the royal style, but also the Chinese's meticulous spiritual pursuit of food cooking.
2. **West Lake Vinegar Fish - the tenderness and sweetness of Jiangnan Water Town**
Hangzhou's famous West Lake vinegar fish, with fresh grass carp as the main ingredient, pays attention to the ratio of heat and sweet and sour when cooking, the taste is delicate, sweet and sour, showing the gentle and beautiful and delicate food style of the Jiangnan region.
3. **Buddha jumping over the wall - the epitome of the Manchu and Han Dynasty in the land of Fujian**
Buddha jumping over the wall brings together abalone, sea cucumber, conpoy and other precious ingredients, and through slow stewing, the flavors are integrated, mellow and fragrant, which can be called the top of Fujian cuisine. It symbolizes inclusiveness, inclusiveness, and the highest level of respect and use of ingredients.
4. **Stewed crab roe lion's head - a classic of Huaiyang cuisine**
The lion's head is named after its resemblance to the head of a male lion, and the stewing process highlights the tenderness of the pork and the mellow aroma of crab roe, which is light and plump, reflecting the meticulous knife work and cooking techniques of Huaiyang cuisine.
5. **Kung Pao Chicken - The Charm of Sichuan Cuisine**
As a representative dish of Sichuan cuisine, Kung Pao Chicken is loved by Chinese and foreign diners for its sweet, sour and slightly spicy taste. It has both the warmth of chili peppers and the crispiness of peanuts, interpreting the characteristics of Sichuan cuisine of "one dish, one style, one hundred dishes and one hundred flavors".
6. **Cloud leg moon cake - the state banquet appearance of Yunnan dim sum**
Although it is a traditional festival food, on certain occasions, the cloud leg mooncakes made by Yunnan Xuanwei ham can also be used at state banquets, with its salty and fragrant ham filling and crispy soft crust, and the unique flavor makes people have endless aftertaste.
7. **Longjing Shrimp - Harmonious Dance of Tea and Seafood**
Hangzhou's famous dish Longjing shrimp combines fresh river shrimp with Longjing tea leaves before the Ming Dynasty, which is fresh and refreshing, and the tea fragrance and seafood are intertwined, highlighting the elegant and indifferent life interest and innovative spirit in the Jiangnan region.
8. **Baked abalone in a casserole - the ultimate presentation of Cantonese cuisine**
The casserole baked abalone adopts the classic casserole cooking method of Cantonese cuisine, which maintains the original taste of abalone, and fully demonstrates the characteristics of Cantonese cuisine that pay attention to the deliciousness of raw materials and the diversification of cooking techniques.
9. **White cut Wenchang chicken - the simple beauty of Hainan flavor**
Hainan Baiche Wenchang Chicken is known for its crispy skin and smooth meat, and its original flavor is simple and pure, which reflects the persistent pursuit of the quality of ingredients and the admiration of natural flavors of Hainan people.
10. **Stewed morel mushrooms with wolfberry - the way of health preservation with the homology of medicine and food**
Stewed morels with wolfberry combine the authentic ingredients of Northwest China with the concept of traditional Chinese medicine health preservation, using nourishing and strengthening morels and wolfberries, the soup is delicious and nutritious, reflecting the wisdom of "medicine in food" in Chinese food culture.
The 10 famous dishes of the state banquet are not only a taste of the tongue, but also the inheritance and promotion of Chinese culture. Let's cherish this precious treasure together and let food become a bridge between us and the world. ”