When it comes to state banquets, everyone must have a variety of top food in their minds. Chinese state banquet dishes generally adopt four dishes and one soup, pick the strengths of various domestic cuisines, combine Chinese and Western tastes, scientific and reasonable meals, pay attention to the efficacy of health care, and do not pay attention to top luxury. The state banquet dishes of various countries are the classic dishes of their own countries, reflecting the culture of a country. Let's take a look at the classic menus of state banquets in various countries to find out what to eat at the world's most high-end meals.
The Standard Chinese State Banquet has four dishes and one soup, using a divided meal system, one for each person. Nowadays, the state banquet still does not talk about pomp and circumstance, and the current state banquet is usually 7 or 8 tables, and the standard per person per meal shall not exceed 200 yuan (excluding alcohol).
<h1 class="pgc-h-arrow-right" data-track="4" > state banquet lion's head</h1>
This dish is made by hand-cut small pieces of fatty pork belly and made with the top clear soup of the state banquet, which is plump and resembles the head of a male lion, hence the name 'lion's head'. Premier Zhou Enlai praised the dish as "light but not light, fat but not greasy".
Lion's head is a traditional dish in the Huaiyang cuisine of Yangzhou, Jiangsu Province, China. Legend has it that the lion's head method began in the Sui Dynasty, when the Sui Dynasty Emperor paraded, the chef made four famous dishes of squirrel cinnamon fish, money shrimp cake, ivory chicken strips and sunflower chopped meat with the theme of Yangzhou Wansong Mountain, Money Dun, Ivory Forest, and Sunflower Chopping Meat, it is said that the original name was Sunflower Chopping Meat, Sunflower Meatballs, Tang Dynasty Gong Wei Zhi's home cook Wei Juyuan made squirrel cinnamon fish, money shrimp cake, ivory chicken strips, sunflower chopping meat four famous dishes, so that the guests in the audience were impressed, sunflower chopping meat was renamed lion's head. This dish is soft and creamy, healthy and nutritious.
Classic practice
1, plum head meat or five flowers, 3 fat and 7 lean, cut into pomegranate seed size;
2, the lion's head pays attention to fine cutting and coarse chopping, cutting off the strength inside the meat, but do not chop too much, can not be lazy with the meat grinder Oh! The taste is definitely different;
3, onion and ginger pat, add an appropriate amount of water, add a little cooking wine (you can add warm water in winter, cool water in summer, feel free);
4, the horseshoe patted chopped (horseshoe to degrease) in winter with winter shoots can also be;
5: Add four spoons of starch, 8 g of salt, half a spoon of this spoon, a small amount of pepper, a quarter spoon;
6, the meat is beaten vigorously, while stirring while adding onion and ginger water, dry it will add a little, stir for three or four minutes, not too long, too long out is too strong. No more fluffy taste;
7, wrapped in a duck egg yolk (if there is crab yolk, crab yolk is better) must be oily salted egg yolk, the noodles are not fragrant;
8, it is not easy to stick to the hand to throw the balls back and forth, for a little strength is not easy to disperse, molding is good;
9, stir-fry the onion and ginger in the pot to add water starch, (two small spoons of starch plus a large bowl of water to adjust the pour) add soy sauce braised sauce, if there is no can put the old soy sauce instead, the onion and ginger water used for filling is not wasted, pour it in together, add a piece of cinnamon, a few peppercorns, three or four corners of the star anise (Yangzhou cuisine does not like to add peppercorns, a little taste is good) into the casserole;
10, the oil pan is 70% hot, fry until the surface is golden;
11. Fry well and put it in a casserole dish;
12: Simmer for 100 minutes, between one and a half and two hours;
13, rapeseed with some salt boiling water blanched for ten seconds, out of the pot plate, simply too delicious;
14, tender and juicy, add egg yolk is more fragrant;
15, Chinese New Year's Eve rice is served perfectly! (Roses, the front recipe has a tutorial, this is the white radish first with purple cabbage juice soaked, the following is not easy to dye, half an hour later out and soaked in carrot juice for a few hours) A total of 5, just out of the pot was my son can't wait to eliminate 1.
<h1 class="pgc-h-arrow-right" data-track="23" > mullet egg soup for state banquets</h1>
This soup is known as Diaoyutai soup. It is made from high-grade mullet eggs and the top clear soup of the state banquet, which is slightly sour and slightly spicy, which is wonderful.
Mullet eggs, not the eggs of freshwater fish such as snakehead, but refer to the dried ovaries of squid, which has been a specialty of Shandong since ancient times, mostly produced in Qingdao and Rizhao and other places, is a valuable national banquet soup ingredients, its color is milky white, like an egg, through the hands of the chef, can be processed into high-grade foods with petals and gentle texture.
The "Chronicle of Rizhao County" during the Kangxi period of the Qing Dynasty records that "mullet eggs" belong to one of the "Eight Treasures of the Sea". Until the end of the Qing Dynasty, mullet eggs were listed as tributes. Mullet eggs are rich in nutrients, delicious taste, and have the effect of relieving cold in winter and relieving heat in summer. And it is rich in a variety of trace elements necessary for the human body. It is a rare and high-quality dietary ingredient.
Among the dishes made from mullet eggs, the most famous dish is the braised mullet egg soup in Lu cuisine.
Its characteristics are: egg color milky white, thin as a piece of paper, delicious taste, smooth and refreshing, sour and salty, good quality.
1, wash the mullet eggs, remove the fish, put them into a pot of cool water, boil over high heat, cook thoroughly, put them in cool water to cool, tear them apart one by one, wash and cut the parsley into minced pieces.
2, sit in the pot and light the fire, put in the broth, mullet egg, soy sauce, pepper, chicken essence, salt, cooking wine, green onion, ginger water, after the soup is boiled, skim off the floating powder, use water starch to thin the mustard, add the appropriate amount of vinegar, stir well, drizzle sesame oil, sprinkle with chopped coriander, out of the pot.
<h1 class="pgc-h-arrow-right" data-track="33" > boiling water cabbage for state banquets</h1>
It is a very famous classic state banquet dish, selected from the Northeast Chinese cabbage heart and the top clear soup of the state banquet, which looks simple and unpretentious, but shows the kung fu of the state banquet soup, the soup color is light yellow and clear, mellow and refreshing, refreshing.
Boiled water cabbage is made with northern Cabbage hearts, cooked with chicken, duck, ribs, seasoned with minced chicken, minced pork and clear broth, and finally poured some chicken fat on the soup when pouring. After the dish is cooked, it is fresh and elegant, the aroma is mellow, the soup is strong, but it is fragrant and refreshing, not oily and not greasy.
On September 10, 2018, "Chinese Cuisine" was officially released, and "Boiling Water Cabbage" was rated as one of the top ten classic dishes of "Chinese Cuisine" in Sichuan.
ingredient
10 kg of Chinese cabbage (only the most tender part of the cabbage is used per tree), 2500 g of old hen, 200 g of ham hooves, 500 g of ribs, 300 g of dried scallops, 700 g of skinned and lean chicken breast, 300 g of whole lean pork, 10 g of salt, 10 g of cooking wine, 50 g of green onion, 10 g of ginger, 4 liters of water.
Production steps
1: Boil the broth in clear water first. The old hen is well set and washed; Dried scallops are soaked well, and washed ham hooves, ribs, etc. are put into different boiling water pots according to categories, blanched, remove blood water and impurities, fished out and washed, put into a large soup pot together, add water, ginger, green onion, add cooking wine after boiling, turn low heat and simmer for 3 hours.
2. At the same time, chop the chicken breast and lean pork into a paste, add an appropriate amount of water to make a porridge and set aside.
3: After the soup is boiled for 3 hours, use a sieve to isolate all the soup residue and oil slick. Pour the broth into another pot, bring to a boil, add the minced pork and stir well, turn to medium-low heat, wait for it to slowly disperse, the minced meat floats, and use a small colander to clean the minced meat; Then bring the soup to a boil again, divide the minced chicken into 2 times, and treat the same as the minced pork; Finally, the clear soup is thoroughly slagged and oiled, until the soup is fresh and clear as water, seasoned with salt, and set aside.
4: Divide the soup into two pots. Choose the most tender cabbage hearts, put them in one of the pots of broth, burn until seven ripe, rinse cold with water, repeatedly puncture the cabbage hearts with fine silver needles, put them in a colander, and pour the original broth from top to bottom until the cabbage hearts are blanched.
5: Place the vegetable hearts at the bottom of the bowl, boil another pot of broth, scoop into the bowl, and serve.
Dishes special
This dish sounds simple and unpretentious, but it shows the best soup making kung fu.
Boiling water is actually the clearest chicken soup. This soup should be mixed into the boiling pot with ingredients such as old hen, old hen duck, ham hoof meat, ribs, dried scallops, etc., add cooking wine, green onion and garlic and other condiments for at least 4 hours, and then chop the chicken breast meat until it is mushroomed, stir it into a pulp with fresh soup, and pour it into the pot to absorb impurities. After repeated adsorption two or three times, the chicken soup in the pot that was originally slightly turbid was now as thorough and clear as boiling water, and the aroma was thick and thick, not greasy, and refreshing.
<h1 class="pgc-h-arrow-right" data-track="48" > the state banquet Buddha jumped off the wall</h1>
This is a superb state dinner dish. This dish selects eight kinds of top raw materials such as abalone, shark fin, Liao ginseng, fish belly, dried scallops, abalone mushrooms, pigeon eggs, skirts, etc., and is made with the top soup of the state banquet, which takes up to three days and three nights to make the soup, and the opening altar is fragrant, the taste is fresh and mellow, the nutrition is rich, and the health care is a national banquet dish loved by leaders of all countries.
Buddha Jumping Wall, also known as MantanXiang and Fushouquan, is a local dish in Fuzhou, Fujian Province, which belongs to the Fujian cuisine family. According to legend, it was developed by Zheng Chunfa, the owner of Fuzhou Juchun Garden Restaurant, during the light years of the Qing Dynasty. Buddha jumping wall is rich in nutrients, can promote development, beauty, delay aging, enhance immunity, is a good supplement.
In 1965 and 1980, in Nanyuan, Guangzhou, and Hong Kong, respectively, Fuzhou cuisine based on cooking Buddha jumping wall caused a sensation, setting off a Buddha jumping wall fever around the world. Restaurants opened by overseas Chinese around the world. Buddha Jumping The Wall has also received Prince Sihanouk, US President Reagan, Queen Elizabeth and other heads of state. On September 10, 2018, "Chinese Cuisine" was officially released in Henan Province, and "Buddha Jumping the Wall" was rated as one of the top ten classic dishes of "Chinese Cuisine" in Fujian.
1, the water shark fin to sand, cut the whole row on the bamboo grate (pronounced bi a bamboo steaming tool, or round or square), put into the boiling water pot with 30 grams of green onion, 15 grams of ginger slices, 100 grams of Shao wine to cook for 10 minutes, take out its fishy taste, pick off the green onion, ginger, the juice is not used, take out the grate and put it into the bowl, the shark fin is placed on the pork fat meat, Plus Shao wine 50 grams, the basket drawer is steamed for 2 hours to take out, pick the fat meat, decant (the meaning of yin bi filtering) to steam the juice.
2: Cut the fish lips into 2 cm long and 4.5 cm wide pieces, put them into a pot of boiling water, add 30 grams of green onion, 100 grams of rice wine, 15 grams of ginger slices and cook for 10 minutes to fish out, pick off the green onions and ginger.
3, money abalone into the cage drawer, steamed with high heat to take out the rotten, washed after each piece into two pieces, cut on the cross flower knife, put into a small basin, add 250 grams of bone broth, 15 grams of shao wine, put into the cage drawer steaming for 30 minutes to take out, decant the steaming juice. The eggs are cooked and shelled.
4: Chop off the head, neck and feet of the chicken and duck respectively. The tip of the pig's trotter is dehulled, plucked and washed. Scrape and wash the lamb's elbow. Cut 12 pieces of the above four ingredients, and rinse them in a pot of boiling water together with the net duck gizzard, remove the blood and water and fish it out. Pork belly turned inside and out washed, with boiling water twice, remove the turbidity, cut into 12 pieces, under the pot, add the same soup 250 grams to boil, Plus Shao wine 85 grams of a fish, the soup is not used.
5: Wash the water ginseng and cut into two slices each. Wash the tendons and cut into 2-inch long segments. Add 150 grams of water to the tendon meat of the ham, steam it for 30 minutes on high heat, decant the steaming sauce and cut into slices about 1 cm thick. Put the winter shoots in a pot of boiling water and fish them out, cut each straight into four pieces, and gently pat them flat with force. On the fire, when the cooked lard is placed in the pot and heated to 70%, the pigeon eggs and winter shoots are fried for about 2 minutes. Then, fry the fish high fish belly into the pan, fry until the hand can be broken, pour into a colander to drain the oil, then soak in water and remove, cut into 4.5 cm long and 2.5 cm wide chunks.
6: Leave 50 grams of remaining oil in the pot, when the heat is 70% hot, stir-fry 35 grams of green onion and 45 grams of ginger slices into the pot to fry out the aroma, add chicken, duck, lamb knuckle, pig's trotter tip, duck gizzard, pork belly pieces and fry a few times, add 75 grams of soy sauce, 10 grams of monosodium glutamate, 75 grams of rock sugar, 2150 grams of shao wine, 500 grams of bone broth, cinnamon, cover and cook for 20 minutes, pick up the green onion, ginger and cinnamon, fish out the ingredients in the pot, and set aside the soup.
7, take a Shaoxing wine altar washed, add 500 grams of water, put on a low heat heat, pour water in the altar, put a small bamboo grate at the bottom of the altar, first put the boiled chicken, duck, sheep, elbow, pig's trotter tip, duck gizzard, pork belly block and winter mushrooms, winter shoots into the block, and then put the shark fin, ham slices, dried scallops, abalone slices with gauze wrapped in rectangle, placed on the chicken, duck and other ingredients, and then poured into the soup of boiled chicken, duck and other ingredients, sealed with lotus leaves on the altar mouth, and pressed upside down on a small bowl. After installation, put the wine altar on the charcoal stove, simmer it for 2 hours on a low heat, then open the lid, quickly put the ginseng, hoof tendons, fish lips, and fish belly into the altar, immediately seal the altar mouth, simmer for another hour to take out, when serving, pour the altar dish into a large basin, open the gauze package, and put the pigeon eggs on the top. At the same time, follow a dish of carrots, a dish of ham mixed with bean sprouts, a dish of fried bean sprouts of shiitake mushrooms, a dish of spicy mustard in oil, as well as silver wire rolls and sesame cakes.
nutritive value
Shark fin (dried): Shark fin is rich in gum, refreshing and soft, and is a high-grade food with high protein, low sugar and low fat. Shark fin contains hypolipidemic, anti-arteriosclerosis and anticoagulant ingredients, which has the effect of preventing and treating diseases of the cardiovascular system; Shark fin is rich in collagen, which is conducive to nourishing and softening the skin and mucous membranes, and is a good beauty food. Shark fin taste sweet, salty, flat, can seep wet water, appetizing eating, clear phlegm and eliminate stasis, supplement the five organs, long waist strength, beneficial to deficiency.
Nutritional benefits
Buddha jumping off the wall using a variety of seafood products and a little meat raw materials, put into the special porcelain altar for a long simmering time to make, meat is delicious, not greasy, tonic kidneys, blood, nourishing and strengthening, has a high therapeutic value:
1. Promote development
2. Enhance immunity, beautify and nourish the face, inhibit the formation of blood clots, inhibit the growth of cancer cells, lower three highs, prevent and treat male prostate diseases, increase hematopoietic function, and accelerate wound healing
3. Beauty
4. Anti-aging promotes growth and improves coronary heart disease
5. Lower blood pressure
6. Cholesterol lowering softens blood vessels
7. Improve immunity and promote growth and development through the intestinal moisturizing
8. Improve the body's immune function
9. Delay aging
10. Anti-cancer and anti-cancer:
11. Lower blood pressure, lower blood lipids, lower cholesterol to treat diseases
<h1 class="pgc-h-arrow-right" data-track="75" > can of braised three treasure ducks</h1>
This is a very valuable classic state banquet dish, this dish is selected from the selection of high-quality stuffed ducks and plate millet, small dates, lotus seeds stewed, put into the special purple sand jar for the state banquet and steamed, with good health care effects.
2 duck legs, fungus (water to taste), humus bamboo, shiitake mushrooms, salad oil, salt, green onion, ginger, garlic, cooking wine, soy sauce, sugar, etc.
1: Soak the dried fungus, wash and remove the roots, and tear them into small flowers. Soak the hair in warm water and cut into small pieces. Wash and cut the mushrooms into cubes and set aside.
2: 2 duck legs or 1/2 slice of duck, wash and cut into pieces.
3: Put an appropriate amount of cold water in the pot, put the cut duck pieces into the pot and blanch the water, skim off the foam, and fish out the duck meat for later.
4: Add an appropriate amount of cooking oil to the wok, stir-fry the green onion, ginger and garlic cloves into the pot.
5: Pour the duck cubes into a pot and stir-fry over high heat.
6: Add an appropriate amount of cooking wine and stir-fry evenly.
7: Add an appropriate amount of soy sauce and sugar to continue stir-frying, and evenly color it.
8: Put the mushrooms and fungus in a pot and stir-fry with the duck.
9: Put a small amount of hot water into the pot, sprinkle with some salt, bring to a boil on high heat, cover the pot and turn to low heat and simmer for about 25 minutes.
10: Add the tofu bamboo and continue simmering for 5 to 10 minutes.
11: After the duck is soft, turn off the heat and serve on the plate.
Duck meat is cold, sweet, salty, returned to the spleen, stomach, lungs, kidneys, can greatly supplement the fatigue, nourish the yin of the five organs, clear the heat of the fatigue, replenish the blood and water, nourish the stomach, cough and self-alarm, eliminate snail accumulation, clear the heat and strengthen the spleen, weak and edema. Treatment of physical weakness, post-illness weakness, malnutrition edema. Studies have shown that the fat in duck meat is different from butter or lard, the proportion of saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids is close to the ideal value, its chemical composition is similar to olive oil, has the effect of lowering cholesterol, is beneficial for the prevention and treatment of cardiovascular and cerebrovascular diseases, and is especially suitable for people who are worried about consuming too many saturated fatty acids to form atherosclerosis.
Shiitake mushrooms are rich in vitamin B complex, iron, potassium, provitamin D, sweet taste, flat sex, indications for loss of appetite, less qi and fatigue; Fungus can nourish the blood and rejuvenate the face, make the skin rosy, radiant, and can prevent iron deficiency anemia and other medicinal effects; Humus bamboo is rich in protein and a variety of nutrients.
<h1 class="pgc-h-arrow-right" data-track="94" > garlic seed roast skirt</h1>
This is a very expensive classic state banquet dish, the skirt is one of the eight treasures, this dish is made of fine skirt and the top soup of the state banquet, which has the effect of nourishing the yin, tonifying the blood and moisturizing the skin, and is the top dish of the state banquet.
<h1 class="pgc-h-arrow-right" data-track="96" > safflower shark fin fishing</h1>
(Abalone wings, saffron, top soup) This dish is a superb state banquet dish. It is made of large gold hook wings and the top soup of the state banquet with the precious tonic saffron, which is rich in nutrition and has good health care effects.
Preparation method
There are many dried shark fin hair growth procedures, the main procedures are: soaking, boiling, simmering, according to the thickness of different shark fins, old and tender and the differences in fin products, the hair growth method, time and heat taken are also different.
The first process: soaking. Shark fin soup is soaked in clean water, the water temperature should not exceed 40 ° C, cold water is also available. Before soaking, first cut off the fin side, soaking time is generally about 10 hours to change the water, and then continue to soak for 10 hours, until the shark fin is soft, and then proceed to the next process.
The second process: boiling. Place the soft shark fin in a stainless steel bucket, add water to the boil, simmer over low heat for 2 hours, remove the sand grains from the shark fin with a knife, and rinse the sand while scraping. If the scraping is not clean, it can be boiled in boiling water for a while, and then scraped again. After scraping the sand, the bone and rotten flesh are removed, and rinsed repeatedly with clean water. In order to keep the shape of the good shark fin neat and not rotten, when boiling, you can put the shark fin on a piece of bamboo grate, and then cover the shark fin with another piece, use bamboo chopsticks to string up two pieces of bamboo grates, send the shark fin until the bone is soft from the flesh, and then go to the bamboo chopsticks, which is conducive to bone removal.
The third process: simmering. Put the treated shark fin in the pot, add the shallots, ginger, cooking wine (500 grams of shark fin with onion, ginger, cooking wine can be about 50 grams) and water continue to simmer for 2 hours, until the fin needle is soft. This process can also be basketed for 1.5-2 hours, but the steaming method is only suitable for shark fin soup with smaller individuals and thinner fin plates.
<h1 class="pgc-h-arrow-right" data-track="103" > a french curium snail for the state banquet</h1>
This is former French President Jacques Chirac's favorite state banquet dish, this dish is made of high-quality imported snails, butter, garlic grilled, unique food, high nutritional value, is a combination of Chinese and Western classic state banquet dishes.
The well-known French snail (Escargots à la Bourguignonne) is the appetizer and state dinner of French cuisine, as well as a world-class dish, which is listed alongside foie gras and truffles as France's three national treasures.
raw material
The most basic and classic ingredients are a little bit of shallots, garlic, parsley and butter.
Of course, people in the south of France may add some peppers, while people in the north will choose to add a little mint.
Different recipes can also be made with tomatoes, vegetables and other spices (rosemary, thyme).
Heat
It is generally 200 degrees, baked for 5 to 10 minutes, so that the snail will not be too old; but the specific roasting time still depends on the size of the snail.
<h1 class="pgc-h-arrow-right" data-track="112" > state banquet puff pastry shark fin cup</h1>
Former Russian President Boris Yeltsin has high praise for this dish. This dish is made of fine needle wings and the top soup of the state banquet, which has a unique eating method and high nutritional value, and is a classic state banquet dish that combines Chinese and Western styles.
In addition, Chinese state banquet dishes also include chrysanthemum tofu soup, clear soup matsutake mushroom, ginseng royal health soup, black mushroom asparagus soup, crispy fragrant mango quail roll, abalone sea cucumber fried goose, pearl king crab, agate fish balls, oil-soaked crispy fish, Nestle rich lobster, Nestle goog shrimp balls, cordyceps flower lion's head, rare mushroom pomegranate buns, rare mushroom melon cups, casserole vegetarian assortment, goji berry soup cover vegetables, bacon cod rolls, black pepper calf white meat, green mustard baked calf white meat, tofu fried foie grass, cloud leg buckwheat bun, radish silk cake, tricolor roasted wheat and other dishes.