Kissinger was conquered by the mastery of Chinese celebrity chefs

At 4:30 a.m. on July 9, 1971, Kissinger began his 48-hour trip to China in the most legendary way in diplomatic history. That evening, Premier Zhou Enlai hosted a banquet in the Great Hall of the People to entertain the AMERICAN envoy.

Previously, the Chinese side had heard that the US national security adviser Kissinger was not only a difficult negotiator, but also a high-taste foodie. During the banquet, in the face of Zhou Enlai's frequent toasts, Kissinger was smiling and polite, and simply tasted the delicious food in front of him...

　　At this moment, the head chef Wang Xitian and another colleague were nervously busy by the kitchen stove. Unexpectedly, a large axis dish they carefully prepared had an accident. This large-axis dish is a traditional Chinese dish, the salt-baked chicken, which is cooked by sautéing large salt grains and then simmering the broiler in hot salt. As you can imagine, it will take a certain amount of time to make, but by this time the banquet has already begun to serve, but the chicken has not yet been simmered. At a critical juncture, they came up with a stopgap solution, which was to remove the uncooked chicken from the salt and then steam it in a pressure cooker, so that the chicken had both a salty aroma and a soft and tender aroma. But no one expected it to become a new dish on the table.

　　The unnamed dish was placed in front of Kissinger's eyes, and before Zhou Enlai could finish his introduction, Kissinger took a knife in one hand and a fork in the other, and couldn't wait to point to the chicken in the purple clay pot and taste it. At the end of the banquet, he insisted on meeting the Chinese chef who cooked this delicious dish. He shook Wang Xitian's hand and said, "This will be the most wonderful memory of my trip to the East." ”