China, known as a country of great cuisine, has eight classic cuisines, each of which contains profound historical and cultural heritage and unique regional customs. In this vast land, the number of famous dishes and snacks is dizzying. The delicacies that can be featured in the state banquet are among the best, not only because they taste excellent, but also represent the essence of Chinese food culture and the ultimate display of local characteristics.
As the highest etiquette for the state to entertain foreign guests and important guests, the selection of its menu is naturally extraordinary. A state banquet menu usually includes four categories: cold dishes, hot dishes, dim sum, and fruits, each of which is carefully selected and cooked to achieve perfection in taste, color, shape, nutrition, etc.
What are the mouth-watering dishes at the state banquet? Which of the following top 10 classic Chinese state banquet dishes do you think is the best? (This article is for reading purposes only.) Don't do authoritative rankings. If you think there is a better recommendation, please leave a message in the comment area! ）
1. Buddha jumping over the wall: a wonderful fusion of mountain delicacies and sea delicacies
Buddha jumping over the wall, this special soup from Fuzhou, Fujian Province, is known as the "treasure of Chinese cuisine". It is a collection of delicacies from the mountains and seas, using abalone, sea cucumber, shark fin, dried scallops, pigeon eggs and other precious ingredients, simmered over a simmer. The process of making this dish is tedious and delicate, requiring the various ingredients to be processed separately and then placed in a special jar in a certain order and layer, and slowly simmered for several hours until the soup is rich and fragrant.
The name of the Buddha jumping over the wall has a profound meaning, and legend has it that even the Buddha would jump over the wall to taste it when he smelled its fragrance. This dish is not only delicious, but also rich in nutritional value, which can nourish the body and strengthen the immune system. At state banquets, Buddha jumping over the wall often appears as a highlight, and has won the praise of countless guests for its unique charm and distinguished status. According to statistics, at various banquets held in Fuzhou every year, the click rate of Buddha jumping over the wall is as high as more than 90%, which has become an important business card of local food culture.
2. Kung Pao Chicken: A spicy and slightly sweet classic
Kung Pao Chicken, a classic dish originating from Sichuan, is widely loved for its unique flavor of spicy and slightly sweet, bright red color. It uses chicken as the main ingredient, with peanuts, chili peppers and other ingredients, and is carefully prepared with condiments such as sugar, vinegar, and soy sauce. Kung Pao Chicken has a rich and varied taste, with the chicken tender and juicy, the peanuts are crispy and delicious, and the chili peppers add a touch of spicy flavor.
Kung Pao Chicken takes its name from Ding Baozhen, an official of the Qing Dynasty, who was the governor of Sichuan and had a good knowledge of cooking. This dish has won the praise of countless diners for its unique taste and exquisite cooking skills, and has gradually spread to all parts of the country. At state dinners, Kung Pao Chicken is often served as an appetizer and has won the love of guests for its spicy and slightly sweet taste and tender texture. According to statistics, every year in all kinds of restaurants in Beijing, the sales of Kung Pao Chicken are among the best, and it has become a classic in Sichuan cuisine.
3. Peking Duck: A representative work of northern flavor
Peking duck, a traditional dish originating from Beijing, is widely praised for its crispy skin and tender meat, fat but not greasy taste. It uses high-quality Peking duck as the main ingredient, and is carefully roasted over a fruit charcoal fire. The roast duck is golden and crispy, the meat is tender and juicy, and it is even more delicious when eaten with a special sweet noodle sauce, shredded green onions, cucumber strips and other ingredients.
Peking duck has a long history, and it is said that people began to make roast duck as early as the Northern and Southern Dynasties. After years of development and evolution, Peking duck has gradually formed its own unique production techniques and flavor characteristics. At state banquets, Peking duck is often served as a main dish, winning praise from countless guests for its distinguished status and delicious taste. According to statistics, the sales of Peking duck in various restaurants in Beijing are as high as millions every year, which has become an important business card of Beijing's food culture.
4. Dongpo meat: the mellow beauty of traditional dishes in the south of the Yangtze River
Dongpo pork, a traditional dish originating from the south of the Yangtze River, is widely loved for its unique flavor of red and bright color, mellow and juicy, and fragrant and glutinous. It is made with half-fat, half-lean pork as the main ingredient and is carefully cooked. The taste of Dongpo meat is mellow and delicious, the meat is crispy and delicious, and the soup is rich and sweet, which makes people have an endless aftertaste.
The name of Dongpo meat comes from the literary scholar Su Dongpo in the Northern Song Dynasty. Legend has it that when he was an official in Hangzhou, he organized migrant workers to build an embankment in the West Lake and did a good deed for the people. In order to thank Su Dongpo, during the Spring Festival, men, women and children in the city carried pigs and wine to greet him. It was difficult to resist the enthusiasm, so Su Dongpo accepted the pork. Later, he asked people to cut the pork into cubes, burn it red and crispy, and then distribute the meat to them according to the roster of migrant workers for the New Year. When the common people saw that Su Dongpo did not forget the migrant workers, they loved him more and more, so they called the meat he sent "Dongpo meat". At state banquets, Dongpo meat often appears as a traditional famous dish, and has won the praise of countless guests for its unique charm and mellow taste. According to statistics, the sales volume of Dongpo meat in various restaurants in the Jiangnan area is as high as hundreds of thousands of copies every year, which has become an important business card of Jiangnan food culture.
5. Boiling water cabbage: a light work in Sichuan cuisine
Boiling water cabbage, a light dish originating from Sichuan, is widely loved for its unique flavor of soup made from hens, pig's trotters and other raw materials, and the fragrance and beauty of cabbage hearts. It is made with fresh Chinese cabbage hearts as the main ingredient and blanched in a special clear broth. The taste of boiling water cabbage is fresh and refreshing, the soup is clear and transparent, and the cabbage heart is tender and delicious, which makes people have an endless aftertaste.
The production process of boiling water cabbage is tedious and delicate, and it is necessary to boil hens, pig's trotters and other raw materials into a clear soup, and then put the cabbage hearts into the clear soup and blanch until cooked. The name of this dish has a profound meaning, "boiling water" actually refers to the clear soup, and "cabbage" refers to the tender Chinese cabbage heart. At state banquets, boiled cabbage often appears as a light dish, and has won the praise of countless guests for its unique charm and fresh taste. According to statistics, every year in all kinds of restaurants in Sichuan, the sales of boiled cabbage are as high as hundreds of thousands, and it has become a classic in Sichuan cuisine.
6. Lion's head: The mellow and delicious taste of Huaiyang cuisine
Lion's head, a traditional dish originating from Huaiyang cuisine, is widely loved for its unique flavor of fat and thin, plump, mellow and delicious. It uses high-quality pork as the main ingredient, and combines it with an appropriate amount of shrimp, crab meat and other ingredients to make meatballs, and then simmer them. The lion's head has a mellow and delicious taste, the meat is tender and juicy, and the soup is rich and delicious, which makes people have an endless aftertaste.
The name "lion" symbolizes majesty and dignity, and "head" refers to the shape and status of the meatballs. This dish occupies an important position in Huaiyang cuisine and is known as "the first dish in Huaiyang". At state banquets, lion's head is often presented as a main course, winning praise from countless guests for its unique charm and mellow taste. According to statistics, the sales of lion's head in various restaurants in Jiangsu are as high as hundreds of thousands of copies every year, and it has become a classic in Huaiyang cuisine.
7. White Cut Chicken: The original taste of Cantonese cuisine
White-cut chicken, a classic dish originating from Guangdong, is widely loved for its fatty, delicious, and original flavor. It uses high-quality chicken as the main ingredient and is carefully cooked. The white-cut chicken is tender and delicious, the meat is tender and juicy, and it is even more delicious when eaten with special condiments such as minced ginger, garlic and soy sauce.
The production process of white-cut chicken focuses on maintaining the original flavor and tender taste of the chicken. During the cooking process, the heat and time need to be strictly controlled to ensure the taste and nutritional value of the chicken. At state banquets, white-cut chicken is often served as an appetizer or main course, and has won the praise of countless guests for its unique charm and delicious taste. According to statistics, millions of white-cut chicken are sold in various restaurants in Guangdong every year, and it has become a classic in Cantonese cuisine.
8. Longjing shrimp: The freshness and tenderness of Hangzhou cuisine
Longjing shrimp, a classic dish from Hangzhou, is widely loved for its unique flavor of Longjing tea with shrimp during the Qingming Festival, elegant color, fresh and tender. It uses high-quality shrimp as the main ingredient and is cooked with Longjing tea. The taste of Longjing shrimp is fresh and refreshing, the shrimp is tender and delicious, and the tea aroma is rich and the aftertaste is endless.
The name of Longjing shrimp has a profound meaning, "Longjing" refers to Hangzhou's famous green tea, and "shrimp" refers to high-quality shrimp. This dish combines tea leaves with shrimp to create a unique texture and flavor. At state banquets, Longjing shrimp often appears as a special dish, and has won the praise of countless guests for its unique charm and fresh taste. According to statistics, in various restaurants in Hangzhou every year, the sales of Longjing shrimp are as high as hundreds of thousands, and it has become a classic in Hangzhou cuisine.
9. Squirrel mandarin fish: the sweet and sour taste of Jiangsu and Zhejiang cuisine
Squirrel mandarin fish, a traditional dish originating from Jiangsu and Zhejiang cuisines, is widely loved for its unique flavor of crispy on the outside and tender on the inside, sweet and sour. It uses high-quality mandarin fish as the main ingredient, which is carefully treated and cooked with a knife. The squirrel mandarin fish is crispy and delicious, and the meat is tender and juicy, and it is even more delicious when eaten with a special sweet and sour sauce.
The name "squirrel" symbolizes cuteness and liveliness, while "mandarin fish" refers to high-quality mandarin fish. This dish occupies an important position in the cuisine of Jiangsu and Zhejiang, and is known as "the first fish in Jiangsu and Zhejiang". At state banquets, squirrel mandarin fish is often served as a main course, winning the praise of countless guests for its unique charm and delicious taste. According to statistics, every year in all kinds of restaurants in Jiangsu and Zhejiang, the sales of squirrel mandarin fish are as high as hundreds of thousands, and it has become a classic in Jiangsu and Zhejiang cuisine.
10. Almond tofu: a popular snack at state dinners
Almond tofu, a traditional dessert originating from China, is loved for its unique flavor made from almonds, which is refreshing and delicate. It uses high-quality almonds as the main ingredient, which is carefully processed and cooked. Almond tofu has a delicate and tender taste, rich and delicious almond flavor, and is especially delicious when eaten with special syrup or honey.
The production process of almond tofu focuses on maintaining the original flavor and delicate taste of almonds. During the cooking process, the heat and time need to be strictly controlled to ensure the taste and nutritional value of almond tofu. At state banquets, almond tofu is often served as a dessert or snack, and has won the praise of countless guests for its unique charm and delicious taste. According to statistics, almond tofu sells millions of servings in various restaurants across the country every year, becoming a classic among traditional Chinese desserts.