- Chinese food culture is extensive and profound, with a long history. Classic specialties and cooking cultures have been formed all over the country; those that can be selected for our country's banquets must be the top specialties. Today, let us learn about our country The top ten famous dishes in the banquet.
- Peking duck . It began in my country's Wei, Jin, Southern and Northern Dynasties . Roasted duck has been recorded in food treasures, and it was a palace food at that time. The material used is high-quality meat duck Peking duck, which is roasted over fruit tree charcoal fire. The color is white and the inside is red. The meat is plump but not greasy, crispy on the outside and tender on the inside. The most famous roast duck restaurant in Beijing has representatives from two camps. They are known as the world's delicacy due to their bright red color, fresh and tender meat, mellow taste and melt-in-your-mouth characteristics.
After the founding of New China, the reputation of Beijing roast duck increased day by day and became world-famous. It is said that Zhou Enlai admired and cared about this famous dish very much during his lifetime. In order to adapt to the needs of social development, the roasting of roast duck restaurants has been intelligentized and the taste is more delicious.
2. Squirrel Mandarin Fish, squirrel mandarin fish, also known as Squirrel Mandarin Fish, , is a representative dish of Subang cuisine with both color and flavor. It was popular during Qianlong’s southern tour. He paid a private visit to Suzhou Songhelou Restaurant for dinner, and the chef Use a knife to cut lines on the fish, add seasonings and marinate for a while, add egg yolk paste, fry it in hot oil, and then add hot sweet and sour marinade. The dish looks like a rat, crispy on the outside and tender on the inside, sweet and sour. Emperor Qianlong was very satisfied after eating it, and later became famous in Suzhou . Squirrel mandarin fish is a Kung Fu dish. If you want to cook it at home, you need to pay attention to four points. This dish must be cut, marinated, powdered, and oiled with sauce in one go.
You need to pay attention to changing the oblique knife into a flower knife, which has certain requirements on knife skills and cannot cut the fish fillets, which is convenient for frying and styling; thirdly, the dipping sauce can be prepared according to personal preferences. Last but not least, when making the squirrel mandarin fish dish at home, you don’t have to worry about styling it. The craftsmanship of squirrel mandarin fish is meticulous and has a unique shape design. Clean and remove the bones, fish outwards, prismatic knife pattern, dry the starch and put the fish head in the oil pan slightly, the fish is high and upright, deep-fry until golden, take it out and put it on a plate, pour the marinade on it. It looks like a squirrel that is nodding slowly.
3. Longjing Shrimp . It is said that Emperor Qianlong paid a private visit incognito. He drank a cup of Longjing tea at a tea farmer's house in Hangzhou. He felt fragrant and refreshing. When no one was paying attention, he secretly grabbed some tea and left. Afterwards, he ate in a restaurant and called the shop. Guys make tea out of this. The store clerk saw a corner of Emperor Qianlong's imperial robe exposed and hurriedly informed the store. The store owner happened to be cooking shrimps, and in a panic, he sprinkled the tea in the waiter's hand into the pot as minced green onions.
The color and taste of this tea shrimp was unexpected, and Emperor Qianlong nodded and praised it. Since then, this dish has become famous, and it has been passed down to this day. Longjing Shrimp combines tea with fresh shrimps. It is generally refreshing and tender. The shrimps are white, tender, and the buds and leaves are fragrant. Shrimp contains the flavor of tea, and the tea contains fresh shrimp, which is refreshing, invigorating the spleen, and appetizing.
4. Wensi Tofu Wensi Tofu is a traditional famous dish. It was developed by Wensi monk, a Buddhist disciple of Yangzhou City during the Qianlong period of . Cao Chuang Yu Yue Tea Fragrance Room Cong Chao: Wensi Zi Xifu, Gong Shi, and good at making tofu soup sweet pulp porridge. Those who have followed his method so far are called Wensi Tofu. Tiao Dingji is also called assorted tofu soup.
This dish has a long history. The ingredients are carefully selected and the knife is meticulous. It is smooth, tender and mellow, and melts in the mouth. It has the effects of nourishing people who lack nutrition, nourishing yin and nourishing blood health care, etc. This dish is a dining choice for the elderly and children. Excellent recipe.
5. Yangzhou lion head Yangzhou lion head is a classic traditional dish in Yangzhou City, Jiangsu Province, and is a Huaiyang specialty. It has a soft taste, is plump but not greasy, and is rich in nutrients. It is widely spread. Lion's Head The long-lasting reputation since ancient times depends on maintaining the basic traditional cooking methods.Cut the raw pork into rice grains, add onion and ginger water, salt, rice wine dry starch and mix well, cabbage head cut into cross knife patterns, stir-fry in hot oil until green, add salt, and bring the pork soup to a boil. Take a stone Wipe the bottom of the pot with pork suet . Put small green vegetables into the pot and arrange them. Bring the bone soup to a boil over the fire. Divide the mixed meat into multiple portions. Make meatballs and place them in the center of the vegetables. Cover the top. Green cabbage leaves.
Cover and bring to a boil, then reduce to a simmer and simmer for two hours. What’s really impressive about Lion’s Head is the seasoning, which needs to widen the soup. Big bone soup: namely pork leg bones , hen, old goose, ham and other ingredients, the soup is made by slow fire. It is the origin of the delicious flavor of lion head. The bones are the soup, the chicken is sweet, and the goose is fragrant. All are big bone soup souls.
6. Dongpo Pork , Su Dongpo was a poet in the Northern Song Dynasty period of our country. He had a deep foundation in poetry and calligraphy art, and also had a lot of research on cooking dishes. He could cook his own dishes and was very good at roasting meat. Many of his famous poems also contain specific content about diet, such as Pork Eating, Lao Tao Fu, Ding Gongmo Sends Grasshoppers , Bean Porridge, Soup and other poems. , all reflect his keen interest in food and cooking. Dongpo Pork was first made by Su Shi in Huanggang and Huangzhou. Taking the name of Su Dongpo: Dongpo Meat. Dongpo pork is made from fat and lean pork belly, cooked with Shaoxing wine and light soy sauce and other condiments.
A small square of bright red, crystal-clear and plump meat lies quietly in the purple sand small cup. The pure and fragrant juice is thick, soft and fragrant. It melts in the mouth and the aroma gradually flows between the lips and teeth. It is really delicious.
7. Kung Pao Chicken . Kung Pao Chicken is a unique traditional dish that is famous all over the world. It is included in Anhui cuisine , Sichuan cuisine, and Guizhou cuisine. The raw materials are different. The origin of this dish is related to sauce-fried chicken in Anhui cuisine and Hu Xiang spicy pork in Guizhou cuisine. It was later improved and promoted by Ding Baozhen, the governor of Shandong and Sichuan in the Qing Dynasty, forming a new dish called Kung Pao Chicken. , and has been passed down to this day, and this dish is also listed as a Beijing palace dish. Later, Kung Pao Chicken also spread overseas.
Kung Pao Chicken is made with chicken breast as the main material, and is cooked with peanut kernels, green pepper and other auxiliary materials; red but not spicy, spicy but not strong, spicy and spicy, and the meat is smooth and crispy; the chicken breast is tender Crispy with peanut kernels.
8. soft-double long fish , soft-double long fish is also called soft-double eel. It is a traditional dish in Huai'an, Jiangsu Province. It belongs to Huaiyang cuisine and is the most famous dish in Subang cuisine. . The effect of this dish is to nourish yin and blood, replenish qi and blood. According to records: There are many eels in the water of Huguang . Jianghuai region produces eels with tender meat, delicious taste and rich nutrition. Huai'an Chef Tian Shumin and his son use eels as raw materials and can make 108 kinds of delicacies, namely the famous whole eel banquets . The soft pocket eel is a classic in eel mats.
The word "double" refers to the eel being put into a cloth bag before being carefully processed. The first dish at the first banquet of the founding of the People's Republic of China in 1949 was this long soft-mouthed fish called the first dish of the founding of the People's Republic of China.
, Buddha jumps over the wall , Buddha jumps over the wall, also known as Fushouquan, is a famous specialty dish in Fuzhou, Fujian Province, and is a Fujian specialty. This dish was developed by Zheng Chun, the owner of Juchunyuan Restaurant in Fuzhou, during Daoguangnian of the Qing Dynasty. According to Mr. Fei Xiaotong , the inventor of this dish was a group of beggars. Buddha Jumps Over the Wall generally uses oysters, sea cucumber, fish lips, wild yak skin glue, shiitake mushrooms, beef tendons, straw mushrooms, cuttlefish, scallops, eggs, etc., and adds big bone soup and Fujian Aged wine, simmered over low heat. Smooth, tender and moist, with a strong meaty aroma, meaty but not greasy, with a savory taste. There is a poem praising it: The altar is opened and the fragrance of meat floats around, and the Buddha hears abandoning his Zen and comes over the wall. It is the largest dish in Chinese state banquets and has been used as the main meal of state banquets for celebrities from all over the world.
U.S. President Ronald Reagan, U.S. Queen Elizabeth and other celebrities and foreign friends who visited China fully affirmed this traditional delicacy after tasting it in the Great Hall of the People in Beijing.
10. Boiled cabbage Boiled cabbage is a traditional Sichuan dish. It was originally developed by Sichuan cuisine chef Huang Jinglin when he was in the imperial dining room of the Qing Palace. Later, Sichuan cuisine master Luo Guorong brought his cooking skills out of Sichuan and became a dish at state banquets. tasty. The processing technology of this dish is extremely complex and the raw materials requirements are extremely high. At least two chefs must cooperate with each other to make a dish of boiled cabbage.
Boiled cabbage is made from Chinese cabbage hearts from the northern region. It is cooked with chicken, duck, and pork ribs, and is seasoned with a clear soup base of chicken breast mince and pork mince. When the final soup is poured, it is poured into the delicious soup. Some suet. Sweet and elegant, with a pure aroma and deep soup flavor, it is fragrant and delicious, not oily or greasy. The top ten famous state banquet dishes represent the pinnacle of Chinese food culture. I don’t know what you guys think?
