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Chairman Mao as the founding leader, its excellent qualities are countless, especially the spirit of saving, which not only ensures self-discipline, but also plays in national affairs.
Chairman Mao
Wang Dongxing carefully recorded the Chairman's instructions and asked : "How to arrange it in the future?"
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"Eliminate formalism, everyone can eat enough, and don't waste it." This sentence by Chairman opened a new era of China's state banquet and has continued to this day.
Why did Chairman Mao suddenly want to reduce the dishes at state banquets? How grand were the specifications of the previous state banquets? In addition, what other concierge work has been rectified?
The first state banquet after the founding of New China
On October 1, 1949, Chairman Mao warmly announced on the rostrum on on Tiananmen Square: " The People's Republic of China is officially established! The Chinese people have stood up from now on!"
Chairman Mao
The thousands of people under the stage are boiling, and the streets and alleys of various cities welcomed cheers after cheers in the echoes of the broadcast. At that time, the people of the whole country cheered for the hard-won victory, and was also full of expectations for a peaceful life in the future.
In the traditional Chinese concept, whenever there is a happy event, you must celebrate it with great food and drink. Ordinary people are busy cooking oil. The leaders who participated in the founding ceremony of also went to the scene of the state banquet , and there were also foreign friends who came to express congratulations to our country.
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As the Chinese nation of "a country of etiquette", this "first banquet for the founding of the country" is very ritualistic and important. Therefore, no sloppy must be done, and no mistakes are allowed during the preparation process.
At that time, the person responsible for preparing the banquet was General Manager of Beijing Hotel Zheng Lianfu . He has been in charge of Western restaurant banquets for many years and has experienced it. However, when I saw the huge list of personnel, there was still a lot of uncertainty.
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In order to present a perfect level, Zheng Lianfu went to Zhongnanhai to ask Premier Zhou and asked how to choose the main dishes.
Prime Minister flipped through the banquet list and immediately understood his difficulties. He said kindly: "Since the representatives came to Beijing from all over the world, and their eating habits and hobbies are different, they naturally have to take into account all of them."
Premier Zhou
After the joint discussion between Zheng Lianfu and Premier Zhou, he finally determined the three characteristics of state banquet dishes: first, the taste should be salty and light, second, the appearance of the dishes should be beautiful and generous, and third, it can reflect the cultural heritage or real value.
However, this kind of dish that is both delicious and charming, is not easy to find in in the eight major Chinese . But time approached little by little, Zheng Lianfu couldn't help but speed up his pace.
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One day, while he was frowning and thinking hard, the customs and customs of Huaiyang flashed in front of him. He slapped his thighs excitedly and said, "Have you seen many old friends since ancient times, and their food is extremely elegant, which is enough to show a strong cultural atmosphere." After repeated understanding, Zheng Lianfu determined Huaiyang cuisine as the main dish of this state banquet. When he handed the plan over to Premier Zhou, he felt nervous and he was also clear and rashly determined a dish, which was too difficult to adjust.
Prince Zhou
However, after reading it back and forth, Premier Zhou finally nodded and said good. , and Zheng Lianfu had not had time to breathe a sigh of relief, and then he devoted himself to the selection of chefs, and finally invited eight famous Huaiyang chefs from Huaiyang Restaurant in Beijing City .
However, after everything is ready, problems with the ingredients are found. At that time, China experienced years of war and was poor and poor in materials. Many precious ingredients in Huaiyang cuisine could not be found. put the chefs in the dilemma of "a skillful woman cannot cook without rice".
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Therefore, this has also formed the situation where the dishes in the "First Banquet of the Country" are still circulated among the people, which shows the universality of their ingredients. However, the simple ingredients of can also be made by famous chefs with excellent delicious , which has attracted praise from the people at the banquet.
According to Zheng Lianfu's recollection, the dishes at that time were divided into four categories: appetizing small dishes, cold dishes, hot dishes and fruits. The hot dishes are undoubtedly the highlight of the banquet, including Dongpo pork , crab noodles and lion head, fried jade shrimp , etc.
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, especially the famous " lion head ", although the production of is complicated, no one would have thought that the mushrooms inside would be cooked for a longer time and are not expensive. The remaining dishes are fancy names, but they are quite similar to the ingredients of "Lion Head".
Although the "first banquet in the founding of the country" is due to the national conditions and does not have too much luxury, Chairman Mao still criticized precious ingredients such as shark fin and bird's nest, saying: "The dishes prepared by the chefs carefully were not many people enjoyed at the banquet. It's a pity, so try to avoid them in the future."
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However, the chairman only made such suggestions within the cadres and did not publicize them on a large scale. Therefore, with the expansion of national development and diplomatic relations, the specifications of state banquets are also gradually increasing.
The gradual solemnity of the banquet specifications
In 1953, the North Korean leader visited China. This was the first time that foreign leaders had arrived in China after the founding of the People's Republic of China. Therefore, on the basis of the original state banquet, the state banquet added Maotai as a state banquet wine. Since then, the state banquet specifications have developed to a higher level.
Chairman Mao
This is the only state banquet with a large number of people since the founding of the People's Republic of China, and also determines the extraordinary specifications . It is not only about the dishes, but also about the dining environment.
On September 29, 1959, Zheng Lianfu was appointed as the head of the state banquet as always. At that time, there were only more than thirty hours left before the banquet began, but it was not easy to arrange the details of 5,000 people properly in a short period of time.
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firstly arranged the venue, he measured barefoot on the venue, and finally determined the location of 470 tables, and arranged every guest in without exception. After
, there is a serving session. Due to the huge scale of this state banquet, nearly 1,000 waiters will shuttle through the venue. How to control details such as serving food made Zheng Lianfu think about it all day long.
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You should know that at that time, there were no communication equipment such as pagers in my country, but using a loudspeaker would not affect the atmosphere in the entire venue too much. Finally, when he was looking at the lights above the Great Hall, he suddenly had an inspiration. Say : "Since the traffic light can command vehicles, it can also make people know how to advance and retreat."
Under the arrangement of Zheng Lianfu, the kitchen of the venue and the east and west sides were equipped with clear traffic lights. The original 470 tables were also divided into 10 service areas, and
Zheng Lianfu
After everything was ready, the banquet officially kicked off with the songs of " Oriental Red " . Its recipe consists of cold dishes, hot dishes, snacks and fruits, and there are nearly 15 dishes. Although
has always continued its previous light, gentle and honest taste, it has no dishes such as spitting bones. Taking care of the eating habits of every foreign friend and the envoy to China can be regarded as an unprecedented change.
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However, in such a grand banquet, inevitably has waste, and , especially in a state banquet, which is more serious than ordinary banquets, is more likely to cause residual waste. After the banquet, Chairman Mao looked at some dishes that were not moving at all on the table, his eyes were both angry and regretful. He once again called for: "reduce waste and reduce the specifications of state banquets."
The reason why the chairman at that time was so sad was because there were many situations in the lives of our country's people.
Any period, waste is not desirable
Chairman Mao
In the three-year disaster period, many people across the country cannot eat. Chairman Mao was also very aware of this situation, so he set the "three no" principles for himself: not eating meat, not eating eggs, and not exceeding the quantity of food.
The reason why Chairman of the Communist Party of China is able to strictly demand himself is that in addition to sharing the hardships of the people with the people of the whole country, he also has the habit of saving since the war.
Chairman Mao
In the early days of the revolution, the Communist Party of China emerged from the poor, so naturally there was no powerful force as a backer. This leads to a shortage of materials. Especially during the Anti-Japanese period, Chiang Kai-shek ordered the Kuomintang to blockade the base areas, and the Japanese army also took turns to harass it, resulting in difficulty in supplying materials.
Chairman Mao experienced that difficult moment, and naturally understood the harm of waste of resources. Therefore, in subsequent battles, he always kept in mind the principle of "save as you can".
Chairman Mao
Once, Li Yinqiao Seeing that the chairman's towel became tattered, he changed into a new towel. But when the chairman saw it, he insisted on refusing and said he wanted the original towel.
Li Yinqiao asked puzzledly: "Your towel is used with hands and feet, and I really can't use it anymore!"
Li Yinqiao
"Young boy, we march and fight, rely on our feet. Therefore, the feet are much more important than the face. It is not harmful to use one piece, let alone now is a tense moment, and we must not waste it at will."
At the insistence of Chairman Mao, Li Yinqiao changed back to the original old towel. Afterwards, this towel accompanied the Chairman through the Anti-Japanese War years. Even if there were any damaged areas, Li Yinqiao just carefully sewed and cleaned them, and never mentioned changing the towel.
Chairman Mao
At that time, Chairman had the same diet as all the soldiers , but he had to do the command work after all, and he was also an important leader of our party and needed nutrition.
Once, Chairman Mao was in a coma because he was exhausted and shouted in confusion. Li Yinqiao understood it and said : "The Chairman wants to eat braised pork ." He went up the mountain with his gun and finally hit a wild boar to make braised pork.
Chairman Mao
Chairman 2 When he woke up, he saw the steaming braised pork and was very excited. But after eating a few pieces, he pushed aside and said, "I have eaten enough of , so I will leave it for the soldiers."
Li Yinqiao suddenly shed tears and said, "You eat , there is still a lot of wild boar meat, they can all eat it."
Chairman Mao
However, after Chairman Mao pulled a few pieces, he pushed the bowl away and said to Li Yinqiao: "You eat it, otherwise you can keep it. Such a good thing, eat it when satisfying your cravings."
Even after the founding of New China, the Chairman moved into Zhongnanhai, and the supplies were more abundant than before. But he still rarely eats meat, only after a wedding or working all night. usually only eats simple and ordinary dishes, even has meat and fish.
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Chairman Mao not only has strict requirements on himself, but also treats people around him. Especially for the children, it can be called "stricter".
Because the chairman sets the "three no" principle for himself, there are strict regulations on the three meals a day for his youngest daughter Li Na. But for a growing child, poorly-feeded food is not enough to maintain nutrition.
Chairman Mao
Once, Li Yinqiao saw Li Na's face full of dish and felt very distressed, so he gave her a bag of biscuits.But after Chairman Mao learned about it, he angrily educated Li Na and Li Yinqiao: "You are people around me, and you should be strict with yourself."
Although the chairman loves Li Na, thousands of people can't even afford to eat in difficult times. He had to set an example, hoping that the cadres can do their best to do the best, understand the people's sentiments, and solve the problems.
Chairman Mao
Later, Chairman Mao explained to Li Yinqiao : "Li Na is hungry, and I feel even more painful. But she is my daughter and is destined to experience more suffering than others."
Therefore, after the grand state banquet in 1959, the chairman had a clearer plan to adjust the state banquet specifications. He said: "The people are still saving their food, but state banquets often require more than a dozen precious dishes, and there are hundreds of waiters causing waste of personnel. Although the starting point is good, it must be changed."
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Under the supervision of Chairman Mao, the specifications of the state banquets of have changed the direction of development. However, due to the increase in my country's diplomatic relations and foreign leaders frequently visit our country, the reform of state banquets had to be suspended.
However, no one expected that the Chairman was furious and directly demanded that this "flashy" hospitality be cancelled.
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Sustainable development is the top priority
This is the first time the Chairman has expressed to the whole party and the whole country in public that the state banquet has been directly adjusted to " four dishes and one soup ", resolutely not waste it and ensure the experience of every guest.
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With the approval of Premier Zhou, the Ministry of Foreign Affairs proposed a general rectification plan for these clear requirements: control the number of people accompanying the banquet and the time of the banquet; understand the guests' eating habits in advance, make targeted dishes, and eat them as long as they are enough; use red wine with low degrees to replace Maotai...
Chairman Mao's use of bitter conscience has received support from the people of the whole country, and the state banquet has also become more perfect in the evolution of previous sessions. Even though there was only "three dishes and one soup" later, it was sincerely praised by international friends.
Weekly Premier
"A porridge and meal should be thought of hard-won" is the dietary principle that the Chairman adheres to from beginning to end, and this is also the reason why the great man can lead the victory of the Communist Party of China and the people of the whole country to establish a new China.
Whether it is population or land area, China ranks among the "big powers". However, if waste continues to cause waste of resources, it will inevitably cause disaster.
Therefore, Chinese people should reflect on themselves, learn and carry forward Chairman Mao’s spirit of saving, and jointly create a new era of China’s prosperity.
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