China's top dining - the state banquet, is how refined?

 Speaking of the state banquet, there is more or less a little curiosity in the hearts of ordinary people. Which dishes can be served on the table of the state banquet in this great country with a food culture of thousands of years?What about the dining scene? 

 State banquet dishes are delicately prepared by the state for the reception of foreign guests, representatives of foreign aid personnel of the government, and people who have made outstanding contributions to the country.State banquet dishes are usually based on huaiyang cuisine, gathering local cuisines to sort out and improve.

 With salty flavor as the main taste, sichuan cuisine reduces the use of harsh condiments such as pepper and pepper, and huaiyang cuisine reduces the consumption of sugar. It is characterized by light and delicious, soft and tender, which can meet the requirements of most guests at home and abroad.Among them, lion head, Buddha jumps over the wall and three treasures duck, etc. 

 ▲ Sanbao duck 

 The most complex part of the state banquet, I'm afraid, is the selection of materials. 

 If you look at the state dinner menu on the Internet, it is actually a selection after many choices left.The original menu was prepared by the chef in charge of the state banquet. The first thing to be considered was the dietary habits and taboos of various countries, as well as the combination of tradition and innovation. 

 The menus are initially screened by the hotel and then selected by each department. Finally, several sets of menus are presented. Finally, the menus are sent to each participating country through the foreign ministry. 

 That is to say, the number of dishes served at the end is the same between different countries, but the content may be totally different. For example, some leaders advocate vegetarian dishes, no matter the number of dishes, it is the all-vegetable dinner. 

 However, all the leaders' dining utensils are the same, and judging from the mat surface, everyone USES chopsticks the most, and generally USES them very well 

 Some of the dishes at state banquets look ordinary, but they are not simple.General state banquet pays attention to six "nothing" -- "no bones, no thorns, no tendons, no seeds, no nuclei, no scales", the front "five nothing" good understanding, the last "no scales", refers to no scales of food such as eels, are not used in the state banquet. 

 In addition, all the state banquet dishes do not use monosodium glutamate, all use natural ingredients fresh.It is mainly made with chicken stock or beef soup. If it is vegetarian, it is made with more than ten kinds of vegetarian materials such as bamboo shoots and fungi.

 From the leader enters the banquet hall to everyone walks out of the banquet hall, the entire dinner is generally more than an hour long, while the service is supposed to be completed within 45 minutes, and the service time of a dish is only 5 minutes.Moreover, the food served by different leaders can be completely different and unmistakable. 

 In order to ensure the quality of dishes (heat, color, temperature, etc.), so that the guests eat delicious satisfaction, the waiter should properly master the timing and speed of serving.This requires the service personnel to be familiar with the flavor, heat and cooking time of the various dishes of the banquet, so as to be aware of the timing of the dishes, and to communicate with the kitchen in a timely manner.

 Before serving hot dishes, soup should be served first, followed by meat dishes and vegetarian dishes. The first course is usually the most expensive.State banquet is not four dishes at the same time, but after the guests eat a dish, there is a special table to see the waiter immediately change the dish. 

 Main course finished, and then dessert, fruit, fruit is based on the season, generally not fixed a certain.After each meal, the waiter will clean and disinfect the tablecloth and chopsticks, as well as the dishes, bowls and other cooking utensils. The hotel receiving the state banquet will specially arrange a chef to correspond to a waiter, a waiter to correspond to a waiter, and the three people are one group, or more people are one group.

 Although the waiters only provide services on the side, actually the requirements are very high, including international etiquette, foreign language ability have corresponding norms and requirements, the waiters can introduce all the dishes in fluent English, and the mere act of lifting the lid may require painstaking training for two and a half months, in order to achieve uniform. 

 How about starting to fantasize about experiencing a state dinner yourself?State banquet we can not let you attend, but state banquet level home cooking we can teach you how to do!