State Banquet Cuisine - A Collection of Catering Dishes from Chinese Embassies Abroad

Author: Wang Yinzeng
Publisher:
Publish Date: 2006-09-01
Features: State banquets and diplomatic banquets are often regarded as high-level receptions. Both the service level and the quality of the cuisine require meticulous planning. In diplomatic banquet events, the "individual plate system" is typically adopted, also known as "separate plate dining," which not only reflects high-end service but also achieves civilization, hygiene, and elegance, while also being suitable for the dining preferences of most foreign guests. In terms of the presentation of main dishes in the "individual plate system," miniaturization is emphasized. It requires transforming the exquisite culinary skills that can be showcased in large plates into smaller individual plates, making the banquet more colorful and vibrant. This book is a masterpiece by National First-Class Chef, Senior Technician Wang Yinzeng, who has dedicated significant effort to this field. The entire book is richly illustrated and introduces the preparation methods of over one hundred state banquet dishes.