State Banquet Cuisine: A Collection of Meal Items from Chinese Embassies Abroad

Author: Wang Yinzeng
Publisher:
Publish Date: 2006-09-01
Features: State banquets and diplomatic banquets are often regarded as high-standard receptions. Both the service level and the quality of the dishes require meticulous planning. In diplomatic banquet events, the "individual portion system" is typically adopted, also known as "individual portion 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 portion system," miniaturization is emphasized, requiring the exquisite culinary skills demonstrated in large platters to be transformed into small individual portions, making the banquet event 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 explains the preparation methods of over one hundred state banquet dishes.