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First State Banquet

On September 1, 1999, Beijing Hotel officially offered the "First State Banquet." This is the first time in half a century for the hotel to demonstrate the dishes of the first state banquet celebrating the founding of the People's Republic of China. It aims to enable ordinary people to experience the grand event 50 years ago when the Chinese people are celebrating the 50th anniversary of the new China.

The original "First State Banquet," held on October 1, 1949 to cerebrate the founding of new China, was a part of the founding ceremony. On that evening, more than 600 people attended the banquet, including Party and state leaders Mao Zedong, Liu Shaoqi, Zhou Enlai, Zhu De and Dong Biwu; other founders of the People's Republic, and elite from all walks of life.

The banquet was organized by the late Premier Zhou Enlai. At that time, Beijing Hotel served only Western food such as French and Russian cuisine. Zhou Enlai instructed that the banquet should serve Chinese food, with famous Huai-Yang cuisine as the mainstay. Beijing Hotel, in line with Premier Zhou's instructions, instructions, invited nine famous chefs of the Huai-Yang school from around the country to discuss the making and naming of the dishes. Through concerted efforts. the banquet was a complete success. Beijing Hotel, with its outstanding historical status, served such as important banquet. It represented the highest level of the Chinese cooking skills of the time. From 1949 to 1959, all the state banquets were held in Beijing Hotel.

Now, Beijing is recreating the First State Banquet exactly according to the original forms, including the names, color, aroma, taste and shape. Even the talbeware and the environment are almost the same as the original banquet.

Menu of First State Banquet:

Cold Dishes:

Spicy Duck
Spicy Chicken
Mushroom with Salt and Sesame Oil
Winter Bamboo Shoot with Shrimp's Roe
Cucumber with Salt and Sesame Oil
Spicy Fish
Pork Jelly in Zhenjiang Style

Hot Dishes:

Stewed Shark's Fin with Chicken
Sauce in Jar
Stewed Mixed Seafood in Chicken
Sauce
Sauted Prawn with Red Sauce
Steamed Chicken with Mushroom
Sauted Vegetable and Mushroom
Braised Carp in Brown Sauce
Consomme of Swallow's Nest

Pastry:

Steamed Dumpling Stuffed with Meat and Vegetable
Deep-fried Spring Rolls
Steamed Dumpling Stuffed with
Mashed Red Bean
Steamed Chinese Bread

Dessert:

Mashed Walnut
Chinese Date in Sweet Syrup

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