中国国宴菜的制作,集中了包括八大菜系在内的各地方菜的优点,同时还借鉴吸收了西餐的烹调技法。为了办好每一场宴会,制订菜谱时,会尽可能全面了解有关宾客的生活习惯与忌讳,口味嗜好以及年龄、身体状况。其次,还要考虑到季节、气候、食品原料、营养等诸因素。夏天以清淡、冬季以荤为主。选用的鱼、肉、海味、素菜等原料,许多都 The production of China State Banquet dishes concentrates on the advantages of various local dishes including the eight major cuisines and at the same time also draws on the cooking techniques that have absorbed western food. In order to do a good job of each party, when formulating the menu, we will try our best to understand the guests’ habits and taboos, taste and hobbies as well as their age and physical condition. Second, we must also take into account factors such as season, climate, food ingredients, nutrition and so on. Summer light, winter to meat-based. Selected fish, meat, seafood, vegetarian and other raw materials, many of them