As life improves and the economy prospers, there are more and more opportunities to dine out. However, when it's time to treat others, no one is willing to order the dishes, and everyone pushes and shoves. As the saying goes, "it's hard to please everyone," and the pressure to order for a whole table of people is immense. Ordering requires bringing out the best in the food to leave people satisfied; it must suit the occasion of the dinner, ensuring both the host and the guests feel respected; it must consider the host's budget and not exceed it by too much. It also has to accommodate the special requirements of each person, such as age, gender, taste preferences, religious beliefs, and dietary restrictions. On top of that, if you also need to consider nutrition and health, the task becomes even more difficult.
At noon on August 24th, the final day of the Olympics, Chinese national leaders hosted a banquet for friends from various countries. The banquet menu included: cold platters, cream of asparagus soup, Chinese-style black pepper and fermented bean sauce steak, tuna roll with chestnut mousse, mushroom and melon cup, imperial white porridge with ginkgo nuts, as well as dim sum and fruit. In terms of form, it was much simpler than traditional Chinese banquets of the past, with a strong emphasis on the balance between meat and vegetarian dishes, revealing much subtlety in its details.
This menu first considers the issue of deliciousness. The main courses consist of one meat dish, one fish dish, one mushroom dish, and one vegetable soup. Simplicity without a lack of richness. The cooking methods for these dishes are quite intriguing, highlighting a fusion of Chinese and Western styles. Using fermented black beans as a seasoning to cook steak, a Western favorite, with Chinese cooking methods and paired with chili creates a rich and appetizing flavor. The pairing of Chinese chestnut mousse with tuna offers a gentle, fresh, and sweet taste with a novel soft texture. In terms of flavor design, particular attention was paid to diversity and harmony. There's the richness of the black pepper and fermented bean sauce, the sweetness of the tuna roll, the umami of the mushrooms, and the smoothness of the cream soup.
Secondly, this menu considers the issue of "face" (social standing and respect). In terms of ingredients, high-quality beef is a timeless theme for Western banquets, and tuna is a premium fish, tender and boneless with no fishy odor. Both are ingredients highly favored by Westerners. Furthermore, mushrooms are renowned for their delicious flavor, earning them the title "treasure among vegetarian dishes," and adding cream enhances their taste. Asparagus, though a vegetable, has an image of being healthy and premium.
Thirdly, this menu considers the occasion of the banquet—a gathering of world leaders. At such an event, not only must the quality of the ingredients be considered, but also the convenience of eating. Any ingredients with bones, spines, that are difficult to chew, or that easily leave juice around the mouth are strictly forbidden, to prevent esteemed guests from feeling embarrassed or losing their composure. Imagine serving crab or duck wings; the heads of state would have to use both hands, with food juice all over their mouths—that would be most undignified.
Additionally, this menu considers the characteristics of different guests, especially the diverse religious and cultural customs of various countries. Replacing beef with pork or tuna with soft-shell turtle would be highly inappropriate. Furthermore, ingredients that might cause allergic reactions or that some people might find psychologically off-putting, such as seafood or animal offal, are not used. When seasoning, it is also necessary to ensure the spiciness is not too strong; if some guests are not accustomed to spicy food, the chili might be replaced with a variety that is visually appealing but less spicy.
Finally, and most importantly, this menu considers nutritional balance and health benefits. Among the main courses, non-vegetarian dishes account for only half, with fish and meat making up the other half. The combination of fish and meat helps improve the balance of fatty acids and reflects the idea of diversifying protein sources. Asparagus is rich in antioxidants and dietary fiber, and mushrooms are rich in polysaccharides, both beneficial for preventing cancer and chronic diseases. These two dishes not only elevate the vegetarian options to a premium status but also emphasize health. They are a suitable complement to the beef and fish dishes.
In the choice of condiments, much thought was also given. Fermented black beans, from soybeans, are quite nutritious; chilies are rich in vitamin C; and chestnuts are a traditional Chinese tonic, making them excellent ingredients for condiments.
The white porridge with ginkgo nuts as a staple is a rare sight. In China, the tradition of eating congee for health preservation spans over two thousand years. Congee is beneficial to the spleen and stomach, and there is a tradition of "nourishing the spleen and stomach during the long summer," making congee an ideal choice for a late-evening meal. At the same time, autumn is approaching. Traditional Chinese medicine holds that autumn is the season for nourishing the lungs, and ginkgo nuts are a food that benefits the lungs. Therefore, white porridge with ginkgo nuts is a logical and fitting staple for this occasion.
Looking at the menu for this state banquet, there are no rare ingredients or complex cooking methods. It sweeps away the nation's extravagant and cumbersome banquet customs, focusing instead on the inner qualities of detail and health, reflecting the level and taste of Chinese cuisine. If all citizens could change their banquet habits of heavy meat and a consistent strong flavor, and instead pursue the intrinsic quality of food, it would be a blessing for the nation and a hope for the catering industry.