Long March Flavor Banquet

Long March Flavor Banquet

　　The design and preparation of this banquet were developed by Li Chuandi, a first-class judge of Shandong cuisine, Shandong Province’s chief culinary technician, executive director of the Shandong Cuisine Association, master of Shandong cuisine, and president of the Shandong Yuncheng Water Margin Culinary Association. The “Long March Flavor Banquet” is developed based on China’s eight major cuisines and incorporates the distinctive local flavors of the provinces along the Long March route. It consists of 36 dishes. The banquet dishes fully reflect the red culture of the Chinese nation, such as: Chicken Crowing at Three Borders, Linwu Landscape Duck, Jinggangshan Red Rice, Pumpkin Soup, Chairman’s Clear Soup Chicken, Chairman’s Red Braised Pork, Snow Mountain & Grassland, Ayu Spicy Fish, Xiangjiang Spicy & Sour Fish, Guizhou Mountain Delicacy Chicken, Yongding Clear Soup Duck, Red Army Wild Vegetable Balls, and other uniquely flavored delicacies.

　　Each dish in this banquet is meticulously prepared and carefully considered. Not only are they excellent in color, aroma, taste, and presentation, but each dish also has its own origin and story behind it. Therefore, the dishes of this banquet are not just delicious meals, but also a continuation and promotion of red culture. Mr. Li Chuandi interprets the true essence of combining food with culture through his passion for red culture and his dedication and hard work in the culinary field.

　　Food Type: Specialty Snacks

　　Recommended Eatery: Red Army Pavilion