令人惊叹！中国农村为1500人准备丰盛宴席热闹场面，40美元20道菜，震撼的饮食狂欢！

令人惊叹！中国农村为1500人准备丰盛宴席热闹场面，40美元20道菜，震撼的饮食狂欢！

Hello friends, I’m Xiaoxin. In this video, I’ll show you a Chinese rural kitchen preparing a sumptuous feast for 1500 people. The workers start getting busy at 7 a.m. Let’s take a look at the dishes served . Braised pork belly, made with pork, is very common in Chinese banquets. It uses pork belly with alternating layers of fat and lean meat. Before serving, it ‘s inverted on a plate. The fat melts in your mouth, and the lean meat is fragrant and not dry. It ‘s a classic delicacy symbolizing reunion and abundance at banquets. The dishes are neatly arranged in the steamer. Here is eight-treasure rice, which is also a very representative dessert at Chinese rural banquets. It’s covered with plastic wrap to prevent heat loss and isolate the smell. The pork hock is wrapped tightly in tin foil and placed in a steamer for a long time. The airtightness of the tin foil allows the pork hock to fully absorb the aroma of the seasonings while locking in the juices , making the meat tender, falling off the bone, and not greasy. The aroma wafts through the rural banquet the moment the tin foil is torn open . The braised pork knuckle symbolizes “abundance and fulfillment,” a testament to the host’s sincerity in entertaining guests. With the steamed ingredients prepared, let’s step into the kitchen and see the workers busily preparing the side dishes. The fried carp is also drizzled with sauce and wrapped in tin foil before being steamed just before the banquet begins. At a grand rural feast, a whole carp is a substantial “auspicious first dish,” signifying “abundance year after year,” carrying the earnest hope for a prosperous and fulfilling life . It is usually made with fresh, live carp, processed and then cooked either braised or steamed. The braised version is slow-cooked with soy sauce, scallions, ginger, garlic, and other seasonings until flavorful, with a glossy red skin and oily flesh that has absorbed the savory sauce, resulting in a salty and delicious taste. When served whole, the fish is presented intact, reflecting both the grandeur and sincerity of the banquet, and also symbolizing “fish.” The homophonic sound conveys good wishes. Here, we’re preparing fried chicken legs. Crispy fried chicken legs are definitely a “popular choice.” Coated in a prepared batter, these pre-braised chicken legs don’t require complicated cooking techniques, yet their down-to-earth, rich flavor wins the hearts of adults and children alike at banquets. Coated in breadcrumbs, they’re deep- fried in hot oil until golden brown and crispy on the outside, while the inside remains tender and juicy. The fried chicken legs are ready to be plated. We’re also frying some other fried items. These are semi-finished fried products made from carefully selected fresh sweet corn. No complicated preparation is needed; simply fry them until golden brown and crispy before serving. One bite reveals a crispy exterior and tender interior, the sweetness of the corn spreading on the tongue with a lingering aftertaste. With its small size, convenient eating method, and pleasing taste, it’s a “snack” loved by both adults and children. For plating, we’re using plump, round red dates, washed and arranged directly on the plate. They’re sweet, soft, and have a natural fruity aroma; one bite is refreshingly sweet without being greasy. For the steamed noodles at the banquet, the noodles are layered in a steamer and slowly steamed. After being arranged, they’re placed in a steamer basket. The plating of dishes is the “refreshing element” of a banquet . On a feast full of meat dishes, it’s like a “clear stream,” balancing the greasiness of the entire meal and soothing the taste buds with its refreshing flavor. It’s an indispensable “delicious seasoning” for a banquet. Finally, hot oil is drizzled on top, and soybeans are added as garnish. The fruit platter features cantaloupes of the ripest variety, with golden, creamy flesh. A bite reveals a sweet, juicy, and richly flavorful taste that instantly counteracts the heaviness of the meat dishes. Watermelon, on the other hand, is “cooling and thirst-quenching.” After enjoying a greasy, hearty meal, a slice of watermelon brings an instant refreshing sensation to the tongue, a truly delightful experience. The vibrant colors of the fruit platter make it even more enticing, and each fruit’s unique sweetness adds a refreshing and sweet touch to the feast. Steamed yam with sugar is a naturally sweet and gentle dessert. Fresh, smooth yams are peeled, cut into sections, and steamed until cooked. While still hot, a layer of white sugar is drizzled on top . This simple method preserves the yam’s natural flavor to the fullest extent. It’s soft, chewy, and has a subtle yam aroma. Sweet but not cloying, mild and refreshing, it can easily alleviate the heaviness of meat dishes at a banquet, bringing a soothing feeling to the taste buds. It is a thoughtful snack in rural banquets that combines deliciousness and health. It is loved by both the elderly and children. Steamed in a steamer. Washing vegetables and preparing cold beef salad: Select beef that has been thoroughly braised and cut into firm, large chunks . The meat is firm and chewy, with a rich and lingering braised aroma. It is paired with fresh lettuce as a base, and then topped with purple onion strips, scallion strips, and special Laba garlic. The side dishes not only cut through the richness, but also add a crisp and spicy layer. As a cold dish to open the banquet, it can instantly whet the appetite. Shrimp cleaning and preparation: Select fresh shrimp, clean them , coat them with a prepared batter, and deep-fry them in hot oil until the outer skin is golden and crispy. The outer skin is crispy and fragrant, and the shrimp meat is tender and bouncy. The noodles are springy, the sweetness of the seafood blends perfectly with the aroma of the seasonings, making them crisp, delicious, and with a lingering aftertaste. The noodles are steamed until 70% cooked, then topped with gravy and steamed again before being placed in a steamer and covered with plastic wrap to keep them warm. This cold rice noodle dish is a very popular refreshing and appetizing dish . It uses wide rice noodles, which are soaked, blanched, and then combined with cucumber strips, red chili strips, and cilantro, among other fresh vegetables. It’s drizzled with chili oil, vinegar, and sesame oil, and mixed well. The rice noodles are smooth and chewy, the vegetables are crisp and tender, and the dish is sour and spicy. For the soup, a warm and auspicious sweet soup , such as corn and rice wine soup, is prepared in advance in a thermos. When the banquet begins, the dishes will be served, including canned corn. It uses fresh corn kernels and sweet rice wine (fermented rice) as the main ingredients , simmered over low heat. The rich aroma of the rice wine and the sweetness of the corn blend perfectly , resulting in a sweet and delicious broth. The corn kernels are soft and chewy, and the rice wine is subtly sweet. It’s a heartwarming and comforting way to end the banquet. Seaweed and Egg Soup: This soup uses the freshness of seaweed and the tenderness of eggs as its core . Beaten egg liquid is poured into boiling broth to create delicate and smooth egg flowers. This soup is easy to make and uses readily available ingredients. Meatball Soup: This soup uses tangy sauerkraut and smooth rice noodles, simmered together. The broth is sour and spicy, appetizing. The sauerkraut is crisp, and the rice noodles are soft and flavorful . In a banquet full of meat dishes, it effectively cuts through the greasiness, making it a popular “appetizer and cleanser.” Vinegar is being added now. These are apple-shaped steamed buns made from flour, adding a creative touch and appealing to the appetites of the workers. The dishes are about to be served. This is another banquet hall, also full of people. Steamed noodles are being plated. The braised noodles are a large portion, chewy, flavorful, and savory – a satisfying and delicious main dish. Eight-treasure rice is made with soft, sticky glutinous rice as a base, combined with various ingredients such as jujubes, red bean paste, candied fruit, and beans. It is carefully steamed, resulting in a plump shape and an appealing color. The glutinous rice is soft, sticky, and sweet, and the various ingredients enrich the flavor profile, making it sweet but not greasy. The braised pork knuckle is braised and stewed, then wrapped in aluminum foil. Wrapped in a warm sauce and drizzled with a thick braising liquid before serving, ensuring the meat is tender, flavorful, and rich in sauce without being greasy—a truly satisfying “main dish.” The yam, once cooked, is soft and delicate, with a clear, sweet broth carrying a subtle herbal aroma and sweetness, refreshing and nourishing. A honey -glazed mixed vegetable stew, featuring wood ear mushrooms, dried bean curd, tofu skin, quail eggs, diced meat, and other ingredients, is slow-cooked to allow the flavors of each ingredient to fully meld, resulting in a rich, flavorful broth. The diverse ingredients—tender diced meat, soft and chewy tofu products, and springy quail eggs—are all complemented by the rich , creamy broth. Every bite reveals the texture of different ingredients. The broth is flavorful, with handmade meatballs as the main ingredient, simmered in a large pot with wood ear mushrooms and scallions to create a clear and flavorful soup. The meatballs are tender and bouncy. The dish is rich in ingredients, including braised pork belly, carp, pickled cabbage and mung bean noodles, and a sweet soup. The final dish is egg drop soup. This rural feast prepared for 1500 people is not only a gathering of abundant ingredients but also a showcase of the ultimate rural culinary skills. From the busy figures in the kitchen to the delicious dishes on the table, every aroma carries the most sincere hospitality. Friends, I’m so glad you watched this video. It wasn’t easy to make, so please subscribe. See you next time!

本期视频拍摄了中国农村厨房为 1500 人打造 “千人盛宴” 的壮观场面！在这片烟火气拉满的灶台间，一口口大锅接连翻滚，你能看到红亮入味的红烧扣肉、软糯香甜的八宝饭、鲜嫩 Q 弹的肉丸子汤，还有酱香十足的卤面、料超丰富的什锦烩菜、软烂不腻的红烧肘子，以及清甜养生的山药枸杞甜汤…… 乡亲们靠惊人的协作力和地道厨艺，把一道道乡土美味变成了 “千人狂欢” 的味觉盛宴，沉浸式感受这场 “千人大席” 里的中国乡土美食文化！
本期视频4k拍摄，内容精彩，不容错过！