Huaiyang cuisine is one of the four major cuisines and the representative faction of Jiangsu cuisine. It refers to the regional cuisine centered on Yangzhou Prefecture and Huai'an Prefecture. It began in the Spring and Autumn Period, flourished in the Sui and Tang Dynasties, and flourished in the Ming and Qing Dynasties. It is known as "the most delicious food in the Southeast and the most beautiful in the world". You can tell by looking at Fenjiu. Fenjiu has an elegant and delicate fragrance, clear but not light, neither ostentatious nor restrained, clean, neat and personable. Huaiyang cuisine is this style. The reason why it is a state banquet dish is that it is thoroughly cooked and cooked!
Because among the eight major cuisines, only Huaiyang cuisine has the lightest taste. As for other cuisines, it feels that they are a little heavier than Huaiyang cuisine. And these heavier-flavored cuisines, for us The Chinese are the most suitable. It can stand the standard test of low sugar, low salt, less oil and less spicy. The dishes are also more sophisticated in style but easier to prepare than Cantonese cuisine. Huaiyang cuisine has been highly praised since ancient times, "Huaian's food is luxurious and its system is exquisite!" There are hundreds of dishes in the shop, boasting Jiangbiao.”
There was a pond carp dish called shepherd’s purse pond carp at the state banquet, which specially selected the unique wild pond carp and the local wild vegetable shepherd’s purse in late spring and early summer. It is a dish that pays special attention to the season and impresses many people who taste it. Yangzhou has a particularly large number of literati and elegant guests, as in the famous poem "Fireworks descend to Yangzhou in March". Since ancient times, emperors have been keen on Yangzhou when they went on tour incognito. Not only are the customs and customs beautiful, but there are also countless poets who have moved here. Therefore, Huaiyang cuisine is the representative of literati cuisine, and it is perfect for entertaining foreign guests.
Huaiyang cuisine is a state banquet dish, and it is also due to Premier Zhou. As a Huai'an native, he is very familiar with the dishes of his hometown. The first dish of the founding of the country is also a famous dish in Huaiyang cuisine, soft and soft. A long fish. The taste standard of state banquet dishes is to meet the needs of most guests at home and abroad, focusing on being light, delicious, soft and tender. Among the three representative dishes of the state banquet: lion head, Buddha jumping over the wall and three treasure duck, two are authentic Huaiyang dishes.