China has a vast land, rich products, different folk customs, and different tastes. Speaking of eating, maybe many friends can talk about it, from rice to rice, from Sichuan cuisine to Shandong cuisine. The four major cuisines also have their own styles, and each style is different and delicious. Among them, Sichuan cuisine has the most "fans" for its direct pleasure of hemp, spicy, fresh and fragrant. But what is puzzling is why the national banquet is mainly Huaiyang cuisine? Aren't Sichuan dishes better? Huaiyang cuisine, as a state banquet, is related to Premier Zhou. Because the Prime Minister is from Huaiyin (now Huai'an) and has a deep understanding of Huaiyang cuisine. As a state banquet, it is necessary to fully consider the taste differences between the north and the south, and to consider in terms of materials, flavors, knife skills, and appearance. Although there are eight Chinese cuisines in China, Huaiyang cuisine is more easily accepted by the general public.
After a brief understanding, we can find that the "Huaiyang" of Huaiyang cuisine refers to the lower reaches of the Huaihe and Yangzi Rivers. In ancient times, this place was the rich area of Jiangnan. Not only is this place rich in ancient charm, the origin of cuisine dates back to the Spring and Autumn Period long ago, and reached its heyday in the Ming and Qing Dynasties, but also has a short history. Huaiyang cuisine meets most of the tastes. The ingredients are carefully selected and applied according to the materials. The taste is fresh and peaceful, and the salty sweetness is moderate. It is suitable for both North and South. And the Huaiyang cuisine also looks very good, with a simple feel of the road. Therefore, the choice of Huaiyang cuisine as the main course of the state banquet is completely understandable. Moreover, Huaiyang cuisine is not only good-looking, but also has a flavor that is used as a state banquet. It may be able to leave a good image for foreign guests. This has established the status of Huaiyang cuisine.
Huaiyang dishes are mostly based on fresh ingredients from rivers, lakes, and rivers, supported by top-notch cooking techniques, with the highest quality of the original flavor, and pursued by wonderful people. For example, the Taihu white fish is also known as the Taihu silver knife because its meat is white and tender. It is famous for its delicious taste. Among them, the soft-bodied long fish and the white robe shrimp were the hot dishes of the first state banquet of New China. Crab powder lion head, big boiled dried shredded meat, crystal meat, squirrel mandarin fish, Huaian soft pocket (yellow lotus root), three sets of ducks, etc., are still loved by the public. It is said that Weiyang cuisine (Yangzhou cuisine), Subang cuisine (Suzhou cuisine), Yanfu cuisine (Yancheng cuisine), Xibang cuisine (Wuxi cuisine), Jinling cuisine (Nanjing cuisine), Xuhai cuisine (Xuzhou, Lianyungang) are collectively referred to as Su cuisine . China's first banquet Huaiyang cuisine as a national banquet.
Of course, there are some regulations in the country. Even for foreign guests at the highest level, the price per person must be strictly controlled within 80 yuan. The simple cooking process of Huaiyang cuisine does not cause excessive expenses, and it can retain the freshness of the ingredients themselves, which is not only delicious but also rich in nutrients. It is also one of the reasons for serving as a national banquet dish.
