Why should the state banquet focus on Huaiyang cuisine?

First, Huaiyang cuisine is mainly fresh and refreshing, which can cater to public tastes. Huaiyang cuisine is the representative flavor of the middle and lower reaches of the Yangtze River and Huaihe River Basin. It doesn't have the thick oily red sauce of Shanghai cuisine, and the faint fragrance is its housekeeping skill. Braised pork is sweet but not greasy, sweet and sour mandarin fish is sweet and sour, lion's head is soft and glutinous, and shrimp noodles are delicious ... all famous dishes with fresh and fragrant flavor. Moreover, Huaiyang cuisine has its own characteristics, pays attention to cooking, and is good at cooking methods such as stewing, stewing and hating. The taste is moderate and salty, light and palatable.

Secondly, Huaiyang cuisine is mainly made of fresh water products, so at the state banquet for foreign guests, we should try our best to make some foods acceptable to the public, so as to show China's hospitality and fully display the richness of aquatic products and other foods in China. Therefore, the characteristics of Huaiyang cuisine just meet the requirements of the state banquet.

Thirdly, Huaiyang cuisine is good at carving melons and fruits, decorating dishes exquisitely and putting them on state banquets without losing the atmosphere, which is the best choice. Huaiyang cuisine is still a "literati cuisine" or a "scholar-bureaucrat cuisine", because Yangzhou has a profound historical and cultural background and many literati, and catering is also an integral part of Yangzhou culture. Many dishes are closely related to Yangzhou's historical celebrities, Yangzhou Chyi Chin's paintings and calligraphy, Yangzhou School and Yangzhou salt merchants, so such dishes can naturally conform to and represent the catering culture and level of the "State Banquet".