State banquets are mainly based on Huaiyang cuisine, especially in modern times. The reason is that, first, it is exquisite and delicate, including knife method, temperature, collocation, modeling and so on, all of which reflect kung fu.
Second, the ingredients are simple and easy to get, unlike Sichuan cuisine, which is fried quickly, and unlike Cantonese cuisine, which uses raw seafood. The important taste is light or sweet, because domestic and foreign guests should be considered. If Sichuan cuisine and Hunan cuisine are spicy, some guests may feel uncomfortable.
Most of the raw materials are aquatic products, which are fresh, mild, fresh and slightly sweet. Its dishes are exquisite and elegant. Yangzhou is located along the Yangtze River, where the ancient Beijing-Hangzhou Grand Canal meets the Yangtze River, and there are countless lakes.
Throughout the year, waterfowl wild vegetables continue, the ingredients are mainly fresh, and there are strict requirements for raw materials, focusing on the standards of raw materials, with moderate sweetness and salty taste.
Historical Records of Huaiyang Cuisine
Huaiyang cuisine refers to the Huaiyang regional cuisine centered on Huai 'an and Yangzhou and spread in Huai 'an, Yangzhou, Zhenjiang, central Anhui and other places in Jiangsu. Huaiyang Cuisine, Jinling Cuisine, Suzhou Cuisine, Xuhai Cuisine, * * * together form Jiangsu Cuisine, which is good at stewing, stewing, steaming and frying, paying attention to the blending of soup and juice, keeping the original flavor, fresh and tender, thick but not greasy, light but not thin, and taking off.
The Annals of Huai 'an recorded in the Wanli period of Ming Dynasty: "Huai 'an has a luxurious diet, sophisticated system, full of goods in the market, and praised the river table. This "system" includes the norms and rules of catering.
In the Records of Huai 'an Prefecture during the reign of Emperor Kangxi in the Qing Dynasty, it was recorded: "To the north of the Suijiang River, the feast was full of delicacies, and Huai 'an was the best.