Huaiyang cuisine began in the Spring and Autumn Period and has a long history. Huaiyang cuisine is the main course of court banquets in past dynasties. In fact, China's catering is also a kind of culture, and Huaiyang cuisine, as one of the eight Chinese cuisines, has a long history. According to historical records, from the Spring and Autumn Period and the Warring States Period, Huaiyang cuisine began to flourish and became the first choice for court banquets in past dynasties.
This phenomenon is actually related to the development of Huaiyang cuisine. Huaiyang cuisine mainly thrives in Yangzhou, Zhenjiang, Yancheng, Huai 'an and other places. In ancient times, there were many aristocratic families in these places, and a large number of high officials and dignitaries came and went in these places. After they entered the DPRK, they would naturally bring Huaiyang cuisine from their hometown to the court and recommend it to the emperor. Over time, Huaiyang cuisine had the opportunity to enter the upper class in ancient times.
Although for a long time in the history of China, the political and economic core of the whole country was in the Central Plains, but eating local food for a long time will eventually get tired, so the foreign Huaiyang cuisine is more popular.
Huaiyang cuisine has a strong visual impact and is recognized at the state banquet. In the process of making Huaiyang cuisine, every chef will be very careful. In the process of making Huaiyang dishes, they not only pay attention to the taste of the dishes, but also pay special attention to the appearance of the dishes, and strive to make every dish appear in front of people with the best visual image.
Take Lion Head, the most famous dish in Huaiyang cuisine, as an example. The chef of Huaiyang cuisine will not only try to make it delicious, but also match the colors with his dexterous hands. Huaiyang cuisine is very pleasing to the eye in appearance, giving people a feeling of delicious food. No matter which dish it is, the chef will match colors in the process of making it, so every dish is a beautiful work of art.
It is precisely because of this feature that many visiting state guests will look surprised when Huaiyang dishes are served. They can't imagine that simple dishes can be made so beautifully and have strong visual impact, which is the main reason why Huaiyang cuisine can be recognized by people at the state banquet.
Huaiyang cuisine has the characteristics of light taste and is deeply loved by state banquet guests. There are eight major cuisines in China, each with different characteristics. The most typical is Sichuan cuisine, which is bright and spicy. Basically, every dish is fried with bean paste with soul seasoning. On the whole, Sichuan cuisine is greasy, but many people don't like spicy food.
The guests at the state banquet came from all directions, and their tastes were difficult to reconcile. If you use other cuisines, many state banquet guests will not adapt. Therefore, the choice of Huaiyang cuisine with light taste can meet the needs of state banquet guests in different regions. It is precisely because of this that the state banquet prefers Huaiyang cuisine in dishes.
In short, the choice of dishes for state banquets needs to be considered from many angles. The state banquet is an important activity for the state to entertain state guests, and the color, aroma, taste and eating habits of each participant must be fully considered when choosing dishes. Under the background that people pay special attention to the concept of health preservation, we choose relatively light Huaiyang cuisine to meet the needs of every state banquet guest.