As we all know, the first banquet of the founding of the People's Republic of China was held at the Beijing Hotel. However, the chef who hosted the first banquet of the founding of the People's Republic of China invited nine Huaiyang cuisine masters from Yuhuatai. Later, these masters were "promoted" one after another because of their outstanding skills: two went to the State Council to serve Premier Zhou and General Luo Ruiqing, two were transferred to the Beijing Hotel to cook Huaiyang cuisine, and one became Mr. Mei Lanfang's home cook. .

Nowadays, there are many restaurants in the capital selling the first banquet of the founding of the People's Republic of China. In order to satisfy the desire of new and old customers to taste the "First Banquet of the Founding of the People's Republic of China", Yuhuatai has reorganized the "First Banquet of the Founding of the People's Republic of China": "Four small dishes" include Yangzhou small milk melon, amber peach kernels, white sugar ginger, and honey-pickled kumquats. ; Cold dishes include boiled melon sticks, fragrant sesame sting heads, shrimps and winter bamboo shoots, mustard duck feet, Luohan tripe, crispy crucian carp, Zhenjiang meat and sweet-scented osmanthus salted duck; hot dishes include stir-fried jade shrimps, abalone with four treasures in thick sauce, and Dongpo meat. Recipe, shredded chicken boiled in sauce, crab meat and lion head, family portrait; the first soup is braised chicken with mushrooms in a wok. The four snacks are fried rice cakes, Huangqiao Shaobing, Ai Wowo, and Huaiyang soup dumplings; the staple food is pineapple eight-treasure rice and a fruit platter.

According to records, on the evening of October 1, 1949, the Central People's Government held the first grand state banquet of New China at the Beijing Hotel. Premier Zhou Enlai really spent a lot of time thinking about what cuisine should be the main focus of the banquet and what taste should be the keynote. Because the guests at the state banquet come from home and abroad, with different identities, different tastes, and different needs, it is a bit difficult to agree with everyone. After much thought, the Prime Minister decided to entertain guests with Huaiyang flavor.

However, at that time, Beijing hotels mainly served Western food and there were no Chinese chefs. Therefore, 9 Huaiyang cuisine chefs were specially transferred from Yuhuatai Hotel, which is famous for Huaiyang cuisine, to specialize in preparing the National Day banquet. A banquet for 600 people requires 9 people to complete it independently. To this end, Beijing Hotel specially built a temporary Chinese kitchen of more than 200 square meters. On the night of October 1st, the state banquet lasted for two hours and included 60 tables of dishes. More than 600 guests from home and abroad enjoyed the banquet and spoke highly of the First Banquet of the Founding of the People's Republic of China.