Huaiyang cuisine is one of the four major cuisines and the representative faction of Jiangsu cuisine. It refers to the regional cuisine centered on Yangzhou and Huai 'an. It began in the Spring and Autumn Period, flourished in the Sui and Tang Dynasties and flourished in the Ming and Qing Dynasties. Known as "the most delicious in the southeast and the most beautiful in the world." As can be seen from Fenjiu, Fenjiu is elegant and delicate, clear but not light, unobtrusive and not restrained, clean and elegant. This is the style of Huaiyang cuisine. The reason why Huaiyang cuisine is a state banquet dish is completely insatiable and meticulous!

Because among the eight major cuisines, only Huaiyang cuisine has the lightest taste. As for other cuisines, it feels a little heavier than Huaiyang cuisine, and these cuisines with heavier tastes are the most suitable for our people. It can stand the standard test of low sugar, low salt, less oil and less spicy. The style of the dishes is more exquisite, but simpler than that of Cantonese cuisine. Huaiyang cuisine has been highly praised since ancient times. "Huai' an has a luxurious diet and a sophisticated system! City products, praise the river table. "

At the state banquet, there was once a dish of pond carp called shepherd's purse pond carp, which was specially made from the unique wild pond carp in late spring and early summer and the local wild vegetable shepherd's purse. This is a special seasonal dish that has left a deep impression on many people who have tasted it. There are many literati in Yangzhou, such as the famous poem "Fireworks go down to Yangzhou in March". Since ancient times, the emperor has been keen on visiting Yangzhou incognito. Not only is the local customs beautiful, but countless poets have moved the guests. Therefore, Huaiyang cuisine is a representative of literati cuisine and suitable for entertaining foreign guests.

Huaiyang cuisine, as a national banquet dish, also has the credit of Premier Zhou. As a Huai 'an native, he is very familiar with the dishes in his hometown. The first course of the founding of the People's Republic of China is also a famous dish in Huaiyang cuisine, soft-pocketed long fish. The taste standard of state banquet dishes is to meet the needs of most guests at home and abroad, focusing on light and delicious, soft, rotten and tender. Among the three representative dishes of the state banquet, Lion Head, Buddha Jumping Wall and Sambo Duck, there are two authentic Huaiyang dishes.