The biggest feature of Huaiyang cuisine is its light taste, and the ingredients are all common foods that can be obtained at hand. Not as uncommon as Cantonese cuisine, but it must be fresh, so that only a small amount of seasoning can highlight the original flavor of food. Although it is light, it is fresh and mellow, and it is not dizzy.
Huaiyang cuisine rarely stir-fries, and now it has been proved to be the most nutritious cooking method. The dishes are fresh and elegant, which are the true colors of white, green, yellow and other foods. Moreover, Huaiyang cuisine is exquisite in knife work, attaches importance to setting dishes, and has many cultural connotations, which is especially suitable for such solemn occasions as state banquets. Therefore, from the first banquet of the founding of the People's Republic of China, the state banquet was mainly based on Huaiyang cuisine.
Most importantly, Huaiyang cuisine is also more convenient to cook. When holding a large banquet, the most difficult thing is to ensure timely serving. Cold dishes and snacks should be prepared in advance, but hot dishes must be freshly cooked. Steaming dishes are more delicious and can also set off the atmosphere of the party. At this time, the dishes that need to be fried quickly are naturally inappropriate. Until now, the dishes on the menu of state banquets are mainly cooked stew.