The state banquet represents the face of the country, the dishes for foreign guests must not be sloppy. However, some people have found that the state banquet seems to favor Huaiyang cuisine, obviously in the country to eat more people in Sichuan and Cantonese cuisine, why entertain foreign guests instead of using Huaiyang cuisine? This is mainly because of the flavor of Huaiyang cuisine itself and its exquisite degree of presentation.

The taste of a dish is the most important thing in evaluating whether it is good or not. But as we all know, foreigners generally can't eat spicy food, especially when it's full of chili peppers like Szechuan cuisine, which they are even more afraid of. Because of this, it is difficult for Sichuan cuisine to show its face in national banquets. On the contrary, Cantonese cuisine is too light and uses ingredients that foreigners are prone to have taboos, so it is not chosen. Therefore, Huaiyang Cuisine, which has just the right amount of sweet and salty and is widely eaten in both the north and south, is more popular at state banquets. And the ingredients of Huaiyang Cuisine are also more popular, easier for foreigners to accept. However, there is a point to be made here, the state banquet is not the only Huaiyang cuisine, other dishes to Huaiyang cuisine as the basis for modification, can also be on the table.

Another point is that Huayang Cuisine has a better presentation and is easier to prepare. The State Banquet, in addition to the flavor, the presentation must also be on the success. Huaiyang cuisine is about color and flavor, and the color of the ingredients is very fine proportion and plate, much loved by foreigners. Then some people may ask, the red oil of the Sichuan cuisine may not be appropriate, but the presentation of Cantonese cuisine is not bad ah. Cantonese cuisine is indeed good, but most of the production process of Cantonese cuisine is more troublesome, and many dishes cost too much, not very suitable for banquets. In addition, the amount of Cantonese dishes on the plate is too small, Sichuan cuisine basin is too large, because of this, the two cuisines, although the influence of a huge, but also in the national banquet was brushed down.

So, Huaiyang cuisine in its own flavor covering a wide range, and the production of exquisite and convenient characteristics, in the state banquet occupied most of the rivers and mountains. Of course, there are other cuisines at state banquets, and the choice depends on the taste of the country being hosted. But no matter which cuisine, all contain a piece of our national banquet chef's heart.