The origins and allusions of Huaiyang cuisine are as follows: Yangzhou is the main birthplace of Huaiyang cuisine.

Huaiyang cuisine first took shape in the Spring and Autumn Period, flourished in the Sui and Tang Dynasties, flourished in the Ming and Qing dynasties, and reached its peak when Emperor Qianlong of the Qing Dynasty visited the south of the Yangtze River six times.

One of the reasons is that Yangzhou relied on the salt industry and its economy was very developed at that time, and delicacies from all over the world gathered in Yangzhou.

After Emperor Qianlong came to Yangzhou, the major salt merchants in Yangzhou rushed to entertain Emperor Qianlong. The salt merchants all wanted to come up with their own exclusive dishes when entertaining the emperor, compete with each other in terms of ingredients, dishes and chef skills, and integrate the essence of delicious food from all over the world.

, and finally created classic Huaiyang dishes.

Huaiyang cuisine uses fresh food from rivers, lakes and rivers as its main ingredients, and is supported by exquisite cooking skills. It has formed a "harmonious, refined, fresh and fresh" taste and is a delicacy for educated people.

The first banquet after the founding of the People’s Republic of China was served with Huaiyang cuisine.

After the founding ceremony of the People's Republic of China in the afternoon on October 1, 1949, Premier Zhou Enlai hosted a banquet at the Beijing Hotel for more than 600 guests attending the ceremony. Since the Beijing Hotel did not have enough chefs for Huaiyang cuisine, they specially invited them from Yuhuatai Restaurant, a famous Huaiyang cuisine restaurant in Beijing.

Chef Huaiyang came and cooked the first banquet in New China.

Although the Prime Minister is from Huai'an, Huaiyang cuisine itself draws on the essence of northern and southern Chinese cuisine. It has a moderate taste and can cater to guests from all over the world, which also shows that the Prime Minister has considered things thoroughly.

Other Chinese cuisines 1. Shandong cuisine: Qilu cuisine originated in Shandong. It is the only spontaneous cuisine among the four traditional Chinese cuisines (also the eight major cuisines) and the largest cuisine in the palace.

Shandong cuisine is divided into two major schools, Jiaodong cuisine, which is mainly seafood, and Kongfu cuisine, which is mainly mountain delicacies.

2. Sichuan cuisine: It is the most distinctive cuisine in China and the largest folk cuisine.

Sichuan cuisine has always enjoyed the reputation of "one dish, one style, one hundred dishes and one hundred flavors".

There are 38 cooking methods for Sichuan cuisine, including stir-frying, pan-frying, dry-roasting, deep-frying, smoking, soaking, stewing, stewing, braising, pasting, and popping.

In terms of taste, special attention is paid to color, aroma, taste and shape. It has the advantages of both north and south, and is famous for its rich, wide and thick taste.

3. Cantonese cuisine: Cantonese cuisine, originated from Lingnan.

It is composed of three local flavors: Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. Each of the three flavors has its own characteristics.

Cantonese cuisine is characterized by rich and fine selection of ingredients and light taste.

Cantonese cuisine has many raw materials to choose from, so it is naturally sophisticated.

Cantonese cuisine pays attention to the seasonality of raw materials and "doesn't eat it from time to time".