This should also start with its regionality. Huaiyang cuisine refers to the cuisine in Huaiyang area centered on Huai 'an and Yangzhou, which is spread in Huai 'an, Yangzhou, Zhenjiang and central Anhui. Huaiyang cuisine, Jinling cuisine, Suzhou cuisine and Xuhai cuisine together form Jiangsu cuisine, which is good at stewing, stewing, steaming and frying, pays attention to the preparation of soup, keeps the original flavor, and is fresh, thick but not greasy, light but not thin.
During the Wanli period of the Ming Dynasty, the Records of Huai 'an Prefecture recorded: "Huai 'an has a luxurious diet, exquisite system, beautiful goods in the market, and praised the river. This "system" includes the norms and rules of catering.
It is recorded in the Records of Huai 'an Prefecture in the Kangxi Period of Qing Dynasty: "To the north of the Minjiang River, the banquet was full of treasures, with Huai 'an as the most important.
State banquets are mainly based on Huaiyang cuisine, especially in modern times. The reasons are as follows: first, because of its exquisiteness, including knife method, temperature, collocation, modeling, etc., all reflect kung fu; Second, the ingredients are simple and easy to get, unlike Sichuan cuisine, which is fried quickly, and unlike raw seafood used in Cantonese cuisine. The important taste is light or sweet, because both domestic and foreign guests should consider it. If Sichuan and Hunan dishes are very spicy, some guests may feel uncomfortable.
The raw materials are mostly aquatic products, which are fresh, mild in taste, fresh and slightly sweet. Its dishes are exquisite and elegant. Yangzhou is located along the Yangtze River, where the ancient Beijing-Hangzhou Grand Canal meets the Yangtze River. There are countless lakes and lakes here. Throughout the year, aquatic poultry and vegetables compete constantly, and the ingredients are mainly fresh. They have strict requirements on raw materials, pay attention to the standards of raw materials, and have moderate sweetness and slight sweetness.
Stewed lion's head with crab powder
Green vegetables are crisp and full of flavor after eating. The lion's head is fat and tender, the crab powder is fresh and fragrant, and the teeth and cheeks are fragrant, which is unforgettable for a long time. This is one of the "three famous names in Yangzhou". Powder lion head should be stewed in casserole. When it is ripe, serve it while it is hot, put it in a small bowl, shake it carefully and put it on the table. This lion's head should shake slightly in the bowl, and its shape is like a lion's head splashing water.
Soft shell long fish
Eels are abundant in Jianghuai area, with tender meat, delicious taste and rich nutrition. Soft-shelled octopus, also known as "soft-shelled eel", is the most famous dish in Huaiyang cuisine. According to Shan Hai Jing, "There are many eels in the water irrigated by the lake. Huai 'an people are kind to Chinese and foreign guests, and they like to serve this" fresh, fragrant and delicious "dish, so that guests can taste it early and praise it.
After cooking, the fish is very mellow and tender. It is held up with chopsticks, and its two ends hang down, just like a girth on a child's chest. When you eat it, you can wrap it with a spoon, hence the name "soft-pocketed long fish".
Crystal fast horse
Crystal Yaorou, a traditional dish of Han nationality in Zhenjiang District, Jiangsu Province, belongs to Jiangsu cuisine and has a history of more than 300 years. After the production of crystal trotters, the meat is red and white, smooth and crystal-like, so it has the reputation of "crystal". The meat is bright red, the skin is bright and crystal clear, and the halogen is transparent. The texture is mellow and crisp, oily but not greasy, the taste is fresh and fragrant, there is no greasy feeling of fat meat, and the collagen is full.
Siwen tofu soup
Steven tofu, a famous Yangzhou dish, is a beautiful soup basin. Inside, I saw thousands of strands of shredded tofu as thin as hair floating in it, light, white and delicate, as well as some shredded carrots and green vegetables.
This dish is brightly colored and beautiful. The shredded tofu is tender and smooth, and it melts at the entrance; The ingredients are bright and pleasing to the eye, exquisite and delicious; The soup is mellow and nourishing, with endless aftertaste.
Huaiyang cuisine has a reputation as "the first in the southeast and the first in the world". Huaiyang cuisine has a long history and is well-made. The ingredients are not necessarily delicacies, but they are very comfortable to eat. For a large banquet like a state banquet, heavy hemp, spicy food, heavy oil and heavy sauce are not suitable, and it is difficult for everyone to adjust.
Only Huaiyang cuisine, which is moderately sweet and salty, slightly sweet in salty, fresh in taste and thick but not greasy, can be better, so that you can feel an elegant temperament while dining. Therefore, Huaiyang cuisine is definitely the best choice for a state banquet.