Whole lotus root banquet is a unique category in Weiyang cuisine.

It started in the Qing Dynasty and was built in the Republic of China.

It flourished in the mid-1980s.

Whole lotus root banquet uses lotus root as raw material, and is made by frying, sautéing, sautéing, stir-frying, cooking, stewing, braising, pan-frying, sticking, boiling, steaming, roasting, smoking, blanching, rinsing, mixing and stewing to make a fragrant,

More than 100 kinds of exquisite delicacies with sweet, salty, sour, spicy and other five flavors are included in the "Famous Chinese Recipes". Many of the best dishes, such as beaten lotus root and goose feather snowflakes, are listed as royal tributes.

During the 13th National Congress of the Communist Party of China in 1987, Ji Xing, a top chef from our county, was ordered to go to Beijing to prepare four tables of whole lotus root banquets at the Dadu Hotel, with more than 50 kinds of high-quality lotus root dishes, which astonished the attending delegates and foreign guests.

It was well received by central leaders and included in the "National Dish" series.

As a fine product of gourmet culture, Quan Lotus Banquet plays an important role in promoting the development of Dutch culture. According to historical records, historical and cultural celebrities have written more than hundreds of poems, lyrics, songs, rhymes, couplets and essays about lotus and lotus root in Baoying.

Chapters, as well as a series of myths and legends such as Lotus Fairy, have become precious spiritual wealth of the whole society.

As a unique category in the Weiyang series, the whole lotus root banquet has become a major feature of Baoying. It has its own style and a business card. It is a model of the combination of lotus root products and gourmet culture. In 1998, Baoying was named "Chinese Lotus" by six national ministries and commissions.

"Hometown of Lotus Root", it has become the only origin of famous whole lotus root mats at home and abroad.