Our lunch was arranged at Yangzhou Banquet, which was founded by Yangcheng Yiyi Catering Management Co., Ltd. in 2014. It is a successful transformation of Yangzhou Yingbin Hotel from high-end catering to mass catering.

Since its establishment, together with Quyuan Tea House, 7 Eats 8 Bar Sunshine Restaurant, Canal Taste and other stores, it is becoming the most dazzling star cluster of Yangzhou catering.

In the parking lot of Yangzhou Banquet, we unexpectedly met Hou Xinqing, a Huaiyang cuisine master who came all the way from Nanjing.

Yangzhou Banquet Gate Tower is majestic and deep, with service executives lined up and waiting on both sides of the open door.

One of the largest private rooms at the Yangzhou Banquet is named after the Twenty-Four Bridge, one of the ten most famous scenic spots in Yangzhou.

General Manager Chen Wanqing has a temporary reception task and has entrusted Master Tao Xiaodong to start the luncheon. He will arrive halfway.

The delicacies, jade and gold are extremely fresh, and there is no gorgeous feast every day in the spring and autumn.

Since the Jiajing period of the Ming Dynasty, salt merchants in the Huaihe River and Huaihe River began to prosper, singing and dancing every night, and having feasts and feasts.

By the early Qing Dynasty, Huai salt's annual tax revenue amounted to one-quarter of the national fiscal revenue. The two Huai salt merchants also grew rapidly, and their power reached its peak.

They recruit famous chefs from all over the world, search for treasures from all over the world, create rare flavors, and enjoy the most luxurious dishes.

By the middle of the Qing Dynasty, Huaiyang cuisine had formed two branches: one was the official cuisine prepared by the official chefs of the yamen in Hecao Yanque and the chefs of the wealthy salt merchants; the other was the market cuisine of Huai'an restaurant chefs and ordinary people.

Although each has its own characteristics, unique skills, and splendor, they lack comprehensive integration and refinement, and do not form a synergy of local cuisines.

It was not until the heyday of Kangxi and Qianlong that historical changes ushered in a new turning point for Huaiyang cuisine.

In 1833, the "salt regulations were changed", and the great salt merchants in Lianghuai River declined; in 1855, grain transportation was changed to sea transportation, and Lianghuai entered a period of decline.

Without the money that the government needs to ask for from salt merchants, the silver-made restaurants and running tables will come to an end.

As a result, all the famous foreign chefs returned to their respective places.

Although they are gone, their superb skills have been left to the disciples of Lianghuai, preparing a huge talent echelon for the rise of Huaiyang cuisine.

In the spring of 1861, the Qing government withdrew and merged with the General Administration of Rivers, and Wu Tang, then the acting governor of the region, put forward regulations on banquets held by local officials, merchants and civilians: no exotic treasures were allowed to be purchased from far away, but only local products from the Huaihe River and Huaihe River were used to serve guests and receive distinguished guests.

Likewise.

This administrative measure had a significant impact on the final improvement of the "Huai Cuisine" system.

Since then, Huaiyang cuisine has returned to the world from the temples. Using the local specialties of the Huaihe River and Huaihe River, it has turned iron into gold. Through accumulated experience, it has created many new delicacies.

The development of Huaiyang cuisine from the wealthy officials to the literati and the return of luxury to the countryside ushered in a period of full development of Huaiyang cuisine.

It has been more than one hundred and fifty years since then.

The Yangzhou Banquet we came to is a new generation leader in localized Huaiyang cuisine and literati cuisine. It has just won the 2019 Black Pearl Two Diamond Restaurant and is very popular.

Yangzhou Banquet’s Black Pearl Two Diamond Certificate Menu of the Day If Nanjing is the “Duck City”, then Yangzhou is a veritable “Goose City” with one of the best goose breeds in the country, the “Yangzhou Goose”.

According to statistics, Yangzhou people currently consume 20 million saltwater geese a year, and at the same time, more than 60 million geese are used for Yangzhou style geese.

Yangzhou salted goose, commonly known as "old goose" by Yangzhou people, is an indispensable famous dish in Huaiyang cuisine.

The history of raising and eating geese in large numbers in Yangzhou can be traced back to before the Tang and Song Dynasties.

The poet Yao He of the Tang Dynasty described Yangzhou at that time in "Yangzhou Spring Ci" as "there was land to plant bamboos, and there was no home to raise geese"; as early as the Ming Dynasty, goose meat was the most common dish, and it can be seen in some notebooks and novels

Observe the clues.

By the Qing Dynasty, saltwater goose was praised by Emperors Kangxi and Qianlong who went to Yangzhou from the south of the Yangtze River, so it became famous all over the world.

In the 2011 edition of the World Health Organization's health food rankings, the champion of meat health food is goose meat.

Therefore, among the Huaiyang dishes that are currently advocated with taste as the core and nourishment as the purpose, goose vegetables have undoubtedly become the number one.

The salted goose head of the day was salty, delicious and had a lasting aftertaste.

Opening each goose head is like opening a delicious palace. The goose lips, goose tongue, and goose brain rings are fat and thin.

Coir raincoat cucumber is one of the masterpieces of Huaiyang kitchen knife workers. This dish is a must-select item for the Huaiyang kitchen knife workers examination.

Braised with minced celery, the celery fragrance is fresh and elegant, and the beef has a long aftertaste.

The freshness of the belly shreds is teased by the refreshing taste of the lettuce shreds, making it a little refreshing.

The meat and vegetables are crispy and complement each other.

The aroma of wax is indulgent, the taste is tough and fresh, and it is best enjoyed with wine.

The duck lips are crispy, marinated to stabilize the flavor, and green onions to refresh. It's also a great dish to go with wine.

Huang Dou's kindness and tolerance calmed Xianyu's arrogant Xian, and Xianyu became enchanting and colorful.

In addition to double yolk salted duck eggs, Gaoyou also has other snacks that should not be underestimated.

It is Jieshou dried tea, a traditional snack in Jieshou Town, Gaoyou area.