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Bank of China Jiangsu Branch takes you to explore the legends of 101 museums in Jiangsu.

Washing away history and blending time, generations of Chinese raise fireworks between heaven and earth, cooking food with the utmost precision and sincerity. Between meals, the Chinese show their individuality, confirm their belonging, build civilization, understand and

Grasp the secrets of the world.

With the popularity of "Tongue 3", Chinese food has once again become the focus.

Huaiyang cuisine is the representative of delicious food in Jiangsu, but even if you are a senior foodie, you may not know that there is a Huaiyang Cuisine Museum in Jiangsu, and behind it is a legendary past.

Museum Panorama Why is Huaiyang cuisine famous across the country?

Why is the state banquet based on Huaiyang cuisine?

Why choose Huaiyang cuisine for the first banquet of New China?

The answer to this series of questions cannot avoid a familiar name, the beloved Premier Zhou Enlai.

Today is the 120th anniversary of the birth of beloved Premier Zhou Enlai. On the evening of October 1, 1949, Zhou Enlai hosted the founding banquet at the Beijing Hotel to entertain distinguished guests from home and abroad attending the founding ceremony. But what kind of cuisine should be chosen as the protagonist of the founding banquet?

People of all kinds have very different tastes. How can we satisfy the tastes of more than 600 people at the first banquet of New China?

The guests attending the first banquet of New China came from all over the world. In order to take into account the tastes of most guests, Premier Zhou Enlai personally decided to choose Huaiyang cuisine, which is compatible with the cuisines of the north and the south and is suitable for public tastes.

The reason why Premier Zhou Enlai chose Huaiyang cuisine was mainly because of its taste and characteristics. Huaiyang cuisine is mainly salty, light and delicious, soft and tender, and can meet the taste needs of most guests at home and abroad.

More importantly, Huaiyang cuisine is good at using ordinary ingredients to make high-end dishes, simple and elegant, in line with the reality of resource shortages at the beginning of the founding of New China and the central government’s advocacy of frugal state banquets.

Therefore, it is most appropriate for Huaiyang cuisine to be the protagonist on the state banquet table.

The first banquet of New China in 1949 was precisely because of this quiet shock. At the beginning of the founding of New China, these special delicacies that were not luxurious but well-made and moderately tasted made the guests have a good impression of Chinese food.

Since then, state banquet dishes have basically been based on Huaiyang cuisine, and the standard has been the "four dishes and one soup" set by Premier Zhou Enlai.

When Zhou Enlai received foreign guests, most of them also chose Huaiyang cuisine.

On many occasions, Zhou Enlai praised the food in his hometown: Huaiyang cuisine is exquisitely crafted and has a strong flavor, just like writing poetry and painting, and has a strong heritage of traditional Chinese culture.

Today, in Huai'an, one of the birthplaces of Huaiyang cuisine, there is a Chinese Huaiyang Cuisine Culture Museum, which displays the history and skills of Huaiyang cuisine, an intangible cultural heritage, as well as the stories behind each famous dish. Every holiday

, people enjoy the delicious food on their tongues while watching the beautiful scenery and listening to stories. It has become a paradise for foodies to gather.