Huaiyang cuisine began in the Spring and Autumn Period and has a long history. Huaiyang cuisine was the main dish at court banquets in past dynasties. In fact, catering in China is also a kind of culture, and Huaiyang cuisine, as one of the eight major cuisines in China, has a long history. According to historical records, from the Spring and Autumn Period and the Warring States Period, Huaiyang cuisine began to flourish and became the first choice for court banquets in past dynasties.
The reason for this phenomenon is actually related to the development of Huaiyang cuisine. Huaiyang cuisine mainly flourished in Yangzhou, Zhenjiang, Yancheng, Huai 'an and other places. In ancient times, there were many aristocratic families in these places, and there were a large number of high-ranking officials and dignitaries who went out in these places. After they entered the court, they would naturally bring Huaiyang cuisine from their hometown to the court and recommend it to the emperor. Over time, Huaiyang cuisine had the opportunity to enter the upper class in ancient times.
Although for a long time in the history of China, the political and economic core of the whole country was in the Central Plains, but eating local food for a long time will eventually get tired, so the foreign Huaiyang cuisine is more popular.
Huaiyang cuisine has a strong visual impact and was recognized at the state banquet. In the process of making Huaiyang cuisine, every chef will be very attentive. In the process of making Huaiyang cuisine, they not only pay attention to the taste of the dish, but also pay special attention to the appearance of the dish, and strive to make every dish appear in front of people with the best visual image.
Take the lion's head, the most famous dish in Huaiyang cuisine, as an example. The chef of Huaiyang cuisine will not only try to be delicious, but also match the colors with his dexterous hands. Huaiyang cuisine looks very pleasing in appearance and gives people a feeling of delicious food. No matter which dish it is, chefs will match colors in the process of making it, so every dish is a beautiful work of art.
It is precisely because of this feature that many visiting state guests will look surprised after Huaiyang cuisine is served. They can't imagine that simple dishes can be made so beautifully and have strong visual impact, which is the main reason why Huaiyang cuisine can be recognized by people at state banquets.
Huaiyang cuisine has the characteristics of light taste and is well received by state banquet guests. There are eight major cuisines in China, and each cuisine has different characteristics. The most typical one is Sichuan cuisine, which is bright in color and spicy. Basically, every dish is fried with soul seasoning bean paste, which makes Sichuan cuisine feel greasy as a whole, but there are many people who don't like to eat spicy food.
The guests at the state banquet come from all directions, and their tastes are difficult to reconcile. If other cuisines are used, many state banquet guests will not be able to adapt. Therefore, the choice of Huaiyang cuisine with light taste can meet the needs of state banquet guests in different regions. It is precisely because of this that the state banquet prefers Huaiyang cuisine in dishes.
In short, the choice of dishes for a state banquet needs to be considered from many angles. The state banquet is an important activity for the state to entertain state guests, and the color, aroma, taste and eating habits of each participant must be fully considered when choosing dishes. Under the background that people pay special attention to the concept of health preservation, the relatively light Huaiyang cuisine is chosen to cater to the needs of every state banquet guest.