The state banquet mainly focuses on Huaiyang cuisine.

Huaiyang cuisine is one of the four traditional Chinese cuisines, originating from Yangzhou and Huai'an.

The cuisine is full of Huai and Yang characteristics.

Most of the raw materials are aquatic products. Huaiyang cuisine mostly uses fresh food from rivers, lakes and rivers as the main ingredients, is supported by top cooking skills, takes the original flavor as the superior, and pursues the wonderful appeal of the public.

, especially the unique concept of "harmonious, refined, fresh and new".

In Huaiyang cuisine, "Yang" means Yang cuisine, the Yangtze River Basin represented by the Yangzhou area, and "Huai" means Huai cuisine, represented by the Huaihe River Basin represented by the Huai'an area.

Yangzhou and Huai'an are national historical and cultural cities.

Huaiyang cuisine refers to the Huaiyang regional cuisine centered on Yangzhou Prefecture and Huai'an Prefecture, and was formed in Yangzhou, Huai'an and other regions.

Huaiyang cuisine began in the Spring and Autumn Period, flourished in the Sui and Tang Dynasties, and flourished in the Ming and Qing Dynasties. It is known as "the most delicious dish in the Southeast and the most beautiful in the world".

Huaiyang cuisine carefully selects ingredients and uses techniques according to the materials; it is exquisitely prepared and elegant in style; it pursues original taste, freshness and peace.

The main advantages of Huaiyang cuisine: Huaiyang cuisine pays great attention to knife skills and is particularly famous for its melon carvings.

The dishes are exquisite in shape and mellow in taste; in cooking, they make good use of heat and pay attention to fire skills, and are good at stewing, stewing, simmering, stewing, steaming, roasting and stir-frying.

The raw materials are mostly aquatic products, focusing on freshness, mild taste, fresh and slightly sweet.

Famous dishes include stewed crab meat and lion head, large boiled dried shreds, three sets of duck, soft pocket long fish, crystal meat, squirrel mandarin fish, Liangxi crispy eel, etc.

Its dishes are exquisite and elegant in style.

Emperor Yang of the Sui Dynasty brought delicacies from the Central Plains of Chang'an and Luoyang to the Sui Palace in Yangcheng on dragon boats, and then spread them to folk restaurants. In the place where the sail wall passes by, "a hundred sheep were cooked at night to serve wine and delicacies."

Prefectures and counties presented delicacies as tribute, and the chefs deliberately competed with each other. According to records, the food offered as tribute at that time included fish, river crabs, and honey ginger. Local officials even held banquets to offer delicacies. Zhao Yuankai was favored for offering the delicacies, and was promoted to Jiangdu County.

Cheng.

The economic development of the Tang Dynasty stimulated the prosperity of the catering industry.