As we all know, the first banquet of the founding of the People's Republic of China was held in Beijing Hotel, but the chef in charge of the first banquet of the founding of the People's Republic of China invited nine Huaiyang cuisine masters from Yuhuatai. Later, because of their outstanding skills, these masters were promoted one after another: two went to the State Council to serve Premier Zhou and General Luo Ruiqing, two transferred to Beijing Hotel to cook Huaiyang cuisine, and one became Mr. Mei Lanfang's chef.

nowadays, there are many restaurants selling the first banquet of the founding of the People's Republic of China in Beijing. In order to satisfy the new and old customers' desire to taste the "First Banquet of the Founding of the People's Republic of China", Yuhuatai rearranged the "First Banquet of the Founding of the People's Republic of China" in that year: the "four small discs" included Yangzhou Small Cucumber, Amber Peach Kernel, White Sugar Ginger and Honey Pickled Kumquat; Cold dishes include baked melon strips, sesame stings, shrimps and winter bamboo shoots, mustard duck feet, Luohan belly, crispy crucian carp, Zhenjiang Yaorou and osmanthus salted duck; Hot dishes include stir-fried jade shrimp, four treasures of abalone thick sauce, Dongpo meat square, dried shredded chicken sauce, lion's head with crab powder and family photos; One soup is braised chicken with mushrooms. The four snacks are fried rice cake, Huangqiao sesame seed cake, Aiwowo and Huaiyang baozi. The staple food is pineapple rice with a fruit platter.

It is recorded that on the evening of October 1st, 1949, the Central People's Government held the first grand state banquet of New China in Beijing Hotel. What kind of cuisine should be the main theme of the banquet, and what flavor should be the keynote, which really made Premier Zhou Enlai try his best. Because the guests at the state banquet come from home and abroad, they have different identities, tastes and needs, which is a bit difficult to adjust. After careful consideration, the Prime Minister decided to entertain guests with Huaiyang flavor.

However, at that time, Beijing hotels were mainly western food, and there were no Chinese chefs. Therefore, nine Huaiyang cuisine chefs were specially transferred from Yuhuatai Hotel, which is famous for Huaiyang cuisine, to specialize in the production of National Day banquets. A banquet for 6 people needs 9 people to finish independently. To this end, Beijing Hotel has specially built a temporary Chinese food kitchen of more than 2 square meters. On the night of October 1st, the state banquet lasted for two hours and served 6 dishes. More than 6 guests from home and abroad enjoyed the banquet and gave high praise to the first banquet of the founding of the People's Republic of China.