First, Huaiyang cuisine is mainly fresh and refreshing, which can cater to the public's tastes. Huaiyang cuisine is the representative flavor of the middle and lower reaches of the Yangtze River and Huaihe River. It doesn't have the thick oil red sauce of Shanghai cuisine, and its light and fresh fragrance are its housekeeping skills. Braised pork is sweet but not greasy, Sweet and Sour Mandarin Fish is sweet and sour, the soft glutinous of lion's head is moderate, and the Q of shrimp seed noodles is cool and delicious ... All of them are well-known famous dishes with a blend of freshness and fragrance. Moreover, Huaiyang cuisine is distinctive, pays attention to fire power, and is good at cooking methods such as stewing, stewing and hating. The taste is moderate and salty, and it is light and palatable.

Secondly, Huaiyang cuisine is mainly made of fresh water products, so at the state banquet for foreign guests, we should try our best to make some foods acceptable to the public, so as to reflect China's hospitable hospitality and fully demonstrate the richness of aquatic products and other foods in China. Therefore, the characteristics of Huaiyang cuisine just meet the requirements of state banquet.

Thirdly, Huaiyang cuisine is good at carving melons and fruits, and it is the best choice to decorate dishes to make them exquisite and put them on state banquets without losing the atmosphere. Huaiyang cuisine is still a "literati cuisine" and a "scholar-bureaucrat cuisine", because Yangzhou has a profound historical and cultural background and numerous literati, and catering is also an integral part of Yangzhou culture. Many dishes are closely related to Yangzhou's historical celebrities, Yangzhou Qinqi calligraphy and painting, Yangzhou School and Yangzhou salt merchants, so such dishes can naturally conform to and represent the catering culture and level of the "state banquet".