Why Huaiyang cuisine is used at state banquets
Huaiyang cuisine is one of China’s eight major regional cuisines and is known for light seasoning, delicate cooking techniques and balanced flavours.
Reuters reported that it was served during major political events, including the 1949 founding banquet of the People’s Republic of China, China’s 50th anniversary banquet in 1999, and a 2002 banquet hosted for former US President George W. Bush.
Food experts quoted by Reuters said the cuisine is often preferred for official banquets because it is considered approachable for international guests and does not rely on overly spicy or heavy flavours.
Dishes linked to China’s diplomatic dinners
Some of the best-known Huaiyang dishes associated with state banquets include:
- Lion’s head pork meatballs
- Yangzhou fried rice
- Squirrel fish in sweet-and-sour sauce
- Wensi tofu sliced into fine strands
The cuisine also commonly uses freshwater fish, eel and bamboo shoots from the Yangtze River basin.
What Trump was served during his 2017 China visit
During Trump’s previous China visit in 2017, Huaiyang-style dishes were included in the official meal, Reuters reported. The menu featured braised vegetables in soup and stewed beef with tomato, seen as a nod to Trump’s preference for well-done steak.
China has often used food as part of diplomatic outreach during visits by foreign leaders. Over the years, dishes served at state banquets have also appeared later as special “set banquet” menus at restaurants across the country.
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