Huaiyang Culture: Chinese State Banquet
Huaiyang culture originates from the abundance of waterways between two major rivers: the Huai River, which serves as a boundary between northern and southern China, and the Yangtze River, one of China’s two great rivers. These rivers, together with the man-made Beijing-Hangzhou Grand Canal, have created a landscape of intricate waterways, efficient transportation and plentiful resources. For thousands of years, local communities have developed a river-based economy driven by freight transport, the salt trade and vibrant market commerce, all underpinned by high agricultural productivity.
As a bridge between the north and south, the Huaiyang region has cultivated a unique cultural identity, with Huaiyang cuisine emerging as its most famous aspect. Recognized as one of China’s four iconic cuisines—alongside Cantonese, Shandong and Sichuan—Huaiyang cuisine is now a staple at state banquets.
This cuisine primarily features ingredients sourced from rivers and lakes and showcases exceptional culinary skills that emphasize natural flavors and vivid colors. Its goal is to achieve a harmonious blend of tastes, resulting in dishes that are refined yet accessible. The guiding principles of Huaiyang cuisine are harmony, refinement, purity and innovation.
A hallmark of Huaiyang cooking is the meticulous attention to knife skills, with the renowned technique of melon carving being especially notable. Dishes are presented with artistic precision, and their flavors are balanced and mellow. The cooking methods emphasize precise heat control and the freshness of aquatic ingredients, resulting in dishes that are calm, fresh and slightly sweet.
Huaiyang cuisine boasts many famous dishes that have gained international acclaim. Although their names may not be immediately intuitive, their flavors are unmistakable. Notable examples include Braised Shredded Chicken with Ham and Dried Tofu, Braised Pork Meatballs in Brown Sauce, Yangzhou Fried Rice, Beggar’s Chicken, and Squirrel Fish.
These dishes not only excel in taste but also adhere to the aesthetic ideals of Huaiyang cuisine, featuring beautiful presentations, delicate knife work and an authentic retention of original flavors. They embody the Chinese pursuit of lightness and elegance, with recipes that have been refined over the centuries, allowing each generation to find its own version of these timeless classics.
Today, the primary market for Huaiyang cuisine stretches along the Beijing-Hangzhou Grand Canal—from Beijing and Shanghai at the ends to Yangzhou and Nanjing in the center. Over time, Huaiyang cuisine has transcended its regional roots to become a nationally recognized culinary treasure. In contrast to Sichuan cuisine, which is celebrated for its heat, and Shandong cuisine, known for its heartiness, Huaiyang cuisine offers a unique focus on fresh flavors and exquisite craftsmanship.
When visiting China, sampling Huaiyang cuisine is a must. Though it may not fit the stereotypical image of Chinese food, it is undoubtedly authentic and embodies the heartfelt wishes of the Chinese people.
