Jiu Chu Huaiyang

The restaurant has an elegant and atmospheric environment, exquisite dishes, traditional and excellent taste, and reasonable prices. The name of the restaurant comes from the founding banquet of the country. The Huaiyang cuisine chefs at the first founding banquet included Zhu Dianrong, Wang Dukun, Li Fuliang, Yang Qingrong, Sun Jiufu, Wang Bin, Jing Dewang, Li Shizhong, and Yang Qingfu. These chefs were all transferred from Yuhuatai Hotel, each with unique cooking skills and stunts. For example, Zhu Dianrong is proficient in various techniques of Huaiyang cuisine, good at cooking with a large pot, and can provide colorful, fragrant, and delicious dishes for hundreds of people in one operation. Wang Dukun is known for his superb seafood making skills, especially fresh seafood, such as swallow wings and abalone belly. Sun Jiufu, despite his disability, is known for his fast and meticulous work efficiency, and can make a variety of pastries, such as Huaiyang soup dumplings and ham glutinous rice dumplings. The skills and efforts of these chefs ensured the successful holding of the first founding banquet and showed the flavor and cultural charm of Huaiyang cuisine. The menu of the first founding banquet included a variety of Huaiyang dishes, such as delicious four small dishes, Huaiyang eight cold dishes, six hot stir-fries, and fried rice cakes, Huangqiao sesame cakes, pineapple eight-treasure rice, Ai Wowo, Huaiyang large soup dumplings and other pastries. These dishes not only satisfy the tastes of guests from all over the world, but also reflect the charm of our traditional culture. The choice of Huaiyang cuisine is not only because of its moderate taste and profound cultural heritage, but also because it can use ordinary ingredients to make cheap and beautiful dishes, which is in line with the principle of saving. In order to ensure the smooth progress of the state banquet, Zheng Lianfu, a national treasure master in the catering industry, served as the chief designer of the banquet, and Zhu Dianrong served as the chief chef. Their professional guidance and superb skills provided an important guarantee for the successful holding of the state banquet, and also established the status of Huaiyang cuisine in the Chinese state banquet.