There were already records of state banquets held by the royal families of slave states for entertaining honored guests in the Rites of Zhou, Rites of Passage, and Records of Rites. During the Han Dynasty, Zhangqian passed through the Western Regions, and the countries in the Western Regions sent their envoys back to Chang'an. Wusun sent an envoy to send Zhang Qian back to Han and offered a horse in return. In the second year of Yuan Ding (115 BC), Zhang Qian returned with his envoys. At that time, the ministers were arguing over what kind of etiquette (state, minister, state, belonging) should be used to treat the western countries. Emperor Wu of Han Dynasty said, "The state of feast is given." The ministers came to their senses, and a banquet was held with great joy, which can often be seen as the beginning of a clear definition of the term "state banquet" as a state rite.

The process of the state banquet has gone through three historical periods. The first period is the 1970s in the Diaoyutai Administration of the General Office of the Central **** work for the first generation of leaders of the period of service, it should be said that the food and drink we cook is not yet called a national banquet, but only for the visiting socialist camp of the country's leaders and the banquet.

Then until the mid- to late 1980s was the second period, when we provided catering services for heads of state or missions of diplomatic countries under the planned economic system. The Services Section was transferred to the Ministry of Foreign Affairs at this stage. In the middle and late part of this period, there was a significant increase in the number of foreign affairs activities, more luxury groups, and the organization of hospitality was much more active and convenient. The third phase was from the 1990s to the 21st century, when a large number of heads of state visited in a more developed market economy, and state banquets moved into a richer, more open and diversified historical period. The strict, formal education I received during the first phase, as well as the organized military management of the time, fostered in me a meticulous attitude towards work and a commitment to excellence, which has been a lifelong asset for me. At that time, for the selection of service section personnel, political reliability and positive performance were required. "Don't tell if you know, don't ask if you don't know." The workload at that time was not big, but there was a lot to learn, which laid the foundation for future development and innovation. Once went to Beijing Hotel, Sichuan Hotel and other places to study for further education, many traditional dishes, the production of highly sophisticated dishes, including the production of a full set of Western food have been carried out in-depth study.

By the 1990s, we were serving the third generation of leaders, and there were also many state banquets held at the Great Hall of the People during this period. In terms of specifications, the State Guesthouse is mainly for classic small-scale banquets, which can be responsible for three meals a day for the visiting guest couples or the whole family, which requires a comprehensive understanding of their living habits and dietary requirements. As for large banquets, it should be said that the Great Hall of the People is a role model.

Diaoyutai State Guesthouse State Banquet Cuisine is known as "Taiwan Cuisine", is a representative of the State Banquet Cuisine, which is characterized by the following features: selecting the best materials, seeking the best in the best; precision processing, seeking to cook; refining and sublimation, the pursuit of new flavors; a combination of Chinese and Western, to complement the strengths and weaknesses of the reasonable dietary requirements for the pursuit of health. "Diaoyutai cuisine" has a "fresh and elegant, mellow and timeless" flavor characteristics, is the essence of Chinese food culture.