State banquet cuisine is usually based on Huaiyang Cuisine, which brings together various local cuisines, organizing and improving them. With savory as the main flavor, Sichuan cuisine reduces the use of stimulating seasonings such as chili peppers and peppercorns, and Huaiyang cuisine reduces the consumption of sugar, and is characterized by its lightness and deliciousness, softness and tenderness. The recipes are also generally light, meat and vegetables, to meet the requirements of most guests at home and abroad.

China's national banquet is usually held in the Great Hall of the People or Diaoyutai State Guesthouse, the menu is no more than three dishes and one soup, no white wine. Among them, lion's head, Buddha jumps over the wall and three treasures duck and other representative dishes for the national banquet dishes.

The main reason why Huaiyang Cuisine has become a national banquet dish is that it "can adjust to the taste of the people" and can satisfy the taste requirements of "the people in the lower class" and "the white snow in the spring", and many of its characteristics are the same as those of other cuisines in China. Many of its characteristics are not found in other cuisines in China. Many of the participants in the state banquet are old people from the Chinese People's Political Consultative Conference (CPPCC) and the Democratic Party, and the "peaceful" Huaiyang cuisine can satisfy the requirements of most people's entrance and absorption and digestion.

Huayang cuisine is also "literati cuisine", "scholar's cuisine", because Yangzhou has a deep historical and cultural heritage, many literati, catering is also a part of Yangzhou culture, a lot of dishes with Yangzhou's historical celebrities, Yangzhou qin, chess, calligraphy and painting, Yangzhou school of thought, Yangzhou salt merchants have an inextricable relationship, so the dishes can naturally meet and represent the "national banquet" catering culture and level.