In the early days of the People's Republic of China, state banquets were divided into meals. But when the food was served, the waiter gave it to each guest, and the rest was placed in the middle of the table, and whoever ate it took it. And 87 years later, the chef divided the dishes according to the number of people at the banquet, and then served them. The plates are all 6-inch and 8-inch porcelain, which are produced in Liling, Hunan and Zibo, Shandong respectively.

Banquet tableware is different from ordinary banquets and has the unique style of the Chinese nation. Pay attention to the equipment for lunch. "Delicious food must be beautiful." From ancient times to the present, Chinese food pays attention to one phoenix in Yi Long and attaches great importance to the form of dishes. However, the state banquet is single, and the dishes are affected to some extent, so it is very important to choose the right container. There are specialized porcelain, pottery, gold ware, silverware, stainless steel ware and bronze ware. Porcelain and pottery have exquisite pictographic tableware, such as cabbage-shaped porcelain plate, fish-shaped porcelain plate, ox-shaped porcelain plate, turtle-shaped porcelain plate, persimmon-shaped porcelain pot, orange-shaped porcelain cup, chicken-shaped pottery pot, duck-shaped pottery pot, pottery steamer, conch and apple. Knife and fork are made of silver, and chopsticks are like bones.

The gold ware has a waist plate and round cobalt, which needs full support; Xiaoke only holds a pair of ear-shaped bowls, holds a ball cup and eats a copper Shuanglong hot pot.

These exquisite tableware not only add color to the dishes, but also make the state banquet have the characteristics of "color, fragrance, shape and container".