State banquet dishes are usually mainly Huaiyang cuisine, which is a collection of local cuisines and has been sorted out and improved.

Sichuan cuisine is mainly salty, reducing the use of pungent spices such as pepper and pepper, while Huaiyang cuisine reduces the amount of sugar, which is characterized by light and delicious taste and softness.

Generally speaking, the menu is light and vegetarian, which can meet the requirements of most guests at home and abroad.