China State Banquet has a long history, unique features and is constantly developing. In the long-term practice, the state banquet held in the Great Hall of the People in Beijing is based on inheriting and developing the fine tradition of China banquet, absorbing some good international practices, constantly exploring and reforming, and gradually forming a banquet service form with the characteristics of the Great Hall of the People, which is mainly based on Chinese food, combining Chinese and Western tableware and sharing food.

State banquets are usually held in the Great Hall of the People and Diaoyutai, but the Great Hall of the People undertakes more, and the banquet hall here can accommodate 5000 people at the same time. The recipes for state banquets are generally light vegetarian dishes. Basically, it is fixed in four dishes and one soup, which was the standard set by Premier Zhou in that year and has continued to this day.

The dishes of the state banquet bring together local delicacies from all over the country, which have been carefully arranged, improved and refined by several generations of chefs. It is mainly considered that heads of state and foreign guests can eat it. For example, Sichuan cuisine at state banquets is less spicy, spicy and greasy, while Suzhou and Wuxi cuisine is less sugar, all of which are improved on the basis of the original local dishes. Nowadays, the cuisine of the state banquet has been called "Tang cuisine", which is light, soft, rotten, tender, crisp and mellow; Mainly salty, supplemented by mild pungent taste. It is said that this cooking method has strong adaptability and can basically meet the taste requirements of most guests at home and abroad. For example, chicken nuggets in sea cucumber chicken nuggets can be burned or steamed.

But the names of the dishes are very primitive. Except for a few "imported" local dishes, the original names (such as Buddha jumping over the wall, rich crab claws, complacent, magpie climbing plum, etc.) have been retained. ), most dishes are named: taste plus raw materials, cooking methods or raw materials, ingredients plus main materials. For example, spicy chicken, onion sea cucumber, asparagus and abalone. This pragmatic naming, simple dishes, is a feature. First, consumers can know what dish it is by looking at the menu. Second, it can avoid being too flashy, so that the name is attached to the dish and the name is not true. At the same time, in foreign activities, it can also help to translate dish names accurately.

State banquets usually arrange different recipes according to the different tastes of Chinese and foreign guests and the records of banquets in recent days.