The banquet menu of the state banquet combines Chinese and western styles. Dinner includes a cold dish, a soup and three hot dishes: chicken soup with green sauce and bean curd, Chinese steak, fried asparagus with water bamboo, and roasted red star grouper. Desserts are snacks and fruit ice cream. When the guests are seated, there is a 12 inch "welcome cold basin" in front of them. When the silver cover is lifted, a picture comes into view: "flowers" are planted in "mud", "mud" is two roast ducks with meat and skin, "flower stems" are three asparagus planted on "mud", and "flowers and leaves" are triangles. Chef Su Dexing said: Black fish roe is more precious, and it will be by going up one flight of stairs with dishes. A bottle of black fish roe weighs three or four times, and nearly 20 cold pots have been made. The black fish roe used that day was salmon roe from Wusuli River. As a matter of fact, every dish at the dinner was a painting, which was beautifully made. Mrs. Tung Chee-hwa couldn't put it down and really wanted to pack it and take it back to Hong Kong. "Lotus Seasonal Dishes" presents the scene of lotus in full bloom in water: the lotus pond made of cucumber juice is light green, with "Lotus" carved by cabbage head, "Lotus Leaf" carved by winter melon skin and lotus root carved by white radish floating on it. A 15 cm long boat carved with zucchini on the lotus pond is full of "firewood stalks". These "firewood stalks" are rows of shredded olives and strips of braised water bamboo. The soup of "chicken sauce with pine mushrooms" should be fragrant, fresh, thick and clear, so the chicken was specially bought from northern Jiangsu and kept free-range. Tricholoma matsutake and Dictyophora dictyophora are produced in Yunnan, and they are certified products confirmed by experts of China Mushroom Food Research Association. This soup is the first course after the cold pot. There are 8 pieces of Tricholoma matsutake, 8 pieces of dictyophora, and 2 small plates with 2 carrot stalks on their heads in the porcelain jar. Next is "lime shrimp". In order to conform to the eating habits of foreign guests, prawns must be shelled and sliced, but in order to show the shape of prawns, they are carved into prawns with pumpkins, covered with prawn slices, sealed with potato chips and marked with lace around them. Potato chips mixed with mandarin fish soup. This dish is baked. When filling the pot, the shrimp is placed in two-thirds of the pot, with half a lemon on the side and a coriander leaf on the side. The third course is "Chinese steak". Beef is a free-range cattle raised in Chifeng, Inner Mongolia. At the top of this dish, there are two French fries coated with honey and baked for 2 hours. They are golden and sweet, with four crescent-shaped peas on each side, green; Steak is made of tomato sauce and spicy soy sauce, which is slightly spicy and sweet, with good color, smell and taste. The fourth "lotus seasonal dish" is followed by snacks: a shredded radish shortcake, a small vegetable bag and an emerald crystal cake. Su Bao is only the size of fried steamed bread, but the production of emerald crystal cake is unique. The skin is made of small pea slices and wheat starch with the words APEC pressed on it. This dish of snacks is made of a meadow made of vegetarian dishes, and two doves of peace made of wheat starch, with peony or roses in their mouths, are poetic and picturesque. The last fruit is made of watermelon, mango, papaya and kiwi fruit. Four kinds of fruits are put in a glass plate, red, yellow, orange and green. How beautiful!