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.

China State Banquet is usually held in the Great Hall of the People or Diaoyutai State Guesthouse, and the menu is no more than three dishes and one soup, and no liquor is served. Among them, lion head, Buddha jumping wall and Sambo duck are the representative dishes of the state banquet.

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The main reason why Huaiyang cuisine has become a national banquet is that it can "attract everyone" and meet the taste requirements of "Xialiba people" and "Yangchun Baixue". Many of its features are not found in other cuisines in China. Many people attending the state banquet are old people from CPPCC and democratic parties. "Peaceful" Huaiyang cuisine can meet the needs of most people to eat, absorb and digest.

Huaiyang cuisine is still a "literati cuisine" or a "scholar-bureaucrat cuisine", because Yangzhou has a profound historical and cultural background and many literati, and catering is also an integral part of Yangzhou culture. Many dishes are closely related to Yangzhou's historical celebrities, Yangzhou Chyi Chin's paintings and calligraphy, Yangzhou School and Yangzhou salt merchants, so such dishes can naturally conform to and represent the catering culture and level of the "State Banquet".

Baidu encyclopedia-state banquet

China News Network-Revealing the Huaiyang Cuisine at the State Banquet: Soft-faced long fish became the first dish in the founding of the People's Republic of China (Figure)