Three dishes and one soup means that the standard of state banquet is "three dishes and one soup", and the previous menu should strictly follow the standard of "four dishes and one soup". But by the end of 1990s and the beginning of this century, the standard of state banquets began to try "three dishes and one soup" or "two dishes and one soup".

State banquet dishes are usually mainly Huaiyang cuisine, which is a collection of local cuisines and has been sorted out and improved. Mainly salty, Sichuan cuisine reduces the use of pungent spices such as pepper and pepper, while Huaiyang cuisine reduces the amount of sugar. Characterized by light and delicious taste, soft and delicious, it can meet the requirements of most guests at home and abroad. National Day banquets are generally located in the banquet hall on the second floor of the Great Hall of the People. The banquet hall here can hold 5000 people at the same time, which is equivalent to 500 tables. In recent years, the state banquet dishes have been reformed to reduce expenses, and the menu is no more than three dishes and one soup, without liquor.