State banquet dishes are carefully prepared by the state to entertain foreign guests, foreign aid workers representing the government and people who have made outstanding contributions to the country. State banquet dishes are usually based on Huaiyang cuisine, which is improved by local cuisines.

The most complicated part of the state banquet is probably the selection of materials.

If you see a state banquet menu online, it is actually a masterpiece left after many selections. The original menu was personally led by the chef in charge of the state banquet. The first thing to consider is the eating habits and taboos of various countries, as well as traditions and innovations. For example, meat should be carefully cooked, such as fried, roasted, grilled and braised beef.

Each menu is initially screened by the hotel, then selected by various departments, and finally several sets of menus are presented and sent to all participating countries through the Ministry of Foreign Affairs, and each country chooses from them according to its own eating habits.

In other words, the number of dishes in different countries is the same, but the content may be completely different. For example, some * * * advocate vegetarianism, regardless of the number of dishes, it is a vegetarian feast, and some * * * avoid certain kinds of dishes or raw materials and finally switch to similar raw materials.

However, * * * all the tableware is the same, and judging from the dining table, everyone uses chopsticks the most, and they are generally very good.

The state banquet is very exquisite. When making recipes, chefs should fully understand the living habits and taboos, tastes and hobbies, ages and physical conditions of Chinese and foreign guests as much as possible. Considering the season, climate, food raw materials, nutrition and other factors, it is mainly light in summer and nourishing in winter.

So that's why different dishes are completely different.