The level of state banquet participants is the highest in the country or the world. There are many different types and tastes. How to adapt and integrate the tastes of all personnel must obtain the greatest common divisor. The characteristics of Huaiyang cuisine just meet the requirements of this "greatest common denominator". First of all, the ingredients of Huaiyang cuisine are taken from Jianghuai, the land of fish and rice. Its characteristics are as follows: first, it is all farmed livestock, poultry, vegetables and fruits; The second is that meat dishes eat fresh things, while vegetarian dishes eat seasonal vegetables. Third, make full use of bean products. Fourth, they don't use or seldom use strange condiments.

Secondly, Huaiyang cuisine is very particular about the selection of materials and the processing of food raw materials such as cleaning, soaking and marinating, and is good at knife work. Its cooking methods are complex and diverse, but it can ensure the original color and original flavor of the dishes. Thirdly, Huaiyang cuisine is moderately salty and sweet, light and elegant, soft, rotten and tender, fresh and deep into the bones, which is really suitable for all ages, both at home and abroad. China State Banquet dishes are usually based on Henan cuisine, and they are classified and improved. Sichuan cuisine, which is mainly salty, reduces the use of spicy condiments such as pepper and pepper, while Huaiyang cuisine reduces the amount of sugar. Its characteristics are light and delicious, soft, rotten and smooth, which can meet the requirements of most guests at home and abroad.

State banquets are usually held in the Great Hall of the People or Diaoyutai State Guesthouse, but the Great Hall of the People holds a banquet for 5,000 people. Therefore, in recent years, state banquets have also been reformed to reduce expenses. The menu does not exceed three dishes and one soup, and no wine is served. Among them, lion's head, Buddha jumping wall and Sanbao roast duck are the representative dishes of the state banquet. The food in the state banquet is a collection of local dishes from all over the country. It was prepared, improved and refined by several generations of chefs. People mainly think that both the Chief Executive and foreign guests can eat. For example, the Sichuan cuisine of the state banquet has been improved on the basis of the original local cuisine, reducing spicy, greasy and sugar.

Now the dishes of state banquets are called "hall dishes", which are light, soft, crisp and mellow. Mainly salty, supplemented by mild stimulation. It is said that this cooking method has strong adaptability and can basically meet the taste requirements of most Chinese and foreign guests. For example, chicken nuggets in sea cucumber chicken nuggets can be cooked or steamed.