According to the requirement of "taking taste as the core and food as the purpose", the dishes of state banquets are recorded by the court, and the snacks with folk flavor take the second place, involving famous dishes from all over the country and eight major domestic cuisines. They are widely used and refined, forming a unique series of cuisines, highlighting the "three lows and one high" (low salt combined with Chinese and western tastes, scientific and reasonable catering, and paying attention to health care. The national banquet dishes in the Great Hall of the People are called "hall dishes" and are important representatives of national banquet dishes, which are characterized by precious materials and fine selection of materials; Taste-oriented, fresh and salty; Rigorous knife work and delicate seasoning; Soft texture and light color; Properly decorated and elegant in shape. "Tang cuisine" has a unique style of "light, tender and smooth, with all kinds of colors" and is a wonderful flower of Chinese food culture. The state banquet dishes in Diaoyutai State Guesthouse are called "Taiwanese dishes" and are the representatives of state banquet dishes. Their characteristics are: optimizing materials and refining essence; Precision machining, emphasizing cooking skills; Refine and sublimate, pursue new taste; Combine Chinese and western, learn from each other's strengths; Eat reasonably and pay attention to health. "Diaoyutai cuisine" has the flavor characteristics of "fresh and elegant, mellow and meaningful" and is the essence of Chinese food culture.