China's national banquet dishes are usually dominated by Henan 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. State banquets are usually held in the Great Hall of the People or Diaoyutai State Guesthouse, but a banquet for 5,000 people is held in the Great Hall of the People. Therefore, in recent years, the national banquet dishes have also been reformed to reduce expenses. The menu does not exceed three dishes and one soup, and liquor is not served. Among them, lion head, Buddha jumping wall and Sambo duck are the representative dishes of the state banquet.

According to the requirement of "taking taste as the core and taking food as the purpose", the dishes of state banquets are recorded in the palace, and snacks with folk flavor are taken, involving famous dishes from all over the world and eight major domestic cuisines, forming a unique series of cuisines, highlighting "three lows and one high" (low salt combines Chinese and western tastes, scientifically and rationally matches meals, and pays attention to health care effects. 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 dishes of the state banquet bring together local delicacies from all over the country, which have been carefully arranged, improved and refined by several generations of chefs. It is mainly considered that heads of state and foreign guests can eat it. For example, Sichuan cuisine at state banquets is less spicy, spicy and greasy, while Suzhou and Wuxi cuisine is less sugar, all of which are improved on the basis of the original local dishes. Nowadays, the cuisine of the state banquet has been called "Tang cuisine", which is light, soft, rotten, tender, crisp and mellow; Mainly salty, supplemented by mild pungent taste. It is said that this cooking method has strong adaptability and can basically meet the taste requirements of most guests at home and abroad. For example, chicken nuggets in sea cucumber chicken nuggets can be burned or steamed.

The name of the dish is "primitive" Except for a few "imported" local dishes (such as Buddha jumping over the wall, rich crab clips, triumphant, Deng Mei Magpie, etc.). ), most dishes are named: taste plus raw materials, cooking methods or raw materials, ingredients plus main materials. For example, spicy chicken, onion sea cucumber, asparagus and abalone. This pragmatic naming, simple dishes, is a feature. First, consumers can know what dish it is by looking at the menu. Second, it can avoid being too flashy, so that the name is attached to the dish and the name is not true. At the same time, in foreign activities, it can also help to translate dish names accurately.

At present, state banquets usually arrange different recipes according to the different tastes of Chinese and foreign guests and the records of banquets in recent days.