What cuisines are on the menu of the state banquet?

State banquet dishes are usually based on Huaiyang cuisine.

The state banquet is a collection of local delicacies, which 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.

1949 10 1 After founding ceremony, the newly established Central People's Government held the first National Day reception of New China in Beijing Hotel, which was attended by more than 600 guests and was known as the "First Banquet for the Founding of the People's Republic of China". The raw materials of state banquet dishes are supplied at fixed points, and each link has a strict acceptance system. For state banquets, food safety is always the first.