There are six requirements for the state banquet. A banquet of the highest standard in a country must not only ensure the dishes, but also the raw materials and selection must not be taken lightly.

Wang Hongfa said that all raw materials come from fixed channels and adopt strict standards. For example, vegetables are all organic and no chemical fertilizers can be added to avoid damage caused by harmful substances. There are also strict regulations on the parts of raw materials required for cooking, such as "boiled cabbage". This dish usually only uses cabbage that is three and a half inches tall, with green leaves and thick flesh, and the sticks are removed to leave the three-leaf tender heart.

In addition, all materials selected for the state banquet must be carefully selected from their place of origin. For example, if the bird's nest is not from Thailand, it will not be used; if the shark's fin is not from the South China Sea, it will not be served on the table; and the golden jujube can only be used from Leling.

“Because it is a state banquet, these ingredients must be made to order, so that they can be delicious.”

In addition, the cooking of the state banquet is even more important. A chef who has been cooking for state banquets for a long time told reporters that there are 160 chefs cooking state banquet dishes, all of whom are well-known in the food industry.

These chefs come from all over the world. In addition to high political quality, they must also be "upright and young" and must pass the political review. They also have high cultural quality requirements. In addition to being good at spooning, they are also required to be able to study the customs of various countries. Culture, we can cook famous dishes and snacks from all over the country, which vary from person to person and change with the customer according to the different service objects.

“When cooking, you must first understand what cannot be served. Countries have different cultures, religions, and beliefs, and their dietary taboos are also different. Moreover, the chefs cooking for state banquets are not simply a soup and a dish. Placing the soup on the table is so simple, but many aspects such as ethnic relations, regional characteristics, dietary customs, hobbies, and banquet formats must be taken into consideration. A slight lack of care may affect the overall political situation of the country. "So, Wang Hongfa said, chef. It requires a comprehensive quality, not only superb cooking skills, but also rich dietary knowledge and understanding of the dietary habits and taboos of various countries.

For example, the national flag and logo of the visiting country cannot appear in the dishes; chicken feet, offal and other ingredients cannot appear; there cannot be taboo foods that violate the religious beliefs of the visiting country, such as Indians who regard cows as sacred. Steaks cannot appear on the table; the British regard goats and peacocks as unlucky objects, and these two animals cannot appear in food sculptures; the French do not like chrysanthemums, etc. A state banquet chef can be called an "ambassador of a hundred countries" and must be familiar with the customs, customs, and food customs of all countries in the world.

The cooking of state banquets is very meticulous. When formulating the recipes, the chefs try their best to fully understand the living habits and taboos, taste preferences, age, and physical conditions of the Chinese and foreign guests; they also take into account the season, climate, food ingredients, nutrition, etc. Among various factors, it is mainly light in summer and nourishing in winter.

Mainly to avoid dietary conflicts between countries.