There are eight kinds of cold dishes: crispy grilled crucian carp, fried chicken, pickled cucumber strips, crystal yaorou, shrimps with winter bamboo shoots, chopped goose web, fragrant jellyfish and drunken shrimps with fermented bean curd. There are eight kinds of milk cigarettes, seaweed and spicy dishes: braised shark's fin, four treasures of abalone, braised autumn duck, Yangzhou lion's head, braised carp, dried shrimp, fresh mushroom heart and braised turkey dessert.
On the evening of founding ceremony, more than 600 people attended the first State Banquet of New China held in Beijing Hotel, with more than 60 tables. This banquet was later called "the first state banquet for the people of China and China".
Because the guests attending the banquet come from all corners of the country and have different tastes, in order to achieve the goal acceptable to both parties, the banquet decided to choose Huaiyang cuisine with moderate taste. At that time, there were only western-style restaurants in Beijing. At that time, nine Huaiyang chefs, including Zhu Dianrong of Yuhuatai, a famous Huaiyang Cuisine Hall in Beijing, were invited to cook "The First Banquet of China People and China". The First Banquet after the Founding of the People's Republic of China is the first paper submitted by Beijing Restaurant to the Party and people after the founding of the People's Republic of China.