The brands of state banquet drinks are as follows:

1, Coconut Tree Brand Coconut Juice (Top Ten Beverage Brands of Well-known Trademark Brands)

2. Minute Maid Orange-Queer (Koule Pinshi Juice, a healthy beverage brand)

3. Fresh orange (brand, ten beverage brands, note: including iced black tea)

4.Koule (ten beverage brands, 1886 US)

5. Pepsi (ten beverage brands, 1890 USD)

6. Master Kong Iced Black Tea (Top Ten Beverage Brands, kangshifu)?

7. Huiyuan Juice (brand, famous brand, top ten beverage brands)

8. Wahaha (brand, famous brand, top ten beverage brands)

9. Robust (well-known brand, top ten beverage brands)

10, Red Bull Beverage (from Thailand, famous brand, top ten beverage brands)

State Banquet is a formal banquet held by the head of state or government to entertain state guests, other distinguished guests or people from all walks of life on important festivals. On National Day every year, the reception hosted by Premier the State Council is called the State Banquet.

China State Banquet dishes are usually based on Huaiyang cuisine, which is a collection of local cuisines and has been sorted out and improved. Mainly salty, characterized by light and delicious, soft, rotten and tender, 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 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.