Presidents Donald Trump and Xi Jinping attended a state diplomatic banquet in Beijing on May 13, 2026 [1].
The event used culinary diplomacy to facilitate engagement between the two leaders by balancing national heritage with the personal preferences of the guests.
Executive chef Luo Chenglin oversaw the preparations at the Yangzhou Banquet restaurant [3]. The menu featured a blend of traditional Huaiyang cuisine [2], and specific dishes such as beef ribs and Peking duck [1]. According to reports, the inclusion of certain items was a nod to the preferences of the U.S. president [1].
Luo Chenglin said, "State dinners need to balance showcasing China’s rich culture with suiting the tastes of foreign visitors" [1].
The selection of Huaiyang food was highlighted as a likely feature of the evening's offerings [2]. This specific style of cooking is often used in high-level diplomatic settings to project a refined image of Chinese culture while remaining accessible to international palates.
The banquet served as a backdrop for the broader diplomatic engagement between the two heads of state. By integrating traditional elements with more globally recognized dishes, the host sought to create an environment conducive to bilateral discussions, a strategy common in state-level hospitality.
“State dinners need to balance showcasing China’s rich culture with suiting the tastes of foreign visitors.”
The use of a hybrid menu suggests a calculated effort by Chinese diplomats to minimize friction and maximize comfort for the U.S. delegation. By blending the prestigious Huaiyang style with familiar preferences, the host attempted to use soft power to set a cooperative tone for the political negotiations accompanying the visit.
