The menu of that banquet was deliberately built on familiar ingredients, with the emphasis on Chinese food culture rather than luxury. Peking duck — ranked first among Beijing’s famous dishes — became the centrepiece: from the duck’s arrival and carving to plating and presentation, everything took place in the room within four minutes.
The slices were arranged into the shape of a peony, the flower long associated with prosperity and honour in China, and the plate was tilted to show the leaders and guests.