US President Richard Nixon's visit to China in 1972 was of epoch-making significance. I was honored to be part of this critical juncture of Sino-US relations as a chief chef in the Great Hall of the People.

In 1972, China was in sharp economic fallout. The supply of materials was very deficient and people had to use all kinds of coupons to buy daily necessities. If you wanted to buy things like pressure cookers, a luxury at that time, you had to ask someone with the right access.

But China tried its best to welcome its distinguished guest. To prepare the welcome banquet, the Protocol Department of the Ministry of Foreign Affairs made a list of the guests' likes and dislikes according to US tradition and culture, and a menu was made based on it. Chinese Premier Zhou Enlai attached so much importance to the visit that he actually arranged and authorized the whole process. What followed was the nationwide search for all the needed ingredients and raw materials.

The netted stinkhorn used for the soup at the banquet was transported from Sichuan Province. We used expensive pigeon eggs and white fungus. There were no professional breeders or growers of either food at that time, so the eggs were collected door to door for a high price and the white fungus was bought from Tongrentang, a famous producer of traditional Chinese medicine.

Even though a state banquet only consisted of four entrees and a soup, China was determined to display its sincere hospitality.

I felt more pressure than excitement then. As Zhou said, "There is no small thing in the Great Hall of the People." As the person in charge of the state banquet in Nixon's visit, I had to ensure every dish on the table to be perfect.

Before Nixon's visit, Chinese people had shouted "Down with imperialism" and chanted slogans against US imperialism and revisionism for 25 years. It was tricky for ordinary people to shift their mindset quickly and welcome the guests.

More than half a year before Nixon's visit, relevant departments began to publicize guidelines of words and behavior through every channel to prevent the public from shouting out "fighting against US imperialism" to Nixon's face. Since we invited them, we should not make them embarrassed.

The guidelines asked people not to be either too hospitable or too hostile toward Americans, not to feel either superior or inferior, be polite to them and not to impose our values on them. So unlike before, we did not present them with Mao's little red book, nor did we ask them to wear Mao badges. In a performance to entertain Nixon, the staff of the Great Hall of the People were invited rather than ordinary people, in case one of them said something inappropriate. And only part of the audience should applaud when the guests entered the hall, so as to show the right level of hospitality.

Even though the two countries had different ideologies, China welcomed sincerely its friend from the other side of the Pacific. But it remained cautious at every step, given the strangeness caused by being out of touch for 25 years and also the ideological differences.

Chinese people don't call for "fighting imperialism" any more. I have heard people my age talk about the good side of the US with admiration. Their knowledge of the US used to be very limited due to a lack of channels. Now the Internet era has largely enhanced the understanding between the two and many abandoned the black-or-white mindset.

Meanwhile, China is becoming increasingly confident on the international stage and tolerant of different values. In reflection, some things that happened in the old times sound ridiculous, but they were decided by the historical background.

I come from a time when people all opposed the US. People have different views now, me included. But still, I don't like the US regarding itself as the world police.

I'm proud of the achievements China has made in the past 40 years, in spite of some problems. The "red" era of antagonism is over. It is important to accept a diverse world and coexist harmoniously.

The article was compiled by Global Times reporter Xu Ming based on an interview with Guo Chengcang, the former chief chef of the Great Hall of the People, who was in charge of the state banquet during Nixon's visit in 1972. opinion@globaltimes.com.cn