When eating, you should hold the bowl with your thumb at the mouth, your forefinger, middle finger and ring finger at the bottom, and your palms are empty. Improper bowls are not only unsightly, but also oppress the stomach and affect digestion.
When picking vegetables, you should pick them up from the side of the plate close to or facing your own plate, not from the middle of the plate or near other people's side, not to mention "searching" in the dish plate with chopsticks, and don't stare at the dish plate all the time. It is not advisable to pick too many vegetables at a time. When you meet your favorite food, don't rush into it like a breeze, and you can't simply bring the plate to yourself and eat it. You should take care of your parents and siblings at the same table. If there is not much food on the plate and you want to "clean" it, you should consult the people at the same table, and you can eat it up only if others say no.
Shut up and chew slowly, which is not only good for digestion, but also a etiquette requirement at the table. Never open your mouth, stuff it into your mouth in chunks, and gobble it up. Never stretch your neck, open your mouth, and stick out your tongue to pick up the food when you pick up the food. Don't put in too much food at a time, otherwise it will give people the impression of being greedy and greedy.
the action of eating should be more elegant. When picking vegetables, don't touch your neighbor, don't put the dishes on the table, don't spill the soup, and don't drop the soup on the table. There are grains of rice on the corners of your mouth. Wipe them off gently with a paper or napkin, and don't lick them with your tongue. Chew food, don't make "beep" or "beep" sounds in your mouth. If you have food in your mouth, you'd better not talk to others, and you should be temperate in joking, so as not to spit out the food in your mouth or choke into the trachea, causing danger; When you really need to talk to your family, you should whisper.
Spit out bones, fishbones and vegetable residues, take them out with chopsticks or hands, and put them on the table in front of you. Don't spit directly on the table or the ground. If you want to cough or sneeze, cover your mouth with your hand or handkerchief and turn your head back. When you chew sand or have phlegm in your throat, leave the table and spit it out.
In the process of eating, you should try your best to add your own meals, and take the initiative to add meals and help your elders. When you meet your elders to add rice and vegetables to yourself, you should thank them.
With the constant communication between Chinese and western food cultures, Chinese food is not only a traditional eating habit of China people, but also more and more favored by foreigners. However, this seemingly ordinary Chinese restaurant has some exquisite manners when dining. There are six kinds of tableware for Chinese food: cups, plates, bowls, plates, chopsticks and spoons. At a formal banquet, the water glass is placed above the dish and the wine glass is placed on the upper right. Chopsticks and spoons can be placed on special seats or in paper sleeves. Public chopsticks and spoons are best placed on special seats. The order of serving Chinese food is generally: cold dishes first, then hot dishes, and finally sweets and fruits. Before eating, the first wet towel that the waiter sends to everyone is for wiping hands, so it is better not to use it to wipe your face. Before serving shrimp, crab, chicken and other dishes, the waiter will send a small water bowl with lemon slices or petals floating in it for washing ...
Chinese food has a long history. In this country, which has been a country of etiquette since ancient times and pays attention to food for the people, food etiquette naturally becomes an important part of food culture.
China's catering etiquette is said to have started from the Duke of Zhou. It has evolved for thousands of years. Of course, there will be no more days like "Meng Guang took over the Liang Hong case", but it has finally formed a set of catering etiquette that is generally accepted today, which is the inheritance and development of the ancient catering etiquette system. Dietary etiquette varies according to the nature and purpose of the banquet; Different regions are also very different. Here are just a few examples, for reference:
In ancient times, food rituals were divided into classes: court, government, guild, folk and so on. Modern food ceremony is simplified as: the host (host), the guest is gone. As a guest, pay attention to appearance when going to dinner, and decide whether to bring small gifts or good wine according to the relationship. Punctuality and punctuality at dinner; Upon arrival, first, according to whether you know it or not, report yourself, or be introduced by the host, and follow the arrangement of the host.
then sit down: this "hero's row" is the most important food ceremony in China. Since ancient times, because of the evolution of table furniture, the arrangement of seats has also changed accordingly. Generally speaking, the chief of the family banquet is the elder with the highest seniority, and the last seat is the lowest. In family banquets, the chief guest is the most respected guest, and the guest host is the last. The chief can't sit down until he is seated, and he can't start work until he starts work. When patrolling the wine, he respects all the way from the chief in order before drinking.
what's more, if someone comes to report, regardless of status, all the people at the table should go out to meet him.
if it is a round table, the host and guest facing the gate will be 2, 4 and 6 on the left hand side and 3, 5 and 7 on the right hand side until they meet.
in the case of the square table, if there is a seat facing the gate, the right seat on the side facing the gate is the main guest;
if it is not facing the gate, the right seat on the east side is the chief guest. Then the chief sits on the left hand side for 2, 4, 6, 8(8 is opposite), and on the right hand side for 3, 5, 7(7 is directly opposite).
if it's a big banquet, the arrangement between tables should pay attention to the top and middle, with 2, 4 and 6 seats on the left and 3, 5 and 7 seats on the right.
sit separately according to the identity, status and intimacy of the host and guest.
Serving:
In the order of serving, Chinese food generally pays attention to: cool before heating, stir-fry before burning, salty and light before serving, sweet and thick after serving, and finally food. For banquets with specifications, the main course of hot dishes-such as bird's nest in the bird's nest mat, sea cucumber in the sea cucumber banquet and shark's fin in the shark's fin banquet-should be served first, that is, the so-called most expensive hot dishes should be served first. Followed by stir-frying and roasting.
The general order in the banquet is:
(tea)-In the restaurant, we have to wait, so let's take a sip of tea first. But it is not necessary. Because the ancients drank tea alone.
cold dishes-cold spell, flower spell.
stir-fry-according to the scale, choose the combination of stir-fry, soft-fry, dry-fry, fry, stew, burn, steam, pour and chop.
Chinese cuisine-(not necessary) refers to a whole, whole, whole noble dish, such as a suckling pig, a whole sheep and a large piece of venison.
Beets-including sweet soup, such as crystal sugar lotus seeds and tremella sweet soup
Dim sum-generally, there is no meal at a big banquet, but cakes, cakes, dumplings, rice noodles, various kinds of noodles, steamed buns, jiaozi and so on.
(Meal)-If you are not full,
Fruit-refreshing, eliminating boredom
This order is not immutable. For example, fruit can sometimes be counted in cold dishes and snacks can be counted in hot dishes.
for thick soup dishes, they should be served as hot dishes; Expensive soup dishes such as bird's nest should be the first course in hot dishes.
as for the season, there are winter heavy braise in soy sauce, braised pork, braised pork and casserole, hot pot, etc. In summer, it is mainly steamed, white juice, stir-fried and cold salad. In addition, color matching and diversification of raw materials should also be considered.
In restaurants and family banquets, the weight of various dishes should also be different:
For big banquets, 11% to 21% cold dishes should be paid attention to; 31% hot fried, 41% big dish.
Family banquets can reduce the number of big dishes and increase the number of cold dishes.
As for the vessel, it has a long history. As the ancients said, "Good food is not as good as beautiful vessels", and they also said, "It's better to stir-fry in a dish and soup in a bowl. If you make mistakes in it, you'll find it interesting." . Therefore, in this place that pays attention to food culture and is rich in ceramic beauty, it is natural to pay more attention to it.
generally, you should prepare large, medium and small flat dishes (dishes), large hot dishes, medium cold dishes, or flexible choices, small snacks and snacks.
There should also be a deep basin filled with oil and soup, and a big soup bowl filled with soup. Plus bowls and chopsticks. Big utensils such as hot pot, oven and so on; There are also water utensils, tea sets and wine utensils.
as for the selection of containers, the quality is good. Of course, antiques from famous kilns or famous porcelain from all over the world can be served on the table. Color matching should be reasonable.
according to the color, nature, texture and name of the dishes, choose containers with different textures, shapes, colors and patterns.
don't mix Chinese and western cultures.
like a meatball, you should use a graceful yellow-numbered wenfu dish; For example, steamed fish should use white porcelain or celadon fish plates, while braised fish should use thick fish plates with strong colors. Cold dishes with bright colors should be cold-mixed, and symmetrical small floral discs with fine shading should be used.
A banquet must be without wine. For pure Chinese food, beer and European wine should be avoided (of course, Central Asian wine is ok, such as Persian wine, but it seems that no one can taste it). Therefore, it is best to equip Chinese food with highly famous wines (in fact, highly alcoholic drinks are only available in modern times), but it seems that moderate and low banquet wines (about 31 degrees), all kinds of yellow wine and rice wine are more suitable for men, women and children.
In ancient times, the alcohol content was low, and the wine utensils were relatively large. As the alcohol content gradually increased in the Ming and Qing Dynasties, the wine utensils became smaller and smaller. But all of them are mainly porcelain. Toast should be moderate, and the ancients had to drink alcohol, which is now almost extinct. It should be re-promoted, especially at family dinners, so as not to have boors forcibly persuading people to drink. Whenever I meet such boors, my drinking capacity immediately rises, and I will definitely drink such Hunter, so as not to harm the banquet. So far, I have succeeded frequently, because Brewmaster, a real expert, will not persuade people to drink, and those who force others to persuade them will not have more than 1 kg of alcohol, so I can get rid of such people and settle down later.
The banquet environment should be completely Chinese, with two palace lanterns for welcoming guests. Bypassing the landing screen, I sat down at the mahogany square table, holding an ivory chopsticks, listening to the soft music of silk and bamboo, and moving a bit of sandalwood in the air. Through the lattice of the window lattice, and the bamboo Liu Yin outside the window, I can only see the lakes and mountains. Beautiful!
Therefore, it is advisable to put a few potted plants in the hall to create an atmosphere of spring and flowers welcoming people. On the surrounding walls, Zhang Xuan's calligraphy, calligraphy, painting, lighting and sound should try to keep the characteristics of China.
As for formal banquets, as a store owner, they should be entertained in the following order:
Welcome guests-line up, guide them to the table, pick up clothes and hats, guide them to their seats, hand in fragrant towels to clean their hands, and serve tea. (Smoking is not desirable, China ancients do not smoke, it is an exotic product)
Come to the table for dinner-serve refreshments and cold dishes.
after the meal-hand in a fragrant towel to clean your hands and put tea on your face. Send the bill to see the guests off
As for the state banquet, we now use a separate table system, with four (hot) dishes and one soup, plus cold dishes, desserts, fruits and cold drinks. The drinks are liquor Maotai, yellow wine Shaoxing rice wine, Tsingtao beer and mineral water.
State banquets are more ostentation-and-extravagance, such as splendid halls or pavilions and waterside pavilions at Diaoyutai. Occasionally, there is a band accompaniment and a pulpit. There must be a three-dimensional cold dish carving and setting on each table of the state banquet.
If you want to know about the old system of banquet tables in Ming and Qing dynasties, you should reread Dream of Red Mansions, Jin Ping Mei and many novels in Ming and Qing dynasties.
it's no exaggeration to say that a small table and seats have condensed thousands of years of cultural accumulation.
When you start eating, you should be polite and pay attention to your "eating habits". Develop good dining habits. Generally, we should pay attention to the following points:
Let the elders move the chopsticks to eat first, or hear the elders say, "Let's eat together", and then you can't get ahead of the elders by moving the chopsticks.
When eating, you should hold the bowl with your thumb at the mouth, your forefinger, middle finger and ring finger at the bottom, and your palms are empty. Improper bowls are not only unsightly, but also oppress the stomach and affect digestion.
When picking vegetables, you should pick them up from the side of the plate close to or facing your own plate, not from the middle of the plate or near other people's side, not to mention "searching" in the dish plate with chopsticks, and don't stare at the dish plate all the time. It is not advisable to pick too many vegetables at a time. When you meet your favorite food, don't rush into it like a breeze, and you can't simply bring the plate to yourself and eat it. You should take care of your parents and siblings at the same table. If there is not much food on the plate and you want to "clean" it, you should consult the people at the same table, and you can eat it up only if others say no.
If you put chopsticks vertically in a bowl or basin filled with food, you will often be stopped or reprimanded by the elderly at home. Why? It turns out that there is this taboo in chopsticks etiquette. Since ancient times, China has had the custom of offering sacrifices to ancestors with food. When offering sacrifices to ancestors, considering that the dead and the living are different, it is very convenient for the living to eat with chopsticks, while the dead are out of the body, and only the soul wanders in the underworld, so they can no longer use chopsticks freely. Therefore, chopsticks are inserted vertically on the bowls and basins of sacrifices, but in ordinary life, if chopsticks are inserted vertically on the bowls or basins, it is a taboo.
In terms of diet, there are also many folk taboos for immortals to use chopsticks. It is forbidden to beat the head and face of babies and children with chopsticks to prevent accidental injury. If you put chopsticks flat on the bowl, it is called "bowl chopsticks". Doing so when entertaining guests is equivalent to ordering them to leave. Fishermen in Puxian coastal areas also avoid putting chopsticks on the bowl after meals. Instead, they put their chopsticks around the bowl several times, and then put them down, saying that they were afraid that the boat would run aground. The chopsticks were wound around several times, indicating that the fishing boat bypassed the reefs and shoals, and then it was safe and reliable to berth. Before eating, put a pair of chopsticks directly into the meal, commonly known as "chopsticks for the dead", only when offering sacrifices to the dead. The chopsticks used are called "short-lived chopsticks", and the folk custom believes that "if pregnant women use long and short chopsticks, their children will be lame." Usually avoid knocking on bowls and boxes with chopsticks. This is called "begging chopsticks", because beggars often knock on bowls and bowls accompanied by pleading. When carrying vegetables, avoid dripping soup on the table. This situation is like tears, so it is called "tears chopsticks"; Holding the food and putting it down is called "halfway chopsticks"; Picking the right ingredients and rummaging through the dishes is commonly known as "disorderly chopsticks". When having a funeral meal, the chopsticks used must be white. If you use red chopsticks, it is disrespectful to the deceased, but there are exceptions. If the deceased has five generations of grandchildren, eating the funeral banquet with red chopsticks means that the old man is blessed, commonly known as "eating happiness". When dining at a guest's house or in a restaurant, chopsticks should not be put on the bowl mouth after eating, and there is no need to wash them. Generally, they should be washed by the owner or shopkeeper.
When placing chopsticks on the dining table, put them on the right side of the bowl, with their heads facing the seat. When placing chopsticks at the ceremony, put them with their heads facing the gods, and avoid putting them upside down. There is another taboo among Puxian people, that is, when can they move chopsticks. After entering the banquet, it depends on when the person sitting in the chief seat can move chopsticks, and other people can move chopsticks. This is also a way of respecting the elderly and respecting the virtuous. During dinner, it will be considered unlucky to drop chopsticks, but it is easy to change a pair. Don't bend over to pick them up. Especially when you accidentally drop chopsticks at a wedding banquet or in the first month's meal, you should say "Happy" or "Happy" to get back a good omen.
Dietary taboos of Han nationality in China are popular all over the country.
People in China are used to eating with chopsticks, which are usually held with their right hands. It is common to think that the position of holding chopsticks should be moderate, and it is forbidden to hold them too high or too low. Because from the position of holding chopsticks, it can be divined whether the child is far from home or close to home in the future. If the chopsticks are held too high, the object must be far from home, and if the chopsticks are held too low, the object must be close to home. Some parents are afraid that their children are too far away from them, while others hope that their children can fly away and not stick to their side for nothing, so they are afraid of where their children hold chopsticks.
It is also taboo for people to knock empty bowls with chopsticks before eating. People think that this is "poverty", because beggars used to knock when they asked for food. It is also not allowed to put chopsticks on the cooked rice. It is said that this is a way to worship ghosts and gods during funeral, which makes people think of the dead easily and is unlucky. Shandong area is also taboo to cross the chopsticks on the bowl, saying it is a sacrifice.