Chinese food means Chinese food.

There are "eight major cuisines" of Guangdong cuisine, Sichuan cuisine, Shandong cuisine, Huaiyang cuisine, Zhejiang cuisine, Fujian cuisine, Hunan cuisine and Anhui cuisine. Besides the "Eight Major Cuisine", there are some influential cuisines in China, such as Northeast Cuisine, Hebei Cuisine, Henan Cuisine, hubei cuisine Cuisine, Hakka Cuisine, Jiangxi Cuisine, Beijing Cuisine, Qingzhen Cuisine and so on.

There are six kinds of tableware in Chinese food: cups, plates, bowls, plates, chopsticks and spoons. At a formal dinner, the water glass is placed on the top left of the plate and the wine glass is placed on the top right. Chopsticks and spoons can be placed on a special seat or in a paper bag. Public chopsticks and spoons are best placed in special seats.

Chinese food is usually served in the following order: cold dishes, hot dishes, and finally sweets and fruits. Before dinner, the first wet towel served to everyone is a towel, preferably not a face towel. ?

Before serving shrimp, crab, chicken and other dishes, the waiter will present a small water bowl with a floating lemon or rose petal in it. This is not a drink, but for washing hands. When washing your hands, take turns to wet your fingers, rinse them gently, and then dry them with a small towel.

Chinese:

Chinese food refers to the food with China flavor.

Among them are Cantonese cuisine, Sichuan cuisine, Shandong cuisine, Huaiyang cuisine, Zhejiang cuisine, Fujian cuisine, Hunan cuisine and Anhui cuisine. Besides the "Eight Major Cuisine", there are some influential cuisines in China, such as Northeast Cuisine, Hebei Cuisine, Henan Cuisine, hubei cuisine Cuisine, Local Cuisine, Hakka Cuisine, Jiangxi Cuisine, Beijing Cuisine and Qingzhen Cuisine.

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 at the top left of the dish and the wine glass is placed at the top right. Chopsticks and spoons can be placed on special seats or in paper sleeves. Public chopsticks and spoons are best placed in special seats.

Chinese food is usually served in the following order: cold dishes first, then hot dishes, and finally sweets and fruits. Before eating, the first wet towel given by the waiter is for wiping hands, so it's better not to use it to wipe your face. Before serving shrimp, crab, chicken and other dishes, the waiter will send a small water tank with lemon slices or rose petals floating in it. This is not a drink, but for washing hands. When washing hands, you can dip your fingers in water in turn, rinse them gently, and then dry them with a small towel.

Most Chinese dishes have more than one ingredient. There are usually other side dishes or ingredients to set off the main course, so as to make dishes with all colors and flavors, such as boiled shredded pork. Crispy green vegetables, such as celery or green peppers, are used as side dishes to set off pink and softness. Pork. A meal is not just one dish, usually two or even four dishes are served at the same time, and each dish should be delicious. The order of serving is subject to the collocation of dishes. Usually, similar dishes are served at the same time, and they are not served separately. In short, the whole meal should emphasize coordination.

The dining etiquette of Chinese food is said to have started from the Duke of Zhou and has evolved for thousands of years. Of course, there will be no more days like "Meng Guang took over the Hongliang case", but it eventually formed a set of catering etiquette which is generally accepted today, which is the inheritance and development of the ancient catering etiquette system. Chinese food etiquette varies according to the nature and purpose of the banquet; Different regions are also very different.