The basic requirements for setting dishes are to pay attention to plastic arts, pay attention to manners, respect guests and guests, and facilitate eating.

1) The usual placement shape is "one center, two straight lines, three triangles, four squares and five clubs". That is, put it in the center of the dining table when serving a dish, put it side by side when serving two dishes, put it in a triangle when serving three dishes, put it in a square when serving four dishes and put it in a plum blossom shape when serving five dishes.

2) In addition, according to our traditional manners and customs, we should also pay attention to "chickens don't offer their heads, ducks don't offer their tails, and fish don't offer their ridges". That is, when serving, don't point the chicken head, duck tail and fish ridge at the guest of honor, but point the chicken head and duck head to the right. When the whole fish is served, the belly of the fish, rather than the ridge, should be directed to the guest of honor, because the belly of the fish is less delicious and shows respect to the guest of honor.

3) If there are patterned dishes, such as peacock and phoenix platter, the front of the dishes should be facing the guests for them to enjoy and eat.