Ancient banquet etiquette, as a Han tradition, has its own set of procedures: the host folds the invitation and temporarily welcomes the guests at the door. When the guests arrive, they greet each other, introduce them to the living room, and offer them refreshments. Guests Qi guide guests into the seat, to the left as the upper, as the chief, relative to the first seat for the second seat, the first seat under the third seat, the second seat under the fourth seat. Guests are seated, by the host of the toast to let the food, the guests to thank the courtesy. There are certain rules for pouring wine and serving food: the elders and the guest of honor should be honored first, and then the host. The end of the banquet, guiding the guests into the living room to sit, tea, until the farewell. This traditional banquet etiquette in most parts of China to retain intact, such as Shandong, Hong Kong and Taiwan, many film and television productions are reflected.

The Qing Dynasty was influenced by the introduction of Western food, some Western etiquette was also introduced. Such as sharing dishes, serving soup, into the wine and other ways were also introduced into Chinese etiquette because of reasonable and hygienic food. The exchange of Chinese and Western food culture makes dining etiquette more scientific and reasonable.

Modern popular Chinese banquet etiquette is to continue the tradition and reference to foreign etiquette on the basis of the development. The seating order borrowed from the Western banquet to the right on the law, the first guest of honor is seated on the right side of the host, the second guest of honor on the left side of the host or the right side of the first guest of honor, alternative treatment, pouring wine and serving food by the guests on the right side of the first guest of honor, after the host, after the first female guest of honor, after the male guest of honor. The wine is poured into eight points, not too full. The order of serving remains traditional, first cold and then hot. Hot dishes should be from the left side of the seat opposite the guest of honor; on a single dish or side dishes and snacks on the first guest after the host, on the whole chicken, duck, fish and other plastic surgery dishes, can not be the head and tail toward the main seat. These procedures not only can make the whole process of banquets and drinks in a harmonious and orderly manner, but also to make the host and guest identity and emotions can be reflected and exchanges. Therefore, the etiquette of the table can make the banquet activities complete and thorough, so that the hosts and guests of the two sides of the cultivation to get a comprehensive display