Etiquette is the minimum moral norms that people are required to observe in order to maintain a normal social life, which is gradually formed by people in a long period of time in their lives and interactions with each other, and fixed in the form of customs, habits and traditions. The following is my compilation of Chinese food serving etiquette, I hope to be able to provide you with reference and reference.
Chinese food etiquette1
Usually first cold and then hot, first fried and then burned; first salty and then sweet; and finally the main food and soup. The main course of expensive dishes first, followed by burning and frying, such as the first hot dishes in the main dishes such as bird's nest in the bird's nest, sea cucumber feast in the sea cucumber, shark's fin feast in the shark's fin. Ordinary specifications of the `business banquet has 8-10 dishes. The order of serving is as follows:
(1) Tea. You can bring your own or order tea.
(2) Cold dishes. Cold platter, flower platter, and appetizer.
(3) Hot dishes. The number of hot dishes is usually even, such as 4, 6, 8. The Chinese generally believe that even numbers are auspicious. The most luxurious banquets can have up to 16 or even 32 entrees.
(4) entrees. A main course is a whole, whole piece, whole dish, or a dish with expensive or rare ingredients.
(6) Dim sum and desserts. Cakes, cakes, dough, powder all kinds of pasta.
(7) Rice. Rice, steamed buns, noodles, buns, dumplings, etc.
(8) Fruit platter. Arrange a refreshing and fatigue-reducing fruit platter at the end.
Chinese food etiquette 2
1. the location of the dishes
scattered dishes in front of small pieces of tableware, spacing is appropriate, a table with a number of scattered guests, the guests of the dish should be relatively concentrated, to leave a certain interval between each other; Chinese food banquets, generally from the middle of the table to the surrounding arrangement.
2. Highlight the main dish
Chinese banquet platter, dishes in the first dish should generally be placed in the middle of the table; soup dishes (such as a pot, casserole, warm pots, stew pots) are generally placed in the middle of the table; the main dish of the loose seat, senior dishes should be placed in the middle of the general position.
3. The guest of honor position of the dishes
The more advanced dishes, special flavors of the dishes, to be placed in the guest of honor position, in the next dish and then withdrawn from the trend set in other places.
4. The first dish, the main dish
Positive to the main seat, the other dishes facing the front of the surroundings, scattered dishes facing the guests.
The front side of the dish is the side most suitable for viewing. Various types of dishes on the front is: plastic head of the dishes, such as roast suckling pig, cold dish peacock and goldfish dishes, its head for the front; and the head is hidden plastic dishes, such as roast duck, eight treasures of chicken, eight treasures of duck and other dishes, its plump body for the front; cold dish in the sole dish, double or triple spell; if there is a lane seams, the lane seams for the front; the general dishes, knife work, the part of the good-looking hue for the front.
5. Symmetry of dishes
Symmetry of the method of display is: from the raw materials, colors, shapes, utensils and other aspects of the dishes to consider, such as chickens can be ducks, fish can be shrimp and so on. The same shape, the same color dishes can also be placed symmetrically between the upper and lower or left and right positions on the table, generally not side by side together.
Chinese food etiquette 3
Chinese food program since ancient times is very careful. Yuan Mei, a genius of the Qianlong period of the Qing Dynasty, in his famous "with the garden food list", has done the following description of the program: "the method of serving food, salty is appropriate first, light is appropriate after the thicker is appropriate first, thin is appropriate after the soup is appropriate first, there is a soup is appropriate after the soup. Degree of guest food is full of spleen sleepy, need to use spicy to vibrate; consider the guest wine more than stomach fatigue, need to use sweet and sour to remind the." This passage of the decline of Mei, summed up the general program of Chinese banquet food.
At present, the order of Chinese banquets generally: the first cold dishes, the second main course (the more noble dishes), the third hot dishes (more dishes), the fourth soup dishes, the fifth dessert (followed by snacks), and finally on the fruit.
As many of China's local cuisines, there are a variety of banquet types, such as the famous Swallow dishes, Swallow shark's fin, shark's fin, fish lips, sea cucumber, all sheep, duck, all scales, all vegetarian, full Manchu Manchu and so on. It can be seen that the local cuisine is different, the banquet surface is different, the dish design arrangement is also different. In the serving program, will not be exactly the same. For example, the main dish of the full-duck banquet, Beijing duck, not as a first course, but as the last dish on the, people call it "a thousand calls to come out". And Tan family dishes shark's fin seat, because there is no fried vegetables, so after the main course on the roast, steak, steam, braised dishes to see a class. Another example of the time on the snacks, the habits of different places are also different, some of which are in the banquet on, some of which will be the end of the banquet on; some sweet and salty snacks together, some were on. This is according to the type of banquet, characteristics and needs, according to the people and events at the same time. The basic principle is not uniform, but also in accordance with the relatively stable Chinese banquet serving program.
Chinese banquet dishes to master the principle is: first cold after the hot, the first dish after the point, the first salty after the sweet, the first fried after burning, the first light after the fat, the first quality after the general.
(1) on the pulling dishes, such as pulling fish sticks, pulling apples, pulling taro, pulling lychee meat, etc., to hot water, that is, with soup bowls filled with hot water, will be loaded with pulling dishes resting on the soup bowl on the plate with a tray to send to the table, and with the cool water bowls. Toh hot water on the plucked vegetables, can prevent the sugar juice solidification, to maintain the flavor of the plucked vegetables.
(2) If there are hot dishes with condiments, spices, etc., should be served with hot dishes. Such as steamed fish with ginger and vinegar sauce, Peking duck with green onions, sauce, cakes, etc., can be slightly explained when serving.
(3) on the easy deformation of the fried fried dishes to see, such as Goryeo shrimp, fried shrimp balls, oil popped tripe nuts, etc., a pot that must be immediately served on the table. On the dishes should be light and steady, in order to maintain the shape and flavor of the dishes to see.
(4) on the sound of the dish, such as the pot of sea cucumber, pot of meat, pot of assorted, these dishes should be out of the pot to the fastest possible speed on the stage, and then poured the soup in the pot of pots and pans, so that it makes a loud noise. Do this series of actions to be consistent, can not be delayed, otherwise the dish will lose the desired effect.
(5) on the original cup candle dishes, such as melon cup, on the stage in front of the guests to open the lid, in order to maintain the original flavor of the candle products, and so that the aroma in the seat on the dissemination. When uncovering the cover should be turned to transfer open, so as to avoid the soup dripping on the guests.
(6) on the mud package, Burma, lotus leaf package of dishes, such as call chicken, Burma chicken, lotus chicken, to be first on the stage for guests to view, and then get to the operating table in front of the guests to break or open, in order to maintain the dish to see the aroma and characteristics.
(7) raw incendiary hot pot on the method:
Four raw hot pot, six raw hot pot, eight raw hot pot, chrysanthemum hot pot, maw hot pot, are raw incendiary hot pot category. Such hot pot is now generally burning solid alcohol, the operation of its seat and the requirements are basically the same.
The four raw hot pot on the operating methods and requirements are: the hot pot to the workbench, in the seat before lifting the lid of the hot pot, and then check the dish to see the quality and hygiene, and then use a large soup ladle to scoop out the appropriate amount of soup, served in a large soup bowl, to prevent the seat after the addition of the main ingredients, elbow soup splash out of the elbow.
In the four raw dish, put a little bit of wine, gently shake a little, so that the wine moisten the bottom of the dish, in order to avoid the raw materials due to drying and sticking to the dish. Doing so, you can smoothly dial the ingredients into the hot pot when you serve. Cover the hotpot and serve. When serving, place a plate holding water under the fondue pot to prevent scorching the tablecloth. Once the table is set, light the alcohol burner in the bottom of the pot and then lift the lid. When uncovering the lid should be gently lifted up, on top of the hot pot to flip the lid, to prevent the lid of the water droplets on the table, and with the other hand to catch the lid under the pot out of the table.
Serve the four raw plates. If the four raw plates are fancy platters, they must be displayed on the table before serving the hot pot. If it is a regular platter, it is sufficient to place it around the fondue pot as it is served.
Add the four raw ingredients. When the soup in the hot pot is boiling, first put the ingredients to burst the hot pot. Such as cabbage, vermicelli, and then according to the preparation of the main ingredients to cook the length of time required, in order to use chopsticks to dial into the hot pot. It is difficult to cook the first dial into, easy to cook after the dial into, and then stir with chopsticks to cook.
The dishes are placed on the table according to a certain pattern, the basic requirements of the dishes are: to pay attention to the art of modeling, pay attention to courtesy, respect for the guest of honor, to facilitate the consumption.
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