At home, cold dishes, drinks and wine are usually served first, followed by hot dishes, then the main course, and finally desserts and fruits.
The state banquet is: head (also known as cold dishes), hot meat, soup. (Combined with Western food, appetizers)
Dishes: dishes generally have six to eight, each with two "small dishes" and then with vegetarian dishes
and then snacks: (first on the salty, and then on the sweet)
last on the fruit
And the Manchu Banquet: the first four small snacks. Pick up the cold dishes - big dishes - small fried - hot dishes - small fried -Soup - main dish - fruit
Chinese food ordering experience exchange
The forum has a large number of diners, all have their own ordering characteristics and experience, may as well take out, we share. A meal is small, but the learning is big, how to point a good table color and flavor of the dishes not only can use the diners to feast, but also reflect the point of the person's quality and level, which is very important.
In terms of Chinese food, I think the following aspects should be noted when ordering food:
One, the amount of food
Invite guests to dinner, it is necessary to make it full, ordering food with reference to the number of different restaurant dishes can be appropriately adjusted to the number of orders, in general, according to the number of people dining 1/3 to 1/2 point of the cold dish, according to the number of people dining 1.2 to 1.5 times the number of points of the hot dish (including soup). If there are more women and children, the amount of food ordered should be reduced, and if there are more young men, the amount of food ordered should be increased. Invite leaders or VIPs to order more, to avoid the appearance of the countertop dishes less or not enough food during the situation, the usual friends, family gatherings should control the amount of food, eat out of the characteristics and delicious, to avoid waste, not enough food can be another increase. At present, many hotels will be based on the guests of the restaurant will suggest the amount of food as a reference, but there are also some bad stores to let the guests more food, which is very unethical, this restaurant we will go less.
Two, the variety of dishes with
Every restaurant has its own specialties, everyone has their own tastes, how to point out a table with a reasonable, good color and taste of the dishes directly related to the success of the point of view. Dishes with from the dish varieties, cooking methods, dishes, color, food and other aspects of the start.
In terms of varieties of dishes, the most basic is the meat and vegetable collocation, cold dishes can be meat and vegetable half, hot dishes should be meat flavor accounted for 60% of the open soup or Wagan should choose heavy taste to appetizing, after the meal soup should be chosen to taste clear to collect food. When ordering the first cold dish with all, and then point hot dishes, and finally according to the dishes ordered and the guests' dietary habits point soup, staple food, you can also order one or two pieces of the example of the dish, per capita one. Ordering dishes, drinks to first seek the views of the guests, signaling the guests to order to show respect, but the guests will basically say "guest as the host", at this time the host should not be too much to push, to be brave enough to take on the heavy responsibility of ordering dishes. In the cooking method, is also the same focus on the combination of burning, frying-based, combined with deep-fried, stewed, steamed and other dishes, you can point to a chef on-site cooking dishes such as pots and pans burned series, etc., beautiful and enduring, but also to enhance the focus of the diner on the culture of catering. Color with a more intuitive, now ordering basic use of the menu or file ordering, you can directly see the shape and color of the dish, to try to point more colorful or heavy dishes, to avoid the appearance of dirty dirty color of the dish, serving dishes when the waiter will be based on the type of dish, color and shade of the reasonable layout, in the case of a problem, such as the same color of the dish and put together, you should remind the waiter to make adjustments, excellent! Excellent color matching can make the whole table look dazzling, colorful, greatly improving the ornamental food. The match of the equipment is relatively simple, to the plate plate, both iron plate, casserole, burn pot (pot, dry pot, hanging burn), barrels, bowls, bamboo, etc., I once went out to eat, a friend point up the dishes are six, seven small casserole loaded, although the dishes are not the same, but the equipment is too monotonous, and is also not desirable.
Three, depending on the person to order
Invite what people, point what dishes. Although not necessarily reasonable, but still need to pay attention to. Invite leaders, VIPs to point at least one big dish, as to what extent to determine their own, family, friends or a party to plain, taste-based, against wastefulness. Ms., children are more fond of sweets, the elderly to avoid large oil meat, diabetic patients may not eat sweets, Hui friends in the sitting to be more non-pork dishes, but the most important thing is still to consider from the composition of the diner.
The above is just a generalization of the point of view, we should dare to point, to point, do not be afraid of pointing the wrong dish, so that we will continue to accumulate experience in point of view, will become a point of view of the world masters, and then finally to the ten people as an example, recommend the actual point of view of the menu:
Cold dish four: meat and vegetarian half, meat dish at least one halo.
Thirteen hot dishes: two recommended restaurant specialties, two aquatic products, a dessert, a beef and lamb dishes, a soybean dishes, a pot system, a steaming system, vegetarian fried (including stir-fry) three, the example of a dish. Note: One or two of the dishes should be poultry.
Soup (including tile irrigation) a: clear open soup or after dinner soup.
Two main dishes: one solid food (cakes, steamed buns, specialty staples), one soup-cooked food (thin rice, dumplings, rice with vegetables, food under the soup), and an appetizer if you serve rice.
Remember to ask the restaurant to serve a fruit plate before or after the meal.
Remember to ask the restaurant to serve a fruit plate before or after the meal.