Eating bowl etiquette
Let the elders first move chopsticks to eat, or hear the elders say:? Let the elders move the chopsticks first, or hear the elders say: "Let's eat together?
When you eat, you have to pick up the bowl, hold the bowl with your thumb, and hold the bottom of the bowl with your index, middle, and ring fingers, with your palms empty. Do not end the bowl ambush on the table to the bowl to eat, not only eating is not elegant, and oppression of the stomach, affecting digestion.
Clip vegetables, should be from the plate close to or face their own plate side of the clip, not from the middle of the plate or leaning on someone else's side of the clip, and can not use chopsticks in the dish dish to turn around? Do not pick up from the center of the plate or from the side of the plate leaning on someone else. You should not keep your eyes on the plate, and you should not eat too much at a time. When encountering their favorite dishes, not like the wind rolled up the clouds in general, eat a gas, not to mention simply put the plate in front of their own, eating, taking into account the parents and siblings at the same table. If the plate has not much food, and you want to put it? clean it up? clean, you should consult the people at the table, and only after everyone else has said they won't eat it, can you eat it all.
To shut up and chew, chew and swallow slowly, which is not only conducive to digestion, but also table manners requirements. Never open your mouth, large pieces to the mouth, wolf swallowing, not to mention in the clip up the rice, stretch your neck, open your mouth, sticking out your tongue with your mouth to pick up the food; do not put too much food into the mouth at a time, otherwise it will give people a greedy look and greedy impression.
Dining action should be more elegant. Do not touch your neighbor when you clip the food, do not dial the dish to the table, do not splash the soup over, do not drip the dish soup to the table. If there are grains of rice on the corner of your mouth, use a napkin or paper to gently wipe it away, don't use your tongue to lick it. Chew your food, don't make any noise from your mouth. Don't make any noise when chewing. and "blah, blah, blah, blah, blah, blah, blah, blah. Blah, blah, blah, blah, blah, blah, blah, blah, blah. sounds. Mouth food, it is best not to talk to others, jokes should be restrained, so as to avoid the mouth of the food sprayed out, or choking into the windpipe, causing danger; really need to talk with family members, should be whispered.
Spit out the bones, fish spines, vegetable scraps, to use chopsticks or hand pick up out, put on the table in front of their own, can not be directly spit out on the desktop or on the ground. If you have to cough or sneeze, cover your mouth with your hand or a handkerchief and turn your head back. When you chew grains of sand in your meal or have phlegm in your throat, leave the table to spit it out.
In the process of eating, try to add your own food, and can take the initiative to add food to the elders, clip the food. You should thank your elders when they add food to your meal.
Table manners at dinner
With the continuous exchange of Chinese and Western food culture, Chinese food is not only the traditional diet of Chinese people, but also more and more favored by foreigners. And this seems to be the most common Chinese food, dining etiquette is a lot to pay attention to. Chinese tableware mainly consists of cups, plates, bowls, saucers, chopsticks and spoons. At formal banquets, the water cup is placed on top of the plate, and the wine glass is placed on the top right. Chopsticks and spoons may be placed on special holders or in paper sleeves. Public chopsticks and spoons are best placed on a special stand. Chinese food is usually served in the following order: cold dishes first, then hot dishes, and finally sweets and fruits. Before the meal, the first wet towel served by the waiter to each person is for wiping hands, and it is best not to use it to wipe your face. Before serving shrimp, crab, chicken and other dishes, the waiter will send a small water bowl, which floats lemon slices or flower petals, for washing?
The Chinese diet has a long history. In this country, which has been a state of etiquette since ancient times, food etiquette has naturally become an important part of the dietary culture.
China's banquet etiquette is said to have begun with the Duke of Zhou, thousands of years of evolution, of course, there will be no more? Meng Guang took the case of Liang Hong? That kind of day, but also still finally formed a set of today's generally accepted dietary eating etiquette, is the inheritance and development of the ancient dietary etiquette. Dietary etiquette due to the nature of the feast, the purpose is different; different regions, is also very different. Here are just a few examples, right for reference:
Ancient food etiquette is divided according to class: the court, the government, the line gangs, folk and so on. Modern food rituals are simplified to: host (host), guests. As a guest, to go to the banquet to pay attention to the appearance, according to the relationship between the affinity to decide whether to bring small gifts or good wine. To go to the banquet punctual and punctual; after arriving, first according to know or not, self-reporting, or by the host to introduce the introduction of the host, listen to the host arrangements.
Then take your seat: this ? Heroic seating? From ancient times to the present, because of the evolution of tableware, so the seating arrangement also changes accordingly. Generally speaking, the seating arrangement is as follows ShangZuoZunDong, facing the door for the honor? Family feast chief for the highest seniority of elders, the end of the lowest; family feast, the chief for the status of the most honored guests, guest hosts at the end of the table. The chief has not been seated, can not be seated, the chief has not been hands, can not be hands, cruising from the chief in order all the way down, and then drink.
More elaborate, if someone comes to the newspaper, regardless of the status of honor, the whole table should be out to meet.
If it is a round table, it is facing the main door of the host, the left side of the order of 2, 4, 6 right side of the order of 3, 5, 7 until the convergence.
If the table is a Baxian table, if there is a seat facing the door, then the right seat on the side facing the door is the guest of honor,
if not facing the door, then the right seat on the side facing east is the chief. Then the left hand side of the chief sits away as 2, 4, 6, 8 (8 on the opposite side), and the right hand side as 3, 5, 7 (7 on the directly opposite side).
If the big feast, the arrangement of tables and tables between the chief of the front center, the left side of the order of 2, 4, 6 seats, the right side of 3, 5, 7 seats.
According to the identity of the host and guest, status, affinity sitting.
Serving:
Serving order, Chinese food is generally concerned about: the first cold after hot, first fried after burning, salty and light on the first, sweet and thick flavor on the last, and finally the rice. There are specifications of the banquet, hot dishes in the main dish? For example, the bird's nest seat in the bird's nest, sea cucumber feast in the sea cucumber, shark's fin feast in the shark's fin, should be first, that is, the so-called most expensive hot dishes first. And then supplemented by slip fried grilled steak.
The approximate order in the banquet is:
(Tea) - In the wine house, because of the wait, so first come to the tea. But it is not necessary. Because the ancients drank tea mostly separately.
Gazpacho - cold spelling, flower spelling.
Hot fried - depending on the size of the combination of smooth fried, soft fried, dry fried, burst, braised, burned, steamed, poured, grilled and so on.
Large dishes - (not required) refers to the whole, the whole piece, the whole noble dishes, such as a suckling pig, a whole sheep, a large piece of venison and so on.
Sweets - including sweet soup, such as rock sugar lotus seed, silver ear sweet soup
Dim sum - generally large banquets do not serve rice, and cakes, cakes, dough, flour, all kinds of noodles, buns, dumplings and so on.
(rice)-if you are not full
Fruit-refreshing, and to reduce fatigue
This order is not set in stone, for example, fruits can sometimes be counted in the cold dishes, and dim sum can be counted in the hot dishes.
The thicker soups should be served as hot dishes; the more expensive soups such as bird's nest should be served as the first of the hot dishes.
As for the seasonal considerations, there are winter heavy braised, stewed, red steak and casserole, hot pot, etc.; summer is steamed, white sauce, stir-fried, cold mainly. In addition to color matching, the diversity of raw materials should also be considered.
Restaurants and home banquets, a variety of dishes should be different portions:
The big feast to pay attention to 10% to 20% of the cold dishes; 30% of the hot stir-fry, 40% of the big dishes.
The family feast can reduce the big dishes, cold dishes increase.
As for the vessel, it can be said that the history of a long time, the ancients said:? Food is not as good as a beautiful tool? Frying is suitable for the plate, soup is suitable for the bowl, the wrong between them, Fang Jue color. So containers in this food culture, and ceramics are abundant in the place, naturally doubling the attention.
General to prepare large, small and medium-sized flat plate (plate), large hot dishes, cold dishes, or flexible options, small plates of snacks, snacks.
There are also deep pots of oil and soup more things, large soup bowls for soup. Plus chopsticks. Large eating utensils such as hot pots, roasters and so on; and water, tea, wine.
As for the selection of containers, the texture should be good, of course, the famous kiln antiques or famous porcelain can be on the table. Color matching should be reasonable.
According to the color of the dishes served, nature, texture, name, choose a different texture, shape, color, pattern of the vessel.
Avoid mixing Chinese and Western, soil and foreign not divided, incongruous.
Such as a product of pills, to use the elegant yellow bottom of the fine Wenfu plate; such as steamed fish to use white porcelain or celadon fish plate, braised dry-fired fish with a strong color of the heavy fish plate. Bright color cold dishes cold spell, it is appropriate to use a symmetrical fine pattern of small flowers round plate.
Banquet can not be without wine, pure Chinese food, should avoid beer, European wine (of course, Central Asia can be, such as Persian wine, no one seems to be able to taste). So Chinese food, it is best to be equipped with a high degree of wine (in fact, a high degree of spirits only in recent times), but it seems to be a low degree of banquet wine (about 30 degrees), a variety of yellow wine, rice wine is more suitable for both men and women, young and old.
Ancient wine degree is low, wine set is more huge, with the degree of white wine in the Ming and Qing Dynasties gradually increased, wine set is also getting smaller and smaller. But all to porcelain-based. Toast to moderation, the ancients drink to line wine order, now nearly extinct. Should be re-promoted to open, especially the family feast, to save a rough man forced to persuade the wine, where I encountered such rough people, immediately alcohol rose, will be such bad people drink down, to save harm to the feast, so far also frequently won, because the real high people wine fairy is not persuade people to drink, such as pulling the hard persuasion of the people, and more than 1 catty 7, 8 two of the amount of wine, so you can get rid of such a person and then peace.
Banquet environment, the best completely Chinese, the door two welcome palace lamps. Around the floor screen, seated at the mahogany table, holding ivory chopsticks, listening to the soft music of silk and bamboo, the air wandering silk sandalwood. Through the wooden lattice of the window, and outside the window of the bamboo and willow shade, only to see the lake and mountains. The beauty of it all!
So it is appropriate to set up a few pots of flowers and trees in the hall bonsai, resulting in spring, flowers to welcome the guests of the atmosphere; four walls, hanging calligraphy and painting, lighting and sound to try to maintain the Chinese characteristics.