Da Cai means: hot dishes, is the best of hot dishes.

The structure of Chinese banquet food, there is a "dragon head, elephant belly, phoenix tail" said. It is like the ancient army in the front, the army and the rear guard, but also like the modern symphony in the overture, the climax and the end. Cold dishes are usually beautifully shaped, small and exquisite for the opening dish, play a preemptive role; hot dishes with colorful delicacies, showing the most exciting part of the banquet; meal dishes are the icing on the cake, colorful.

The structure of Chinese banquet dishes must grasp the three prominent principles and requirements of the group: that is, in the banquet highlights the hot dishes, highlighting the hot dishes in the big dishes, highlighting the big dishes in the first dish.

Single platter: the general use of 5 ~ 7 inch plate, each plate contains only a cold dish, each table according to the banquet specifications set six, eight, ten single plate (Northwest customary singular). Modeling, more flavors, is the most commonly used form of cold dishes in the banquet.

Platter: each plate consists of two kinds of raw materials called "double platter"; by three kinds of raw materials called "triple platter"; by ten kinds of raw materials called "assorted platter". Banquet held in the countryside with the platter form. Nowadays, the hotel held in the middle, high-grade banquets to single-dish-based.

The main plate and surrounded by dishes: mostly in the middle, high-grade banquets cold dishes. The main plate is mainly used "fancy cold spell" way, fancy cold spell design according to the intention of the banquet to design.