The Chinese food serving program has been very careful since ancient times. The Qing Dynasty during the Qianlong period of the talented Yuan Mei, in its famous "with the garden food list", has been on the serving program has done the following description: "the method of serving food, salty is appropriate first, light is appropriate after the thicker is appropriate first, thin is appropriate after the no soup is appropriate first, there is a soup is appropriate after the. 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 sour and sweet to remind the." This passage of the decline of Mei, summarizes the general procedures for Chinese banquet serving.
At present, the order of Chinese banquets is 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 (with 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 on, but as the last dish on, people call it "a thousand calls to come out". And Tan family dishes shark's fin seat, because there is no fried dishes, so after the main course on the burnt, grilled, steamed, braised dishes to see. Another example of the time on the snacks, the habits of different places are also different, some of them in the banquet on, some of them in the banquet will be the end of the on; some of the sweet and salty snacks together, and some of them 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 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 the burn, the first light after the fat, the first high-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 plate in the soup bowl with a tray on the tray to send to the table, and with a few bowls of cool water. Toh hot water on the plucked vegetables, can prevent the sugar juice coagulation, 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 dishes, such as the pot of sea cucumber, pot of meat, pot of assorted, these dishes should be the fastest speed to the pot on the stage, then pour the soup on the pot, so that it makes a sound. 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 raw materials due to dryness and stick to the dish. This will allow the ingredients to flow smoothly into the hot pot when it is ready to serve. Cover the fondue pot and serve. Place a water dish under the fondue pot to prevent the tablecloth from burning. When the table is set, light the alcohol burner in the bottom of the pot and then lift the lid. Lift the lid gently and turn it over on top of the hot pot to prevent the water from dripping onto the table, and use your other hand to catch the lid underneath the pot and take it out of the table.
Serve the four plates. If the four plates are colorful, they must be displayed on the table before serving the hotpot. 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.
The specific requirements of the dishes are:
(1) The location of the dishes should be moderate. Sitting dishes should be placed in front of the small pieces of tableware, spacing should be appropriate. A table with several groups of scattered customers, the guests of the dish should be relatively centralized, between each other to leave a certain interval, in order to prevent errors. Chinese banquet dishes, generally from the center of the table to the four sides.
(2) Chinese banquet platter, large dishes in the first dish, generally to be placed in the middle of the table. If you use a more plate, it should be placed in front of the guest of honor first. Soup dishes such as ping pao, casserole, warm pots, candle cups, etc., generally also placed in the middle of the table. Scattered sitting of the main dish, high-grade dishes, generally should also be placed in the middle of the position.
(3) more upscale dishes, dishes with special flavors, or every new dish, to be placed first on the location of the guest of honor, in the next dish and then withdrawn in the next trend of other places, the dishes on the table as a stack of soil adjustments to make the countertop always maintain a beautiful.
(4) the banquet in the head of the face of the dish to the main position, the other dishes of the face of the watch should be adjusted to the surrounding. The face of the dish should be facing the customer.
The so-called face of the dishes, that is, the side most suitable for viewing. Various types of dishes to see the face is: plastic head of the dish to see, such as roast suckling pig, cold dish peacock open screen, etc., its head to see the face; and the head is hidden plastic dishes to see, such as roast duck, eight treasures of chicken, eight treasures of duck, etc., its plump body for the face of the cold dish in the single dish, double or triple spelling, such as the alley slit, its alley slit for the face of the face of the knife without alley slit for the face of the face of the face of the face of the face of the face of the face of the face of the face of the face of the face of the knife; cup vegetable type of the finest pattern for the face of the face of the face of the face of the face of the face of the face of the face of the face of the face of the face of the face of the face of the face of the face of the face of the face of the face; there are "hi" word, "life" character modeling dishes, the front of the word painting for the face; general dish to see, its knife work fine, good-looking part of the tone for the face.
(5) a variety of dishes to be placed symmetrically, to pay attention to the art of modeling. Plate placement shape is generally two dishes can be placed side by side into a horizontal zigzag a dish a soup can be placed into a vertical zigzag, soup in the front, the dish in the back; two dishes - soup or three dishes, can be placed in the city zigzag, soup in the upper, dish in the lower; three dishes a soup can be soup as a circle, dish along the inside edge of the soup into a semicircle; four dishes a soup, soup in the middle, dish placed in the surroundings; five dishes a soup, soup as a center of the circle into the plum blossom shape; more than five dishes to soup or head dishes or large platter as the center, arranged in a circle.
The symmetry of the dishes placed in the method: to dishes of raw materials color, shape, utensils and other aspects of symmetry. Such as chicken can be on the duck, fish can be on the shrimp and so on. The same shape, the same color of the dish to see can also be symmetrical between the upper and lower or left and right position on the dining table; generally do not side by side together, when placed, pay attention to the meat and vegetables, colors, tastes and spacing, the distance between the plate and the plate is equal.
(6) If there are hot dishes using a long plate, its plate should be horizontal toward the host.
If the hot dishes on the whole duck, the whole chicken, the whole fish, the traditional Chinese courtesy habit is "chicken does not offer the head, duck does not offer the palm, fish does not offer the spine". That is, when the dish will be its head to the right, the breast (abdomen) towards the host, to show respect for the guests.
The custom of "fish not offering spine" is said to have originated from the story of "fish belly hiding sword". During the Spring and Autumn Period and the Warring States Period, Ji Guang, the son of Wu, in order to get rid of King Biao of Wu and succeed the throne, invited the fierce warrior Zhu Zhu to help him. When Zhu Zhu was good at grilling fish, "everyone who tasted it thought it was beautiful", Ji Guang invited King Biao of Wu to taste Zhu's grilled fish. When Ji Guang invited King Biao of Wu to try the fish, Zhuanzhu hid a sharp sword in the belly of the fish and stabbed King Biao of Wu to death with the sword. At that time, in order to take the sword for convenience, Zhu Zhu had the fish's spine facing Wu Nongjia, and the fish's belly facing himself. Since then, the saying of "offering a fish without a spine" has been passed down to the rest of the world.
If the hot dishes on the whole duck, the whole chicken, the whole fish, the traditional Chinese courtesy habit is "chicken does not offer the head, the duck does not offer the palm, the fish does not offer the spine". That is, when the dish will be its head to the right, the breast (abdomen) towards the host, to show respect for the guests.
The custom of "fish not offering spine" is said to have originated from the story of "fish belly hiding sword". During the Spring and Autumn Period and the Warring States Period, Ji Guang, the son of Wu, in order to get rid of King Biao of Wu and succeed the throne, invited the fierce warrior Zhu Zhu to help him. When Zhu Zhu was good at grilling fish, "everyone who tasted it thought it was beautiful", Ji Guang invited King Biao of Wu to taste Zhu's grilled fish. When Ji Guang invited King Biao of Wu to try the fish, Zhuanzhu hid a sharp sword in the belly of the fish and stabbed King Biao of Wu to death with the sword. At that time, in order to take the sword for convenience, Zhu Zhu had the fish's spine facing Wu Nongjia, and the fish's belly facing himself. Since then, the saying of "offering a fish without a spine" has been spreading around the world.
Higher-level banquets and feasts often require more than two varieties of alcoholic beverages, and are accompanied by a variety of cold, hot, seafood, soup, soup, sweet, salty, fried, braised, steak, pan-fried, and other different dishes. Therefore, in the following cases, it is necessary to replace small pieces of tableware and utensils in a timely manner. The preparations before the banquet should have all the required items ready for use.
1, the meal in the replacement of bone plate Bone plate in Western cuisine called dinner plate. Guests in the dining process, in a few cases need to replace the bone dish: all eaten cold dishes for hot dishes; where the fishy food loaded with bone dish, and then eat other types of dishes; with different juices and gravy, the flavor of other dishes; bone dish spilled drinks, drinks; bone dish placement, and then, from the left side of the guests will be used to remove the bone dish. Remove the disk can not be cross-stacked withdrawal.
2, the meal in the ashtray change Guests dining, dining table ashtray should always be kept clean, the customer has used the ashtray should be replaced in a timely manner. The method of removing the ashtray is: with a clean ashtray pressure on the used ashtray, and the two ashtrays at the same time removed; and then put the clean ashtray back to the original place. This will prevent the ash from falling when you take the used ashtray.
3, remove the small towel and napkin guests with fruit before, should be hand towels (winter with hot, summer with warm) passed with the guests, guests should be used in a timely manner after the towel clip to take down the dining table. If you use the towel plate should be taken away with the withdrawal. After the guests finished eating, should be withdrawn from the tableware before the withdrawal of napkins from the dining table.
4, remove the bone dish, small soup bowls Banquet to the end, should be on the stage of fruit and tea. Before the fruit plate, the table should be cleaned up on the small pieces of tableware, in the cleaning process, will eat dishes with bone plates, small soup bowls withdrawn, replaced with fruit eating plates and fruit knife, fruit fork.
5, remove the dish remove the dish is mastered in the fruit before. Before the fruit, you can remove the residual dishes on the dining table, if necessary, you can do a simple cleaning of the dining table, and then put the fruit on the dining table in the middle.
6, remove the ashtray remove the ashtray when the closing table, you should first do a fire safety check to see if there is not extinguished cigarette butts, if any, should be extinguished to deal with the fire. Withdrawal of ashtrays should be a separate withdrawal program.
7, clean up the tablecloth to clean up the tablecloth is to remove the last program of the work. Table after the removal of a variety of catering equipment, first of all, should pay attention to the tablecloth on whether there are cigarette butts, residual food, etc., if any, clean up before removing the tablecloth. If the tablecloth is sprinkled with a large amount of liquid, you should take the method of drying the tablecloth to be dry and then rolled folded, so as not to cause moldy tablecloth.