serving and sending dishes

serving Chinese food

serving principles

first cold, then hot, first salty, then sweet, first dish, then light, first high quality, then ordinary.

Order of serving

Generally, Chinese food is served with cold dishes for drinking, followed by hot dishes according to the practical situation of cold dishes, and finally soup, snacks and fruits. Cantonese cuisine in Chinese food is similar to that in western food, with soup before food.

How to serve several special dishes

1. Deformable fried dishes need to be served on the table as soon as they are out of the pot, and they should be served lightly and steadily to maintain the shape and flavor of the dishes.

2. As soon as the rice crust dishes are cooked, they should be served on the stage at the fastest speed, and then the soup should be poured on the rice crust to make it make a noise. It should be noted that the pouring action should be consistent, otherwise it will lose its due effect.

3. The original cup stewed dishes should be unsealed in front of the guests after they are served, so as to keep the original flavor of the stew and make the aroma of the dishes spread on the table. When uncovering the lid, the lid should be turned over and removed to prevent the soup from dripping on the guests.

4. For the dishes wrapped in mud paper and lotus leaves, the dishes should be put on the stage for the guests to watch, and then taken to the side table for unpacking, so as to keep the flavor and characteristics of the dishes.

□ Chinese food is divided into dishes

Order of dividing dishes

1. When dividing dishes at the dining table, the waiter should stand on the left side of the guests and distribute them in turn counterclockwise.

2. When serving dishes at the dining table, the waiter should stand on the right side of the guest. When dividing dishes, you can introduce the name and flavor of the dishes to the guests. The number and color of dishes for each guest should be evenly matched.

Method of dividing dishes

1. Table dividing method: the waiter stands on the left side of the guest to operate. When you divide the dishes, you can introduce the name and flavor of the dishes to the guests. The number and color of dishes for each guest should be evenly matched.

2. Two-person cooperation: one waiter stands between the interpreter and the escort, holding public chopsticks in his right hand and a long public spoon in his left. Another waiter moves each guest's plate around the table to the vicinity of the dish-dividing waiter, who will distribute it, and another waiter will deliver it from the guest's left.

3. Side-table dish distribution: generally used for banquets. The waiter brings the dishes to the table to introduce the dishes for the guests to watch and prepare the table at the back end. The dishes are divided into dishes on the table, and then served on the guests' right side with a tray.

methods of dividing several representative dishes

1. To divide fish dishes, fish bones should be removed first. The method is to set aside the other ingredients on the fish, cut the fish along the spine or the middle line of the fish with a knife, separate the fish, remove the fish bones, and then restore the fish bones to their original state and hand in the original juice. Be careful not to break the fish and try to keep the original shape of the fish. Then cut the fish into several pieces with a knife and distribute them according to the order of the guest and the host. If the fish pieces are scaly, put the scaly part close to the plate with the fish facing up.

2. Dishes must be served with cold boiled water. When handing out, use public chopsticks to pick up the dishes, quickly soak them in cold boiled water, and then send them to the guest's bowl. Pay attention to the effect of wire drawing, and the handing out action should be agile and coherent, so as to pull, serve, soak and eat immediately.

3. When handing over plastic dishes such as chicken and duck, you should first remove the bones with a knife and fork. When handing over, you should divide and distribute the chicken and duck dishes according to their own structures, and keep their shapes complete and uniform. Generally, the head and tail are not distributed, and the guests can take them by themselves.

4. Divide the winter melon cups. Winter melon cup is a famous summer dish and stew with skin. Because of the height of melon, it is usually distributed twice. For the first time, the service spoon is used to distribute the wax gourd meat and the ingredient soup in the bowl evenly to the guests. Because the melon skin after the distribution is very thin and easy to break, it is necessary to cross-cut the upper melon skin before the second distribution.

5. If the roast suckling pig is divided, slice should be used. For the first time, peel off the skin first, restore it as it is, put on a diamond knife and serve it on the table; The second slice of meat is as above.