In terms of content, there are three kinds of cold dishes: single dish, mixed dish and colorful cold dish.

Formally, there are four kinds of pallets: informal pallets, neatly arranged pallets, painted pallets and decorated pallets.

The loading methods of cold dishes: there are roughly six loading forms and methods, such as row, pile, stack, surround, swing and duplicate, which are closely related to the processing and molding of raw materials (strips, slices, blocks, segments, etc.). ). Therefore, serving cold dishes depends on the cooperation of knife workers.

Generally, cold dishes are placed symmetrically around the main cold dishes, and attention should be paid to the collocation of meat, color and taste when placing.

Generally, before the banquet starts at 15 minutes, the order is cold dish-hot dish-soup.

Generally, when eating, there should be both cold dishes and hot dishes. Guests with more cold dishes and less hot dishes will lose their appetite.

Eating separately means that dining utensils are separated, and people sitting together can eat as much as they want and as much as they can. It is not recommended to eat with the same chopsticks, which is not in line with sanitary habits.