The first is preparation. Before every big event, the host must have thick materials, kill pigs and sheep, and purchase chickens, ducks, fish, squid and sea cucumbers, ranging from three to five days to half a month. Two or three days before the reception date, several famous chefs will be hired to operate day and night to prepare steaming, frying and platter according to the routine. At the same time, the host invited a principal (commonly known as manager or deacon) to have a look and give some advice. After the supervisor and deacon nod, arrange the helper to inform the guests again (please insert the invitation and noodles) and set the stage.
The second is to set the table. Square tables are used to set seats, and the first and second seats (commonly known as upper and lower seats) are determined by the seating direction and the direction of table seams. Many guests set the table in stages, but there are also forty or fifty tables or one hundred tables at a time. The scene of this large banquet is becoming more and more complicated. When you set a table, set the table first, with one seat for eight or ten people and one seat for twelve people in a few places (eight, ten or twelve sets of spoons, and then set the dishes. When the square table is not enough, the door panel can also be replaced.
The third is the seat. The seats are very particular, so you can't sit casually. There are two people in the upper seat, two people in the lower seat, and two people on the left and right (East Pavilion right, West Pavilion left). Before taking a seat, the deacon will call the roll to give up his seat. Two people on the table, guests on the right and guests on the left; Father and son can't sit at the same table, but grandparents can sit at the same table, which is called "Old Master Q"; After taking their seats, the deacons still named the East Pavilion and the West Pavilion respectively according to their age, seniority and social influence, and the rest were seated in turn.
The fourth is to open seats. There are three forms of opening seats. One is that the deacon gives orders, and the other is that the guest sitting at the top of the table gives orders. In the above two movements, first lift the wine and drink it separately, and then move the chopsticks. The third form, chopsticks first and a small handless cup last, is no longer popular in Ankang, and these legends are the legacy of Qin. Those who are late after the opening of the banquet will be fined from three to six cups to twelve cups, depending on the suggestions of the above guests. In the middle of the table or before the end, the host takes turns toasting, and the guests shall not refuse or avoid it.
The fifth is drinking. Ankang people have the habit of drinking, and drinking while eating is a means of socializing and connecting feelings between people. Generally, after the banquet is opened, the wine will pass two rounds (the town is three rounds), and when the hot dishes are served, the wine sequence of the banquet will officially begin. During the dinner, ordering food, guessing boxing and playing customs clearance came one after another. Singing is very popular in the middle and high mountains. Old people and women like to play "double ribbon" boxing, and they should sing humorous wine words between winning and losing. If they react a little late and can't speak clearly, they will be punished by drinking. Young men and women pay attention to quick response in guessing boxing, often posing as a drinker, eager to give orders, changing their doorways, and deciding the outcome between men and women.