Compared with western food, there are few rules on how to eat Chinese food at banquets (1). Chinese food is usually eaten at a round table. Everyone sat around the round table and helped themselves to dinner with chopsticks. Generally, ten people serve ten main courses, striving for perfection.
(2) On the dining table of Chinese food, there are soup bowls, chopsticks plates and small porcelain spoons in front of each seat. The table is equipped with spices such as pepper, soy sauce and vinegar, and the dishes can be eaten immediately after being put into the plate.
(3) The order in which Chinese food is served is generally cold dishes, although the dietary customs vary from place to place? The first course (theme dish)? Hot speculation? Big plate? Dessert (soup and dessert served at the same time, sweet soup with dessert)? Fruit? Tea is served in sequence. When one third of the cold dishes are left, start serving the first hot dish and put it in front of the guest of honor. After the main course was served, the banquet gradually entered the atmosphere.
(4) There are no strict rules for eating Chinese food. In order to ensure a cheerful atmosphere when eating, we should pay attention to the following etiquette:
(1) Don't take chopsticks after serving. Wait for the host's invitation, and then take chopsticks when the guests move them.
Don't stretch your chopsticks too long, and don't rummage through the dishes you like. You should first turn the dish you want to eat on the turntable to your eyes, and then take it leisurely.
Don't put the bitten food back on the plate, you should finish it.
4 cold dishes, seafood, shrimp, steamed fish and other foods that need to be dipped in seasoning can be seasoned at will, but remember not to put the bitten food into the seasoning plate for dipping.
⑤ The host introduces his own special dishes or dishes cooked by famous chefs to the guests. Please don't compete when you taste them while they are hot. You should be polite to the guests next to you first, and then stretch your chopsticks to eat.
6. Don't knock or bite chopsticks on the dining table.
Don't leave the table when other guests haven't finished eating. At the banquet table, the speed of eating should not be based on personal habits, but should adapt to the rhythm of the banquet. When everyone had finished eating, the host got up and the two sides left to thank him.
(5) Precautions for receiving foreign guests to eat Chinese food. There are:
(1) When foreign guests come to the table, they should first ask whether they can use or like chopsticks, and whether they need another knife and fork to eat. In short, they should respect their eating habits.
(2) When using the tableware on the dining table, never wipe it with a napkin or napkin. This is a habit of many people in China before eating, but it will make foreign guests think that the tableware is not clean and disinfected, which will affect their eating mood.
(3) Every time you serve a dish, you should take the initiative to introduce the raw materials and eating methods of this dish to the guests, because after the Chinese food is processed, the raw materials of this dish itself can no longer be seen, and many China people's favorite dishes (animal offal, sea cucumbers in seafood, etc.) are refused by foreign guests. ).
(4) When introducing the dishes to the guests, try to introduce their characteristics, and don't generally say that this is a famous dish in China. Famous? Our understanding is somewhat different from that of China people.
Never say anything about entertaining foreign guests. There is no food. 、? Poor hospitality? Polite expressions like this, the modesty of China people, will be mistaken for your lack of attention, but should you say it? Today's dish was carefully prepared by my wife for you. I hope you have a good time? .
Chinese etiquette in business banquets;
In the order of serving, Chinese food generally pays attention to: first cool and then hot, first stir-fry and then burn, first salty and then light, then sweet and then thick, and finally dish. For banquets with specifications, hot dishes are served first, such as bird's nest in the bird's nest mat, sea cucumber in the sea cucumber banquet and shark's fin in the shark's fin banquet, that is, the so-called most expensive hot dishes are served first, and then fried and roasted.
The general order of the banquet is:
Cold dishes spell cold, flowers spell flowers.
According to different scales, choose the combination of stir-frying, soft frying, dry frying, frying, stewing, roasting, steaming, pouring and roasting.
The big market (not necessarily) refers to a whole, whole, whole noble dish, such as a suckling pig, a whole sheep, a large piece of venison and so on.
Beets include sweet soup, such as crystal sugar lotus seeds and tremella sweet soup.
Generally, dim sum is not served at a big banquet, but with cakes, cakes, jiaozi, noodles, steamed stuffed buns and jiaozi.
The fruit is refreshing and greasy.
This order is not immutable, for example, fruits can sometimes be counted in cold dishes, and snacks can be counted in hot dishes.
Thick soup dishes should be served with hot dishes; Expensive soup dishes such as bird's nest should be the first course of hot dishes.
As for the season, there are heavy braised pork, braised pork, casserole and hot pot in winter. In summer, steaming, white juice, stir-frying and cold salad are the main methods. In addition, color matching and diversification of raw materials should also be considered.
Restaurants and family banquets, the weight of various dishes should also be different:
The banquet pays attention to 10% to 20% cold dishes; 30% hot fried, 40% big dish.
Family banquets can reduce large dishes and increase cold dishes.
As for utensils, it has a long history, as the ancients said: food is not as good as beauty? , and cloud:? Cooking should be served on a plate, and soup should be served in a bowl. If you make a mistake, you will feel colored. ? . Therefore, in this place that pays attention to food culture and is rich in ceramic beauty, it is natural to pay more attention to it.
Generally, it is necessary to prepare large, medium and small dishes (dishes), hot dishes, medium and cold dishes, or flexible choices, snacks and snacks.
There must also be a deep basin filled with oil and soup, and a big soup bowl filled with soup. Plus bowls and chopsticks. Large utensils such as hot pot and oven; There are also water vessels, tea sets and wine vessels.
As for the choice of containers, the texture is better. Of course, antiques from famous kilns or famous porcelain from all over the world can be used. Color matching should be reasonable.
According to the color, nature, texture and name of dishes, choose containers with different textures, shapes, colors and patterns.
Don't mix Chinese and western, don't be local, don't be foreign, don't be neither fish nor fowl.
If you like meatballs, you should use the elegant yellow number to assign plates; For example, steamed fish should use white porcelain or celadon fish plates, and braised fish should use thick fish plates with strong colors. Cold dishes with bright colors should be mixed cold, and symmetrical small flower plates with fine light and shade should be used.
Drinks
There can't be wine at the party. Pure Chinese food should avoid beer and European wine (Central Asia can certainly, such as Persian wine, but it seems that no one can taste it). Therefore, it is best to match Chinese food with high-alcohol drinks (in fact, high-alcohol drinks are only available in modern times), but it seems that moderate and low-alcohol banquet wines (about 30 degrees), various yellow wines and yellow wines are more suitable for men, women and children.
In ancient times, the alcohol content was low and the wine vessels were relatively large. With the gradual improvement of alcohol content in Ming and Qing dynasties, wine vessels became smaller and smaller. But they are mainly porcelain. Toast should be moderate, and the ancients also drank alcohol, which is almost extinct now. It should be re-advocated, especially at family dinners, not to be forced to persuade wine by boors. Whenever you meet such a boor, your alcohol consumption will rise immediately, and you will definitely drink such a hunter, so as not to harm the banquet. So far, I have succeeded frequently, because Brewmaster, a real expert, won't persuade people to drink, and most of these people can't drink more than 1 kg 7.8 Liang, so I can get rid of such people and settle down in the future.
Banquet environment
The banquet environment, preferably completely Chinese, with two palace lanterns to welcome guests. Bypassing the floor screen, I sat down in front of the mahogany square table, holding an ivory chopstick, listening to the soft music of silk and bamboo, and a little sandalwood fluttered in the air. Through the lattice of the window lattice, and the bamboo willow shade outside the window, I can only see the lakes and mountains.
Therefore, it is advisable to put a few potted plants in the hall, creating an atmosphere of warm spring flowers and welcoming people; On the surrounding walls, Zhang Xuan's calligraphy, calligraphy, painting, lighting and acoustics should try to keep the characteristics of China.
As for formal banquets, as a store owner, you should serve food in the following order:
Welcome the banquet, lead the banquet, put on your coat and hat, lead to your seat, hand in a towel to clean your hands and serve tea. It's not advisable to respect cigarettes, because the ancients in China didn't smoke, and they were imported. )
Tea, cold cuts, pouring wine, introduction, dinner, serving, pouring wine and withdrawing vegetables.
After dinner, wipe your hands with a towel and put tea on your mouth. Send a bill to see the guests off.
As for the state banquet, there are now four (hot) dishes and one soup, plus cold dishes, desserts, fruits and cold drinks. Drinks include Moutai, yellow wine, Shaoxing yellow wine, Tsingtao beer and mineral water.
State banquets are more ostentation and extravagance, such as magnificent halls, or pavilions and waterside pavilions in Diaoyutai. Occasionally, there is a band accompaniment and a rostrum. Every table of the state banquet should have three-dimensional cold dishes carved and decorated.