Hefeng cuisine can be subdivided into many categories, one is called "banquet cuisine" and the other is called "Shihuai cuisine", both of which are pronounced "かぃせきりょぅり" in Japanese. In my impression, banquet dishes and Shihuai dishes are both more formal banquet occasions, with a wide variety of dishes and very particular attention. But in fact, banquet dishes are different from Shihuai dishes.

Shi Huai Cai is a dish enjoyed when drinking tea at a tea party. Its purpose is not drinking, but drinking tea. In the era of Antu Taoshan, Japanese tea ceremony was established in Mori Noriky. Monks who practice wrapped warm stones in cloth and held them in their arms to resist hunger and cold, hence the name "Shi Huai".

The number of pickles is getting less and less, and it is getting more and more exquisite. At first, it was three dishes in one juice, consisting of soup, sashimi, boiled vegetables, stir-fried vegetables or baked vegetables. There may be more than a dozen dishes with high specifications, starting with the advance payment (appetizer), followed by Imperial Bowl (soup), Xiangfu (sashimi), Eight-inch (appetizer), Roasted Vegetable, Ascending Vegetable, Paste Vegetable (stew), Vinegar, Steamed Vegetable, Imperial Rice, Stop Bowl (Miso Soup) and Coriander (spicy dish).

Generally speaking, snacks and drinks will be served first, then several dishes with less quantity and more variety, such as tempura, then rice and sushi, and finally dessert and tea.

Generally speaking, you must eat in the order of eating, and you must eat it in one bite every time the food is delivered to your mouth. Almost all side dishes can be eaten in one bite, or eaten twice in two pieces with chopsticks. The platter decoration of Shi Huai Cai is gradually enriched from left to right, so you can feel the flavor of this dish from the left.