More high-end, distinctive dishes, or each new dish, can be put in the guest seat first, and then removed from other places after the next dish.
In the banquet, the noodles of the first dish should be in the main position, and the noodles of other dishes should be adjusted around. The so-called eating noodles are the most suitable ones. Such as roast suckling pig, triumphant cold dishes, etc. Its head is the face; Roast duck, Babaoji, etc. Their plump bodies are noodles. If some hot dishes use long plates, the plates should face the main position horizontally.
In addition, whole ducks, whole chickens, whole fish, etc. At the banquet, we must follow the custom of "chickens don't offer their heads, ducks don't offer their tails, and fish don't offer their spines". That is, when serving, don't point the chicken head, duck tail and fish ridge at the guest of honor, but point the part rich in gravy at the guest of honor.
Baicai modeling
All kinds of dishes should pay attention to modeling and plastic arts. Two dishes can be arranged in a row. Two dishes, one soup or three dishes can be placed according to the shape of the finished product, with the soup on top and the dishes on the bottom. Three dishes and one soup, with soup as the center, and the dishes are arranged in a semicircle along the inside of the soup.
Four dishes and one soup, soup in the middle and vegetables around. Five dishes and one soup are arranged in plum blossom shape with soup as the center. More than five dishes are arranged in a circle centered on soup, head dish and big platter. At the same time, we should also pay attention to the collocation and symmetry of meat, color, taste, shape and container, and the distance between plates. For example, chickens can be used against ducks, and fish can be used against prawns. Dishes with the same shape and color can be placed symmetrically and alternately, not side by side.