The general order of serving Chinese food is: cold dishes first, then hot stir-fry, main dishes, soup, interspersed with pasta, and finally fruits. The order in which snacks are served varies from restaurant to restaurant. Some serve them after the soup, and some serve the first salty snack ahead of time after the first main course. Some serve salty and sweet desserts at the same time, and some serve salty and sweet snacks at the same time. Dessert cross. The first course is served cold. It is best to serve it a few minutes before the meal starts. After the guests are seated, the waiter will notify the kitchen to prepare the food. When the guests have eaten about 2/3 of the cold dishes, serve the first course, place the dishes in front of the guest of honor, and move the uneaten cold dishes to the side of the deputy host. The following stir-fried dishes are served one after another in the same way, but please note that before the chopsticks are used for the previous dish, you should notify the kitchen not to stir-fry the next dish. If guests eat quickly, they must notify the kitchen to bring out the dishes quickly to prevent empty plates and empty tables. After the cooking is finished and before the first major dish is served (usually shark's fin, sea cucumber, bird's nest, etc.), the used bone plate should be replaced. After the first course is served, either a snack or the second course will be served, depending on the situation. When the last big dish is served and the soup is about to be served, the host should be told in a low voice that the dish has been served, and the guests should be reminded to end the banquet in a timely manner. Several ways to serve special dishes: Serving shredded vegetables: Shredded vegetables such as shredded fish fillets, shredded apples, shredded potatoes, etc. should be served on cold boiling water. That is, a soup bowl is used to fill the cold water, and a plate with carrots is placed on the soup bowl and brought to the table on a tray. Pulling the cabbage on cool boiling water can prevent the sugar and sweat from solidifying and maintain the flavor of the cabbage. Serve fried dishes that are easy to boil. Fried dishes such as fish sticks, Korean shrimps, fried shrimp balls, fried chicken balls, etc. can be served in the oil pan. The specific method is: before serving, place the dishes on the dish table, and the chef will carry the pan to the dish table to plate the dishes, and then the waiter will bring them to the table. This type of dish can only maintain its shape and flavor if it is served quickly. If it takes a long time, the dish will collapse and deform. Ask the waiter to serve the food quickly and remind guests to eat immediately. For stewed dishes in original cups, such as winter melon cups, the covering paper must be torn off in front of the guests after serving, so as to maintain the original flavor of the stew. In doing so, you can also show your guests that the stew is the original stew. After tearing off the gauze paper, quickly remove the cover and flip it over. When taking the lid, be careful not to drip the distilled water on the lid onto your guests.