The etiquette rule for eating Chinese food is 1. It is not appropriate to inform the guests in advance, take a seat at 6 o'clock and call them at 5: 50.
2. The host family can't be late; Guests should be 5- 10 minutes late. This is a very considerate guest. Attach importance to it, and the natural host and guests are very happy.
3. If you sit at the round table, the main seat is facing the door, or your back is against the wall or counter; Pay attention to some restaurants and distinguish them with napkins. You can't just sit at the top of napkins unless you plan to treat them well:
4. The right hand side of the host is the guest of honor, and the left hand side is the second most important guest; Facing the host by the door, he is naturally an escort who runs errands and greets.
5. Guests can't give directions to the ordering staff directly, but wait for the host to order. If the guest does have serious taboos or hobbies, tell the host gently, and the host will naturally make a decision for him to meet the requirements of the guest.
6, the host family, do not order or less dishes that need to be grasped or taken by hand, such as crabs, lobster legs, ribs and so on. There is no way to serve three such dishes at a meal. What manners can be said!
7. Don't force or oppose others to drink a little. No wine, no feast!
8. The wine is served! Foreigners like to praise their own cooking, while China people don't praise their own food. The host carefully observes the cold dishes served. When there is a drink in each cup, he immediately raises a glass to welcome the start, and turns the disc or signals the host and guests on the right to move chopsticks first. Don't delay the host and guest for too long, everyone is hungry, just waiting for you to eat! Don't forget to praise the food you eat.
9. As soon as each follow-up dish is served, although the waiter and host will still turn to the host and guest, it is not too formal. If no one turns the disc in front of me, I'll try it with small chopsticks first!
10, the host family should always turn discs to take care of most guests; Accompanying guests is a supplementary greeting service; If the guests can have a complete meal without touching the dishes, then both the host and the guests will be happy again.
1 1, if there is no waiter or chopsticks spoon, you should look at the dishes first, and never use your own chopsticks to pick and choose or even stir! Not everyone doesn't mind the saliva on your chopsticks like lovers! I usually watch the part closest to me.
12, it's best to let the food on the chopsticks transition in your own dish and then send it to your mouth. It can make eating seem less urgent.
13, when food is chewed in your mouth, it is important to remember to keep your lips closed to avoid talking, dropping things, spilling juice and making disgusting sounds.
14 Keep your back straight and try to sit back in the chair, not *, whether during or before eating. When eating, hands are basically above the table.
15, a host with a good appetite and a guest who is losing weight, is not suitable for such a dinner.
Common sense of etiquette when eating Chinese food 1. seating arrangement
At present, we must pay attention to the following principles when hosting a Chinese round table banquet: respect the right and humble the left. If the host and hostess sit side by side, the male is left and the female is right, and the right is the largest. If there are two tables in the seat, the male and female hosts will chair them separately, and the table on the right is the largest. People with high status or position are respected, and people with high status are seated. This is based on position, that is, the position of official rank is insurmountable. Women put their husbands first, ranking in the same order as their husbands. Abide by social morality, be orderly, and be different from teachers and students, especially in informal banquets. If the host and hostess invite their immediate superior and the manager invites their chairman to the banquet, the host and hostess must be humble and sit in the second place.
For formal banquets, seats are usually arranged in advance so that participants can sit in order and be polite to guests. In informal banquets, seats don't have to be arranged in advance, but there are usually points of sitting and sitting. The following points should be considered when arranging seats:
One is centered on the position of the owner. If there is a hostess, the hostess and the hostess are the center, and the top floor near the hostess is arranged in turn;
The second is to arrange the guests and couples in the most important position. It is usually to the right, that is, the owner's right hand is the most important position. The farthest position facing the door is the upper seat, the nearest position facing the door is the lower seat, the second position is on the right of the upper seat, the third position is on the left, and so on;
Third, under the premise of following the etiquette order, let the neighbors be as accommodating as possible;
Fourth, the host's accompanying guests should be inserted between the guests as much as possible, so that they can talk with the guests and avoid sitting together.
Table seating tip: In China's food etiquette, where to sit is very important. The main seat must be the person who pays the bill. The main seat refers to the right central position farthest from the door. Sitting opposite the main seat is the inviter's assistant, the guest of honor and the deputy guest of honor sit around the inviter respectively, ranking third, and the fourth guest sits around the assistant respectively. It is impolite to let the inviter sit face to face with the guest, or let the guest sit at the main table. It is China's culture not to make guests nervous. The inviter can designate the guest's seat. Your subordinates or younger generations can also rank in a more important position than yourself. By allocating seats, China people hint at who is most important to them.
2. Serving procedure
Before the banquet begins, a list of invited guests should be made according to the purpose of the banquet. Determine the guest of honor, deputy guest of honor and accompanying guests. The time of the banquet should be determined by the most suitable time for the guests and the host, and the majority of guests can come to the banquet as the criterion. The choice of banquet venue should consider living habits, ethnic differences, religious beliefs and other factors. The banquet menu should be rich and frugal, with clear priorities. Special attention should be paid to the eating habits of guests. At the same time, prepare drinks, cigarettes and fruits.
Formal banquets should be held in the following order:
Handplate? Cold dishes? Hot speculation? Chinese food (including starter, second soup, vegetarian dishes, desserts and soup)? Rice? Tea fruit
Handdishes Handdishes are actually for guests who arrive early, mainly for guests to talk to and wait for others. Traditionally, there are candied fruit and cakes, but now tea and melon seeds are popular instead.
In fact, cold dishes are not for people to eat, but for people to see, or to leave chopsticks between hot dishes. Assorted dishes are not allowed at formal banquets. You must use the main course and the surrounding dishes. The main course is of little significance to eating, mainly paying attention to the beauty of the platter and the carving process. A master disk has 8 ~ 12 surrounding disks, which are mainly edible, but the master disk must be set off as a whole.
Soup first, this is mainly the rule of Guangdong people, and it is soup as soon as it comes up. It is said that it is mainly for appetizing, refreshing and stimulating appetite, but according to scientific theory, it dilutes gastric juice and is not conducive to digestion. So, don't drink:)
Stir-frying and stir-frying are actually not the same as big dishes. Most of them are fried, fried and fried, and there are relatively few soups. The requirements are colorful, delicious, refreshing and delicious, and the amount cannot be too much. Generally, it is slightly smaller than the plate of a big dish. The function is to season the big dish. To put it bluntly, it is to avoid eating too much food and not feeling well. The order of serving should be cold dishes first, then big dishes, and stir-fry should be interspersed with big dishes. Traditionally, cooking should start with a light taste, and then the more fried it is, the stronger it becomes.
Dishes, two soups, vegetarian dishes, desserts and soups are the main characters of the banquet. Hu er's two major dishes should actually be called the first course.
As the name implies, the first course is the most expensive one in a table, in front of all the big dishes. Traditionally, banquets are named after the first course, such as shark fin seats. In fact, the first course is shark's fin, not all dishes are shark's fin.
For a formal banquet of hot meat, the materials used for hot meat should be as different as possible from those used for the first course, so as not to usurp the role of the host. The dishes are all shark's fin with bear's paw, but they look like nouveau riche. Hot meat is usually boiled, roasted, braised, steamed, fried and roasted, with plenty of soup and large plates. Sometimes the whole chicken and duck are served. In fact, this is purely by quantity, and few people eat it. In the past, there was a rule at wedding banquets in Shanghai that chickens and ducks were cooked in the last few days. Guests are not allowed to move, leave it to the host to take home and taste it slowly. After the first course, you should usually serve fried and baked dishes. After that, the rules will be more casual, but avoid repetition. Fish dishes, especially whole fish, should be put in the back. At traditional banquets in China, snacks and beets are eaten with hot meat, mainly to adjust the taste. Vegetarianism is not necessarily in the last place, generally 1~2 to the position after comparison. But the current trend is that vegetarian dishes are served last, then dim sum (omitting dinner) and then dessert, which is influenced by the West.
After the second soup is served, the second dish is fried and roasted, and then the soup is served, mostly clear soup, in order to clear the throat and make it easier to fight again (why is it called the second soup when it is obviously the third soup). But if there is a lot of soup in the first course, you must never serve soup, otherwise you will be full.