The optimum ratio of meat and vegetables is between 1:3 and 1:4. However, if you order at this ratio, the food on the table will look very Tai Su. Vegetarian dishes are best served with meat dishes, followed by semi-meat and semi-vegetarian dishes. For example, a steamed fish with moo Shu pork and a boiled Chinese cabbage have various choices, and the dining table will not be too monotonous. When eating, it is convenient to implement the principle of 1:3. Take a bite of meat and remember to eat three vegetarian dishes.