According to the order of serving, there are six pressures. ? First of all, there are several cold dishes for guests to help themselves to avoid ice. If you have hungry guests, you can pad your stomach first. The second is about the order of soup. In the south, it is customary to serve soup first and advocate a good appetite first. There is also a saying that "it is better to prescribe medicine than to drink soup first". Northerners, on the other hand, are more pragmatic, thinking that if you fill your stomach with soup first, you should eat less. Do as Romans do in Rome. Third, before hot dishes are served, the cups must be filled. Sometimes two or three hot dishes are served, but there is still a lack of wine. The host wants to say a few words He is holding an empty cup. How can he talk? By the time the waiter slowly opened the bottle and sifted the wine, the hot dish was half cold. Whenever hot dishes are served, we should pay special attention to eating them while they are hot. The hot dishes turn cold, the attractive hot steam disappears, and the oily water color is glued due to the solidification of oil, even the skills of senior chefs are greatly reduced. Fourth, stir-fry hot dishes now, with a certain interval between the two plates. After eating more than half of a dish, I continued to serve the second course. The same dish, the correct way of serving, the guest's appetite will be better, will leave a deeper impression. Some hotels have gone to two extremes in this respect. When one dish is finished, the second dish can't be served for a long time, and the food is finished. Without reinforcements, the guests will feel "I left my rice stick and cup, I can't eat or drink, I pulled out his sword and found his heart at a loss". Is it because the guests haven't made the minimum psychological preparation, and a gust of wind fills the table and says, "Sir, your dishes are all here, please enjoy your meal!" "When the guests face a table full of dishes, chopsticks move around, just like walking in a hundred flowers garden. After several rounds, they are full of ambitions. Fifth, the specialty dishes of restaurants, especially the delicate handmade dishes and fatty things such as braised pork and braised pork, should generally not be served too late. At that time, the guests had burped, and bringing these good things up can only give people the feeling of giving umbrellas after rain and fur in summer. Sixth, and finally, from the perspective of salt taste, the dishes are weaker than each other. This truth was told by writer Lu through the mouth of Mr. Zhu, a gourmet in his works. What is the greatest knowledge of cooking? Two words, salt. As the saying goes, salt can adjust all tastes, and the umami, sweetness and fragrance in dishes are all mobilized by salt. As the saying goes, salt is a gentleman. After salt brings out all kinds of good flavors in food, it retreats to the background. If a dish, who wants to eat the taste of salt, then this dish will fail-this is called salt to suppress a hundred flavors. The human tongue, like other senses, will be numb after a long time. Therefore, serving food should be lighter than serving. If it's the opposite, it's a complete disaster. Zhu said that once he went to a banquet, the master forgot to put salt in the soup, and when it was served, everyone drank it, and almost shouted with one voice: "Fresh! "In the past, people held banquets in Changsha. Because of economic difficulties, there are only five bowls of food, and fish is served in the sixth bowl, so people don't stretch chopsticks. The so-called "fish don't drink", the banquet ended with joy. No more leisure, just like "when it rains, stay for one day, stay for one day, and I won't stay." "Of course, the very rich are not among the fish in this sixth course. So the fish on the sixth course means the end of the party. Of course, there is no such thing now.