"What is a four-person or four-person seat? From the analysis of modern catering theory, four or four seats not only refers to the traditional mathematical regulations on dishes and utensils, but also contains a profound understanding of traditional culture. Mathematically speaking, eight people eat at the square table, and four or four rules are just right. One less person is not enough, one more person is more than enough; Judging from China's traditional concept, the meaning of' four' has many auspicious meanings, such as four reds and four joys, stability, all directions, and prosperity in all seasons. " Wang Peng is the direct successor of the traditional foursome, and he expounded the cultural value of foursome.

Four or four seats are served according to the procedure of "one cold, two hot and three soups" in the north, and the dishes can be changed according to the situation. At the same time, with the change of seasons, the contents of dishes also change accordingly to keep the raw materials fresh. Wang Peng said that four or four seats catered to the natural attributes of "four seasons change" and "four seasons are fresh" and conformed to the natural laws between heaven and earth. However, no matter how it is changed, the dishes should try to adapt to the theme of the banquet. For example, there is an eight-treasure rice at the wedding banquet, which means "early birth"; There are four happy balls at the birthday party, which means "Happy Birthday". There are often cakes hanging at housewarming banquets, which means "Liang Gao" and wishes people a step-by-step promotion; Family banquets have family photos, and the staple food also pays attention to the auspiciousness of "going out to make friends and returning home".

By the end of 20 13, few county-level cities in China had compiled their own recipes, while Boshan District had its own recipes earlier. Gao Yantai, a retired teacher of Boshan No.1 Vocational Secondary School, introduced that the earliest Boshan cooking book "Cooking Lectures" written at the beginning of 1960 condensed the century-long research of Boshan chefs.