In China, food etiquette has a history of thousands of years. It can be said that there are countless "hidden rules" in it. Nowadays, a standard Chinese meal often has countless doorways, just a seemingly simple order, and there are many taboos and precautions. Once something goes wrong, it will make people laugh. When ordering food, we should understand an important issue, that is, "three excellent and four taboos".
The so-called "three excellent" refers to the dishes that are given priority. In the process of ordering, some dishes must be given priority, including the following three categories:
The first "excellent" is a dish with China characteristics. Especially when entertaining foreign guests, we should pay more attention to this one. For example, fried spring rolls, steamed dumplings, dumplings, lion's head, kung pao chicken, and Confucius tofu are all inexpensive, but they are highly praised by many Chinese and foreign guests because of their distinctive China characteristics.
The second "excellent" is a dish with local characteristics. For example, in Xi 'an, it's best to order mutton buns; In Hunan, Mao's braised pork is essential; In Shanghai, it is best to have braised lion heads; In Beijing, roast duck and instant-boiled mutton are worth considering. No matter where you are, there will be local specialties, and some specialties will be praised more than the equally vigorous seafood.
The third "excellent" is the restaurant's own specialty. Almost every high-end restaurant has its own specialties. The last special dish of this restaurant can not only show the care of the host, but also show respect for the guests and make them feel at home.
/DC 54564 e 9258d 1096 b 6 a5d 3 1 DD 58 ccbf 6d 8 14 DAC？ X-BCE-process = image/resize, m _ lfit, w _ 450, h _ 600, limit _ 1/quality, q _ 85 say "three excellent" and then say "four bogeys". When determining the menu, we must take into account the dietary taboos of the guests, especially the dietary taboos of the guests. There are four main taboos:
The first "taboo" is a diet taboo related to religion. This aspect must not be ignored, for example, Muslims do not eat pork or drink alcohol; Buddhists don't eat meat, garlic, leeks, mustard and other irritating foods, so they should do their homework in advance.
The second "taboo" is a food taboo that is harmful to health. For example, guests with heart disease, cerebrovascular disease, arteriosclerosis, high blood pressure and sequelae of stroke should not order dog meat; If you have hepatitis patients, you can't order mutton turtle; If you are a person with digestive diseases such as gastroenteritis and gastric ulcer, you can't eat soft-shelled turtle; If you have high blood pressure and cholesterol, you should drink less chicken soup.
The third "taboo" is the taboo of dietary preference in different regions. When ordering food, we must take into account the habits of people in various regions. For example, people in southwest provinces generally like to eat spicy food; Southerners prefer sweets; For example, British people usually don't eat pets, rare animals, animal offal, animal heads and claws. These are all things that need attention.
The fourth "taboo" is a special taboo for certain occupations. For example, national civil servants are not allowed to eat, please, eat and drink at official banquets, eat and drink beyond the national standard, and drink alcoholic beverages. For another example, drivers can't drink alcohol during work. If you ignore this taboo, it is likely to make the other party make mistakes.
What principles should I pay attention to when ordering?
As we all know, a banquet is a pleasant thing and an effective way to enhance friendship and reach understanding. In fact, there are many principles and requirements for banquets, especially when ordering food. So what principles should we pay attention to when ordering food?
/b 2 1bb 05 1f 8 1986 1809 c 4 1b 0746 ed 2e 738 ad 4 e6b 6？ X-BCE-process = image/resize, m _ lfit, w _ 450, h _ 600, limit _ 1/quality, q _ 85 The purpose of the banquet should be clear.
Although ordering food does not require much experience and knowledge, we must understand that there are business guests, friends, two of a kind, leisure, rewards and feelings? Different purposes are the key factors that determine the quality of dishes. Only when the purpose of the banquet is clear, can we order dishes with a clear aim and accuracy.
Learn to watch others cook.
People-oriented thinking must be established when ordering food, so it is a basic principle to watch people order food. As the saying goes, "Know yourself and know yourself, and you will win every battle." Mastering the taste of guests is the primary task of ordering food.
Generally speaking, if two people go together and the other is a female companion, they can order one meat, one vegetarian and two cold dishes, or add a high-grade vegetable, one seafood and one vegetarian snack. If the other person is a person who pays great attention to food and nutrition, it is best to order him a small stew, which will not only make the best use of it, but also make a decent meal.
If you are having dinner with business customers, you should not only abide by the above rules, but also order properly when the two sides are unfamiliar. According to the number of people, dishes with hot and cold meat are very important, and the number of dishes ordered should be controlled at "number of people eating plus L".
Pay attention to characteristics
Each hotel usually has several specialties, also called signature dishes. Most of these dishes are hotel specialties, which are delicious and not too expensive. Whenever you go to an unfamiliar hotel, you might as well ask what the specialties are first, so that you can have a general understanding of the hotel's grade.
/9f 2f 07082838 1 f 30 a 49 a 792 aa 50 14c 086 f 06 f 0b 6？ X-BCE-process = image/resize, m _ lfit, w _ 450, h _ 600, limit _ 1/quality, q _ 85 should pay attention to the rationality of collocation.
As we all know, dishes pay attention to "five flavors", which is the knowledge of collocation. Under normal circumstances, dishes should emphasize vegetarian food, shade, dryness and wetness, and various cooking methods, and the raw materials should not be repeated as much as possible. In addition to seafood and brine, the general cold dishes of working meals should also include some unique side dishes. And hot dishes must have a high-grade dish, such as seafood, plus two vegetarian dishes, one main course with meat and one clear dish. Soup pot, snacks and fruits can be served together. In addition, when ordering food, we should also pay attention to the collocation of high, medium and low-grade dishes. Generally, if it's a dinner for less than 10, two or three high-end dishes are enough, and it's best to have a dish that other restaurants don't often cook. Choosing some special dishes from low-grade dishes can also leave a deep impression on the guests, so that the host will not lose his dignity and will not put himself under too much pressure.
Understand taste taboos
When ordering, you must first ask the people on the table if there are any special taboos, such as whether they are vegetarian, whether they don't eat beef and mutton, whether they don't eat Chili, and whether they are ethnic minorities, so that when ordering, they can take care of both, and no one will feast; Some people have nothing to eat.
Ordering method: order according to the order of serving.
All the guests are here. It's time to order Do you feel confused as a host at this time? Faced with a variety of menus and a full table of guests, how should we order food to take care of everyone? Here, the small series of Cai Piao Gu gives a method of ordering food in the order of serving.
/c 8 177 F3 e 6709 c 93d 8 17 BFA 74933 df 8 DCD 00054 AC？ X-BCE-process = image/resize，m _ lfit，w _ 450，h _ 600，limit _ 1/quality，q _ 85。 Although eating habits vary from place to place, some principles still have universal guiding significance. For example, first cold snap and then hot fry; First vegetables and then cakes, first fried and then stewed; The taste should be salty before sweet, light before strong; The dishes should be refined first, then ordinary and then refined.
Generally speaking, you should follow these principles when ordering food. When ordering, order some cold dishes to occupy the table, so as not to make it look empty and unsightly. There are 4 to 8 kinds of cold dishes in general banquets, and there are also more than a dozen.
Next, according to the number of guests and the nature of the banquet, we should order some main courses, that is, "big dishes", so as to establish the grade of the banquet, and then match some more common dishes one after another. The quantity of hot dishes is usually even numbers like 4, 6 and 8, because people in China think even numbers are numbers with auspicious meanings. For larger banquets, the amount of hot dishes should be controlled between 6- 12. But more luxurious banquets can be added according to the even number principle.
When ordering food, we should also consider that the dishes ordered first may not be served first due to cooking methods and the nature of ingredients, so we should reasonably match the dishes, which dishes need to be served first and which dishes can be served later, and communicate and coordinate with the waiter.
/ 1b4c 5 10 FD 9 F9 d 72 AE 2d 5 e 49 ed 82 a 2834359 BBB 84？ X-BCE-process = image/resize, m _ lfit, w _ 450, h _ 600, limit _ 1/quality, q _ 85. When ordering, you can use high-grade dishes to show respect for the guests, and you can also order some hotel specialties and signature dishes to arouse the interest of the guests. Some desserts can be served after the main course, and the main course can be served after the dessert. It should be pointed out that in the usual banquet, male guests usually arrive at the table later than female guests.
In addition, you need to consult others when ordering food. You can listen to the opinions of your friends who are going with you. Maybe they have been to this restaurant before and can give you some pertinent and constructive suggestions. After all, the advice given by friends is often very worthy of reference. Of course, the opinions of restaurant waiters or duty managers are also worth listening to. After all, they work there and are relatively professional. As long as you tell the specific requirements, such as the taste and characteristics of food, they can quickly provide you with several choices for reference.
But remember, don't listen to the waiter's advice yourself. Even if you are the host, you should strive for the opinions of friends or guests present, and then decide when everyone agrees. Otherwise, even if only one guest doesn't like food, it will be embarrassing.