Etiquette is the minimum moral code that human beings require to abide by in order to maintain normal life in society. It is gradually formed by people living together and interacting with each other for a long time, and is based on customs , habits and traditions. The following is the Chinese food serving etiquette I compiled, I hope it can be provided for your reference.
Chinese food serving etiquette 1
Usually cold first and then hot, stir-fried first and then roasted; salty first and then sweet; and finally the staple food and soup. The main course of expensive dishes is served first, followed by the stir-fried dishes. For example, the main course of the hot dishes is served first, such as the bird's nest in the bird's nest banquet, the sea cucumber in the sea cucumber banquet, and the shark's fin in the shark's fin banquet. An ordinary business banquet has 8-10 dishes. The order of serving is as follows:
(1) Tea. You can bring your own or order tea.
(2) Cold dishes. Cold assortments, flower assortments, and appetizers.
(3) Hot dishes. The number of hot dishes is usually an even number, such as 4, 6, or 8. Chinese people generally believe that even numbers are auspicious numbers. The most luxurious banquet can have 16 or even 32 main courses.
(4) Main course. The main dish refers to a whole dish, a whole piece, a whole dish, or a dish with expensive or rare ingredients.
(6) Desserts and desserts. Cakes, cakes, dumplings, noodles and various kinds of pasta.
(7) Rice. Rice, steamed buns, noodles, steamed buns, dumplings, etc.
(8) Fruit platter. Finally, arrange a refreshing and soothing fruit platter.
Chinese food serving etiquette 2
1. Placement of dishes
Dishes are placed in front of small tableware with appropriate spacing and how many dishes are placed on a table. If there are separate guests, the dishes of each guest should be relatively concentrated, with a certain distance between them; for Chinese banquets, dishes are generally placed from the middle of the dining table to the surroundings.
2. Highlight the main course
For a large platter at a Chinese banquet, the first dish of the main course is generally placed in the middle of the table; soups (such as pots, casseroles, hot pots, stews) Pots) are generally placed in the middle of the table; main dishes and high-end dishes that are spread out should generally be placed in the middle.
3. Dishes placed in the guest of honor position
Higher-end dishes and dishes with special flavors should be placed in the guest of honor position first, and then removed after the next dish is served. elsewhere.
4. First dishes and main dishes
Face the main dish, other dishes face the surroundings, and side dishes face the guests.
The front of the dish refers to the side that is best for viewing. The front side of various dishes is: dishes with plastic heads, such as roast suckling pig, cold dishes, peacocks and goldfish, etc., have the heads on the front side; and dishes with plastic surgery heads hidden, such as roast duck, eight-treasure chicken, eight-treasure chicken, etc. For dishes such as Baoya, the plump body is the front; for cold dishes, single dishes, double dishes or triple dishes; if there are seams, the seams are the front; for general dishes, the parts with fine knife skills and beautiful colors are the front.
5. The dishes are placed symmetrically
The method of symmetrical placement is: consider the raw materials, color, shape, utensils and other aspects of the dishes. For example, chicken can be as good as duck. , fish can be prawns, etc. Dishes of the same shape and color can also be placed symmetrically up and down or left and right on the dining table. Dishes are generally not placed side by side.
Chinese food serving etiquette 3
Chinese food serving procedures have been very particular since ancient times. Yuan Mei, a talented scholar during the Qianlong period of the Qing Dynasty, once discussed the serving procedures as follows in his famous "Suiyuan Food List": "The method of serving dishes is to serve salty dishes first, light dishes last, and thick dishes first. , Those with thin food should go after, those without soup should go first, and those with soup should go after. If the guest is full, the spleen will be tired, so it needs to be spicy to shake it; if the guest has too much wine, the stomach will be tired, and it needs to be sour and sweet to remind it. ."Sheng Mei's words summarize the general procedure for serving dishes at a Chinese banquet.
At present, the order of serving dishes at Chinese banquets is generally: the first cold dish, the second main dish (more noble famous dishes), the third hot dish (more dishes), the fourth dish Soup, fifth beets (along with dessert), and finally fruit.
Since China has many local cuisines, there are many types of banquets, such as the famous agar-agar banquet, swallow-fin banquet, shark-fin banquet, fish-lip banquet, sea cucumber banquet, whole lamb banquet, and whole duck banquet. Full-scale banquet, fully vegetarian banquet, Manchu-Han banquet, etc. It can be seen that the local cuisines are different, the banquet tables are different, and the dishes are designed and arranged differently. The serving procedures will not be exactly the same either. For example, the main dish of the whole duck banquet, Peking duck, is not served as the first dish, but as the last dish. People call it "it comes out after a thousand calls." As for the Tan's Cuisine Yan's Wings Banquet, there are no stir-fried dishes on the banquet, so after the main course, dishes such as roasting, grilling, steaming, and braised are served. Another example is the timing of snacks. Customs vary from place to place. Some are served while the banquet is in progress, while others are served at the end of the banquet. Some sweet and salty snacks are served together, while others are served separately. This is all based on the type, characteristics and needs of the banquet, as well as people, events and times. The basic principle is not to be the same, but also to follow the relatively stable serving procedures for Chinese banquets.
The principles of serving Chinese banquet dishes are: cold first and then hot, first dish and then order, first salty and then sweet, first stir-fried and then roasted, first light and then thick, first high quality and then average.
(1) To serve shredded vegetables, such as shredded fish sticks, shredded apples, shredded potatoes, shredded lychee meat, etc., put them on hot water, that is, use a soup bowl to fill the hot water, and put the shredded vegetables in it. Place the plate on the soup bowl and bring it to the table on a tray, along with several bowls of cold boiled water. Putting the shredded vegetables on hot water can prevent the sugar juice from solidifying and maintain the flavor of the shredded vegetables.
(2) If there are hot dishes with condiments, toppings, etc., they should be served together with the hot dishes. For example, steamed fish is served with ginger vinegar sauce, and Peking duck is served with green onions, sauce, pancakes, etc. You can give a brief explanation when serving.
(3) Look at fried stir-fried dishes that are easily deformed, such as Korean shrimps, fried shrimp balls, fried tripe in oil, etc. They must be served to the table as soon as they come out of the pot. Serve dishes gently and steadily to maintain their shape and flavor.
(4) Dishes with noisy dishes, such as crispy sea cucumber, crispy pork slices, and assorted crispy rice, should be brought to the table as quickly as possible as soon as they come out of the pot, and then pour the soup on the crispy rice. It makes a sound. Do this series of actions in a coherent manner without delay, otherwise the dish will lose its due effect.
(5) When serving dishes using candles, such as winter melon cups, the lid should be opened in front of the guests after taking the stage to maintain the original flavor of the candles and allow the aroma to spread on the table. When removing the lid, turn it over to avoid dripping soup on guests.
(6) Dishes served in mud buns, Burmese buns, and lotus leaf buns, such as beggar’s chicken, Burmese chicken, and lotus-flavored chicken, must be served on the stage for guests to watch, and then brought to the operating table in front of the guests. Break or unseal the noodles to preserve the flavor and character of the dish.
(7) How to serve raw hot pot:
Four raw hot pots, six raw hot pots, eight raw hot pots, chrysanthemum hot pot, and maodu hot pot all belong to the raw hot pot category. This type of hot pot now generally uses solid alcohol, and the operating methods and requirements for serving it are basically the same.
The operating methods and requirements for serving Sisheng hotpot are: after taking the hotpot to the workbench, lift the lid of the hotpot before serving, check the food again to see the quality and hygiene, and then use a large soup ladle to scoop out the food. Serve an appropriate amount of soup in a large soup bowl to prevent the soup from splashing after adding the main ingredients and ingredients.
Put a little cooking wine in the four-sheng dish and shake it gently so that the wine soaks the bottom of the dish to prevent the raw materials from drying out and sticking to the dish. In this way, the ingredients can be smoothly transferred into the hot pot after serving the meal. Cover the hot pot and serve. When serving, place a plate of water under the hotpot to prevent the tablecloth from scorching. After the table is set, first light the alcohol burner at the bottom of the pot, and then lift the lid. When removing the lid, lift it gently, turn the lid over the hot pot to prevent water droplets from the lid from dripping onto the table, and use your other hand to put it under the lid and take it out of the table.
Go to the Four Life Dishes. If the four-sheng dish is a colorful platter, it must be placed on the table before serving the hot pot. If it is a regular platter, just place it around the hot pot when serving.
Add four raw materials. After the soup in the hot pot boils, first put the ingredients into the hot pot. Such as cabbage and vermicelli, and then use chopsticks to put them into the hot pot in sequence according to the length of time required to cook the main ingredients. Add the hard-cooked ones first, then add the easy-to-cook ones, then stir them up with chopsticks and cook them.
Arranging dishes means placing the dishes on the stage in a certain pattern. The basic requirements for setting dishes are: paying attention to the art of presentation, paying attention to politeness, respecting the guest of honor, and making it easy to eat.
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