Chinese food has a long history.

The following is the ancient food etiquette that I have carefully collected and organized for you. I hope you will like it! More information can be found in the food etiquette column! Banquet Etiquette A banquet with hosts and guests is a social activity.

In order for this kind of social activities to be carried out in an orderly and orderly manner and to achieve the intended purpose, there must be certain etiquette norms to guide and restrict it.

Each nation has its own set of standardized dietary etiquette in long-term practice, which serves as the code of conduct for every member of society.

Traditional Chinese banquet etiquette in ancient times is divided by class: palace, government, gangs, folk, etc.

The general procedure is that the host folds invitation cards and greets the guests outside the door when the time comes; when the guests arrive, he greets them and goes into the living room to sit down and serve refreshments; he guides the guests to their seats, with the left at the top, who is the chief guest.

Among the seats in the banquet, the first seat is on the left, there are two seats on the opposite side, three seats below the first seat, and four seats below the second seat.

When the guests sit down, the host proposes a toast and the dishes are served, and the guests thank each other with courtesy.

After the banquet, the guests were led into the living room to sit and serve tea until farewell.

There are also certain rules for pouring wine and serving food during the banquet.

As a guest, you should pay attention to your appearance when attending a banquet, and decide whether to bring small gifts or fine wine based on your closeness.

When attending a banquet, be punctual and keep your appointments; upon arrival, first introduce yourself to your home address or be introduced by the host, depending on whether you know the person or not, follow the host's arrangements, and then take your seat.

This "Heroes Ranking" is the most important item in the entire Chinese food etiquette.

From ancient times to the present, due to the evolution of tables, the arrangement of seats has also changed accordingly.

Generally speaking, the best seating arrangement is to sit on the left and face the east.

At a family banquet, the chief guest is the most senior person, and the person sitting at the bottom of the table is the lowest. For a family banquet, the chief guest is the guest with the highest status, and the host is the last person.

No one can take a seat until the chief is seated, and no one can take a seat until the chief makes a move. During the wine tour, everyone starts from the chief and drinks in order.

More importantly, if someone comes to report, everyone at the table should come out to greet him regardless of his or her status.

If it is a round table, the ones facing the door are the host and guest, the left hand side is 2, 4, 6, and the right hand side is 3, 5, 7 until they meet.

If it is the Eight Immortals table, if there are seats facing the door, the right seat on the side facing the door will be the host and guest. If it is not facing the door, the right seat facing east will be the chief guest.

Then sit on the left hand side of the chief: 2, 4, 6, 8 (8 is opposite), and on the right hand side are 3, 5, 7 (7 is directly opposite).

If it is a big banquet, the tables should be arranged with the chief guest in the front and center, with seats 2, 4, and 6 on the left, and seats 3, 5, and 7 on the right.

Seated separately according to the identity, status, proximity and distance of the host and guest.

The formation of this type of banquet has a relatively long historical process. At the end of the Qing Dynasty and the beginning of the Republic of China, these modern procedures already existed.

As the "Minshe Peiping Guide" says: When entertaining officials, first acquaintances, or groups, the banquet must be held at a large restaurant with a full table.

If you are a close friend, you can be informal.

At that time, the host must come first to greet the guests, serve tea to the guests, and sit with them.

When guests are seated together, the order is from left to top, right to the second, three seats to the right of the top seat, four seats to the right of the second seat, and so on.

The host faces the head of the table and raises his glass to drink. The guests stand up and raise their glasses in thanks.

Then sit down, eat and drink.

The dishes are served first with cold meat, then with hot food, and then with the most expensive delicacies.

Every time you take in a dish.

The host must raise a glass to encourage wine and chopsticks to encourage food.

After finishing the meal and having some tea, he thanked the host and left.

Etiquette of hospitality: How to entertain guests with wine and food, there are detailed etiquette provisions in "Zhou Li", "Ritual" and "Book of Rites". Now let us take a look at the specific content of these etiquette.

First of all, when arranging a banquet, the placement of dishes must be carried out according to regulations and some fixed rules must be followed.

Bone-in meat should be placed to the left of the clean meat, rice should be placed to the left of the diner, and meat soup should be placed on the right; meat dishes such as spinach should be placed slightly outside, and fermented sauce and condiments should be placed close to the front; wine pulp should also be placed

Place them close by, but place chopped green onions and the like farther away; if there is a butcher shop or the like, pay attention to the direction of placement, and the left and right cannot be reversed.

These regulations are based on the actual situation of dining, and are not false etiquette. They are mainly for the convenience of getting food.

Secondly, there are also written regulations on the placement of food and drink utensils, the posture of servants serving dishes, and the placement of key dishes.

Servants should place wine pots and wine bottles with the spouts facing the distinguished guests; when serving dishes to the table, they should not breathe heavily facing the guests and dishes. If the guests happen to ask questions at this time, they must turn their faces to one side to avoid exhalation and spittle splashing.

On the plate or on the guest's face.

When serving whole fish dishes, be sure to point the fish tail towards the guests, because fresh fish meat is easy to peel off from the bone bones from the tail; on the contrary, when serving dried fish, the fish head should be facing the guests, because dried fish is easier to peel off from the head end; in winter,

The belly of the fish is plump. When placing the fish, the belly should be facing to the right for easy feeding. In summer, the dorsal fin is fatter, so place the fish with its back facing to the right.

The master's affection must be reflected in these details. If the servant is ignorant, he will inevitably cause unpleasantness.

Thirdly, entertaining guests and having a banquet is not just about waiting for the servants to fill the table with wine and food. The master still has a very important thing to do, to guide and accompany the guests. The host and the guest must have a meal together.

Especially if the old and the young are subordinate to each other, there will be a lot of trouble.

When accompanying an elder to drink, you must stand up while drinking, leave your seat and face the elder to bow and receive the drink.