Etiquette instructions for eating and serving bowls
Let the elders eat with bowls and chopsticks first, or hear the elders say: Why don't we all eat together? If you move chopsticks again, you can't surpass your elders.
When eating, you should pick up the bowl, buckle the mouth of the bowl with your thumb, and buckle the bottom of the bowl with your index finger, middle finger and ring finger, with your hands empty. Improper bowls are not only unsightly, but also oppress the stomach and affect digestion.
When picking vegetables, you should pick them from the side of the plate near or facing you, not from the middle of the plate or other people's side, and you shouldn't turn the vegetables over and over with chopsticks? Looking for it? Don't fix your eyes on the dishes, and don't eat too many dishes at once. When you meet your favorite food, don't rush in like a breeze, and you can't simply put the plate in front of you and eat it. You should take care of your parents and your brothers and sisters at the same table. If there is not much food on the plate, do you want to put it? Cleaning? Clean, you should consult the people at the same table, others say no, you can finish it.
Shut up and chew slowly, which is not only conducive to digestion, but also a etiquette requirement at the table. Never open your mouth, shove it into your mouth in chunks and gobble it up. When picking up food, never stretch your neck, open your mouth and stick out your tongue to get food. Don't put too much food at a time, or you will leave the impression of greed and greed.
The action of eating should be more elegant. When picking vegetables, don't touch your neighbor, don't put the vegetables on the table, don't spill the soup, and don't drop the soup on the table. There are grains of rice on your mouth. Wipe them off gently with paper or napkin, and don't lick them with your tongue. Chew food, don't spit it out in your mouth? Bang bang. 、? Quack quack quack voice. If you have food in your mouth, you'd better not talk to others, and you should be temperate in joking, so as not to spit out the food in your mouth or choke it into the trachea, causing danger; When you really need to talk to your family, you should whisper.
Spit out bones, fishbones and vegetable residues, take them out with chopsticks or hands and put them on the table in front of you. You can't spit directly on the table or on the ground. If you want to cough or sneeze, cover your mouth with your hand or handkerchief and tilt your head back. When you chew sand or have phlegm in your throat, leave the table and spit it out.
In the process of eating, try to add meals to yourself and take the initiative to add meals and vegetables to your elders. You should thank your elders when they add rice and vegetables to you.
Table manners at dinner.
With the constant communication between Chinese and western food cultures, Chinese food is not only a traditional eating habit of China people, but also more and more favored by foreigners. However, this seemingly ordinary Chinese restaurant is a little particular about dining. There are six kinds of tableware in Chinese food: cups, plates, bowls, plates, chopsticks and spoons. At a formal banquet, the water glass is placed above the dish and the wine glass is placed on the upper right. Chopsticks and spoons can be placed on special seats or in paper sleeves. Public chopsticks and spoons are best placed in special seats. Chinese food is usually served in the following order: cold dishes first, then hot dishes, and finally sweets and fruits. Before eating, the first wet towel that the waiter gives everyone is used to wipe their hands, so it is best not to use it to wipe their faces. Before shrimp, crab, chicken and other dishes are served, the waiter will send a small water bowl with lemon slices or petals for cleaning.
Chinese cuisine has a long history. In this country, which has been a country of etiquette since ancient times, food is the most important thing for the people, and food etiquette has naturally become an important part of food culture.
China's food etiquette is said to have started from the Duke of Zhou, and it has evolved for thousands of years. Of course, it won't happen again? Meng Guang took the case of Hongliang? That kind of day, but it finally formed a set of catering etiquette that is generally accepted by everyone today, which is the inheritance and development of the ancient catering etiquette system. Dietary etiquette varies according to the nature and purpose of the banquet; Different regions are also very different. Here are a few examples for your reference:
In ancient times, food rituals were divided into levels: court, government, guild, folk and so on. Modern catering ceremony is simplified as: the host (host) has left, and the guests have left. As a guest, you should pay attention to your appearance when you go to dinner, and decide whether to bring a small gift or a good wine according to your relationship. Punctuality and punctuality when eating; Upon arrival, first, report yourself or be introduced by the host according to whether you know it or not, and follow the host's arrangement.
Then sit down: this? Hero seat? , is the most important food ceremony in China. Since ancient times, because of the evolution of table furniture, the arrangement of seats has also changed accordingly. Generally speaking, seats? Do you respect the East and face the gate? The person in charge of the family banquet is the elder with the highest qualifications, and the last seat is the lowest; In a family banquet, the chief guest is the most respected guest, while the guest host is the last one. The officer can't sit down until he is seated, and he can't start until he starts work. During the wine tour, he drank all the way from the officer's respect.
More importantly, if someone reports it, no matter their status, everyone at the table should rush out.
If it is a round table, the host and guests facing the gate are 2, 4 and 6 on the left hand side and 3, 5 and 7 on the right hand side until they meet.
If it is a square table, if there are seats facing the gate, the seats on the right side of the gate are the host and guests.
If it is not facing the gate, the right seat on the east side is the chief. Then the Sheikh sits on the left hand side 2, 4, 6, 8(8 is opposite) and on the right hand side 3, 5, 7(7 is directly opposite).
If it is a large banquet, the arrangement between tables should pay attention to the top and middle, with 2, 4 and 6 seats on the left and 3, 5 and 7 seats on the right.
According to the identity, status and intimacy of the host and guest, sit down separately.
Services:
In the order of serving, Chinese food generally pays attention to: first cool and then hot, first stir-fry and then burn, first salty and then light, first sweet and then thick, and finally dish. For a banquet with specifications, we should serve the main hot dishes such as bird's nest in the bird's nest mat, sea cucumber in the sea cucumber banquet, shark's fin in the shark's fin banquet, which is the so-called most expensive hot dish first. Followed by frying and baking.
The general order of the banquet is:
(Tea)-In the restaurant, we have to wait, so let's have a sip of tea first. But this is not necessary. Because the ancients drank tea alone.
Cold dishes-cold current, flower flow.
Stir-fry-according to the scale, choose the combination of stir-fry, soft stir-fry, dry stir-fry, stir-fry, stew, burn, steam, pour and steak.
Chinese food-(unnecessary) refers to a whole, whole, whole noble dish, such as a suckling pig, a whole sheep, a large piece of venison and so on.
Beet-including sweet soup, such as crystal sugar lotus seeds, tremella sweet soup and so on.
Dim sum-Generally speaking, there is no meal at large banquets, but there are cakes, cakes, jiaozi, noodles, steamed buns, jiaozi and so on.
(Rice)-If you are not full.
Fruit-refreshing and greasy
This order is not immutable, for example, fruits can sometimes be counted in cold dishes, and snacks can be counted in hot dishes.
Thick soup dishes should be served on hot dishes; Expensive soup dishes such as bird's nest should be the first course of hot dishes.
As for the season, there are heavy braised pork, braised pork, casserole and hot pot in winter. In summer, steaming, white juice, stir-frying and cold salad are the main methods. In addition, we should also consider the diversification of color matching and raw materials.
In restaurants and family banquets, the weight of various dishes should also be different:
The banquet pays attention to 10% to 20% cold dishes; 30% stir-fried, 40% big dish.
Family banquets can reduce large dishes and increase cold dishes.
As for utensils, it has a long history, as the ancients said: food is not as good as beauty? , and cloud:? Cooking should be served on a plate and soup should be served in a bowl. If you make a mistake, you will feel colored. ? . Therefore, in this place that pays attention to food culture and is rich in ceramic beauty, it is naturally more concerned.
Generally, it is necessary to prepare large, medium and small dishes (dishes), hot dishes, cold dishes, or flexible snacks and snacks.
There must also be a deep basin filled with oil and soup, and a big soup bowl filled with soup. Add bowls and chopsticks. Large utensils such as hot pot and oven; There are also water vessels, tea sets and wine vessels.
As for the choice of containers, the texture is better. Of course, antiques from famous kilns or famous porcelain from all over the world can be served. Color matching should be reasonable.
Choose containers with different textures, shapes, colors and patterns according to the colors, properties, textures and names of dishes.
Don't mix Chinese and western, neither local nor foreign, neither fish nor fowl.
Like meatballs, you should use an elegant yellow number plate; For example, steamed fish should use white porcelain or celadon fish plates, while braised fish should use thick fish plates with strong colors. Bright-colored cold dishes should be mixed cold, and symmetrical small flower plates with fine shadows should be used.
There can't be wine at the party. For pure Chinese food, beer and European wine should be avoided (of course, Central Asia can, such as Persian wine, but it seems that no one can taste it). Therefore, it is best to match Chinese food with high-alcohol drinks (in fact, high-alcohol drinks are only available in modern times), but it seems that moderate and low-alcohol banquet wines (about 30 degrees), all kinds of yellow wine and rice wine are more suitable for men, women and children.
In ancient times, the alcohol content was low and the wine vessels were relatively large. With the gradual improvement of alcohol content in Ming and Qing dynasties, wine vessels became smaller and smaller. But they are mainly porcelain. Toast should be moderate, the ancients had to drink, and now it is almost extinct. It should be re-promoted, especially at family dinners, so as to avoid the situation of rude people forcibly persuading wine. Whenever I meet such a boor, my capacity for liquor rises immediately. I will definitely drink such a hunter so as not to endanger the party. So far, I have often succeeded, because Brewmaster, a real expert, won't persuade people to drink, and most of these people won't exceed 65,438+0 kilograms of 7,800 taels of alcohol, so I can get rid of such people and settle down in the future.
The environment of the banquet, it is best to be completely Chinese, with two palace lanterns to welcome guests. Bypassing the floor screen, I sat down at the mahogany square table, holding an ivory chopstick, listening to the soft music of silk and bamboo, and moving a little sandalwood in the air. Through the lattice of the window lattice and the bamboo Liu Yin outside the window, I can only see the lakes and mountains. Beautiful!
Therefore, it is advisable to put a few pots of bonsai in the hall to create an atmosphere of welcoming guests in spring; On the surrounding walls, Zhang Xuan's calligraphy, calligraphy, painting, lighting and sound should keep the characteristics of China as much as possible.