After the dishes are cooked, they need to be filled in plates and bowls before eating. Different plates and bowls will have different effects on dishes. If proper utensils are put in a plate, it can set off the plate more beautifully and give people a pleasing feeling, thus increasing people's love for the plate. Therefore, we should also consider the cooperation of containers when serving. There are the following points in the matching of containers and dishes: (1) The size of containers should be adapted to the weight of dishes. When filling vegetables, choose the appropriate container according to the number of vegetables. Use large containers for large quantities of vegetables, and small containers for small quantities of vegetables, otherwise there will be less or more dishes, which is not beautiful. The general principle is that dishes should not be placed on the edge of the plate, but in the middle circle of the plate; When filling a bowl, vegetables should account for about 80% ~ 90% of the bowl volume, and soup should not cover the edge of the bowl.
(2) There are many kinds and shapes of containers, each of which has its own purpose, so it must be used properly. If misused, it will not only damage the appearance, but also bring inconvenience to the diet. The shape of the dish basically determines the shape of the dish used. The long raw material can be a long dish, and the whole fish can be a long dish; Round or broken raw materials can be used in the dish, and broken fish can be used in the dish; Use a deep dish with soup, not a shallow dish with soup. For example, the waist plate is generally used for cooking and cold dishes; The whole fish should use a long waist plate; Stewed dishes and some juicy dishes are used in the soup plate, such as dried pork and fried eel paste; Use soup bowls for soup dishes; Casseroles should use the original casserole; The whole chicken and duck should be put in the pot.
(3) If the color of the container matches the color of the dish properly, the color of the dish can be set off more vividly and beautifully. Generally speaking, white containers are suitable for most dishes. But some dishes, such as tableware with the right color, can better set off the characteristics of the dishes. For example, rotten fried fish slices, hibiscus chicken slices, fried shrimp and so on. They are all put on white plates, and the colors are monotonous. If you put them on a plate with light green or light red lace, they will look bright and pleasing to the eye. The use of white porcelain plates and colored porcelain plates is advocated here, with little or no aluminum content.