The general order of serving Chinese food is: cold dishes first, then stir-fried, big dishes, soup, interspersed with pasta, and finally fruit. The order of dessert is different among hotels, some are served behind the soup, and some advance the first salty point to the back of the first big dish; Some salty and dessert are served together, and some salty and dessert are crossed. The first course is served with cold dishes. It is advisable to serve it a few minutes before the opening ceremony. After the guests take their seats, the waiter informs the kitchen to prepare the dishes. When the guests eat about two-thirds of the cold dishes, they serve the first course, put the dishes in front of the host and move the unfinished cold dishes to the side of the deputy host. The following dishes are served in turn in the same way, but it should be noted that when the chopsticks have not been moved in the previous dish, the kitchen should be informed not to fry the next dish. If the guests eat fast, they must inform the kitchen to serve food quickly to prevent the situation of empty plates and tables. After cooking, before serving the first big dish (usually shark's fin, sea cucumber, bird's nest, etc.), the used bone plate should be replaced. After the first big dish is served, either a snack or a second big dish is served as the case may be. When the last big dish is served and the soup is about to be served, you should tell the host in a low voice that the dish has been served and remind the guests to end the banquet in time. The serving methods of several special dishes are like shredded fish fillets, shredded apples, shredded sweet potatoes, etc., which should be served on cold boiled water. That is to say, the soup bowl is filled with cold boiled water, and the plate with shredded cabbage is put on the soup bowl and served on the table with a tray. Holding cold boiled water on the cabbage can prevent the sugar sweat from solidifying and maintain the flavor of the cabbage. Fried dishes that are easy to open on the table, such as fish sticks, Korean shrimps, fried shrimp balls, fried chicken balls, etc., can be carried on the oil pan. The specific method is: before serving, set the dish tray on the dish-dropping table, and the chef will bring the oil pan to the side of the dish-dropping table to put the dish on the plate, and then the waiter will serve it. Only when this kind of food is served quickly can the shape and flavor of the food be maintained. If it takes a long time, the food will collapse and deform. Ask the waiter to serve the table quickly and remind the guests to eat immediately. The original cup stew dishes, such as winter melon cups, should be torn off in front of the guests after taking the stage in order to maintain the original flavor of the stew. In doing so, it can also show the guests that the stew is the original one. After tearing off the gauze paper, quickly uncover the cover and turn it over and take it away. Be careful not to drip distilled water from the lid on the guests when taking the lid.