1, serving order. The order of serving at a banquet is generally cold dishes first, followed by big pieces, cigarettes and snacks. When each big piece is served, then two or three pieces of frying are served, and some are served in ten large plates. Among the fried cigarettes and big pieces, the ones with high quality and high price are usually served first, such as famous dishes such as swallow dishes and shark's fin. This method of serving food is called "the first dish" in the catering industry in Beijing. This is reasonable, on the one hand, it can make customers have a good impression, on the other hand, only some poor dishes are left behind when customers are finally full. If expensive dishes are left behind, customers are almost full, so they will naturally taste less when they eat again, and customers will be dissatisfied if they can't eat the rest. In addition, especially fresh and sweet dishes, such as crabs and beets such as hanging pulp and honey juice, should be placed at the back, so as not to affect the taste of other dishes.

2, side dish requirements. At the banquet, we should not only pay attention to the four aspects of color, aroma, taste and shape of each dish, but also pay attention to the proper coordination of color, aroma, taste and shape between dishes at the whole table. It is also an important aspect to prepare dishes according to the seasonal changes. Every season sometimes makes dishes, so we must change the contents of dishes according to the season to adapt them to the season. In terms of cooking methods, we should focus on braising in soy sauce, braised in red and casserole in winter, while steaming, frying, stewing, grabbing, cooking and grilled in cream should be used in summer. The side dishes in Xia Dong can be adjusted appropriately in spring and autumn.