To organize a banquet, you need a wine table (i.e., round table and square table), a big bowl, chairs and other items. Young and old in order to sit, generally eight people a table, if it is a round table on more than one; to host a banquet with many dishes, some white vegetarian bowl, some printed with festive patterns of porcelain bowls, some are depicting the bowl; long chairs are narrow and long, some with wood grain, worn by the time of both rounded and texture. Before hosting a banquet, you have to borrow things from your neighbors, and if you are afraid of forgetting, you will mark them to avoid missing them when you return them later.
If you're hosting a major banquet, you'll want to start with the "starter" wine (generally referred to as the first banquet, which serves as a transition), followed by the climactic "main" wine. Guests have not been seated before the table first set on the "plate foot" (also known as plate foot, that is, dry goods, cold dishes), usually dried fish, crabs, conch, blood clams, deep-fried food, etc., "plate foot" is no soup of dry goods, until after the party can be carried home. I remember when I was a child, adults go to eat wedding wine will take a child to go, children eat wedding wine and have a small red envelope to receive, if the family has more children, can only wait at home. If there were many children in the family, they would have to wait at home. By the way, they would bring along a "hand towel" (i.e., a square piece of cloth that could be knotted at the corners to store things inside). When the banquet is over, they bring a little "dish foot" home and distribute it to their children. This kind of leftover cold dish is also known as "eating bowl tail" in the local dialect.
In the banquet, I like to eat "fried sweet potato flour", plus mushrooms, shredded meat and other things, in fact, it is fried in oil a strip of vermicelli, eating oil but not greasy, smooth and smooth taste. Cangnan is located on the coast and is rich in seafood. One of the green crab stew is a good dish, not only retains the sweetness of the green crab, stewed rice, soft and smooth, fragrant. There is also a famous seafood dishes soil ding jelly (some places called soil bamboo shoots jelly), Shacheng Inner Harbor Shoal, clean white, crystal clear, tender and crisp, elastic, cooked, it contains a special gelatin in the body, can be frozen into a block, the taste of sweet and fresh, it is a rare seafood flavors. Sea centipede burned pickles is even better, the original freshness of sea centipede and natural pickles become a perfect match of "mix and match", the taste is sweet, and there is no need to put monosodium glutamate (MSG) at all. If you bring out a big pot of the long-awaited delicacy - sea centipede to the banquet, it may be quickly caught by the chopsticks of the guests in a slip of time, huh? If the hands and feet late step can only eat pickles crumbs, it seems that "eat rows of field" (i.e., banquet) also need to have experience.
The banquet also has a big bowl of "square meat" (also called seal meat, in the shape of the name), is the top grade pork as raw materials, similar to the practice of Dongpo meat, first boiled and then simmered, and finally boiled juice when the color of the red crispy; fat and not greasy, meat as soft as tofu, the taste of the fresh and excellent. "Square meat" is usually arranged in the middle of the feast, if you eat "square meat" at the banquet, it means that the feast is already over half. When the "square meat" is served, you never make the first move, and only after the feast is over will you share a piece of it among your hands. Lastly, sweets, such as assorted, watermelon, pineapple, rambutan and other raw materials, canned fruit, which is also in line with Western eating habits, first salty and then sweet.
The author lives in Zhejiang and Fujian junction, many relatives and friends from Fujian, of course, from the banquet eating habits are not very different, is similar, as if the Fujian people prefer "guessing" (i.e., rowing) line of the wine order and so on. Row wine order can make the atmosphere of the banquet scene suddenly active, is a way to cheer up. In the masterpiece "Dream of the Red Chamber" has been so described. The officer of the wine order, Yuanyang, said to everyone with a smile, "The wine order is as big as the military order, regardless of seniority, only I am the master, disobedience to my words, is to be punished."
Seated in turn into the banquet, when the service staff served a pot of flavorful fish placed on the table, which indicates that the line wine order has begun. Because the fish pots placed in the direction of pay attention to, as the saying goes: "head three tail four, belly five belly six." Depends on your luck in which orientation is seated, encounter must be punished, a few cups of wine, a drink, can not raise goldfish Oh! But I can't drink, I call myself "a bottle down". The line of wine order a variety of guessing is one of them, requiring fingers and slogans to do a combination of groups, to see who first hit, the loser must be punished. There is also a game called "knocking seven" to cheer up, but also interesting. Seated in order, the ordering officer announced the beginning of the order, we report the number, if encountered seven, the end is seven or a multiple of seven, then do not have to report the number of chopsticks and take chopsticks to knock the bowl, this game requires both quick reaction and coherent, from the other side of the judgment to what extent you drink. If the banquet is still lack of lively scene, then the group PK to push the cheerful atmosphere to the climax.
Setting up a banquet is an important event for rural areas, and it is usually difficult to enjoy the dishes, so the proprietor pays special attention to the flavor of the dishes and invites the more authentic local chefs to take charge. Although this local chef is not a formal chef, but he cooks the flavor of the dishes are very authentic, suitable for the taste of the local people, chef this line of reputation is very important. But now, the earth chef gradually disappeared. With the social and economic development, the new chef slowly influx into the countryside, run a feast one-stop service, the host family just pay, the rest do not have to worry about.