Chinese etiquette
(A) there are exquisite dishes.
The arrangement of dishes is to arrange the dishes on stage according to a certain pattern. The basic requirements for arranging dishes are: paying attention to plastic arts, paying attention to manners, respecting the guests and guests, and being convenient to eat. Moreover, there are many manners in the decoration of the dining table. Generally, there are chopsticks, spoons, dishes taking plates, seasoning plates, soup bowls, tea cups, wine glasses, etc. in front of each seat, and sometimes there are utensils or napkins for placing bones.
The specific requirements for placing dishes are as follows.
1. Set the dishes in a moderate position. Dishes should be placed in front of small tableware at appropriate intervals. If there are several groups of customers sitting at a table, the dishes in front of each guest should be relatively concentrated, and there should be a certain interval between them to prevent mistakes. Chinese banquet dishes are generally placed from the middle of the table to the surrounding.
The big platter of a Chinese banquet and the first dish in a big dish are usually placed in the middle of the table. If you use a turntable, you should first put it in front of the guest of honor. Soup dishes, such as tasting pots, casseroles, warm pots and candle cups, are usually placed in the middle of the table.
2. The face of the first dish in the banquet should be facing the theme, and the face of other dishes should be turned around. The so-called noodles of dishes are the most suitable side for viewing. The noodles of all kinds of dishes are: plastic dishes with heads, such as roast suckling pig and cold dish proud as a peacock, whose heads are noodles; The plastic dishes with hidden heads, such as roast duck, eight-treasure duck, eight-treasure duck, etc., have a plump body to look at; In general dishes, the part with fine knives and beautiful colors is the face.
3. All kinds of dishes should be placed symmetrically and pay attention to plastic arts. Pay attention to the collocation and spacing of meat, color and obscenity when placing, and the distance between plates is equal.
In addition, according to the traditional etiquette and folk catering customs, the whole chicken, duck and fish should be placed at the banquet. Chickens don't offer heads, ducks don't offer tails, and fish don't offer ridges? Custom, that is, don't point the head of the chicken, the tail of the duck and the ridge of the fish at the guest of honor when serving. Especially when serving whole fish, the belly of the fish, not the ridge of the fish, should be oriented towards the guest of honor. Because the fish has few spines, it is tender and delicious, and it shows respect to the guest of honor. Moreover, more high-end dishes, dishes with special flavor, or every time a new dish is served, it must be placed in the position of guest of honor first.
(2) Tableware placement
Chinese food culture is profound and has a long history, and China is a country of etiquette, so food etiquette naturally becomes an important part of food culture. With the continuous communication between Chinese and western food cultures, Chinese food is increasingly favored by foreigners. Today, I will tell you about Chinese food etiquette.
The catering etiquette of Chinese food is said to have started from the Duke of Zhou, and it has evolved for thousands of years. Of course, it will never happen again? Meng Guang took the Liang Hong case? 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. Chinese food etiquette varies according to the nature and purpose of the banquet; Different regions are also very different.
There are six kinds of tableware for Chinese food: cups, plates, bowls, plates, chopsticks and spoons. At a formal banquet, the water glass is placed at the top left of the dish, and the wine glass is placed at the top right. Chopsticks and spoons can be placed on special seats or in paper sleeves. Public chopsticks and spoons are best placed on special seats.
(C) Chinese food ordering skills
Priority dishes for Chinese food ordering
1. For dishes with Chinese characteristics, this item should be paid more attention when entertaining foreign guests. Such as fried spring rolls, boiled dumplings, steamed dumplings, lion's head, diced chicken with peanuts, etc., are not delicious, but they are highly praised by many foreigners because of their distinctive China characteristics.
2. Dishes with local characteristics, such as mutton bread in soup in Xi 'an, braised pork in Maojia in Hunan, stewed lion's head in Shanghai, and instant-boiled mutton in Beijing, are probably more praised than the same raw seafood when entertaining foreign guests there.
The specialties of this restaurant, many restaurants have their own specialties. The last special dish of this restaurant can show the host's care and respect for the invited guests.
At the same time, when arranging the menu, we must also consider the dietary taboos of the guests, especially the dietary taboos of the guests.
Taboos for ordering Chinese food
1, religious dietary taboos, can't be neglected at all. For example, Muslims usually don't eat pork and don't drink alcohol. Buddhists in China eat less meat, which not only refers to meat, but also includes pungent food such as onion, garlic, leek and mustard. Some Buddhists who believe in Guanyin are especially forbidden to eat beef in their diet, which should be paid special attention to when entertaining Hong Kong, Macao and Taiwan and overseas Chinese compatriots.
2. For health reasons, some foods are also taboo. For example, people with heart disease, cerebrovascular disease, arteriosclerosis, hypertension and sequelae of stroke are not suitable for eating dog meat. People with hepatitis should avoid eating mutton and soft-shelled turtle. People with digestive diseases such as gastroenteritis and stomach ulcer soup are also not suitable for eating soft-shelled turtle. Patients with high blood pressure and high cholesterol should drink less chicken soup.
3. People's dietary preferences are often different in different regions. For this, we should take into account when arranging the menu. For example, people in Hunan Province generally like to eat spicy food and eat less sweets. People in Britain and America usually don't eat pets, rare animals, animal viscera, animal heads and claws. In addition, when entertaining foreign guests, try to eat less hard dishes, and foreigners are less likely to spit out food that has been bitten into their mouths during meals, which also needs to be taken into account.
4. Some professions, for some reason, often have different special taboos in catering. For example, national civil servants are not allowed to eat and be invited when performing official duties, to eat and drink at official banquets, to eat beyond the standards set by the state, and to drink alcoholic beverages. For another example, drivers are not allowed to drink alcohol during work. If you ignore this point, you may make the other party make mistakes.