The first course was 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 2/3 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.
Dining etiquette in Chinese banquet
There must be no wine at the banquet. For pure Chinese food, beer and European wine should be avoided (of course, Central Asia can, such as Persian wine, but it seems that no one can taste it). Therefore, it is best to equip Chinese food with highly famous wines (in fact, highly alcoholic drinks are only available in modern times), but it seems that moderate and low banquet wines (about 30 degrees), all kinds of yellow wine and rice wine are more suitable for men, women and children.
In ancient times, the alcohol content was low, and the wine utensils were relatively large. As the alcohol content gradually increased in the Ming and Qing Dynasties, the wine utensils became smaller and smaller. But all of them are mainly porcelain. Toast should be moderate, and the ancients had to drink alcohol, which is now almost extinct. It should be re-promoted, especially at family banquets, so as not to have boors forcibly vomiting-inducing toasts. Whenever I meet such boors, my capacity for liquor immediately rises, and I will definitely drink such Hunter, so as not to harm the banquet.
Banquet environment, it is best to be completely Chinese, with two palace lanterns to welcome guests. Bypassing the landing screen, I sat down at the mahogany square table, holding an ivory chopsticks, listening to the soft music of silk and bamboo, and moving a bit of sandalwood in the air. Through the lattice of the window lattice, and the bamboo Liu Yin outside the window, I can only see the lakes and mountains.