Chinese food is usually served in the order of cold before hot, staple food before soup, and snacks, fruits, etc.

generally, cold dishes, drinks and wine are served first, then hot dishes, then staple food, and finally desserts and fruits.

State banquets are: head (also known as cold dishes), hot meat and soup. (Combined with western food, appetizing)

Big dishes: there are generally six to eight courses, each of which is followed by two "side dishes" and then vegetarian dishes

and then snacks: (salty first, then sweet)

Finally, fruits < Connecting cold dishes-big dishes-stir-fry-hot dishes-stir-fry-soup-staple food-fruit

Exchange of experience in ordering Chinese food

There are many diners in the forum, all of whom have their own characteristics and experiences in ordering food. Let's share them. A meal is small, but knowledge is great. How to order a good table of dishes with good color, smell and taste can not only satisfy the diners, but also reflect the quality and level of the ordering people. This is very important.

As far as Chinese food is concerned, I think we should pay attention to the following aspects when ordering food:

First, the quantity of food

When inviting guests to dinner, we must make them full. When ordering food, we can adjust the order quantity appropriately according to the quantity of food in different restaurants. Generally speaking, we can order cold dishes according to 1/3 to 1/2 of the number of diners, and order hot dishes (including soup) according to 1.2 to 1.5 times the number of diners. When there are more women and children, the order quantity should be reduced, while the order quantity of young men should be increased. If you invite leaders or VIPs, you should order more dishes to avoid the situation that there are fewer dishes on the table or there are not enough dishes at the dinner. Ordinary friends and family parties should control the amount of ordering, eat special and delicious food, and avoid wasting. If there are not enough dishes, you can add more. At present, the ordering staff of many hotels will suggest the ordering quantity according to the guest's situation as a reference, but some unscrupulous stores blindly ask guests to order more, which is immoral. Everyone should not go to such restaurants in the future.

Second, the variety and collocation of dishes

Every restaurant has its own special dishes, and everyone has his own taste. How to order a table with reasonable collocation and good color and taste is directly related to the success of ordering. The collocation of dishes should start with the variety of dishes, cooking methods, color of dishes, utensils and so on.

as far as the variety of dishes is concerned, the most basic thing is the combination of meat and vegetarian dishes. Cold dishes can be mixed with meat and vegetarian dishes, and hot dishes should be mixed with meat and vegetarian dishes, accounting for 6%. Open soup or earthenware pot should be used for appetizing, and clear soup should be used for eating after meals. When ordering food, prepare the cold dishes first, then order the hot dishes, and finally order the soup and staple food according to the ordered dishes and the eating habits of the guests. You can also order one or two dishes, one for each person. When ordering food and drinks, you should first ask the guests' opinions and signal them to order food to show respect, but the guests will basically say "it's up to the guest". At this time, the host should not be too evasive and have the courage to take on the important task of ordering food. In the way of cooking, we also pay attention to the combination in the same way, mainly burning and frying, and also frying, stewing, steaming and other dishes. We can order a dish cooked by a chef on the spot, such as pot-burning series, which is beautiful and can also improve diners' attention to catering culture. Color matching is relatively intuitive. Now, when ordering food, you can basically use the menu with pictures or order with bright files, so you can directly see the shape and color of the dishes. Try to order more dishes with bright colors or dignified colors to avoid dirty dishes. When serving dishes, the waiter will arrange them reasonably according to the types and colors of the dishes. When there is a problem, for example, when the dishes of the same color are placed side by side, the waiter should be reminded to make adjustments. Excellent color matching can make the whole table look dazzling and colorful. The collocation of utensils is relatively simple, mainly in dish, and also in iron plate, casserole, wok (pot, dry pot, roast), wooden bucket, bowl, bamboo, etc. I once went out to eat, and a friend ordered six or seven dishes in small casserole. Although the dishes were different, the utensils were too monotonous and not desirable.

third, look at people to order food

who to invite and what to order. Although it is not necessarily reasonable, it still needs attention. Invite leaders and distinguished guests to order at least one big dish. As for the extent, decide for yourself. The gathering between family and friends should be simple and tasteful, and oppose extravagance and waste. Ladies and children prefer sweets, the elderly should avoid eating too much fat and meat, diabetics should not eat sweets, and Hui friends should order more non-pork dishes while sitting, but the most important thing is to consider the composition of the diners.

The above are just general remarks when ordering food. Everyone should dare to order more, and don't be afraid to order the wrong food. Only in this way can they accumulate experience in ordering food and become experts in ordering food. Finally, take ten people as an example, and recommend a real menu:

Four cold dishes: half vegetarian dishes and at least one braised dish.

thirteen hot dishes: two special dishes recommended by the hotel, two aquatic products, one dessert, one beef and mutton dish, one bean dish, one pot dish, one cooking dish, three vegetarian dishes (including small fry) and one example dish. Note: One or two dishes should be poultry.

soup (including tile irrigation): make it clear whether the soup is open or after dinner.

the second staple food: one solid food (cakes, steamed bread, special staple food), one soup-cooked food (porridge, dumplings, rice with pickled vegetables, served with soup), and appetizers when rice is served.

remember to ask the restaurant to serve a fruit bowl before or after meals.