1. Tea. Tea is divided into two categories: ceremonial tea and tea. Tea that does not require charging is called ceremonial tea; tea that does require charging and requires customers to order is called order tea.
2. Hand dish. Traditional and complete hand dishes are divided into three types: dried fruits, candied fruits, and fruits. Nowadays, banquets usually only come with hand dishes of dried fruits. At fancy banquets, the contents of tea and hand dishes are often listed on the menu.
3． Aperitifs, appetizers. In order to whet the appetites of customers before the official meal begins, traditional banquets often include aperitifs and appetizers. Generally, aperitifs are wines with low alcohol content and slightly sweet and sour taste, such as osmanthus honey wine, rose honey wine, etc. Appetizers are generally hot and sour, sweet and sour or umami, such as sweet and sour pepper rings, tempeh, pickled mustard, etc.
4． Head soup. A complete Chinese banquet should generally have three soups, namely the first soup, the second soup, and the tail soup. Head soup generally uses white fungus soup, corn soup, nourishing fresh soup or porridge.
5. Drinks and cold dishes. Drinks and cold dishes are an important part of the overture. As the saying goes, "There is no feast without wine" and "There is no separation of families during a banquet." Generally speaking, the more upscale the banquet, the more upscale the drinks and the more cold dishes. When arranging drinks on a particular menu, in addition to writing down the brand of the drink, it is also necessary to indicate whether it is hot or chilled.
The second paragraph is the "theme song". The so-called "theme song" refers to the main dishes and hot dishes of the banquet.
The first dish is called "first dish". It is the dish that sets the tone and specifications for the entire feast. If the first dish is gold-medal abalone, then the feast is called abalone feast; if the first dish is first-grade shark's fin, the feast is called shark fin feast; if the first course is sea cucumber roasted with green onions, the feast is called sea cucumber feast.
The second course is grilled (fried) dishes. According to traditional custom, the second course is usually grilled or fried. Such as Peking duck, roast suckling pig, roast goose or fried pork chop, etc.
The third course is the second soup dish. This dish usually uses clear soup, sour soup or hot and sour soup, which has the effect of sobering up. It is usually served with soup or fried snacks.
The fourth course is a dish that can be arranged flexibly, usually fish dishes.
The fifth course is a dish that can be arranged flexibly, including chicken, duck, rabbit, beef, and pork.
The sixth course is also a dish that can be arranged flexibly.
The seventh course is usually a vegetarian dish, such as bamboo shoots, mushrooms, mushrooms, and seasonal vegetables.
The eighth dish is usually beets. Soup paste, baked goods, and pastries are all available. Because the drinking and tasting of food has come to an end, customers need to change their tastes to feel comfortable.
The ninth course is the seat soup, also known as the tail soup. The traditional soup is often thick soup or stock such as whole chicken, whole duck, oxtail soup, etc., which means that the whole meal has a wonderful ending.
The third paragraph is the "epilogue".
1. At this time, you can serve some staple food, such as noodles and rice. An exquisite banquet usually comes with four side dishes, two meat and two vegetarian.
2. After the main dishes such as rice and noodles are eaten, seasonal fruits are usually served. It not only allows customers to clear their mouths, but also marks the end of the entire feast.
3． Tea. When the fruit is almost eaten, if the customer has not yet relaxed, he may drink some tea to cheer him up.
Serving tea at this time of the traditional banquet also means "bringing tea to guests".