Dishes and utensils should be harmonious in color decoration.
In terms of color, no contrast will make people feel monotonous, and too strong contrast will also make people feel disharmony. Here, the important premise is the understanding of the relationship between various colors. Artists call red, yellow and blue primary colors; Red and green, yellow and purple, orange and blue are called contrast colors; Red, orange, yellow and ochre are warm colors; Blue, green and cyan are cool colors. Therefore, generally speaking, cold dishes and Natsuna should use cool utensils; Warm dishes should be used for hot dishes, winter dishes and festive dishes. But don't rely on color. For example, putting green cooking on a green plate will not show the fairy green of green vegetables, but will also bury the beauty of the patterns on the plate. If you change it into a white flower dish, it will produce a refreshing and pleasing artistic effect. Another example is to put the tender yellow custard in the green lotus petal bowl, which is particularly beautiful in color; The eight-treasure soup in the crystal bowl is crystal clear, and all kinds of eight-treasure soup can be clearly distinguished through the belly of the bowl.
In terms of ornamentation, the shape of food and the pattern of utensils should complement each other. If you put the fried shredded pork in a fine-grained flowerpot, it will not only give people a sense of disorder, but also show the beauty of the shredded pork itself. On the contrary, if you put shredded pork in a green leaf tray, it will immediately make people feel pure and pleasing to the eye.
Dishes and tableware should be harmonious in form.
There are many varieties and shapes of Chinese food, and the shapes of utensils are also varied. It can be said that in China, what kind of dishes are available are matched with what kind of utensils. For example, the flat chassis is fried, the soup plate is fried with sauce, the oval plate is full fish dish, the deep bucket pool is full chicken and duck dish, and the lotus petal sea bowl is soup dish. If you use a plate filled with soup to cook, you will not get the harmonious effect of food and exquisite utensils.
Dishes and utensils should be in harmony in space.
People often say "tailor-made clothes", so that the clothes made can fit. The same is true of food and utensils. The number of dishes should be commensurate with the size of the utensils in order to have a beautiful sensory effect. The soup overflows to the side of the dish, which can't make people feel "delicious" and can only give people a rough feeling; A small amount of food will make people feel that food is shrinking, dry and lacking in color in their hearts. Generally speaking, the concave and convex lines in flat chassis and soup plates (including fish plates) are the "best lines" for combining food and utensils. When serving food on a plate, it is best not to overflow this line. When the bowl is filled with soup, it is advisable to fill it with 80%.
Dishes and anecdotes should be coordinated with the pattern of utensils.
China's famous dish "Guifei Chicken" is served in a lotus bowl decorated with fairy dance patterns, which naturally reminds people of the story of Yang Guifei, who is good at dancing, getting drunk in Baihua Pavilion. "Sweet and sour fish" is served in a fish dish decorated with carp yue longmen, which will make people interested and increase their appetite. Therefore, according to the anecdotes of dishes, choose utensils with patterns commensurate with their contents.
The collocation of a dish should be harmonious.
If the utensils of a dish are not all blue and white porcelain, it will lose the colorful characteristics of Chinese food. Therefore, a dish should be not only varied in variety, but also colorful in utensils. In this way, the delicious food is dazzling, the exquisite utensils are shining, and the spectacular scenery of the dining table will be presented.