Etiquette rules for eating Chinese food 1, it is not appropriate to inform guests in advance, to be seated at 6: 00, and to call guests at 5: 50.
2. The host family can't be late; The guest should be 5- 10 minutes late. This is a very considerate guest. Pay attention to it and naturally both the host and the guest are happy.
3. If you sit at a round table, the main seat is facing the door, or the back is against the wall or the counter; Pay attention to some restaurants, and distinguish them with napkins. You can't sit casually in the highest position of napkins unless you plan to treat them well:
4, the host's right hand side is the host and guest, and the left hand side is the second important guest; Facing the host by the door, naturally, it is the escort who runs errands and greets.
5. The guest can't directly give directions to the ordering staff, but should wait for the host to order. If the guest does have serious taboos or hobbies, he should tell the host family gently, and the host will naturally make decisions for him and meet the small or big requirements of the guest.
6, the host family, do not order or less dishes that need to be grasped or held by hand, such as crabs, lobster legs, ribs and so on. There is no cure for serving three such dishes in one meal. What etiquette can be said!
7. Don't be reluctant or opposed to others drinking a small amount. No wine is no feast!
8, the wine is served! Foreigners like to brag about their skills, but Chinese people don't brag about their own dishes. After the host carefully observes that the cold dishes are served and there are drinks in each cup, they immediately raise their glasses and welcome to start, and turn the disc or signal the host and guest on the right to move the first chopsticks. Don't delay the host and guest for too long, everyone is hungry, just waiting for you to eat! Don't forget to compliment the food you ate.
9. As soon as every subsequent dish comes up, although the waiter and host will still turn to the host and guest, it's not too formal. If it happens to be in front of me and no one turns the disc, I will try it with a small chopstick first!
10, the host family should always turn the disc to take care of most of the guests; Accompanying guests is a supplementary greeting service; If the guest can eat the whole meal without touching the disc, then both the host and the guest will be happy again.
1 1, if there is no waiter to divide the dishes or chopsticks and spoons, you should look at the dishes first, and never use your own chopsticks to pick and choose or even stir! Not everyone doesn't mind the saliva on your chopsticks like a lover! I usually look at the part that is closest to me.
12, it is best to let the food on the chopsticks transition in their own dishes before sending it to the mouth. It can make eating look less urgent.
13, when food is chewed in the mouth, the important thing to remember is to close your lips, so as to avoid talking, objects falling, juice overflowing, and so as not to make a disgusting sound.
14, whether during or before meals, you should keep your back straight and try to sit back in your chair instead of *. During meals, hands are basically above the table.
15, a host with a good appetite and a guest who is losing weight are not suitable for such a dinner.
Common sense of etiquette when eating Chinese food 1. Seating arrangement
At present, we must pay attention to the following principles when we have a round-table banquet for Chinese food: respect the right and humble the left. If the host and hostess sit side by side, the male is left and the female is right, and the right is the largest. If there are two tables in the seat, and the male and female hosts preside separately, the right table will be the largest. The person with a high position or position is respected, and the person with a high position is seated, which is based on the position, that is, the position of the official rank, and cannot be exceeded. A woman puts her husband first, and her ranking order is the same as her husband's. Abide by social ethics, be orderly, and be different between teachers and students, especially in informal banquet occasions. If the host and hostess invited their immediate superior and the manager invited their chairman to the banquet, the host and hostess must humble themselves and take the second place.
For formal banquets, seats are usually arranged in advance, so that the participants can sit in order and be polite to the guests. For informal banquets, seats don't have to be arranged in advance, but there are usually points for sitting up and down. The following points should be considered when arranging seats:
One is centered on the owner's position. If there is a hostess, the host and hostess are the center, and those close to the host are the top, which are arranged in turn;
The second is to arrange the guest of honor and his wife in the most important position. It is usually right-oriented, that is, the owner's right hand is the most important position. The farthest position facing the door is the upper seat, the nearest position facing the door is the lower seat, the second position is on the right of the upper seat, the third position is on the left, and so on;
Third, under the premise of following the protocol order, make the neighbors as easy to talk as possible;
Fourth, the host's accompanying guests should be inserted between the guests as much as possible, so as to talk with the guests and avoid their own people sitting together.
Hint of table seating: In China's food etiquette, where to sit is very important. The main seat must be the person who pays the bill. The main seat refers to the right central position farthest from the door. Sitting opposite the main seat is the inviter's assistant, the guest of honor and the deputy guest of honor sit on the inviter's right and left respectively, ranking third, and the fourth guest sits on the assistant's right and left respectively. It is impolite to let the inviter sit face to face with the guests, or to let the guests sit at the main table. It is China's culture not to make the guests feel nervous. The inviter can designate the guest's seat. One's subordinates or younger generations can also be ranked in a more important position than oneself. By allocating seats, China people hint who is the most important to them.
2. Serving procedure
Before the banquet, a list of invited guests should be made according to the purpose of the banquet. Determine the guest of honor, deputy guest of honor and accompanying guests. The time of banquet should be determined by the most suitable time for the guests and guests, and most guests can come to the banquet as the criterion. The selection of banquet venues should consider factors such as living habits, ethnic differences and religious beliefs. The menu of the banquet should be rich and frugal, with clear priorities. Special attention should be paid to the eating habits of the guests. At the same time, drinks, cigarettes and fruits should be prepared.
A formal banquet should be served in this order:
Hand dish? Cold dish? Hot speculation? Chinese cuisine (including starter, second soup, vegetarian cuisine, dessert and soup)? Meal? Tea fruit
Handdishes Handdishes are actually for guests who arrive early, mainly for the guests and guests to talk and wait for people. Traditionally, there are candied fruit and cakes, but now tea and melon seeds are popular instead.
In fact, cold dishes are not for people to eat, but for people to see, or they are prepared in order to keep chopsticks between the hot dishes. At a formal banquet, assorted dishes can't be used. You must use the main dish and the surrounding dish. The main dish is of little significance for eating, and the main thing is to pay attention to the beauty of the platter and the carving process. A master disc has 8 ~12 surrounding discs, which are mainly edible, but must set off the master disc as a whole.
Soup first, this is mainly the rule of Guangdong people, and it is a soup as soon as it comes up. It is said that it is mainly for appetizing, refreshing and stimulating appetite, but according to scientific theory, it dilutes gastric juice and is not conducive to digestion. So, don't drink:)
Stir-fry and stir-fry are actually not the same thing as big dishes. Most of them are fried, fried and fried, and there are relatively few soup. It is required to be colorful, delicious, delicious and refreshing, and the amount should not be too much. Generally, it is slightly smaller than the dish of a big dish. The function is to season the big dishes. To put it bluntly, it is to avoid eating too many big dishes and not feeling well. The order of serving should be cold dishes first, followed by big dishes, and stir-fry should be interspersed with big dishes. Traditionally, stir-frying should start with a light taste and then get stronger and stronger.
Dishes, two soups, vegetarian dishes, desserts and soup are the main characters of the banquet. Hu er's big dish should actually be called the first dish.
As the name implies, the first dish is the most expensive dish in a table, which is at the front of all the big dishes. Traditionally, banquets are named after the first dishes, such as shark's fin seats. In fact, the first dish is shark's fin, not all dishes are shark's fin.
For a formal banquet of hot meat, the materials used for hot meat should be as different as possible from those used for the first course, so as to avoid usurping the host's role. All the dishes are bear's paw and shark's fin, but they look like nouveau riche. Hot meat is generally cooked, roasted, braised, steamed, fried and grilled, with more soup and larger plates. Sometimes the whole chicken and duck will be served. In fact, this is purely based on quantity, and few people eat it. In the past, wedding banquets in Shanghai had the rule that the whole chicken and duck were cooked in the last few days. The guests were not allowed to move, and they were left to the host to take home and taste slowly. After the first course, you should generally serve fried and roasted dishes. After that, the rules will be more casual, but avoid repetition. Fish dishes, especially whole fish, should be put in the back. In traditional Chinese banquets, snacks and beets are served with hot meat, mainly to adjust the taste. Vegetarian dishes are not necessarily at the end, but generally 1~2 to the position after comparison. But the current trend is that vegetarian dishes are served last, then dim sum (omitting meals) and then dessert, which is influenced by the West.
After the second soup is served, the second dish is fried and roasted, and then the soup is served, mostly clear soup, in order to refresh the throat and facilitate the fight again (why is it called the second soup when it is obviously the third soup). However, if there is a lot of soup for the first dish, it is absolutely impossible to serve the soup, otherwise it will be full.