(A) there are exquisite dishes.

The arrangement of dishes is to arrange the dishes on stage according to a certain pattern. The basic requirements for arranging dishes are: paying attention to plastic arts, paying attention to manners, respecting the guests and guests, and being convenient to eat. Moreover, there are many manners in the decoration of the dining table. Generally, there are chopsticks, spoons, dishes taking plates, seasoning plates, soup bowls, tea cups, wine glasses, etc. in front of each seat, and sometimes there are utensils or napkins for placing bones.

The specific requirements for placing dishes are as follows.

1. Set the dishes in a moderate position. Dishes should be placed in front of small tableware at appropriate intervals. If there are several groups of customers sitting at a table, the dishes in front of each guest should be relatively concentrated, and there should be a certain interval between them to prevent mistakes. Chinese banquet dishes are generally placed from the middle of the table to the surrounding.

The big platter of a Chinese banquet and the first dish in a big dish are usually placed in the middle of the table. If you use a turntable, you should first put it in front of the guest of honor. Soup dishes, such as tasting pots, casseroles, warm pots and candle cups, are usually placed in the middle of the table.

2. The face of the first dish in the banquet should be facing the theme, and the face of other dishes should be turned around. The so-called noodles of dishes are the ones that are suitable for viewing. The noodles of all kinds of dishes are: plastic dishes with heads, such as roast suckling pig and cold dish proud as a peacock, whose heads are noodles; The plastic dishes with hidden heads, such as roast duck, eight-treasure duck, eight-treasure duck, etc., are full of faces; In general dishes, the part with fine knives and beautiful colors is the face.

3. All kinds of dishes should be placed symmetrically and pay attention to plastic arts. Pay attention to the collocation and spacing of meat, color and obscenity when placing, and the distance between plates is equal.

In addition, according to the traditional etiquette and folk catering customs, the whole chicken, duck and fish at the banquet should follow the customs that the chicken does not offer the head, the duck does not offer the tail and the fish does not offer the spine, that is, the chicken head, the duck tail and the fish spine should not face the guest of honor when serving. Especially when serving whole fish, the belly of the fish, not the ridge of the fish, should be oriented towards the guest of honor. Because the fish has few spines, it is tender and delicious, and it shows respect to the guest of honor. Moreover, more high-end dishes, dishes with special flavor, or every time a new dish is served, it must be placed in the position of guest of honor first.

(2) Tableware placement

There are six kinds of tableware for Chinese food: cups, plates, bowls, plates, chopsticks and spoons. At a formal banquet, the water glass is placed at the top left of the dish, and the wine glass is placed at the top right. Chopsticks and spoons can be placed on special seats or in paper sleeves. Public chopsticks and spoons should be put on special seats.

(C) Chinese food ordering skills

Priority dishes for Chinese food ordering

1. For dishes with Chinese characteristics, this item should be paid more attention when entertaining foreign guests. Such as fried spring rolls, boiled dumplings, steamed dumplings, lion's head, diced chicken with peanuts, etc., are not delicious, but they are highly praised by many foreigners because of their distinctive China characteristics.

2. Dishes with local characteristics, such as mutton bread in soup in Xi 'an, braised pork in Maojia in Hunan, stewed lion's head in Shanghai, and instant-boiled mutton in Beijing, are probably more praised than the same raw seafood when entertaining foreign guests there.

The specialties of this restaurant, many restaurants have their own specialties. The last special dish of this restaurant can show the host's care and respect for the invited guests.