The ancients treated guests. As the host, we should first arrange the seats according to the order of generations. After the guests sit down, serve the wine first. When placing hip flask and wine bottle for guests, the spout should face the distinguished guests. After the hip flask and wine bottle are set, you can serve. In the process of serving, you should avoid gasping for guests and dishes. At this time, if you need to communicate with people, turn your face to one side to avoid saliva and exhaled breath polluting dishes and colliding with guests. The order of serving is also very particular. Yuan Mei, a litterateur, poet and gourmet in Qing Dynasty, made a summary in Suifang. "The method of serving food should be salty before light, thick before thin, no soup before soup." In other words, the taste should be changed from heavy to light when serving. Spicy dishes should be served in the middle of the party. As the saying goes, "if you eat too much, your spleen will be sleepy. You must use spicy food to shake your spleen." Spicy food can stimulate your taste and play an appetizing role. It is also refreshing and appetizing, as well as sweet and sour dishes. According to Yuan Mei, it should be served at 7: 00 to 8: 00, because at this time, the guests are tired of their spleen and stomach after three rounds of drinking, so it is necessary to "remind them with sweet and sour" to relieve them.