Chinese food service order
Appetizer: usually a large platter of four cold dishes. Sometimes as many as ten kinds. The most representative are cold jellyfish skin and preserved eggs.
Sometimes cold dishes are followed by four hot dishes. Common ones are fried shrimp and fried chicken. But the hot plate is mostly omitted.
Main course: Immediately after the appetizer, it is also called a big plate, which is more than the table. If it's marked on the menu? Eight big pieces? * * * There are eight main courses.
The number of main courses is usually an even number of four, six and eight, because people in China think even numbers are auspicious numbers. A luxurious dinner sometimes has as many as sixteen or thirty-two main courses, but it is usually six to twelve courses.
These dishes are made of different materials, with four flavors of sour, sweet, bitter, spicy and salty, and there are many cooking methods such as frying, steaming, boiling, frying, roasting and frying. The order of dishes is mostly light and rich, or dry-cooked soup. It usually ends with soup.
Dim sum: refers to the dessert served after the main course, such as pie, cake, steamed stuffed bun, almond tofu, etc. Finally, the fruit.
Chinese food service etiquette
Where to serve.
Generally, when serving, leave left and withdraw right. Take the position of the first owner of the table as the standard, not around the host and guest. Serve from the left side of the round table and withdraw from the right side.
Serving order
Usually it is cooled first and then heated, fried first and then burned; Salty before sweet; Finally, the staple food and soup. The main course of your dish is served first, then fried. For example, the main course of hot dishes is served first, such as bird's nest in the bird's nest mat, sea cucumber in the sea cucumber banquet, and shark's fin in the shark's fin banquet. There are 8 business banquets with ordinary specifications? 10 dishes. The serving order is as follows:
(1) tea. You can bring your own or order tea.
(2) cold dishes. Cold current, flower flow, appetizer.
(3) hot dishes. The number of hot dishes is usually even, such as 4, 6 and 8. People in China generally believe that even numbers are auspicious numbers. The most luxurious banquet main course can reach 16 or even 32.
(4) the main course. The main course refers to the whole, whole block, whole plate, or dishes with precious and scarce ingredients.
(6) Snacks and desserts. Cake, cake, jiaozi and noodles.
(7) rice. Rice, steamed bread, noodles, steamed buns, jiaozi, etc.
(8) fruit platter. Finally, arrange a refreshing and greasy fruit platter.
Serving etiquette
1. According to our traditional customs, should we pay attention to the whole chicken, duck and fish cuisine? Chickens don't offer heads, ducks don't offer tails, and fish don't offer backs? . That is, when serving, don't point the chicken head, duck tail and fish ridge at the guest of honor, but point the chicken head and duck head at the right. When serving the whole fish, you should point the belly of the fish rather than the ridge of the fish towards the guest of honor, because the belly of the fish is less prickly, tender and delicious, which is a respect for the guest of honor.
Every time a new dish is served, the last leftovers should be moved to the second host's side, and the newly served dish should be placed in front of the host and guests to show respect.
3. Patterned dishes, such as peacock and phoenix platter, should be oriented to the guests for them to enjoy and eat.
Etiquette of setting dishes in Chinese food
1. Set the tableware
Put the plates in front of the small tableware with proper spacing. If there are several guests at a table, each guest's dishes should be relatively concentrated, with a certain interval in the middle. The dishes of a Chinese banquet are usually placed around from the middle of the table.
Highlight the main course
For a big platter of Chinese banquets, the first dish in the big plate is usually placed in the middle of the table; Soups (such as yipin pot, casserole, warm pot, stew pot) are usually placed in the middle of the table; Generally, the main course and high-end dishes should also be placed in the middle.
3. The dishes in the guest's position
More advanced dishes and dishes with special flavor should be put in the guest seat first, and then removed from other places after the next dish.
4. Appetizers and entrees
Theme-oriented, other dishes are oriented around, and scattered dishes are oriented to guests.
The front of the dish refers to the side that is most suitable for viewing. The obverse sides of various dishes are: plastic dishes with heads, such as roast suckling pigs, triumphant cold dishes and goldfish, and their heads are all positive; Plastic dishes with hidden heads, such as roast duck, eight-treasure duck and eight-treasure duck, are plump and positive; Single dish, double spell or triple spell in cold dishes; If there is a seam, the seam is positive; In ordinary dishes, the knife is thin, and the beautiful part is the front.
5. The dishes are placed symmetrically
The method of symmetrical arrangement is to consider the raw materials, colors, shapes and containers of dishes, such as chicken for duck and fish for shrimp. Dishes with the same shape and color can also be placed symmetrically up and down or left and right on the dining table. In general, they should not be placed side by side.