Chinese cuisine has a long history. In this country, which has been a country of etiquette since ancient times and pays attention to food for the people, food etiquette has naturally become an important part of food culture. China's catering etiquette claims to have evolved since the Duke of Zhou for thousands of years. Of course, there will be no more days like "Meng Guang took over the Hongliang case", but it eventually formed a set of generally accepted catering etiquette, which is the inheritance and development of the ancient catering etiquette system. Dietary etiquette varies according to the nature and purpose of the banquet; Different regions are also very different.

brief introduction

Chinese etiquette

With the constant communication between Chinese and western food cultures, Chinese food is not only a traditional eating habit of China people, but also more and more favored by foreigners. However, this seemingly ordinary Chinese restaurant pays some attention to etiquette when eating. 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 above the dish and the wine glass is placed on the upper right. Chopsticks and spoons can be placed on special seats or in paper sleeves.

The order of male chopsticks

Public chopsticks and spoons are best placed in special seats. Chinese food is usually served in the following order: first.

Serving chopsticks

Cold dishes, hot dishes, sweets, fruits. Before eating, the first wet towel given by the waiter is for wiping hands, so it's better not to use it to wipe your face. At the banquet, when chicken, lobster and fruit are served, sometimes a small water bowl (copper basin, porcelain bowl or crystal glass jar) is served, with rose petals or lemon slices floating on the water for washing hands (someone once mistakenly thought it was a drink and made a joke). When washing, wet your fingers with your hands in turn, rinse them gently, and then dry them with napkins or small towels.

divide

In ancient times, food rituals were divided into levels: court, government, guild, folk and so on. The modern catering ceremony is simplified as: the host (host) and the guest are gone. As a guest, you should pay attention to your appearance when you go to dinner, and decide whether to bring small gifts or good wine according to your relationship. Punctuality when eating; After arriving, first, according to whether you know it or not, you should report it yourself, or be introduced by the host, and follow the arrangement of the host.

Related books

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Then sit down: This "hero row" is the most important food ceremony in China. Since ancient times, because of the evolution of table furniture, the arrangement of seats has also changed. Generally speaking, the head of a family banquet is the elder with the highest seniority, and the last seat is the lowest. In a family dinner, the chief guest is the most respected guest, and the guest host is the last one. The director can't sit until he's seated, and he can't start until he starts. When he was on a wine tour, he began to respect the chief executive in order before drinking.

What's more, if someone comes to report it, no matter what identity, the people at that table should all rush out.

If it is a round table, the host and guest facing the gate are 2, 4 and 6 on the left hand side and 3, 5 and 7 on the right hand side until they meet.

If it is a square table, if there is a seat facing the gate, the right seat facing the gate is the host and guest.

If it is not facing the gate, the right seat on the east side is the chief. Then the chieftain sits on the left hand side 2, 4, 6, 8 (facing 8) and on the right hand side 3, 5, 7 (facing 7).

If it is a large banquet, the arrangement between tables should pay attention to the upper, middle and lower, with 2, 4 and 6 seats on the left and 3, 5 and 7 seats on the right.

According to the identity, status and intimacy of the host and guest, sit separately.

Use of chopsticks

introduce

Chopsticks are the most important tableware in Chinese food. The posture of holding chopsticks should be standardized. When you need to use other tableware for dinner, you should put down your chopsticks first.

Chopsticks must be placed in

chopsticks

Chopsticks can't be placed on cups or plates, and they are easily knocked off. If you accidentally drop your chopsticks, please ask the waiter to change a pair. In the process of eating, you raise your chopsticks, but you don't know which dish to eat. Don't move chopsticks back and forth in each dish at this time, and don't swim in the air. Don't fork food into your mouth with chopsticks, lick the attachments on chopsticks with your tongue, and don't push bowls, plates and cups with chopsticks. You can't put chopsticks in the bowl if you have to leave temporarily. You should put them gently on the chopstick rack.

pay attention to

Talk while eating, don't use chopsticks as props, and dance at will; Or beat the food on the table with chopsticks and point at others with chopsticks. Every time you use chopsticks, put them down gently and try not to make any noise.

Etiquette of using chopsticks

China is very particular about chopsticks. Chopsticks, also known as chopsticks, were made of ivory as early as Shang Dynasty. Historical records? "Song Weizi Family" records "from the beginning". Making chopsticks with ivory is a symbol of wealth. Chopsticks are made of different materials, such as gold chopsticks, silver chopsticks and ivory chopsticks, usually bone chopsticks and bamboo chopsticks, and now plastic chopsticks. Chopsticks in Hunan are the longest, some about two feet long; Japanese chopsticks are short and sharp, which is because they eat sliced food such as fish fillets.

Chopsticks were introduced to Japan in the Tang Dynasty, and now it is the country that produces and uses the most chopsticks in the world, with an average annual output of 654.38+03 billion pairs of chopsticks, 90% of which are cut only once. The Japanese also designate the fourth day of August as the "Chopsticks Festival" every year, and pay attention to "avoiding eight chopsticks" when using chopsticks.

China's use of chopsticks is a scientific invention worthy of pride and admiration in the history of human civilization. Li Zhengdao said in demonstrating that the Chinese nation is an excellent one: "China people invented chopsticks as early as the Spring and Autumn Period and the Warring States Period. These two simple things apply the lever principle in physics wonderfully. Chopsticks are an extension of human fingers. They can do whatever their fingers can, and they are not afraid of high heat and cold. This is really great.

Comparatively speaking, westerners didn't invent knives and forks until16th century and17th century, but how can knives and forks be compared with chopsticks? Japanese scholars have determined that when people hold food with chopsticks, there are more than 80 joints and 50 muscles moving, which is related to the cranial nerves. Therefore, eating with chopsticks is handy and can train the brain to be flexible. Foreigners are amazed at the functions of these two magical sticks to clamp, pick, scoop and beep, and they are also very happy to eat with them.

In the long-term practice, people have also formed some etiquette taboos in using chopsticks:

Avoid beating chopsticks. Even when waiting for a meal, you can't sit on the edge of the meal and knock with chopsticks in one hand, nor can you knock on a bowl lamp or a teacup with chopsticks.

Second, avoid throwing chopsticks. When handing out chopsticks before meals, put them in pairs and then gently put them on everyone's table; When it's far away, you can ask someone to hand it over, not throw it on the table.

Don't fork chopsticks. Chopsticks should not be placed horizontally and vertically, with a big head and a small head. Chopsticks should be placed next to the bowl, not on it.

Four bogey chopsticks. When you need to leave temporarily during the meal, put chopsticks gently on the table or beside the plate, and don't put them in the rice bowl.

Five taboos are waving chopsticks. When cutting vegetables, don't put chopsticks in the dish, turn them over. When others come to pick up food, you should avoid it intentionally, and beware of "chopsticks fighting".

Six taboos dance chopsticks. When talking, don't use chopsticks as knives and dance around the table; Don't poke chopsticks in front of others when you invite them to dinner. It is impolite to do so.

seating arrangement

summary

Seating arrangement for Chinese food

China Dietary Etiquette II

It is related to the identity of the guests and the courtesy given by the host, so it is an important content. The arrangement of Chinese food seats is different in different situations. It can be divided into table arrangement and ranking arrangement.

Table layout

At banquets in China, round tables are usually used to place dishes and drinks. There are two ways to arrange the pecking order of the round table.

The first case is a small banquet consisting of two tables. This situation can be divided into two horizontal and two vertical. When two tables are arranged horizontally, the left side takes precedence and the right side takes second place. The left and right mentioned here are determined by the position facing the main entrance. When two tables are arranged vertically, the table time should be far above and near below. The distance mentioned here is based on the distance from the main entrance.

The second case is a banquet with more than three tables. When arranging the number of tables for a multi-table banquet, we should not only pay attention to the rules of "facing the door", "respecting the right" and "taking the distance as the top priority", but also consider the distance between other tables and the main table. Generally, the closer to the main table, the higher the number of tables; The farther away from the main table, the less the number of tables.

When setting the table, the size and shape of the table used should be basically the same. Except for the main table, which can be a little bigger, no other dining table can be too big or too small.

In order to ensure that the attendees can find their own table in time and accurately during the banquet, they can indicate each other's table on the invitation, hang a schematic diagram of the banquet table layout at the entrance of the banquet hall, arrange ushers to guide the guests to sit according to the table, or put a table card (written in Arabic numerals) on each table.

Rank arrangement

At the banquet, the specific ranking of each table is also divided into primary and secondary rankings. There are four basic methods of ranking, and they usually work at the same time.

The first method is that most hosts should sit facing the main entrance and at the main table.

The second method is to hold a multi-table banquet, and each table must be attended by the representative of the host. place

Chinese etiquette

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Generally in the same direction as the owner of the main table, sometimes it can also face the owner of the main table.

The third method is the ranking of each table, which should be based on the distance from the table owner, with the nearest being the top and the far being the bottom.

The fourth method is that each table is in the same order as the table owner, and the right is respected, that is, the table owner is a minister, the right is respected, and the left is humble.

In addition, the number of people dining at each table should be controlled at 10, preferably even. For example, six people, eight people and ten people. If there are too many people, it is not easy to take care of them, but they may not be able to sit down.

According to the arrangement of the above four rankings, the specific arrangement of the round table ranking can be divided into two specific situations. It's all about the theme.

The first case: the arrangement of a theme at each table. Its characteristic is that each table has only one host, the host and guest sit at the right head, and each table has only one dialogue center.

The second situation: the arrangement of two themes per table. It is characterized in that the host and wife sit at the same table, the male host is the first host, the female host is the second host, and the guest of honor and the lady of the guest of honor sit on the right side of the male and female hosts respectively. Therefore, each table objectively forms two dialogue centers, as shown in Figure 9-5 and Figure 9-6.

If the status of the guest of honor is higher than that of the host, in order to show respect, you can also arrange to sit in the host's seat, or ask the host to sit in the host's seat.

In order to facilitate the accurate seating of guests, in addition to the timely guidance and instructions of the host and the host, eye-catching personal name seat cards should be placed on the table in front of each guest's seat. When holding a foreign banquet, the seat card should be written in both Chinese and English. The convention in China is that Chinese comes first and English comes second. When necessary, the name of the dining car is written on both sides of the seat card

When arranging seats for light meals, if you need to arrange a table, you can refer to the arrangement of the table at the banquet. The arrangement of ranks can follow four principles.

One is the principle of high right and low left.

Two people sit side by side, usually the upper seat on the right and the lower seat on the left. This is because Chinese food is served clockwise, so the person sitting on the right has priority over the person sitting on the left.

The second is to respect the principle of middle seat.

Three people sit together to eat, and the person sitting in the middle is higher than the people on both sides.

The third is the most important principle of others.

When dining, according to etiquette, the person facing the main entrance is the upper seat, and the person facing the main entrance is the lower seat.

The fourth is the special principle.

In high-end restaurants, there are often beautiful scenery or elegant performances for diners to enjoy indoors and outdoors. At this time, the seat with the best viewing angle is the upper berth seat. When eating in some middle and low-end restaurants, people usually take the position near the wall as the upper seat and the position near the aisle as the lower seat.

Dining style

summary

Several common dining methods

This paper mainly introduces the etiquette norms of banquets, family banquets, simple meals and working meals (including buffets).

banquet

Usually refers to a social gathering in the form of a dinner party. It can be divided into formal banquet and informal banquet.

tableware

Two types. A formal banquet is a grand and formal banquet. It is often a large-scale dinner event with elaborate banquet, held in high-end hotels or other specific places, and paying attention to ostentation and extravagance and atmosphere. For attendance, dress, seating arrangement, number of dishes, music performance, guest and guest speeches, etc. , often have very strict requirements and attention. Informal banquet, also known as informal banquet, is also suitable for formal interpersonal communication, but it is more common in daily communication. Its form is simple, focusing on interpersonal communication, not on scale and grade. Generally, only relevant personnel are arranged to attend, and spouses are not invited. Often, there are no excessive demands on dress, seating arrangement and the number of dishes, and music performances and speeches by guests and hosts will not be arranged.

family feast

That is, a banquet held at home. Compared with a formal banquet, the most important thing for a family banquet is to create a cordial, friendly and natural atmosphere, so that the host and guests attending the banquet can be relaxed, natural and casual, enhance mutual communication, deepen understanding and enhance trust.

Usually, family banquets often have no special requirements in etiquette. In order to let the guests feel the attention and friendliness of the host, basically the hostess cooks in person and the host acts as a waiter; Or the host cooks and the hostess serves as a waitress to entertain the guests, making them feel at home.

If you want to attend a banquet, then you need to pay attention to it. First of all, you should dress yourself neatly and generously, which is a respect for others and for yourself.

And go to dinner on time at the time invited by the host. In addition to the reception, the general banquet will invite guests to arrive half an hour in advance. It is not impolite to arrive a few minutes before the party for some reason. But being late is disrespectful to the host and very impolite.

When entering the host's house or banquet hall, you should say hello to the host first. Meanwhile. You should smile, nod or shake hands with other guests, whether you know them or not. Take the initiative to stand up and give up your seat to the old man; Be solemn and polite to female guests.

When seated, the seat should be arranged by the host or waiter, because some banquet hosts have already arranged it. If the seat is not fixed, it should be noted that the seat facing the door is the upper seat and the seat facing the door is the lower seat. Old people, old people and women should sit down first, and then find suitable seats for themselves.

Sit up straight after taking a seat, put your feet under the seat, don't straighten or shake your legs all the time, don't lean your elbows on the edge of the table, and don't put your hands on the back of the chair next to you. After taking a seat, don't look like no one is watching, and don't stare at the dishes on your plate with impatience. You can have a simple conversation with your partner.

Dress formally when eating, don't take off your coat, and don't take off your coat halfway. Generally speaking, it will be done after the host gives the start signal. Eat gently, and pick vegetables lightly. And put the food in your own small plate first, then pick it up with chopsticks and put it in your mouth. When putting food into your mouth, take a sip, tilt your elbows outward, and don't open them to the sides to avoid touching your neighbor. Don't make any noise when eating, drinking or drinking soup. When eating, if you want to use condiments placed in front of other guests at the same table, you should say hello to others before taking them; If it's too far, please politely ask someone to help you. If you must pick your teeth when eating, cover your teeth with your left hand or handkerchief and gently pick your teeth with a toothpick in your right hand.

When drinking, it is impolite to persuade others to drink, especially for those who can't drink well.

If the banquet is not over yet, but you have finished your meal, don't leave at will. Wait until the host and guests have finished eating, and the other guests can leave in turn.

light meal

In other words, this is the practice. The places where you eat light meals are often different, with the least manners. As long as diners pay attention to public morality and hygiene, pay attention to the environment and order, other aspects don't have to mind too much.

working luncheon

It is a business gathering held by partners who have business relations in business contacts, with the purpose of getting in touch, keeping in touch, exchanging information or negotiating business. It is different from formal working meals, formal banquets and dinners with relatives and friends. It pays attention to an atmosphere, aiming at creating a relaxed, happy and harmonious atmosphere, which is conducive to further contact with friends through dinner. It is a business activity that continues in the form of dining, and the dining table is used as a conference table or negotiating table. Working meals are generally small in scale and usually held at noon. The host does not need to send a formal invitation, and the guests do not need to give a formal reply to the host in advance. The time and place can be temporarily selected. For the sake of hygiene, it is best to eat together or use public chopsticks.

We will continue our business conversation while having a working meal. But at this time, it should be noted that in this case, you should not record or video, or arrange a special person to record, just like in the conference room. If you don't need to take notes, you should get the consent of the other party first. Never go your own way as if you don't trust each other. When you find that the other party is dissatisfied with this, you can't insist on doing so.

Working lunch is a "business negotiation meal" between the host and the guest, and it is not suitable for people outside the theme to join. If you happen to meet an acquaintance, you can say hello or give a brief introduction to the person at the same table. But don't be presumptuous and leave your friends behind. In case someone who doesn't know enough "lingers", you can politely order the guests to leave "You are busy, so I won't take up your precious time any more" or "We'll contact you tomorrow. I will call you on my own initiative. "

buffet

It is a modern way of dining that draws lessons from the West in recent years. It does not arrange seats, nor does it arrange a unified menu. It displays all the staple foods, dishes and drinks that can be served together, and selects, processes and enjoys them according to the personal hobbies of diners.

This can save money, not much etiquette, and is convenient for both the host and the guest; Everyone can do whatever they want when eating. It is also the wisest choice to arrange meals in this way when holding large-scale activities and entertaining a large number of guests.

Choice of location

Chinese food, especially Chinese banquet, is divided into breakfast, lunch and dinner according to people's dining habits and dining time. Determine the specific time of the formal banquet, mainly to follow folk customs. Moreover, the host should not only proceed from his own objective ability, but also pay attention to the convenience of the host and guests, and give priority to the actual situation of the invited people, especially the host and guests. Don't ignore this. If possible, discuss with the host and guest first to make the hatchback convenient. At the very least, try to provide several time choices to show sincerity and control the specific length if necessary.

In addition, when having a social dinner, the choice of dining place is also very important.

First of all, the environment should be elegant. Banquet is not only for "eating", but also for "eating culture". If the dining place is low-grade and the environment is not good, even if the dishes are distinctive, the banquet will be greatly discounted. If possible, you must try to choose a quiet and elegant place to eat.

Secondly, the sanitary conditions are good. When determining the location of social dinner, we must look at the sanitary conditions. If the dining place is too dirty and messy, not only the hygiene problem is worrying, but also the appetite of diners will be destroyed.

We should also fully consider a series of specific issues, such as whether it is convenient for diners to come and go, whether there is a bus line, whether there is a parking lot, whether it is necessary to prepare transportation for diners, and whether the facilities in this place are complete.

Choice of dishes

According to people's eating habits, it is better to say "please eat food" than "please eat food". So the arrangement of the menu must not be sloppy. It mainly involves two aspects: ordering food and preparing menu.

When ordering food, you should not only eat well, but also do what you can. If you order something bigger, more distinctive or even casual for the sake of ostentation and extravagance, it will not only do you no good, but also make people laugh. At this time, we must know fairly well and try our best not to overspend, squander or waste. You can order a set meal or reserve a table. In this way, the cost is fixed, and the grade and quantity of dishes are relatively fixed, which saves trouble. You can also order food temporarily on site according to your "personal budget". This can not only give greater freedom, but also give consideration to personal financial resources and taste.

When the invitee orders, first of all, he tells the host that he has no special requirements, please help yourself, which is actually welcomed by the other party. Or seriously order a dish that is not too expensive and not taboo for everyone, and then ask others to order. Don't be picky about what others order.

A standard Chinese food, no matter what taste, is served in the same order. Usually cold dishes are served first, then stir-fry, then main course, then dim sum and soup, and finally fruit plate. If you serve salty snacks, pay attention to the salty soup; If there is dessert, there will be sweet soup. Whether you eat big dishes or not, knowing the standard serving order of Chinese food will not only help you to match the dishes skillfully, but also avoid making a fool of yourself and making jokes because you don't understand them.

Before the banquet, the host needs to think twice about the menu in advance. When preparing the menu, the host should focus on which dishes can be selected and which dishes can't be used.

There are four priority dishes:

The first category, China specialties. Pay more attention to this rule when entertaining foreign guests. Such as fried spring rolls, dumplings, steamed dumplings, lion's head, kung pao chicken and so on. It is not delicious, but it is highly praised by many foreigners because of its distinctive China characteristics.

The second category, dishes with local characteristics. For example, soup mutton in Xi 'an, braised pork in Maojia, Hunan, stewed lion's head in Shanghai, and instant-boiled mutton in Beijing, I'm afraid these specialties will be more praised than the same raw seafood when entertaining foreign guests there.

The third category is the specialty of this restaurant. Many restaurants have their own specialties. The last special dish of this restaurant can best reflect the host's care and respect for the invited guests.

The fourth category, master's major. When holding a family dinner, the host must shine in public and cook more special dishes. In fact, the so-called major is not necessarily perfect. As long as the host does it himself, this alone is enough to make the other party feel your respect and friendliness.

When arranging the menu, we should also consider the dietary taboos of the guests, especially the dietary taboos of the guests. There are four main dietary taboos:

Religious dietary taboos should not be ignored at all. For example, Muslims usually don't eat pork or drink alcohol. Buddhists in China don't eat meat, which not only means not eating meat, but also includes stimulating foods such as onions, garlic, leeks and mustard greens.

Some foods are also taboo for health reasons. For example, people with heart disease, cerebrovascular disease, arteriosclerosis, high blood pressure and sequelae of stroke are not suitable for eating dog meat. Patients with hepatitis should avoid eating mutton and soft-shelled turtle. People with digestive diseases such as gastroenteritis and gastric ulcer soup are also not suitable for eating soft-shelled turtle. Patients with hypertension and high cholesterol should drink less chicken soup.

People in different regions often have different dietary preferences. For this reason, we should take this into account when arranging the menu. For example, people in Hunan generally like to eat spicy food and eat less sweets. British and American people usually don't eat pets, rare animals, animal viscera, animal heads and claws.

Some professions, for some reasons, often have their own special taboos in catering. For example, national civil servants are not allowed to eat, invite guests, eat and drink at official banquets, eat beyond the standards stipulated by the state, and drink alcoholic beverages. For another example, drivers are not allowed to drink alcohol during work. If you ignore this point, you may make the other party make mistakes.

At a grand and formal banquet, the menu selected by the host can also be carefully written and distributed to everyone, so that diners can not only know it before the meal, but also keep it as a souvenir after the meal.

Matters needing attention in the use of tableware

summary

Compared with western food, Chinese food is characterized by different tableware. People mainly introduce the use of tableware that often goes wrong.

chopsticks

Chopsticks are the most important tableware in Chinese food. Chopsticks are usually used in pairs. When you pick up food with chopsticks, you should pay attention to the following "small" problems:

First, whether there is food residue on chopsticks or not, don't lick them. Go with licked chopsticks.

China tableware

Is it a little appetizing?

Second, when talking with people, you should put down your chopsticks temporarily, and you can't dance like a baton with chopsticks while talking.

Third, don't put chopsticks vertically on food. Because this kind of insertion will only be used when paying homage to the dead.

Fourth, strictly implement the functions of chopsticks. Chopsticks are only used to hold food. It is impolite to use it to pick teeth, scratch or pick up things other than food.

dipper

Its main function is to scoop dishes and food. Sometimes eating with chopsticks can also be assisted by spoons. Try not to take food with a spoon. When taking food with a spoon, don't fill it too full, so as not to spill it and dirty the table or clothes. After scooping up the food, you can "pause" in the same place for a while, and then move back to enjoy it when the soup won't flow down again.

When you don't use the spoon for a while, you should put it on your own plate. Don't put it directly on the table or let it stand at attention in food. After taking food with a spoon, eat it immediately or put it on your own plate, and don't put it back. And if the food you take is too hot, you can't spoon it or blow it with your mouth. You can put it in your own bowl and eat it when it is cold. Don't put the spoon in your mouth, nor suck or lick it repeatedly.

plate

Smaller plates are vegetables, which are mainly used to hold food, and are similar to bowls in use. Plates should generally be placed in the right place on the dining table and should not be piled together.

What needs to be emphasized is a dish with special purpose called dish. The main function of dishes is to temporarily place dishes taken from public dishes for enjoyment. When using vegetables, don't take too many dishes at a time. It looks like a mess, like a hungry ghost reborn. Don't pile all kinds of dishes together, or they will "cross-taste" each other, which is not good-looking or delicious. Don't spit leftovers, bones and thorns on the floor and table, but gently pick them up and put them at the front of the plate. When you put it, you can't spit it directly from your mouth on the dish. You should put it next to the dish with chopsticks. If the plate is full, you can ask the waiter to change it.

cup

Mainly used for filling soft drinks such as water, soda, fruit juice and cola. Don't use it to hold wine, and don't turn the cup upside down. Besides, what you drink in your mouth can't be spit back into the cup.

Before Chinese food

If you are more picky, you will give each diner a wet towel. Can only be used to wipe hands. After wiping your hands, put them back on the plate and take them away by the waiter. Sometimes, a wet towel is put on before the formal banquet is over. Different from the former, it can only be used to wipe your mouth, not your face or sweat.

toothpick

Try not to pick your teeth in public. Cover your mouth with your other hand when you have to pick it up. Don't watch or re-enter in public, and don't throw it around or spit it out casually. After picking your teeth, don't hold a toothpick for a long time, let alone use it to get food.

Proper performance of eating.

Catering in any country has its own traditional habits and implications, and Chinese food is no exception. For example, if you can't fish when you are young, it means that you still have more than a year. When eating fish with fishermen and sailors, it is forbidden to turn the fish over, because it means "capsizing".

When eating, don't eat too much, take off your clothes, sweat and make noise. Not only is it impolite, but it will also spoil others' appetite. You can persuade others to use more, or try a dish, but don't take the initiative to help others with food. Don't say that hygiene is unsanitary, which will make people reluctant.

When choosing vegetables, don't look around, toss and turn, and pick and choose among popular dishes. It would be impolite if you clip it up and put it back. When dining at the same table, people should pay attention to mutual courtesy when taking food, walk in turn and take the right amount. Don't eat too much, fight for it, whether others have used it or not. If you can't reach the food, you can ask for help. Don't get up or even leave your seat to get it.

When eating, don't beat, but draw with lively gesticulations. And consciously don't smoke. When eating, if you need to clear your throat, blow your nose and spit, go to the bathroom as soon as possible.

When eating, don't decorate in public. For example, don't comb your hair, don't make up, don't take off your clothes, don't take off your socks, and don't take off your shoes. You can go to the locker room or bathroom if necessary. Don't leave your seat when eating. If you have something to leave, you should also say hello to the people next to you first, such as "Excuse me" and "I have something to do first".

serve the dishes

In the order of serving, Chinese food generally pays attention to: first cool and then hot, first stir-fry and then burn, first salty and then light, then sweet and then thick, and finally dish. For banquets with specifications, the main course of hot dishes-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-should be served first, that is, the most expensive hot dishes should be served first. Followed by frying and baking.

Rough serving order

(Tea)-In the dining room, we have to wait, so have some tea first. But this is not necessary. Because the ancients drank tea alone.

Cold dishes-cold current, flower flow.

Stir-fry-according to different scales, choose the combination of stir-fry, soft-fry, dry-fry, fry, stew, burn, steam, pour and chop.

Chinese food-(not necessarily) refers to a whole, whole, whole noble dish, such as a suckling pig, a whole sheep, a large piece of venison and so on.

Beet-including sweet soup, such as crystal sugar lotus seeds, tremella sweet soup and so on.

Dim sum-There is generally no meal at a big banquet, only cakes, cakes, jiaozi, noodles, steamed stuffed buns, jiaozi and so on.

(Rice)-If you are not full.

Fruity-refreshing and greasy

This order is not immutable, for example, fruits can sometimes be counted in cold dishes, and snacks can be counted in hot dishes.

Thick soup dishes should be served with hot dishes; Expensive soup dishes such as bird's nest should be the first course of hot dishes.

As for the season, there are heavy braised pork, braised pork, casserole and hot pot in winter. In summer, steaming, white juice, stir-frying and cold salad are the main methods. In addition, color matching and diversification of raw materials should also be considered.