Dining is one point two, three grades, four squares and five plum blossoms.

The basic requirements for setting dishes are to pay attention to plastic arts, pay attention to manners, respect guests and friends, and facilitate dining.

1) is usually placed in the shape of "one center, two straight lines, three triangles, four squares and five clubs". That is, put it in the center of the dining table when serving, and put it side by side when serving two dishes, triangle when serving three dishes, square when serving four dishes, and plum blossom when serving five dishes.

2) In addition, according to our traditional customs, we should also pay attention to "chickens don't offer their heads, ducks don't offer their tails, and fish don't offer their ridges". 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 at the guest of honor, because the belly of the fish is not so delicious and it is a respect for the guest of honor.

3) If there are patterned dishes, such as peacock and phoenix platter, the front of the dishes should be facing the guests for them to enjoy and eat.