Chinese food serving etiquette knowledge

Etiquette is the minimum moral standard that human beings require people to abide by in order to maintain the normal life of society. It is gradually formed in people's long-term life and communication and is fixed by customs and traditions. The following is the etiquette of serving Chinese food that I have compiled, hoping to provide you with reference.

Chinese food service etiquette 1

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. Ordinary business banquets have 8- 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.

Chinese food service etiquette II

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.

Chinese food service etiquette 3

Since ancient times, the procedure of serving Chinese food has been very particular. Yuan Mei, a gifted scholar in the Qianlong period of the Qing Dynasty, once described the serving procedure in his famous "Suiyuan Food List": "The method of serving food should be salty before light, thick before thin, no soup before soup. When the guest is full, the spleen is sleepy, so it needs to be shaken with spicy food. " I'm worried that my stomach will get tired after drinking too much wine, so I need sweet and sour reminders. This passage summarizes the general procedure of serving Chinese food at a banquet.

At present, the order of serving at banquets in China is generally: the first cold dish, the second main dish (a famous noble dish), the third hot dish (many dishes), the fourth soup dish, the fifth beet (with snacks), and finally the fruit.

Because there are many local cuisines in China, there are many kinds of banquets, such as the famous swallow dishes, swallow wings, shark's fin, fish lips, sea cucumber, whole sheep, whole duck, full scale, vegetarian, Manchu-Chinese banquet and so on. It can be seen that different cuisines in different places, different banquet seats and different food design arrangements. As far as serving procedures are concerned, it won't be exactly the same. For example, Beijing roast duck, the main course of the whole duck mat, is not the first course, but the last course. This is the so-called "however, we called 1000 times and urged her to start coming to us". There is also the Swallow's Wings Banquet in Tan Jiacai. Because there is no cooking at all, there are dishes such as roast, grilled, steamed and stewed after the main course. Another example is the time for serving snacks, which varies from place to place, some during the banquet and some at the end of the banquet; Some sweet and salty snacks are served together, and some are served separately. This depends on the type, characteristics and needs of the banquet, and it depends on people and things. The basic principle is not to be stereotyped, but to follow the relatively stable serving procedure of Chinese banquets.

The serving principle of Chinese banquet is: first cold and then hot, first dish and then order, first salty and then sweet, first fried and then burned, first light and then fat, first high and then medium.

(1) Supply boiled vegetables, such as boiled fish sticks, boiled apples, boiled sweet potatoes and boiled litchi meat. To serve hot water is to put hot water in a soup bowl, put vegetables with boiled vegetables in a soup bowl, put them in a tray, and use cold water in several bowls. Keeping hot water on cabbage can prevent the sugar juice from solidifying and keep the taste of cabbage.

(2) If there are some hot dishes with condiments and small ingredients, they should be served with the hot dishes. For example, steamed fish with ginger vinegar sauce, Beijing roast duck with onions, sauce, cakes and so on. You can give a brief explanation when serving.

(3) Look at the cooking that is easy to deform, such as Korean shrimp, fried shrimp balls, fried belly, etc. Serve as soon as the pot is out. Serve lightly and steadily, and keep the shape and flavor of the dishes.

(4) Dishes with noises on the table, such as crispy sea cucumber, crispy pork slices, crispy jambalaya, etc., should be served as soon as they are out of the pot, and then the soup should be poured on the crispy rice. Do this series of actions coherently, without any delay, otherwise the dish will lose its due effect.

(5) The original cups of candle dishes, such as wax gourd cups, should be opened in front of the guests after taking the stage, so as to keep the original flavor of candle products and distribute the aroma on the dining table. Turn the lid over and take it off to prevent the soup from dripping on the guests.

(6) Dishes wrapped in mud, burmese and lotus leaves, such as beggar chicken, burmese chicken and spicy chicken, should be staged for the guests to watch before being broken or unsealed on the operating table in front of the guests, so as to maintain the flavor and characteristics of the dishes.

(7) How to serve raw hot pot:

Four raw hotpot, six raw hotpot, eight raw hotpot, chrysanthemum hotpot and beef omasum hotpot are all raw hotpot. This kind of hot pot usually burns solid alcohol now, and its operation method and requirements are basically the same.

The operation method and requirements of serving Sisheng hot pot are as follows: after taking the hot pot to the workbench, open the hot pot cover before serving, then check the quality and hygiene of the dishes, and then scoop a proper amount of soup with a big spoon and put it into a big soup bowl to prevent the soup from overflowing after serving.

In the fourth course, put a little cooking wine and shake it gently to let the cooking wine soak to the bottom of the dish to prevent the raw materials from sticking to the dish because of dryness. In this way, the raw materials can be put into the hot pot smoothly after serving. Cover with hot pot and serve. When serving, put a plate of water under the hot pot to prevent scalding the tablecloth. After the table is stabilized, light the alcohol stove at the bottom of the pot first, and then lift the lid. When uncovering the lid, lift it gently, turn the lid over on the hot pot to prevent water droplets from dripping on the table, and put the other hand under the lid and take it out from the table.

Four raw discs are provided. If the four-course lettuce is a mixed dish, it must be displayed on the table before serving hot pot. If it is an ordinary platter, just put it around the hot pot when serving.

Add four kinds of raw materials. After the soup in the hot pot is boiled, put the ingredients in the hot pot first. Such as Chinese cabbage and vermicelli, and then put them into the hot pot in turn with chopsticks according to the cooking time of the main ingredients. Dial in the hard ones first, then the easy ones, and then stir-fry them with chopsticks.

Setting dishes means putting dishes on the stage according to a certain pattern. The basic requirements for setting dishes are: paying attention to plastic arts, being polite to guests, respecting guests and facilitating dining.

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