What is the process of serving Chinese food?

The general order of serving Chinese food is: cold dishes first, then stir-fry, big dishes, soup, pasta, and finally fruit. The order of desserts varies from hotel to hotel, some are served at the back of soup, and some advance the first salty point to the back of the first big dish; Some salty and dessert are served together, and some salty and dessert cross. The first course is a cold dish. It is recommended to serve a few minutes before the opening ceremony. After the guests are seated, the waiter informs the kitchen to prepare the dishes. When guests eat about two-thirds of the cold dishes, they serve the first course, put the dishes in front of the host, and move the unfinished cold dishes to the vice host. The following dishes are also served in this order, but it should be noted that when the chopsticks of the previous dish have not moved, the kitchen should be informed not to fry the next dish. If the guests eat fast, be sure to inform the kitchen to serve quickly to prevent empty plates and tables. After cooking, before serving the first big dish (usually shark's fin, sea cucumber, bird's nest, etc. ), the used bone plate should be replaced. After the first big dish is served, it depends on the situation, either dessert or the second big dish. When the last big dish is served and the soup is about to be served, you should tell the host in a low voice that the dish has been served and remind the guests to end the banquet in time. The serving methods of several special dishes are like shredded fish fillet, shredded apple and shredded sweet potato. You should take it with cold boiled water. In other words, the soup bowl is filled with cold boiled water, and the plate with shredded cabbage is placed on the soup bowl and served on the table with a tray. Holding cold boiled water on cabbage can prevent sugar sweat from solidifying and keep the flavor of cabbage. Easy-to-cook dishes on the table, such as fish sticks, Korean shrimp, fried shrimp balls, fried chicken balls, etc. , can be carried on the oil pan. The specific method is: before serving, put the dish on the dish-dropping table, the chef will bring the oil pan to the dish-dropping table and put the dish on the plate, and then the waiter will serve. Only when the food is served quickly can the shape and flavor of the food be maintained. If it takes a long time, the food will collapse and deform. Ask the waiter to serve quickly and remind the guests to eat immediately. The original cup stew, such as the wax gourd cup, should be torn off in front of the guests after taking the stage to maintain the original flavor of the stew. By doing so, guests can also see that the stew is the original kind. After tearing off the gauze paper, quickly uncover the lid and turn it over to take it away. When taking off the lid, be careful not to drop the distilled water on the lid on the guests.