What is the standard for setting the Chinese table? Brief introduction to the setting standard of Chinese food table

1, saucer and bone dish: put the saucer and paper first; The edge of the saucer is tangent to the edge of the table (if the saucer has patterns, the front is facing up), and the distance between the saucers is equal; The bone plate is placed in the center of the saucer.

2. Seasoning plate: directly above the chopsticks.

3. Lotus leaf cup coaster: placed on the upper left of the decorative board (just above the towel rack), with the handle of the lotus leaf cup to the lower left.

4. Chopsticks: the chopstick holder is flush with the upper edge of the decorative board, and the chopsticks are one finger away from the table.

5. Toothpick: between chopsticks and Zhong Geng, the tail of the toothpick is flush with the tail of Zhong Geng.

6, four cups: four cups in a straight line, the middle cup and the plate flower are aligned up and down, one finger distance.

7, mouth cloth folding: the size is equal, placed in the center of the bone plate, with a mouth cloth ring, the owner's plate flower should be prominent.

8, towel rack: placed under the lotus leaf coaster, a finger distance from the decorative board.