Chinese food placement and tableware placement etiquette

China people always pay attention to table culture, dinner and so on. Let me tell you something about the etiquette of China cuisine and tableware.

Chinese etiquette

(1) There are exquisite dishes.

The arrangement of dishes is to arrange the dishes on the stage according to a certain pattern. The basic requirements for setting dishes are: paying attention to plastic arts, etiquette, respect for guests and hosts, and convenience for eating. And the decoration of the dining table also has a lot of etiquette. Generally, there are chopsticks, spoons, food trays, seasoning trays, soup bowls, tea cups, wine glasses and so on. In front of each seat, there are sometimes utensils or napkins for placing bones.

The specific requirements for placing dishes are as follows.

1. Put the plate in a moderate position. Plates should be placed in front of small tableware at appropriate intervals. If there are several groups of customers sitting at a table, the dishes in front of each guest should be relatively concentrated, with a certain interval in the middle to prevent mistakes. China's banquet dishes are usually placed around from the middle of the table.

The big platter of Chinese banquets and the first dish in the big plate are usually placed in the middle of the table. If you use a turntable, you should put it in front of the guest of honor first. Soup dishes, such as tasting pots, casseroles, warm pots and candle cups, are usually placed in the middle of the table.

2. The noodles of the first dish in the banquet should face the theme, and the noodles of other dishes should be reversed. The so-called noodles of dishes are the most suitable for viewing. The noodles of all kinds of dishes are: plastic dishes with heads, such as roast suckling pigs and triumphant cold dishes, all of which are noodles; Roast duck, eight-treasure duck, eight-treasure duck and other plastic dishes with invisible heads. There is a plump figure to see; In ordinary dishes, the delicate knife work and the beautiful color part are the noodles.

3. All kinds of dishes should be placed symmetrically and pay attention to plastic arts. Pay attention to the collocation and spacing of meat, color and lust when placing, and the spacing between plates is equal.

In addition, according to traditional etiquette and folk catering customs, the whole chicken, duck and fish should be placed at the banquet. Chickens don't offer heads, ducks don't offer tails, and fish don't offer ridges? Custom, that is, don't point the chicken head, duck tail and fish ridge at the guest of honor when serving. Especially when the whole fish is served, the belly of the fish, not the back of the fish, should face the guest. Because this kind of fishbone has few bones, tender meat and delicious taste, it is a respect for the guest of honor. Moreover, no matter how high-grade dishes are, dishes with special flavor, or every time a new dish is served, it should be placed in the first place of the guest and the guest.

(2) Tableware placement

China's food culture is profound and has a long history, and China is a country of etiquette, so food etiquette naturally becomes an important part of food culture. With the continuous exchange of Chinese and western food cultures, Chinese food is increasingly favored by foreigners. Today, I will tell you about the food etiquette in China.

The dining etiquette of Chinese food is said to have started from the Duke of Zhou and has evolved for thousands of years. Of course, it won't happen again? Meng Guang took the case of Hongliang? In those days, a set of catering etiquette that is generally accepted by everyone today was finally formed, which is the inheritance and development of the ancient catering etiquette system. Chinese food etiquette varies according to the nature and purpose of the banquet; Different regions are also very different.

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 at the top left of the dish and the wine glass is placed at the top right. Chopsticks and spoons can be placed on special seats or in paper sleeves. Public chopsticks and spoons are best placed in special seats.

(C) Chinese meal skills

Priority dishes for lunch.

1. Pay more attention to China's special dishes 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.

2. Dishes with local characteristics, such as mutton bread in soup in Xi 'an, braised pork in Maojia, Hunan, stewed lion's head in Shanghai and boiled mutton in Beijing, may be praised more than the same raw seafood when entertaining foreign guests in Beijing.

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.

At the same time, when arranging the menu, we should also consider the dietary taboos of the guests, especially the dietary taboos of the guests.

Taboos for ordering Chinese food

1, religious dietary taboos, can't be ignored at all. For example, Muslims usually don't eat pork or drink alcohol. Buddhists in China eat less meat, not only meat, but also irritating foods such as onions, garlic, leeks and mustard greens. Some Buddhists who believe in Guanyin are forbidden to eat beef in their diet, so they should pay special attention when entertaining Hong Kong, Macao and Taiwan and overseas Chinese compatriots.

For health reasons, some foods are also taboo. 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.

3. People's dietary preferences are often different in different regions. 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. In addition, when entertaining foreign guests, try to eat as little hard food as possible, and foreigners are unlikely to spit out the food they have bitten into their mouths when eating, which also needs to be considered.

4. Some occupations, for some reasons, often have different 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.