What is the order of serving Chinese food?

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. The following are the highlights of Bian Xiao's ordering Chinese food.

Pay attention to the order of serving Chinese food. Since ancient times, Chinese food serving procedures have 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 in China banquets is generally: the first cold dish, the second main dish (a famous noble dish), the third hot dish (with 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.

Chinese food (1) should have moderate specific requirements for setting dishes. Plates should be placed in front of small tableware at appropriate intervals. If there are several groups of scattered customers at a table, each customer's dishes should be relatively concentrated, with a certain interval between them to prevent mistakes. The dishes of a Chinese banquet are usually placed around from the middle of the table.

(2) 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 larger plate, you should put it in front of the guest of honor first. Soups, such as shops, casseroles, warm pots and candle cups, are usually placed in the middle of the table. Scattered main courses and high-end dishes are usually placed in the middle.

(3) More high-end dishes, dishes with special flavor, or every new dish, should be placed in the position of the guest of honor first, and then removed from other places after the next dish, and the dishes on the table should be adjusted into piles of soil to keep the countertop beautiful all the time.

(4) The noodles of the first dish in the banquet should be the main theme, and the noodles of other dishes should be adjusted around it. Look at the casual dishes for customers.

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. , is a full face; In cold dishes, single dish, double spell or triple spell, if there is a lane seam, the lane seam is the viewing surface, if there is no lane seam, the knife surface is the viewing surface; The most exquisite part of the vegetable pattern is the face; Shaped dishes with the words "happiness" and "longevity" have calligraphy and painting faces; Generally speaking, the knife work is fine, and the part with good color is the face.

(5) All kinds of dishes should be placed symmetrically and pay attention to plastic arts. Generally, the shape of the dish plate is that two dishes can be placed in a row horizontally, and one dish and one soup can be placed in a row vertically, with the soup in front and the dish in the back; Two dishes-soup or three dishes-can be put in the shape of market goods, with soup on the top and dishes on the bottom; Three dishes and one soup can be centered on the soup, and the dishes are placed in a semicircle along the inside of the soup; Four dishes and one soup, soup in the middle, dishes around; Five dishes and one soup, arranged in plum blossom shape with soup as the center; More than five dishes are placed in a circle around the soup, the first dish or the big platter.

The method of symmetrical arrangement of dishes: pay attention to symmetry in the color, shape and container of raw materials of dishes. For example, chickens can be used against ducks, and fish can be used against prawns. Dishes with the same shape and color can also be placed symmetrically on the table. Generally don't and emissions. Pay attention to the collocation and spacing of meat, color and taste when placing, and the spacing between plates is equal.

(6) If some hot dishes use long plates, the plates should face the host horizontally.

If whole duck, whole chicken and whole fish are served in hot dishes, the traditional etiquette in China is that "the chicken does not offer the head, the duck does not offer the palm, and the fish does not offer the spine". That is, when serving, the head should be to the right and the breast (abdomen) should face the host to show respect for the guests.

The custom of "fish don't offer ridges" is said to come from the allusion of "hide the sword with a fish belly". During the Spring and Autumn Period and the Warring States Period, Ji Guang, the son of Wu, invited a warrior named Zhuan Xu to help him get rid of Wu Wangliao and inherit the throne. Zhuan Xu is good at grilled fish, "everyone who has tasted it feels beautiful", so Ji Guang invited Wu Wangliao to taste the grilled fish in Zhuan Xu. Zhuan Xu hid a sharp dagger in the belly of the fish. While the fish was unprepared, he pulled out the dagger from the belly of the fish and stabbed Wu Wangliao to death. At that time, in order to get the sword conveniently, Zhu An pointed the fish ridge at Wu Renliao and the fish belly at himself. Since then, the saying "replacing thorns with fish" has spread all over the world.

If whole duck, whole chicken and whole fish are served in hot dishes, the traditional etiquette in China is that "the chicken does not offer the head, the duck does not offer the palm, and the fish does not offer the spine". That is, when serving, the head should be to the right and the breast (abdomen) should face the host to show respect for the guests.

The custom of "fish don't offer ridges" is said to come from the allusion of "hide the sword with a fish belly". During the Spring and Autumn Period and the Warring States Period, Ji Guang, the son of Wu, invited a warrior named Zhuan Xu to help him get rid of Wu Wangliao and inherit the throne. Zhuan Xu is good at grilled fish, "everyone who has tasted it feels beautiful", so Ji Guang invited Wu Wangliao to taste the grilled fish in Zhuan Xu. Zhuan Xu hid a sharp dagger in the belly of the fish. While the fish was unprepared, he pulled out the dagger from the belly of the fish and stabbed Wu Wangliao to death. At that time, in order to get the sword conveniently, Zhu An pointed the fish ridge at Wu Renliao and the fish belly at himself. Since then, the saying "replacing thorns with fish" has spread all over the world.

More advanced banquets and banquets often require more than two kinds of drinks, and are accompanied by cold, hot, seafood, soup, soup, sweet, salty, fried, stewed, roasted and fried dishes. Therefore, in the following circumstances, it is necessary to replace small tableware and utensils in time. The preparations before the banquet should be ready.

1. Change the bone plate when eating, and call it a plate in western food. During the meal, guests need to change bone dishes in several situations: when they eat cold dishes instead of hot dishes; When eating other types of dishes, the bone plate is full of fishy food; When you use different sauces, there are other dishes with different flavors; When the bone dish spilled drinks and drinks; Place the bone plate, and then take out the used bone plate from the guest's left. Don't cross and fold the disc when you take it out.

2. Replace the ashtray when dining. When dining, the ashtray on the dining table should always be kept clean, and the ashtray used by the customer should be replaced in time. The way to replace the ashtray is: press a clean ashtray on the used ashtray and remove two ashtrays at the same time; Then put the clean ashtray back. This can prevent the ash from falling when you take the used ashtray.

3. Take away the small towels and napkins. Before the guests use the fruit, they should give the towel (warm in winter and hot in summer) to the guests. After use, guests should take off the towel holder on the dining table in time. If you use towels and dishes, take them with you. After guests leave the table after eating, they should first remove the napkins from the table and then take away the tableware.

At the end of the banquet, it should be the stage of serving fruit and tea. Clean the small tableware on the dining table before serving the fruit bowl. During the cleaning process, remove the bone plates and small soup bowls used for eating food and replace them with fruit bowls, fruit knives and fruit forks.

5. The withdrawal of the plate is carried out before the fruit is served. You can remove the leftovers from the table before serving the fruit. If necessary, you can simply clean the table and then put the fruit on the table.

6. When withdrawing the ashtray, check the fire safety first to see if there are unlit cigarette butts. If there is, you should put out the fire. The removal of the ashtray should be a separate removal procedure.

7. Finishing the tablecloth Finishing the tablecloth is the last process of dismantling the table. After all kinds of tableware are removed from the dining table, we should first pay attention to whether there are cigarette butts and residual vegetables on the tablecloth. If there is, clean the tablecloth first, and then take it off. If a large amount of liquid splashes on the tablecloth, the drying table method should be adopted, and the tablecloth should be dried before folding to avoid mildew.