Meaning of Banquet

Banquet, a banquet and drinking party held because of custom or social etiquette needs. It is also known as Yanhui, feast and banquet, and is a form of combination of socializing and eating. People through the banquet, not only to obtain the enjoyment of the art of food, but also to enhance interpersonal communication. Banquet on a set of dishes on the surface is called feast, because the feast is the core of the banquet, so people often customarily regard these two words as synonymous terminology.

Feasts originated in the hazy era of social and religious development. Long before the advent of agriculture, primitive clan tribes held a variety of rituals and ceremonial rites during the changing seasons. These ceremonies often had gathering activities. After the emergence of agriculture, as the change of seasons became more closely related to farming and harvesting, people also had to hold feasts on specified days to celebrate the renewal of nature and the renewal of man. Early written records of Chinese banquets can be found in Zhouyi - Needs, "Food and Feast". With the variety of dishes continue to enrich the form of banquets to diversify the development of banquets more and more names. Famous banquets throughout the ages have been the township drinking rituals, the banquet of the hundred officials, wedding banquets, a thousand old man banquet, Ding Ding Banquet and so on. Today's banquet has a variety of forms, usually according to specifications, there are state banquets, family banquets, banquets, cold meals, receptions, etc.; according to customary points, there are wedding banquets, birthday banquets, reception banquets, farewell banquets, etc.; according to the time points, there are luncheons, dinners, banquets, etc.; in addition to the boat banquets, and so on. From the development of the banquet, you can see the country in a certain period of time in the economic, political and cultural development and the level of national culinary technology development.

Chinese banquets attach great importance to etiquette. In ancient times, traditional banquets were held at home or in restaurants, and the hosts would welcome the guests at the door. Guests arrive, mutual salutation, welcome into the living room to sit, the first refreshments to honor the guests. When the banquet furnishings have, the banquet guests one by one into the seat. A seat of the sitting order to the left for the top, known as the chief, relative to the second seat, and so on. Modern hotel banquets, absorbing the custom of Western banquets to the right, the first guest of honor is seated on the right side of the host, the second guest of honor is seated on the left side of the host or seated on the right side of the second host. After the guests are seated, the host will toast, the guests will stand up and take it. Whenever a dish is served, the host must be attentive to the dish. After the guests get up after the meal, and then let to the living room to sit, on the tea, greetings and goodbye. Banquet seating is different in each period, each ethnic group is also different.

Banquet dishes require exquisite, the combination of dishes must have a high degree of scientific, artistic and technical. According to the customs of different countries and regions, the development of different flavors of dishes. Banquet dishes include: ① cold dishes. According to the number of people and the standard of different available large platters or 4 to 6 small cold dishes or cold dishes. In addition to cold dishes, there should be turnip flowers, bread, fruit, cold drinks and so on. ② soup. Western soup is different from Chinese food. Chinese banquets are accustomed to after dinner on the soup, while the Western custom after eating cold dishes on the soup, and then on the hot dishes. ③ hot dishes. General use of frying, stir-frying, deep-frying, baking, braising, stewing and other cooking methods to cook dishes with a variety of flavors.

The banquet must be carried out in a certain time, a certain rhythm. Banquet before the start, the waiter to set tables and chairs, chopsticks, knives and forks, wine glasses, cigarette holders, toothpicks and other tableware and utensils, cold dishes in the guests before 12 minutes on the table, table waiters, welcome staff and cleaning staff to enter the waiting list. Before the arrival of guests waiting in the foyer, guests to take the initiative to meet, according to the different status and age of the guests to give a different name, please go to the living room to rest, put the guests to carry the goods, the main guests rest according to the order of the guests, guests, masters successively sent on the scented towels, tea, cigarettes, and to help the guests to light a cigarette. After the guests have arrived, the host will ask the guests if they want to be seated. After agreeing, guests are invited to take their seats. Should take the initiative to guide, move the chair to take care of the seat, to help familiarize themselves with the menu, pouring wine, the guest of honor made a speech, the waiter to keep quiet, stop serving food, pouring wine, standing aside, posture upright, more than one person to stand in line.

The time of the formal banquet is generally an hour and a half is appropriate. To master the rhythm of the banquet, the beginning of the banquet, guests drink and taste the rhythm of the cold dishes is slow, to be over three rounds of wine when the hot dishes. From this rhythm to speed up, into the climax, on the main dish is the climax. When the last dish, the waiter should whisper to inform the host. When the banquet is about to end, bowls, plates, chopsticks, cups, etc., should be quickly removed, replaced by clean tablecloths, plates, knives, served with fruit, and at the same time on the towel for guests to wipe their hands to wipe the sweat, and to do a good job of sending off the guests ready. When guests leave the table, remind them not to forget their belongings. Guests should take the initiative to go out to say goodbye, send out the door to show enthusiasm.

Reasonable and delicious dishes, warm and considerate service, proper control of the banquet time, control the rhythm of food and warm welcome work is essential to the successful completion of a good feast.