Etiquette of eating and serving bowls

Be polite when eating and pay attention to yourself? Eat? Develop good dining habits. Let's take a look at the etiquette knowledge that needs attention when eating bowls.

Etiquette instructions for eating and serving bowls

Let the elders eat with bowls and chopsticks first, or hear the elders say: Why don't we all eat together? No matter how you move chopsticks, you can't walk in front of your elders.

When eating, you should pick up the bowl, buckle the mouth of the bowl with your thumb, and buckle the bottom of the bowl with your index finger, middle finger and ring finger, with your hands empty. Improper bowls are not only unsightly, but also oppress the stomach and affect digestion.

When picking up food, you should pick up food from the side close to or facing you, not from the middle of the plate or the side of others, and you can't pick up food over and over with chopsticks? Looking for it? Don't stare at the food, and don't eat too many dishes at once. When you meet your favorite food, don't rush in like a breeze, or simply put the plate in front of you and eat it. You should take good care of your parents and your brothers and sisters at the same table. If there is not much food on the plate, do you want to put it? Cleaning? Clean, you should consult the people at the same table, and if others say no, you can eat it.

Shut up and chew slowly, which is not only conducive to digestion, but also a etiquette requirement at the table. Never open your mouth. Stuff it in chunks and gobble it up. Never stretch your neck, open your mouth and stick out your tongue when you pick up food. Don't put too much food at a time, or you will give the impression that you are insatiable.

Eat gracefully. When picking vegetables, don't touch your neighbors, don't put the vegetables on the table, don't spill the soup, and don't drop the soup on the table. There are grains of rice on your mouth. Wipe it off gently with paper or napkin, and don't lick it with your tongue. Chew food, not in your mouth? Boom boom. 、? Quack, quack, quack voice. If you have food in your mouth, you'd better not talk to others, and you should be temperate in joking, so as not to spit out the food in your mouth or choke it into the trachea, causing danger; When you really need to talk to your family, you should whisper.

Spit out bones, fishbones and vegetable residues, take them out with chopsticks or hands and put them on the table in front of you. You can't spit directly on the table or on the ground. If you want to cough or sneeze, cover your mouth with your hand or handkerchief and turn your head back. When you chew sand or have phlegm in your throat, leave the table and spit it out.

In the process of eating, try to add meals to yourself and take the initiative to add meals and vegetables to your elders. When you meet your elders and add rice and vegetables to yourself, thank them.

Table manners at dinner.

With the constant communication between Chinese and western food cultures, Chinese food is not only a traditional eating habit of China people, but also more and more favored by foreigners. However, this seemingly ordinary Chinese restaurant pays some attention to etiquette when eating. 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 above the dish and the wine glass is placed on the upper right. Chopsticks and spoons can be placed on special seats or in paper sleeves. Public chopsticks and spoons are best placed in special seats. Chinese food is usually served in the following order: cold dishes first, then hot dishes, and finally sweets and fruits. Before eating, the first wet towel given by the waiter is for wiping hands, and it is better not to wipe faces. Before serving shrimp, crab, chicken and other dishes, the waiter will send a small water bowl with lemon slices or petals floating in it for washing?

Chinese cuisine has a long history. In this country, which has been a country of etiquette since ancient times and pays attention to food for the people, food etiquette has naturally become an important part of food culture.

China's dining etiquette 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. Dietary etiquette varies according to the nature and purpose of the banquet; Different regions are also very different. Here are just a few examples for your reference:

In ancient times, food rituals were divided into levels: court, government, guild, folk and so on. The modern catering ceremony is simplified as: the host (host) and the guest are gone. As a guest, you should pay attention to your appearance when you go to dinner, and decide whether to bring small gifts or good wine according to your relationship. Punctuality when eating; After arriving, first, according to whether you know it or not, you should report it yourself, or be introduced by the host, and follow the arrangement of the host.

Then sit down: this? Hero seat? , is the most important food ceremony in China. Since ancient times, because of the evolution of table furniture, the arrangement of seats has also changed. Generally speaking, seating? Do you respect the east and face the gate? The person in charge of the family banquet is the elder with the highest seniority, and the last seat is the lowest; In a family dinner, the chief guest is the most respected guest, and the guest host is the last one. The director can't sit until he's seated, and he can't start until he starts. When he was on a wine tour, he began to respect the chief executive in order before drinking.

What's more, if someone comes to report it, no matter what identity, the people at that table should all rush out.

If it is a round table, the host and guest facing the gate are 2, 4 and 6 on the left hand side and 3, 5 and 7 on the right hand side until they meet.

If it is a square table, if there is a seat facing the gate, the right seat facing the gate is the host and guest.

If it is not facing the gate, the right seat on the east side is the chief. Then the chieftain sits on the left hand side 2, 4, 6, 8 (facing 8) and on the right hand side 3, 5, 7 (facing 7).

If it is a large banquet, the arrangement between tables should pay attention to the upper, middle and lower, with 2, 4 and 6 seats on the left and 3, 5 and 7 seats on the right.

According to the identity, status and intimacy of the host and guest, sit separately.

Services:

In the order of serving, Chinese food generally pays attention to: first cool and then hot, first stir-fry and then burn, first salty and then light, then sweet and then thick, and finally dish. The main course of a hot dish at a formal banquet? For example, the bird's nest in the bird's nest banquet, the sea cucumber in the sea cucumber banquet, and the shark's fin in the shark's fin banquet should be served first, that is, the so-called most expensive hot dishes should be served first. Followed by frying and baking.

The general order of the banquet is:

(Tea)-In the dining room, we have to wait, so have some tea first. But this is not necessary. Because the ancients drank tea alone.

Cold dishes-cold current, flower flow.

Stir-fry-according to different scales, choose the combination of stir-fry, soft-fry, dry-fry, fry, stew, burn, steam, pour and chop.

Chinese food-(not necessarily) refers to a whole, whole, whole noble dish, such as a suckling pig, a whole sheep, a large piece of venison and so on.

Beet-including sweet soup, such as crystal sugar lotus seeds, tremella sweet soup and so on.

Dim sum-There is generally no meal at a big banquet, only cakes, cakes, jiaozi, noodles, steamed stuffed buns, jiaozi and so on.

(Rice)-If you are not full.

Fruity-refreshing and greasy

This order is not immutable, for example, fruits can sometimes be counted in cold dishes, and snacks can be counted in hot dishes.

Thick soup dishes should be served with hot dishes; Expensive soup dishes such as bird's nest should be the first course of hot dishes.

As for the season, there are heavy braised pork, braised pork, casserole and hot pot in winter. In summer, steaming, white juice, stir-frying and cold salad are the main methods. In addition, color matching and diversification of raw materials should also be considered.

Restaurants and family banquets, the weight of various dishes should also be different:

The banquet pays attention to 10% to 20% cold dishes; 30% hot fried, 40% big dish.

Family banquets can reduce large dishes and increase cold dishes.

As for utensils, it has a long history, as the ancients said: food is not as good as beauty? , and cloud:? Cooking should be served on a plate, and soup should be served in a bowl. If you make a mistake, you will feel colored. ? . Therefore, in this place that pays attention to food culture and is rich in ceramic beauty, it is natural to pay more attention to it.

Generally, it is necessary to prepare large, medium and small dishes (dishes), hot dishes, medium and cold dishes, or flexible choices, snacks and snacks.

There must also be a deep basin filled with oil and soup, and a big soup bowl filled with soup. Plus bowls and chopsticks. Large utensils such as hot pot and oven; There are also water vessels, tea sets and wine vessels.

As for the choice of containers, the texture is better. Of course, antiques from famous kilns or famous porcelain from all over the world can be used. Color matching should be reasonable.

According to the color, nature, texture and name of dishes, choose containers with different textures, shapes, colors and patterns.

Don't mix Chinese and western, don't be local, don't be foreign, don't be neither fish nor fowl.

If you like meatballs, you should use the elegant yellow number to assign plates; For example, steamed fish should use white porcelain or celadon fish plates, and braised fish should use thick fish plates with strong colors. Cold dishes with bright colors should be mixed cold, and symmetrical small flower plates with fine light and shade should be used.

There can't be wine at the party. Pure Chinese food should avoid beer and European wine (Central Asia can certainly, such as Persian wine, but it seems that no one can taste it). Therefore, it is best to match Chinese food with high-alcohol drinks (in fact, high-alcohol drinks are only available in modern times), but it seems that moderate and low-alcohol banquet wines (about 30 degrees), various yellow wines and yellow wines are more suitable for men, women and children.

In ancient times, the alcohol content was low and the wine vessels were relatively large. With the gradual improvement of alcohol content in Ming and Qing dynasties, wine vessels became smaller and smaller. But they are mainly porcelain. Toast should be moderate, and the ancients also drank alcohol, which is almost extinct now. It should be re-advocated, especially at family dinners, not to be forced to persuade wine by boors. Whenever you meet such a boor, your alcohol consumption will rise immediately, and you will definitely drink such a hunter, so as not to harm the banquet. So far, I have succeeded frequently, because Brewmaster, a real expert, won't persuade people to drink, and most of these people can't drink more than 1 kg 7.8 Liang, so I can get rid of such people and settle down in the future.

The banquet environment, preferably completely Chinese, with two palace lanterns to welcome guests. Bypassing the floor screen, I sat down in front of the mahogany square table, holding an ivory chopstick, listening to the soft music of silk and bamboo, and a little sandalwood fluttered in the air. Through the lattice of the window lattice, and the bamboo willow shade outside the window, I can only see the lakes and mountains. Beautiful!

Therefore, it is advisable to put a few potted plants in the hall to create an atmosphere of warm spring in bloom. On the surrounding walls, Zhang Xuan's calligraphy, calligraphy, painting, lighting and acoustics should try to keep the characteristics of China.