Order of serving Chinese food

 

The general order of serving Chinese food is.

First cold plate, after hot stir-fry, large dishes, soup, interspersed with pastry, and finally fruit.

The order of the desserts varies from restaurant to restaurant, with some being served after the soup, some bringing forward the first salty dessert to be served after the first large dish; some salty and sweet desserts being served together, and some salty and dessert crosses over. 

Serve the first course on a cold plate. It is appropriate to serve it a few minutes before the start of the meal. After the guests are seated, the catering elite will inform the kitchen to prepare the dish. 

When the guests have eaten about two-thirds of the cold plate, serve the first course, placing the dish in front of the guest of honor and moving the uneaten cold plate to the side of the second host. 

Serve the next few stir-fried dishes in the same manner, but be sure to inform the kitchen not to stir-fry the next dish before the first one is served.

If guests are eating quickly, inform the kitchen to serve the food quickly to prevent empty plates and tables. 

After serving the stir-fried dishes, before serving the first course (usually shark's fin, sea cucumber, bird's nest, etc.), the used bone plate should be replaced.

After the first course, serve a snack or a second course, as appropriate.

When the last course is finished and the soup is about to be served, the host should whisper to the guests to remind them that the banquet is over.

Modern Chinese cuisine is usually served cold, then hot, stir-fried, then roasted, with salty and fresh dishes served first, followed by sweet and strong dishes, and finally rice.

In a banquet with specifications, the main dish in the hot dish, such as bird's nest in the bird's nest mat, sea cucumber in the sea cucumber banquet, shark fins in the shark fin banquet, should go first, that is, the so-called most expensive hot dish first.

The general order of serving Chinese dishes in a banquet is.

　　Tea: in a wine house, because you have to wait, you start with a clear sip of tea. But not necessary, as the ancients drank tea mostly alone.

　　Cold dishes: cold platter, flower platter.

　　Hot stir-fry: depending on the size of the choice of slippery stir-fry, soft stir-fry, dry fry, blast, braised, grilled, steamed, poured, grilled and other combinations.

　　Large dish (not essential): a noble dish that is whole, whole, whole, such as a suckling pig, a whole lamb, a chunk of venison or whatever.

　　Sweet dishes: including sweet soups, such as sweet soup with sweetened lotus seeds, sweet soup with silver-ear fungus, and so on.

　　Dim Sum: Usually a big banquet does not serve rice, but cakes, cakes, dumplings, noodles, buns, dumplings and so on.

　　Fruits: refreshing and greasy.

Attention.

　　The order is not set in stone, e.g. fruits can sometimes be served on cold dishes and snacks can be served on hot dishes. Thicker soups should be served as hot dishes; expensive soups such as bird's nest should be served as the first of the hot dishes.

　　 In addition, color matching and variety of ingredients should also be considered.