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.

 

Which part of Chinese cuisine has the best bacon?

Recommendation 1: Sichuan bacon.

Sichuan people like spicy, as a pepper-producing Sichuan, Sichuan bacon sausage unique flavor is "spicy".

No spicy Sichuan is not happy, the loss of spiciness is the loss of the unique taste, the loss of the taste of Sichuan.

The taste is a taste called "Sichuan" that has been winding for tens of years.

How did this delicious taste of color, fragrance and flavor come about?

It must have its own special features when making bacon, Sichuan people are extremely exquisite when making bacon.

1, select high quality and tender pork, hind leg meat, fat and lean evenly.

After choosing a good fat and lean meat.

2, using the finest pepper, star anise, and other spices, bacon's savory flavor with the accumulation of years more and more mellow. Make the meat fully flavored. It tastes like authentic Sichuan bacon, with endless aftertaste.

3、After a week of natural air drying, the excess water will be evaporated. Natural wind to dry out the excess water, to make sufficient preparation for the rest of the smoke.

4, the material of the smoked meat is also delicate, Sichuan bacon with green cypress branches, cypress leaves are extremely dense, the smoke is strong after ignition, the meat hanging on the stove top of the wood-burning fire.

With the cypress branches slowly smoked, in the smoking process, pine and cypress burning, bacon dripping oil, crackling, more fire, as if to the meat of the wine, pepper aroma are melted into the fire, no one can refuse to change.

Fish-related Chinese dishes, what Chinese dishes can be made after a fish is separated and processed.

 Chinese food for the body treatment of fish can generally be divided into three major parts: head, body, and tail.

The different parts of Chinese food have many beneficial dishes.

1, the head, 

including the skull and neck ring two files. Head meat less bone more spines less, fish kiss more fat, except for some special dishes with neck ring (burned neck ring, squirrel fish), general fish head whole use or with the tail with the use. It is suitable for cooking methods such as grilling, braising and stewing.

Such as dry pot fish head, folding chain fish head, fish head casserole, fish head baked skin and other Chinese dishes.

2, the middle torso, 

also known as the middle section, including the spine and abdomen two files. The middle torso has more meat, more thorns and less bones. Suitable for deep-frying, broiling, tumpling, blasting, stir-frying, steaming and other cooking methods.

Such as chrysanthemum fish, green cinnamon fish rolls, braised tripe stalls, braised shredded, grasping fried fish fillets, dry-braised Chinese dishes such as middle.

3, the tail, 

also known as dumping water, meat less bone, generally used with the fish head. Suitable for searing, steaming, stewing, stewing and other cooking methods.

Chinese dishes such as scallion and oil dumping, fan-shaped fish tails, roasted heads and tails, and peacock fish. 

There are other specialties that are also very tasty.

4、Fish skin: 

for example, cold fish skin.

5. fish bubbles.

Spicy Fried Fish Poke

Braised Fish Puffs

6, fish mouth: 

fish mouth is also called fish lips, steamed fish mouth.

Braised fish lips

Fish Lip Collagen Soup

7. Fish scales: 

Chinese recipes for fish scales.

Fried Fish Scales

fish scale jelly

Fish Scales with Pepper

 Online reading of Qimin Yaoshu

作者：贾思勰

Author: Jia Sixie

目录

catalog

中国农书丛刊综合之部；〔后魏〕贾思勰撰，缪启愉校释，缪桂龙参校，北京：农业

The comprehensive Department of Chinese agricultural books series; [later Wei Dynasty] written by Jia Sixie, proofread by Miao Qiyu, attended by Miao Guilong, Beijing: agriculture

出版社，1982 第一版

Press, 1982, first edition

齐民要术序

Preface to Qimin's important skills

杂说

Miscellaneous remarks

卷一

Volume 1

耕田第一

Farming first

收种第二

Second in seed collection

种谷第叁稗附出

The third barnyardgrass of seed millet

卷二

Volume 2

黍穄第四

Millet fourth

粱秫第五

Liang Shu No.5

大豆第六

Soybean Sixth

小豆第七

Adzuki Bean seventh

种麻第八

Hemp eighth

种麻子第九

Hemp seed No.9

大小麦第十瞿麦附

The tenth qumaifu of Wheat

水稻第十一

Rice 11th

旱稻第十二

Upland rice No.12

胡麻第十叁

Flax thirteenth

种瓜第十四茄子附

The fourteenth eggplant with melon

种瓠第十五

Breeding gourd No.15

种芋第十六

Planting taro No.16

卷叁

Volume III

种葵第十七

Sunflower 17th

蔓菁第十八菘、芦菔附出

The 18th Isatis indigotica and Raphanus sativus

种蒜第十九泽蒜附出

The 19th seed of garlic

种

species

preamble

《史记》曰（一）：“齐民无盖藏。”如淳注曰： “齐，无贵贱，故谓之齐民者，若（二）今言平民（三）也。”

"Historical records" said (1): "Qi people have no cover to hide." Such as Chun note: "Qi, no noble and cheap, so it is called the Qi people, if (2) today the civilian (3) also."

后魏高阳太守贾思勰撰

Written by jiasixie, the head of the Imperial Guard of Gaoyang in the later Wei Dynasty

盖神农为耒耜，以利天下；尧命四子【一】，敬授民时；舜命后稷，食（四）为政首；禹制土田，万国作乂【二】；殷周之盛，诗书所述，要在安民，富而教之。

The Shennong was built for leilong, to benefit the world; Yao ordered four sons [1], to respect the people; Shun ordered the Houji, food (4) as the chief of government; Yu made soil fields, and made the works of the world (II); the prosperity of Yan and Zhou dynasties, as described in the poetry, should be taught in the people, rich and taught.

Complete edition of ancient Chinese culinary Encyclopedia - "《qimingyaoshu》", to understand the culture behind Chinese food.

 

Encyclopedia of ancient Chinese cuisine -- Qimin Yaoshu

The Qimin Important Strategies was written around the end of the Northern Wei Dynasty (533-544) by Jia Simfang, an agricultural scientist of the Northern Wei Dynasty.

It systematically summarized the experience of agricultural and animal husbandry production, food processing and storage, and the use of wild plants in the middle and lower reaches of the Yellow River before the 6th century, which had a great influence on the development of agriculture in ancient China and is the earliest and most complete agricultural book in China.

Although it is a farming book, but the content "from farming, and finally acetic acid".

That is to say, farming is the means, and ultimately the agricultural products into food is the goal, the only way to make the "Qimin" (commoners) to obtain the "Zisheng" technique.

Therefore, from the point of view of food and cooking, "Qimin important art" can be called the ancient Chinese cooking encyclopedia, high value. It is very important.

The Qiminjutsu" a total of 92, which involves the content of the diet cooking accounted for 25, listing the food, dishes about 300 kinds of varieties, dishes up to 20 kinds of cooking methods, including sauce, pickled, bad, drunk, steamed, boiled, fried, fried, moxibustion, painting, tumor, fried and so on. In particular, "stir-fry", this method of rapid success has been clear in the cooking application, its significance is very important.

The book also contains a detailed recipe for "Suiyin", a noodle dish as thin as a leek leaf.

Online reading of Qimin Yaoshu