Chinese Food Etiquette -- Banquet Ceremony

Every nation has its own characteristics of food etiquette and customs, and the degree of development varies.

Chinese food etiquette is relatively developed, but also relatively complete, and from the top to the next through the characteristics.

The book of rites, Li Yun, said: "at the beginning of the courtesy, we began to eat."

In China, it can be learned from the literature that at the end of Zhou Dai, catering etiquette has become a fairly complete system.

These ritual practices have been continuously improved in the subsequent social practice. They played an important role in ancient society, and they still had an impact on modern society and became an important code of conduct in the civilized era.

It is a social activity that there is a feast of the host and guests.

In order to achieve orderly and orderly social activities, we must have certain etiquette standards to guide and restrain them.

Each nation has its own set of standardized food etiquette in the long run practice as a code of conduct for every member of society.

The guests of the Uygur are invited to sit on the upper mat, put on Nang, pastry and rock candy, and add fruit to the summer, and pour the tea or milk tea first.

Before grabbing a meal, make a pot of water for the guests to clean their hands.

A total of rice can not be returned to the dish.

When the meal is finished, the guest can leave the table after the host has finished cleaning up the utensils.

Mongolian people believe that mare's milk is a holy drink, entertaining guests with it.

Banquet guests are very fastidious about ceremonies, eat hands and catch mutton, and give sheep, bone bone and meat with four long ribs to guests.

The most ceremonious feast for the guests is the whole sheep banquet, which will be cooked together in all parts of the whole sheep. When the banquet is served, the mutton pieces will be put into the market and tail outward.

The host asks the guest to cut the sheep sacrum, or the old man will move the knife, and the guest and the host will have dinner together.

As a traditional Chinese ancient banquet etiquette, the general procedure is that the host is folded and invited to the guest door, and the guest arrives, greeting, extending into the sitting room and sitting on the table, respecting the refreshments.

Seats in the seats, left for the first seat, the relative number of two, under the first seat for three, two seats under four.

The guests are seated, the host is toasted and the dishes are served.

After the banquet, guide the guests into the sitting room and sit on the table until tea leaves.

There is also a rule for pouring wine into the table.

The modern standard procedure is: pour wine on the right side of the guest, first the guest, then the host; first the female guest, then the man.

Eight points should not be overfilled.

The dishes should be cold and hot after serving. The hot dishes should be on the left side of the seats opposite to the guest of honour. A single dish or side dishes and snacks should be served on the left side of the table.

In the formal banquet of ancient times, the arrangement and banquet ceremony were very serious and sometimes very serious. Some emperors also purged and refused to act casually.

Song Zhenzong once criticized the phenomenon of the lower part of the banquet of the central Chinese banquet. He saw the account of Song Shi Li Zhi Sixteen: two years (1005) September, and the imperial edict said: the Chen Yi of the meeting will be listed on the list of clothes.

The situation is repeated in the Ordinance, so we should take care of it.

When I was slightly older, I became slack.

The special declaration system is used as a warning officer.

Since today's banquet, Yushitai is supposed to make a reservation.

The violators, the committee members of the court, the Zhongcheng, the duo hall, know the miscellaneous imperial censors, serve the imperial history, the inspector and the inspector of the hall, inspect and play; the same hall goes straight up to the house and enters the court to perform private rites; the military officers make the front guard department each poor school one person to raise jurisdiction, but the loss is impolite, and it is sent to the site for investigation.

During the Chinese banquet, there are hundreds of thousands of pre banquets, and there will inevitably be some confusion. So organization and management are very important.

There are not many records in this book on history. We can read related words in Ming Hui Dian and imagine the general situation in ancient times.

"The general rule of banquet" said: "the first stage of the banquet" (banquet), the official offices of the Ministry of rites and the opening of the banquet, the official position of the banquet and the banquet officials, and the appearance of the paintings in Changan.

On the day of the feast, four men were Quartet, and the two were standing in the hall, and two were in the vicinity of Dan.

Jinyi Wei, Honglu temple and Li Ke are also appointed officials.

In the twenty-five year (1546) of Jiajing, the "Guang Lu Temple" will be presented to the officials of the banquet hall.

In order to wait for the minister to sit down before he kowtow, he will be seated at the same time.

In addition, the name of Guang Lu Temple is posted on the palm and the name of banquet.

Each time a feast is given, three days in advance, Guang Lu Si goes to Hong Lu Temple to check and take notes from the banquet officials.

If the paste is not clear, the product is not ready, it is responsible for Guang Lu Temple; if the class is mixed or mixed, the courtesy is good, and the responsibility is in the hung Lu Temple.