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How
to Setup a Chinese Dinner Table?
The
head of the table will usually start a meal by saying "seck
fan" (literally, "eat rice") or give some other indication
that everyone can eat. Like many cultures, it is not proper to
start eating until the head of the table indicates it is okay
to do so.
If someone picks up a piece of food and puts
it in your bowl, say thanks. They are trying to help you and
are being gracious hosts.
Once you've finished, put
the chopsticks horizontally down on the table or the plate --
do not put it on top of the bowl.
Never hold your
chopsticks vertically pointing straight up or at anyone --
this is very bad luck in Chinese terms.
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| Rules
of Sitting |
| The Chinese have a number of rules and customs
associated with eating. For example, meals must be taken
while seated; there is a set order of who may be seated
first among men, women, old and young; and the main
courses must be eaten with chopsticks, and soup with a
spoon. Chinese banquets are arranged on a per table
basis, with each table usually seating ten to twelve
persons.. A typical banquet consists of four appetizer
dishes, such as cold cut platters or hot hors d'oeuvres;
six to eight main courses; then one savory snack-type
dish and a dessert. The methods of preparation include
stir-frying, stewing, steaming, deep-frying,
flash-frying, pan-frying, and so forth. A dish may be
savory, sweet, tart, or piquant. The main colors of a
dish may include red, yellow, green, white and caramel
color. Food garnishes, such as cut or sculptured
tomatoes, Chinese white radishes, cucumbers, and so
forth, may be used to add to the visual appeal of a
dish. All of these elements contribute to making Chinese
food a true feast for the eyes and nostrils as well as
the tastebuds. |
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