飲食文化和就餐禮儀

1、飲食文化和就餐禮儀Chinese Cuisine中 餐Order of Serving Chinese Food中餐上菜的順序：Cold Dish (冷盤)Wine (酒)Drinks (飲料)Hot Dish (熱菜)Soup (湯)Dessert (甜食)Fruit (水果)Categorization of Chinese Cuisine Eight Schools of Chinese Cuisine (八大菜系)： Sichuan Cuisine 川菜 Shandong Cuisine 魯菜 Cantonese Cuisine 粵菜 Jiangsu Cuisine 蘇菜 Fujian

2、 Cuisine 閩菜 Hunan Cuisine 湘菜 Anhui Cuisine 徽菜 Zhejiang Cuisine 浙菜菜系分類Sichuan Cuisine 川菜1) Sichuan dishes are one of the most famous Chinese dishes in the world, and are enjoyed with great popularity all over the country because of their distinct and various flavors. Characterized by its spicy and pu

3、ngent flavor, Sichuan cuisine, emphasizes on the use of chili, which gives a distinctively spicy taste, called ma in Chinese. It also attaches much importance to the use of seasonings, so no two dishes ever taste alike. 川菜主要由成都菜和重慶菜組成，歷史悠久，享譽(yù)中外。四川菜系的烹調(diào)技藝精深，調(diào)味品多，很有特色。菜肴的口味的豐富而獨(dú)特，素有“一菜一格，百菜百味”之美稱。川菜口味

4、特點(diǎn)是甜、咸、酸、辣、香、鮮、嫩、軟、脆十味皆備，又以麻、辣、酸為主。Typical Dishes 代表菜Twice Cooked Pork Slices回 鍋 肉kung Pao Chicken宮 保 雞 丁 2) Shandong Cuisine has been influenced by the “Confucius Family Dishes”. It is divided into two schools of cookingthe Jinan school and Jiaodong school. The former prides itself on its clear or

5、milk white soups, and the latter on its preparation of seafood. 魯菜主要由濟(jì)南菜和膠東菜組成。濟(jì)南菜取材廣泛，品種多，以清香、鮮嫩、味純?yōu)樘攸c(diǎn)、口味略咸，尤精于制湯。膠東菜以烹制海味見長(zhǎng)，以鮮為主，口味清淡。Shandong Cuisine 魯菜 Beijing Roast Duck北 京 烤 鴨Sweat and Sour Carp糖 醋 鯉 魚Typical Dishes 代表菜Cantonese Cuisine 粵菜3) Cantonese dishes, composed of Cantonese, Chaozhou an

6、d Dongjiang cuisine, are famous for their fresh materials and great tenderness. Cantonese cuisine tastes clear, light, crisp and fresh and it usually chooses raptors and beasts to produce originative dishes. 粵菜由廣州、潮州、東江客家菜三種地方菜構(gòu)成。 粵菜用料廣泛新奇，蛇、狗、貓、猴都能制成美味佳肴。菜肴清淡、生脆、爽口。Roast Suckling Pig烤 乳 豬Dragon and

7、 Tiger Locked in Battle龍 虎 斗Typical Dishes 代表菜Jiangsu Cuisine 蘇菜4) Jiangsu dishes mainly consist of Yangzhou, Zhenjiang, and Huaian cuisine originating in water villages south of the Yangtze River, and are characterized by its strictness in material selection, the emphasis of cleanness and freshness

8、 of its ingredients, as well as the fine workmanship in cutting, matching, cooking and arranging. The flavor of Huaiyang Cuisine is light, fresh and sweet . 蘇菜簡(jiǎn)稱淮揚(yáng)菜，蘇菜，以淮安，揚(yáng)州和蘇州菜為代表。概括起來，淮陽(yáng)菜有如下幾個(gè)特點(diǎn)：一是選料嚴(yán)謹(jǐn)，制作精細(xì)，因材施藝，按時(shí)治肴；二是擅長(zhǎng)燉、燜、煨、焐、蒸、燒、炒等烹飪方法；三是口味清鮮，咸甜得宜，濃而不膩，淡而不薄；四是注重調(diào)湯，保持原汁。Watermelon Chicken西 瓜 雞

9、Salted Duck鹽 水 鴨Typical Dishes 代表菜Fujian Cuisine 閩菜5) Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is distinguished for its choice of seafood, beautiful color and magic taste of sweet, sour, salty and savory. 閩菜由福州、泉州、廈門等地方菜組成，以福州菜為代表。烹調(diào)的原料多為海鮮。菜肴的特點(diǎn)是色彩絢麗，味鮮而清淡，略

10、帶酸甜。Conch Slices海 螺 片Tai Chi Poi太極芋泥Typical Dishes 代表菜Hunan Cuisine 湘菜6) Hunan cuisine consists of local dishes from the Xiangjiang River area, Dongting Lake area and Western Hunan mountain area. It characterizes itself by thick and pungent flavor. Chili, pepper and shallot are usually necessaries i

11、n this division. Typical Hunan dishes are Dongan Fledgling Chicken, Hot-spiced and peppered Fledgling Chicken, Steamed Pickled Meat and Lotus Seed with Rock Candy, etc. 湘菜由湘江流域、洞庭湖和西湖南山區(qū)地方菜組成，湘菜普遍辛辣，喜歡放辣椒、胡椒和蔥。 湖南菜的代表菜有東安子雞，麻辣子雞，蒸臘肉和冰糖湘蓮。Stewing Driedpork 蒸 臘 肉Rock Sugar Lotus Seeds冰 糖 湘 蓮 Typical D

12、ishes 代表菜Anhui Cuisine 徽菜7) Anhui cuisine pays much attention to the taste, color of dishes and the temperature in cooking, and are good at braising and stewing. They are experts especially in cooking delicacies from mountains and sea. Anhui dishes preserve most of the original taste and nutrition o

13、f the materials. 徽菜以擅長(zhǎng)烹調(diào)山珍和河鮮而著稱。安徽菜口味特點(diǎn)突出三重：重油、重色、重火候。代表菜有紅燒果子貍等。Braised Masked Civet紅 燒 果 子 貍Yangmei Ball楊梅丸子Typical Dishes 代表菜Zhejiang Cuisine 浙菜8) Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine wins its reputation for freshness, tenderness, softness, smoothness of i

14、ts dishes with mellow fragrance. Hangzhou Cuisine is the most famous one among the three. 浙菜由杭州菜、寧波菜、紹興菜組成，其中以杭州菜為代表。杭州菜形成于南宋時(shí)期，刀工講究，制作精細(xì)，口味具有清淡、香脆、細(xì)嫩的特點(diǎn)，代表菜有西湖醋魚，龍井蝦仁等。Shrimps with Longjin Tea龍井蝦仁West Lake Vinegar Fish西湖醋魚Typical Dishes 代表菜Chinese Etiquette中 餐 禮 儀Ways to Dinner1. According to scale

15、 根據(jù)規(guī)模分： Banquet 宴會(huì) Family Feast 家宴 Light Meal 便餐2. According to cutlery 根據(jù)餐具的使用分： Individually Plate 分餐式 Public Chopsticks 公筷式 Buffet 自助式 Mixed 混餐式用餐方式Order of Seats12Door12123451231234561234567DoorDoorDoorDoorDoor座次Order of Seats主位9876543211256874主位3第二主位座次Order of Seats1234567主位89第二主位10座次主桌定位 (Top

16、table oriented)面門定位 (Gate oriented)以遠(yuǎn)為上 (Far is better)右高左低 (Right high, Left low)居中為尊 (Center is better)觀景為佳 (Vision is better)臨墻為好 (Against wall is better)ChopsticksThe dos and donts筷子使用注意事項(xiàng) Dont lick the chopsticks 不論筷子上是否殘留著食物，都不要去舔。 Put down the chopsticks while talking 和人交談時(shí)，要暫時(shí)放下筷子 Dont stick

17、 in the food 不要把筷子豎插放在食物上面。 The chopsticks is only for adding food 嚴(yán)格筷子的職能?？曜又皇怯脕韸A取食物的。SpoonThe dos and donts勺子使用注意事項(xiàng) Try not to use spoon to add food 盡量不要用勺子來取菜。 Dont add food overfull 取菜時(shí)，不要盛得太滿，免得菜溢出來弄臟桌子或衣服。 Can stay for a while after adding food 可以在勺子盛菜后停留片刻，等湯汁不流時(shí)再移向自己。PlateThe dos and donts碟子

18、使用注意事項(xiàng) Dont add too much food on the plate 用食碟時(shí)，一次不要取放過多的菜肴 Dont mixed several food on a plate 不要把多種菜肴堆放在一起，弄不好它們會(huì)相互“竄味”。CupThe dos and donts水杯使用注意事項(xiàng)The cup is used for water, soda, juice, cola 水杯主要是用來盛放清水、汽水、果汁、可樂等飲料的。Dont backoff the cup 不要倒扣水杯。Dont use water cup to fill with wine 不要用水杯來盛酒。Dont sp

19、it back to the cup 喝入口中的東西不能吐回去。What to order菜品如何選擇？1）Appropriate 宜選的菜肴 Special Chinese Food 具有中餐特色的菜肴 Special Local Food 具有本地特色的菜肴 Specialty of the restaurant 本餐館的看家菜 Specialty of master 主人的拿手菜2）Taboo 禁忌的菜肴Religious taboo 宗教禁忌Regional taboo 地方禁忌Professional taboo 職業(yè)禁忌Personal taboo 個(gè)人禁忌Before Dinne

20、r餐前表現(xiàn)1. Appropriate Dressed 適度修飾 Neat, Elegant, Individualized 整潔、優(yōu)雅、個(gè)性化2. On Time 準(zhǔn)點(diǎn)到場(chǎng) Arrive on time, dont leave early 勿早勿晚、切勿早退3. On Your Marks 各就各位 Sit assigned table and seat 按指定桌次、位次就座4. Active Communication 積極交際 Greet master, talk with friends 問候主人、聯(lián)絡(luò)新老朋友5. Listen to Address 傾聽致詞 Be all ears

21、洗耳恭聽、專心致志During Dinner餐時(shí)表現(xiàn)1. 不違食俗 (Dont break food customs)2. 不壞吃相 (Not bad table manners)3. 不去布菜 (Dont distribute food)4. 不亂挑菜 (Dont be choosy in food)5. 不爭(zhēng)搶菜 (Dont scramble for food)6. 不玩餐具 (Dont play with cutlery)7. 不吸香煙 (No smoking)8. 不清嗓子 (Dont clear throat)9. 不做修飾 (Dont over dressed up)10. 不亂走

22、動(dòng) (Dont pace up and down)Western Cuisine西 餐Order of Serving Western Food西餐上菜的順序：Starter/Appetizer (頭盤/開胃菜 )Soup (湯類)Main Course (主菜)Salad (色拉)Dessert (甜食)Coffee/Tea (咖啡或茶)Appetizer開胃菜Caviar 魚子醬Baked Snail 焗蝸牛Soup湯Potato Soup 土豆?jié)鉁獴orscht Soup 羅宋湯Main Course主菜Roast Beef 烤牛排Silver Pout 銀鱈魚Salad色拉Fruit Salad 水果色拉Seafood Salad 海鮮色拉Dessert甜品Cream Cake 奶油蛋糕Strawberry Ice