上菜程序不仅反映主人对营养和饮食规律的知识水平及家庭素养,而且会增进客人对菜肴的兴趣和食欲,融洽气氛。 各地食俗虽有不同,但大抵需按冷盘、头菜(主题菜)、热炒、大菜、甜菜、点心、汤的次序依次上席。 首先上席的是冷盘,以备宾主呷酒叙谈,增进气氛。当冷盘吃剩1/3时,要上第一道热菜,这道热菜要上得及时,早了不好,晚了便 The serving program not only reflects the owner’s knowledge of nutrition and dietary rules and family literacy, but also enhances the guests’ appetite and appetite for the dishes and the harmonious atmosphere. Although there are different local food, but generally need to cold dishes, first dish (themed dishes), stir-fried, large dishes, beets, snacks, soup in order to attend. First of all, it is a cold plate to serve as a host to talk about alcohol and improve the atmosphere. When the cold plate leftover 1/3, to the first hot dishes, this hot dish to get on time, early bad, late