饮食文化与就餐礼仪课件

CateringCulture饮食文化DiningEtiquette就餐礼仪JoeyZeng2013.07.23CateringCultureDiningEtiquetChineseCuisine中餐ChineseCuisine中餐OrderofServingChineseFood中餐上菜的顺序：ColdDish(冷盘)Wine(酒)Drinks(饮料)HotDish(热菜)Soup(汤)Dessert(甜食)Fruit(水果)OrderofServingChineseFood中CategorizationofChineseCuisineEightSchoolsofChineseCuisine(八大菜系)：SichuanCuisine川菜ShandongCuisine鲁菜CantoneseCuisine粤菜JiangsuCuisine苏菜FujianCuisine闽菜HunanCuisine湘菜AnhuiCuisine徽菜ZhejiangCuisine浙菜菜系分类CategorizationofChineseCuisSichuanCuisine川菜1)SichuandishesareoneofthemostfamousChinesedishesintheworld,andareenjoyedwithgreatpopularityalloverthecountrybecauseoftheirdistinctandvariousflavors.Characterizedbyitsspicyandpungentflavor,Sichuancuisine,emphasizesontheuseofchili,whichgivesadistinctivelyspicytaste,calledmainChinese.Italsoattachesmuchimportancetotheuseofseasonings,sonotwodishesevertastealike.川菜主要由成都菜和重庆菜组成，历史悠久，享誉中外。四川菜系的烹调技艺精深，调味品多，很有特色。菜肴的口味的丰富而独特，素有“一菜一格，百菜百味”之美称。川菜口味特点是甜、咸、酸、辣、香、鲜、嫩、软、脆十味皆备，又以麻、辣、酸为主。SichuanCuisine川菜1)SichuandTypicalDishes代表菜TwiceCookedPorkSlices

回锅肉kungPaoChicken宫保鸡丁

TypicalDishes代表菜TwiceCooked2)ShandongCuisinehasbeeninfluencedbythe“ConfuciusFamilyDishes”.Itisdividedintotwoschoolsofcooking—theJinanschoolandJiaodongschool.Theformerpridesitselfonitsclearormilkwhitesoups,andthelatteronitspreparationofseafood.鲁菜主要由济南菜和胶东菜组成。济南菜取材广泛，品种多，以清香、鲜嫩、味纯为特点、口味略咸，尤精于制汤。胶东菜以烹制海味见长，以鲜为主，口味清淡。ShandongCuisine鲁菜2)ShandongCuisinehasbeeniBeijingRoastDuck北京烤鸭SweatandSourCarp糖醋鲤鱼TypicalDishes代表菜BeijingRoastDuck北京烤鸭CantoneseCuisine粤菜3)Cantonesedishes,composedofCantonese,ChaozhouandDongjiangcuisine,arefamousfortheirfreshmaterialsandgreattenderness.Cantonesecuisinetastesclear,light,crispandfreshanditusuallychoosesraptorsandbeaststoproduceoriginativedishes.粤菜由广州、潮州、东江客家菜三种地方菜构成。粤菜用料广泛新奇，蛇、狗、猫、猴都能制成美味佳肴。菜肴清淡、生脆、爽口。CantoneseCuisine粤菜3)CantoneRoastSucklingPig烤乳猪DragonandTigerLockedinBattle龙虎斗TypicalDishes代表菜RoastSucklingPigDragonandTJiangsuCuisine苏菜4)JiangsudishesmainlyconsistofYangzhou,Zhenjiang,andHuai’ancuisineoriginatinginwatervillagessouthoftheYangtzeRiver,andarecharacterizedbyitsstrictnessinmaterialselection,theemphasisofcleannessandfreshnessofitsingredients,aswellasthefineworkmanshipincutting,matching,cookingandarranging.TheflavorofHuaiyangCuisineislight,freshandsweet.苏菜简称淮扬菜，苏菜，以淮安，扬州和苏州菜为代表。概括起来，淮阳菜有如下几个特点：一是选料严谨，制作精细，因材施艺，按时治肴；二是擅长炖、焖、煨、焐、蒸、烧、炒等烹饪方法；三是口味清鲜，咸甜得宜，浓而不腻，淡而不薄；四是注重调汤，保持原汁。JiangsuCuisine苏菜4)JiangsudWatermelonChicken

西瓜鸡SaltedDuck盐水鸭TypicalDishes代表菜WatermelonChicken

西瓜鸡SaltedFujianCuisine闽菜5)ConsistingofFuzhouCuisine,QuanzhouCuisineandXiamenCuisine,FujianCuisineisdistinguishedforitschoiceofseafood,beautifulcolorandmagictasteofsweet,sour,saltyandsavory.闽菜由福州、泉州、厦门等地方菜组成，以福州菜为代表。烹调的原料多为海鲜。菜肴的特点是色彩绚丽，味鲜而清淡，略带酸甜。FujianCuisine闽菜5)ConsistingConchSlices

海螺片TaiChiPoi太极芋泥TypicalDishes代表菜ConchSlices

海螺片TaiChiPoiTHunanCuisine湘菜6)HunancuisineconsistsoflocaldishesfromtheXiangjiangRiverarea,DongtingLakeareaandWesternHunanmountainarea.Itcharacterizesitselfbythickandpungentflavor.Chili,pepperandshallotareusuallynecessariesinthisdivision.TypicalHunandishesareDong’anFledglingChicken,Hot-spicedandpepperedFledglingChicken,SteamedPickledMeatandLotusSeedwithRockCandy,etc.

湘菜由湘江流域、洞庭湖和西湖南山区地方菜组成，湘菜普遍辛辣，喜欢放辣椒、胡椒和葱。

湖南菜的代表菜有东安子鸡，麻辣子鸡，蒸腊肉和冰糖湘莲。HunanCuisine湘菜6)HunancuisiStewingDriedpork

蒸腊肉RockSugarLotusSeeds冰糖湘莲

TypicalDishes代表菜StewingDriedpork

蒸腊肉RoAnhuiCuisine徽菜7)Anhuicuisinepaysmuchattentiontothetaste,colorofdishesandthetemperatureincooking,andaregoodatbraisingandstewing.Theyareexpertsespeciallyincookingdelicaciesfrommountainsandsea.Anhuidishespreservemostoftheoriginaltasteandnutritionofthematerials.徽菜以擅长烹调山珍和河鲜而著称。安徽菜口味特点突出三重：重油、重色、重火候。代表菜有红烧果子狸等。AnhuiCuisine徽菜7)AnhuicuisiBraisedMaskedCivet

红烧果子狸YangmeiBall杨梅丸子TypicalDishes代表菜BraisedMaskedCivet

红烧果子狸ZhejiangCuisine浙菜8)ComprisinglocalcuisinesofHangzhou,NingboandShaoxing,ZhejiangCuisinewinsitsreputationforfreshness,tenderness,softness,smoothnessofitsdisheswithmellowfragrance.HangzhouCuisineisthemostfamousoneamongthethree.浙菜由杭州菜、宁波菜、绍兴菜组成，其中以杭州菜为代表。杭州菜形成于南宋时期，刀工讲究，制作精细，口味具有清淡、香脆、细嫩的特点，代表菜有西湖醋鱼，龙井虾仁等。ZhejiangCuisine浙菜8)ComprisiShrimpswithLongjinTea龙井虾仁WestLakeVinegarFish西湖醋鱼TypicalDishes代表菜ShrimpswithLongjinTeaWestLChineseEtiquette中餐礼仪ChineseEtiquette中餐礼仪WaystoDinner1.Accordingtoscale根据规模分：

Banquet宴会

FamilyFeast家宴

LightMeal便餐2.Accordingtocutlery根据餐具的使用分：

IndividuallyPlate分餐式

PublicChopsticks公筷式

Buffet自助式

Mixed混餐式用餐方式WaystoDinner1.AccordingtoOrderofSeats12Door12123451231234561234567DoorDoorDoorDoorDoor座次OrderofSeats12Door1212345123OrderofSeats主位9876543211256874主位3第二主位座次OrderofSeats主位98765432112568OrderofSeats1234567主位89第二主位10座次主桌定位(Toptableoriented)面门定位(Gateoriented)以远为上(Farisbetter)右高左低(Righthigh,Leftlow)居中为尊(Centerisbetter)观景为佳(Visionisbetter)临墙为好(Againstwallisbetter)OrderofSeats1234567主位89第二10座ChopsticksThedo'sanddon'ts筷子使用注意事项

Don’tlickthechopsticks

不论筷子上是否残留着食物，都不要去舔。

Putdownthechopstickswhiletalking

和人交谈时，要暂时放下筷子

Don’tstickinthefood

不要把筷子竖插放在食物上面。

Thechopsticksisonlyforaddingfood

严格筷子的职能。筷子只是用来夹取食物的。ChopsticksThedo'sanddon'tsSpoonThedo'sanddon'ts勺子使用注意事项

Trynottousespoontoaddfood

尽量不要用勺子来取菜。

Don’taddfoodoverfull

取菜时，不要盛得太满，免得菜溢出来弄脏桌子或衣服。

Canstayforawhileafteraddingfood

可以在勺子盛菜后停留片刻，等汤汁不流时再移向自己。SpoonThedo'sanddon'tsPlateThedo'sanddon'ts碟子使用注意事项

Don’taddtoomuchfoodontheplate

用食碟时，一次不要取放过多的菜肴

Don’tmixedseveralfoodonaplate

不要把多种菜肴堆放在一起，弄不好它们会相互“窜味”。PlateThedo'sanddon'tsCupThedo'sanddon'ts水杯使用注意事项Thecupisusedforwater,soda,juice,cola

水杯主要是用来盛放清水、汽水、果汁、可乐等饮料的。Don’tbackoffthecup

不要倒扣水杯。Don’tusewatercuptofillwithwine

不要用水杯来盛酒。Don’tspitbacktothecup

喝入口中的东西不能吐回去。CupThedo'sanddon'tsWhattoorder菜品如何选择？1）Appropriate宜选的菜肴SpecialChineseFood具有中餐特色的菜肴SpecialLocalFood具有本地特色的菜肴Specialtyoftherestaurant本餐馆的看家菜Specialtyofmaster主人的拿手菜2）Taboo禁忌的菜肴Religioustaboo宗教禁忌Regionaltaboo地方禁忌Professionaltaboo职业禁忌Personaltaboo个人禁忌Whattoorder菜品如何选择？BeforeDinner餐前表现1.AppropriateDressed适度修饰

Neat,Elegant,Individualized整洁、优雅、个性化2.OnTime准点到场

Arriveontime,don’tleaveearly勿早勿晚、切勿早退3.OnYourMarks各就各位

Sitassignedtableandseat按指定桌次、位次就座4.ActiveCommunication积极交际

Greetmaster,talkwithfriends问候主人、联络新老朋友5.ListentoAddress倾听致词

Beallears洗耳恭听、专心致志BeforeDinner餐前表现DuringDinner餐时表现1.不违食俗(Don’tbreakfoodcustoms)2.不坏吃相(Notbadtablemanners)3.不去布菜(Don’tdistributefood)4.不乱挑菜(Don’tbechoosyinfood)5.不争抢菜(Don’tscrambleforfood)6.不玩餐具(Don’tplaywithcutlery)7.不吸香烟(Nosmoking)8.不清嗓子(Don’tclearthroat)9.不做修饰(Don’toverdressedup)10.不乱走动(Don’tpaceupanddown)DuringDinner餐时表现WesternCuisine西餐WesternCuisine西餐OrderofServingWesternFood西餐上菜的顺序：Starter/Appetizer(头盘/开胃菜)Soup(汤类)MainCourse(主菜)Salad(色拉)Dessert(甜食)Coffee/Tea(咖啡或茶)OrderofServingWesternFood西Appetizer开胃菜Caviar鱼子酱BakedSnail焗蜗牛Appetizer开胃菜Caviar鱼子酱BakedSnSoup汤PotatoSoup土豆浓汤BorschtSoup罗宋汤Soup汤PotatoSoup土豆浓汤BorschtSMainCourse主菜RoastBeef

烤牛排SilverPout银鳕鱼MainCourse主菜RoastBeef烤牛排SilSalad色拉FruitSalad

水果色拉SeafoodSalad

海鲜色拉Salad色拉FruitSalad水果色拉SeafoodDessert甜品CreamCake奶油蛋糕StrawberryIceCream草莓冰淇淋Dessert甜品CreamCake奶油蛋糕StrawbCoffee/Tea咖啡或茶Coffee咖啡KongfuTea功夫茶Coffee/Tea咖啡或茶Coffee咖啡KongfuWesternEtiquette西餐礼仪WesternEtiquette西餐礼仪CutleryWashyouhandsbeforeeachmeal.

餐前洗手。Knifeandspoonareplacedtotherightoftheplate,theforkisontheleft.

刀和勺子放在盘子的右侧，叉子放于左侧。CutleryWashyouhandsbeforeeOpenthenapkinandputitonyourlapbeforeeating.

餐前将餐巾放于膝盖上。Youshouldusetheforkwithyourlefthandandtheknifewithyourrighthand.

左手拿叉，右手拿刀。Thewesterncutleryshoudbeenusedfromoutsidetoinsidefollowthedishesorder。

西餐餐具根据顺序由外到里使用。CutleryOpenthenapkinandputitonDrink&TalkDon’tdrinktoomuch.

不要喝太多。Talktothepeoplebesideyou,butdon’tspeaktooloudly.和旁边的人聊天，但是不要太大声。Drink&TalkDon’tdrinktoomuHowtoeatIntheUSA,youarenotsupposedtoeatwithyourhands.ButinIndiayoucan.

在美国，不能用手抓食物，但在印度，可以用手。Eatonlyfromyourplate.

只能吃自己盘子里的食物。HowtoeatIntheUSA,youareCateringCulture饮食文化DiningEtiquette就餐礼仪JoeyZeng2013.07.23CateringCultureDiningEtiquetChineseCuisine中餐ChineseCuisine中餐OrderofServingChineseFood中餐上菜的顺序：ColdDish(冷盘)Wine(酒)Drinks(饮料)HotDish(热菜)Soup(汤)Dessert(甜食)Fruit(水果)OrderofServingChineseFood中CategorizationofChineseCuisineEightSchoolsofChineseCuisine(八大菜系)：SichuanCuisine川菜ShandongCuisine鲁菜CantoneseCuisine粤菜JiangsuCuisine苏菜FujianCuisine闽菜HunanCuisine湘菜AnhuiCuisine徽菜ZhejiangCuisine浙菜菜系分类CategorizationofChineseCuisSichuanCuisine川菜1)SichuandishesareoneofthemostfamousChinesedishesintheworld,andareenjoyedwithgreatpopularityalloverthecountrybecauseoftheirdistinctandvariousflavors.Characterizedbyitsspicyandpungentflavor,Sichuancuisine,emphasizesontheuseofchili,whichgivesadistinctivelyspicytaste,calledmainChinese.Italsoattachesmuchimportancetotheuseofseasonings,sonotwodishesevertastealike.川菜主要由成都菜和重庆菜组成，历史悠久，享誉中外。四川菜系的烹调技艺精深，调味品多，很有特色。菜肴的口味的丰富而独特，素有“一菜一格，百菜百味”之美称。川菜口味特点是甜、咸、酸、辣、香、鲜、嫩、软、脆十味皆备，又以麻、辣、酸为主。SichuanCuisine川菜1)SichuandTypicalDishes代表菜TwiceCookedPorkSlices

回锅肉kungPaoChicken宫保鸡丁

TypicalDishes代表菜TwiceCooked2)ShandongCuisinehasbeeninfluencedbythe“ConfuciusFamilyDishes”.Itisdividedintotwoschoolsofcooking—theJinanschoolandJiaodongschool.Theformerpridesitselfonitsclearormilkwhitesoups,andthelatteronitspreparationofseafood.鲁菜主要由济南菜和胶东菜组成。济南菜取材广泛，品种多，以清香、鲜嫩、味纯为特点、口味略咸，尤精于制汤。胶东菜以烹制海味见长，以鲜为主，口味清淡。ShandongCuisine鲁菜2)ShandongCuisinehasbeeniBeijingRoastDuck北京烤鸭SweatandSourCarp糖醋鲤鱼TypicalDishes代表菜BeijingRoastDuck北京烤鸭CantoneseCuisine粤菜3)Cantonesedishes,composedofCantonese,ChaozhouandDongjiangcuisine,arefamousfortheirfreshmaterialsandgreattenderness.Cantonesecuisinetastesclear,light,crispandfreshanditusuallychoosesraptorsandbeaststoproduceoriginativedishes.粤菜由广州、潮州、东江客家菜三种地方菜构成。粤菜用料广泛新奇，蛇、狗、猫、猴都能制成美味佳肴。菜肴清淡、生脆、爽口。CantoneseCuisine粤菜3)CantoneRoastSucklingPig烤乳猪DragonandTigerLockedinBattle龙虎斗TypicalDishes代表菜RoastSucklingPigDragonandTJiangsuCuisine苏菜4)JiangsudishesmainlyconsistofYangzhou,Zhenjiang,andHuai’ancuisineoriginatinginwatervillagessouthoftheYangtzeRiver,andarecharacterizedbyitsstrictnessinmaterialselection,theemphasisofcleannessandfreshnessofitsingredients,aswellasthefineworkmanshipincutting,matching,cookingandarranging.TheflavorofHuaiyangCuisineislight,freshandsweet.苏菜简称淮扬菜，苏菜，以淮安，扬州和苏州菜为代表。概括起来，淮阳菜有如下几个特点：一是选料严谨，制作精细，因材施艺，按时治肴；二是擅长炖、焖、煨、焐、蒸、烧、炒等烹饪方法；三是口味清鲜，咸甜得宜，浓而不腻，淡而不薄；四是注重调汤，保持原汁。JiangsuCuisine苏菜4)JiangsudWatermelonChicken

西瓜鸡SaltedDuck盐水鸭TypicalDishes代表菜WatermelonChicken

西瓜鸡SaltedFujianCuisine闽菜5)ConsistingofFuzhouCuisine,QuanzhouCuisineandXiamenCuisine,FujianCuisineisdistinguishedforitschoiceofseafood,beautifulcolorandmagictasteofsweet,sour,saltyandsavory.闽菜由福州、泉州、厦门等地方菜组成，以福州菜为代表。烹调的原料多为海鲜。菜肴的特点是色彩绚丽，味鲜而清淡，略带酸甜。FujianCuisine闽菜5)ConsistingConchSlices

海螺片TaiChiPoi太极芋泥TypicalDishes代表菜ConchSlices

海螺片TaiChiPoiTHunanCuisine湘菜6)HunancuisineconsistsoflocaldishesfromtheXiangjiangRiverarea,DongtingLakeareaandWesternHunanmountainarea.Itcharacterizesitselfbythickandpungentflavor.Chili,pepperandshallotareusuallynecessariesinthisdivision.TypicalHunandishesareDong’anFledglingChicken,Hot-spicedandpepperedFledglingChicken,SteamedPickledMeatandLotusSeedwithRockCandy,etc.

湘菜由湘江流域、洞庭湖和西湖南山区地方菜组成，湘菜普遍辛辣，喜欢放辣椒、胡椒和葱。

湖南菜的代表菜有东安子鸡，麻辣子鸡，蒸腊肉和冰糖湘莲。HunanCuisine湘菜6)HunancuisiStewingDriedpork

蒸腊肉RockSugarLotusSeeds冰糖湘莲

TypicalDishes代表菜StewingDriedpork

蒸腊肉RoAnhuiCuisine徽菜7)Anhuicuisinepaysmuchattentiontothetaste,colorofdishesandthetemperatureincooking,andaregoodatbraisingandstewing.Theyareexpertsespeciallyincookingdelicaciesfrommountainsandsea.Anhuidishespreservemostoftheoriginaltasteandnutritionofthematerials.徽菜以擅长烹调山珍和河鲜而著称。安徽菜口味特点突出三重：重油、重色、重火候。代表菜有红烧果子狸等。AnhuiCuisine徽菜7)AnhuicuisiBraisedMaskedCivet

红烧果子狸YangmeiBall杨梅丸子TypicalDishes代表菜BraisedMaskedCivet

红烧果子狸ZhejiangCuisine浙菜8)ComprisinglocalcuisinesofHangzhou,NingboandShaoxing,ZhejiangCuisinewinsitsreputationforfreshness,tenderness,softness,smoothnessofitsdisheswithmellowfragrance.HangzhouCuisineisthemostfamousoneamongthethree.浙菜由杭州菜、宁波菜、绍兴菜组成，其中以杭州菜为代表。杭州菜形成于南宋时期，刀工讲究，制作精细，口味具有清淡、香脆、细嫩的特点，代表菜有西湖醋鱼，龙井虾仁等。ZhejiangCuisine浙菜8)ComprisiShrimpswithLongjinTea龙井虾仁WestLakeVinegarFish西湖醋鱼TypicalDishes代表菜ShrimpswithLongjinTeaWestLChineseEtiquette中餐礼仪ChineseEtiquette中餐礼仪WaystoDinner1.Accordingtoscale根据规模分：

Banquet宴会

FamilyFeast家宴

LightMeal便餐2.Accordingtocutlery根据餐具的使用分：

IndividuallyPlate分餐式

PublicChopsticks公筷式

Buffet自助式

Mixed混餐式用餐方式WaystoDinner1.AccordingtoOrderofSeats12Door12123451231234561234567DoorDoorDoorDoorDoor座次OrderofSeats12Door1212345123OrderofSeats主位9876543211256874主位3第二主位座次OrderofSeats主位98765432112568OrderofSeats1234567主位89第二主位10座次主桌定位(Toptableoriented)面门定位(Gateoriented)以远为上(Farisbetter)右高左低(Righthigh,Leftlow)居中为尊(Centerisbetter)观景为佳(Visionisbetter)临墙为好(Againstwallisbetter)OrderofSeats1234567主位89第二10座ChopsticksThedo'sanddon'ts筷子使用注意事项

Don’tlickthechopsticks

不论筷子上是否残留着食物，都不要去舔。

Putdownthechopstickswhiletalking

和人交谈时，要暂时放下筷子

Don’tstickinthefood

不要把筷子竖插放在食物上面。

Thechopsticksisonlyforaddingfood

严格筷子的职能。筷子只是用来夹取食物的。ChopsticksThedo'sanddon'tsSpoonThedo'sanddon'ts勺子使用注意事项

Trynottousespoontoaddfood

尽量不要用勺子来取菜。

Don’taddfoodoverfull

取菜时，不要盛得太满，免得菜溢出来弄脏桌子或衣服。

Canstayforawhileafteraddingfood

可以在勺子盛菜后停留片刻，等汤汁不流时再移向自己。SpoonThedo'sanddon'tsPlateThedo'sanddon'ts碟子使用注意事项

Don’taddtoomuchfoodontheplate

用食碟时，一次不要取放过多的菜肴

Don’tmixedseveralfoodonaplate

不要把多种菜肴堆放在一起，弄不好它们会相互“窜味”。PlateThedo'sanddon'tsCupThedo'sanddon'ts水杯使用注意事项Thecupisusedforwater,soda,juice,cola

水杯主要是用来盛放清水、汽水、果汁、可乐等饮料的。Don’tbackoffthecup

不要倒扣水杯。Don’tusewatercuptofillwithwine

不要用水杯来盛酒。Don’tspitbacktothecup

喝入口中的东西不能吐回去。CupThedo'sanddon'tsWhattoorder菜品如何选择？1）Appropriate宜选的菜肴SpecialChineseFood具有中餐特色的菜肴SpecialLocalFood具有本地特色的菜肴Specialtyoftherestaurant本餐馆的看家菜Specialtyofmaster主人的拿手菜2）Taboo禁忌的菜肴Religioustaboo宗教禁忌Regionaltaboo地方禁忌Professionaltaboo职业禁忌Personaltaboo个人禁忌Whattoorder菜品如何选择？BeforeDinner餐前表现1.AppropriateDressed适度修饰

Neat,Elegant,Individualized整洁、优雅、个性化2.OnTime准点到场

Arriveontime,don’tleaveearly勿早勿晚、切勿早退3.OnYourMarks各就各位

Sitassignedtableandseat按指定桌次、位次就座4.ActiveCommunication积极交际

Greetmaster,talkwithfriends问候主人、联络新老朋友5.ListentoAddress倾听致词

Beallears洗耳恭听、专心致志BeforeDinner餐前表现DuringDinner餐时表现1.不违食俗(Don’tbreakfoodcustoms)2.不坏吃相(Notbadtablemanners)3.不去布菜(Don’tdistributefood)4.