Chinese food serving procedure(zhong can shang cai cheng xu )
The serving procedure of Chinese food is generally ten courses. The first course is usually cold dish (platter), followed by chicken, pork and seafood dishes. The last course is usually fish, representing auspicious and surplus year after year, followed by soup and fruit. Usually, when the soup is served, it means that the banquet is near the end.
Chinese PinYin : Zhong Can Shang Cai Cheng Xu
Chinese food serving procedure
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