Is it important to put the food in the kitchen or on the table?

Pour eight points of wine, and do not overfill.

The order of serving remains traditional, with cold and then hot. Hot dishes should be served from the left side of the seat opposite the guest of honor; Serve single dishes or side dishes and snacks before the guest, and serve plastic dishes such as whole chicken, whole duck, whole fish, etc., and the head and tail should not be facing the main position.

These procedures can not only make the whole feasting process harmonious and orderly, but also allow the identity and emotions of the host and guest to be reflected and communicated.