Chinese dining etiquette/customQuestion 1 :Where is the most important guestseat in the dining table ?

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Dining Seating ArrangementsIt shows the importance of each guest and a sign of respect for the guest.

The host/ the elderly or the most important guest will have the seat of honor. Normally, the seat of honor faces the door or main entrance.

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Chinese dining custom

Question 2What is the table layout in Chinese way ?A. Spoon, plate, chopstickB. Plate, spoon, chopstickC. Chopstick, plate, spoonD. Plate, chopstick, spoon

Table layout in Chinese way

Chinese dining customQuestion 3: Can you stick your chopsticks upright in your rice?

Do not stick your chopsticks upright in your rice

Absolutely not. Because it’s the way a bowl of rice is offered to the spirit of a dead person in front of their photograph.

Chinese dining customQuestion 4: Host orders beef broccoli. However I like beef, but

I don’t like broccoli.A. I use the chopstick to find beef only.B. I use spoon to take both, but I give broccoli to

someone else. C. I don’t eat this dish.

1. 麻婆豆腐

2. 酸辣汤

3. 春卷

4. 炒饭

5. 狮子头

6. 辣子鸡

8. 水饺

9. 北京烤鸭

10. 火锅

点菜

1. 麻婆豆腐Má pó dòu fu

Ma stands for "mazi" (Pinyin: mázi Traditional Chinese 麻子 ) which means a person disfigured by pockmarks. Po (Chinese 婆 ) translates as "old woman". Hence, Ma Po is an old woman whose face was pockmarked. It is thus sometimes translated as "Pockmarked-Face Lady's Tofu".

2. 酸辣汤Suān là tāng

3. 春卷 chūn juǎn

It is call spring rolls because of all the vegetables (cilantro, mint, basil, bean sprout, etc.) that go into the rolls.

Chǎo fàn

4. 炒饭

5. 狮子头 shī zi tóu

6. 辣子鸡 là Zǐ jī

Call 911 Chicken！

8. 水饺shuǐ jiǎo

In certain parts of China, boiled dumplings called Jiaozi are served at midnight on New Years Eve, instead of Nian Gao. These dumplings are associated with good fortune because they're shaped kind of like ancient gold ingots - the Jin Yuanbao. Sometimes an actual coin is hidden in one of the Jiaozi. The person that gets this dumpling has extra good luck.

9. 北京烤鸭běi jīng kǎo yā

10. 火锅 huǒ guō

The Chinese hot pot boasts a history of more than 1,000 years. While often called "Mongolian hot pot", it is unclear if the dish actually originates in Mongolia. Mongol warriors had been known to cook with their helmets, which they used to boil food, but due to the complexity and specialization of the utensils and the method of eating it, hot pot cooking is much better suited to a sedentary culture.