When delving into Chinese cooking, you will most likely start by finding a recipe, getting out the ingredients and the cookware, and finally preparing the dish. But, true Chinese cuisine actually involves getting to know much more than how to stir-fry. Cooking and serving Chinese food is as much about the experience as it is about the food.
To begin, we need to consider how a typical Chinese meal is served. The Chinese gather around a large table to share in the meal. Each dish prepared is placed on the table where everyone can help themselves. Individual portions are not served out of sight and brought to the participants. In American terms this might be called 'family style' dining, which basically achieves the same spirit of togetherness and sharing.
Chinese meals are served with chopsticks, but this eating utensil serves several purposes. Not only are chopsticks used to grab, pierce, and slide tasty morsels from the bowl to the mouth, they are also used to help others select the tastiest of the offerings. This is a sign of affection when chopsticks are used to point out, or even stab, a delicious portion and present it to another person seated around the table.
The Chinese table is a communal affair, which is similar to a buffet style dinner, but with participants seated around the dishes. The menu at a large dinner will typically consist of many dishes, making the communal dining experience necessary. Imagine bringing individual plates out for each course in a meal that consists of perhaps a dozen or more dishes!
Diners seated around a large table with numerous dishes is usually an informal affair. In this case, all the dishes, both hot and cold, would be placed on the table. At more formal occasions, the communal table may still be used but the dishes may be placed on the table in groups or courses, depending on the menu.
Whether the dinner is formal or informal, the menu usually consists of a variety of foods in multiple courses. As mentioned, in an informal setting, the courses may be placed on a communal table all at once, whereas in a formal setting, the courses may come out separately, but still usually in a communal manner, not individually.
The typical Chinese menu will have a first course of around three or four cold dishes or an assortment of as many cold appetizers on one dish. The second course will include around three or four quick cooked dishes. This could be simple stir-fried or deep-fried vegetables, seafood, chicken, or meat, usually consisting of only one or two ingredients at the most, and it depends on what is served next for the big course.
The next course should be the main or big course, which would include multiple-ingredient dishes that are braised, roasted, steamed, and, well, big. Here is where you serve the whole duck, chicken, or fish. There could be one dish, but it is more typically a course of several proteins, often highlighting different preparation methods. You would probably want to serve at least one meat with one seafood, and mix them up a bit.
Noodles, rice, and dumplings are served next. These would include simple bowls of rice, or bowls of dumpling or noodle soups. Usually a variety of several dishes is served, again mixing the offerings up to please the palate.
Some of these dishes may be shared in communal style, with the exception being small bowls of soup, which would be served in individual portions. Then, at the end of the meal, fresh fruit, fruit soups, pudding, and tea may be served, depending on the formality of the meal.
When placing a Chinese meal on a communal table, you will notice that each dish is ready to dig into, and it is encouraged to do just that - dig in! There is no waiting for everyone to be 'served' before beginning to eat.
If you want to present a truly authentic Chinese meal, try these methods. You can begin small with just a few courses placed on your family table. Then, once you get familiar with a few more recipes, who knows - you may be creating classic Chinese feasts!
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