This article will elaborate on Chinese restaurant selection, ordering tips, dish taboos and food safety points from a business banquet scenario.
Ⅰ. Business Banquet Restaurant Selection and Ordering Skills
1. Restaurant Selection
Popularity and Reputation: Choose restaurants with high local popularity and a good reputation. For example, Quanjude in Beijing, famous for its Peking duck, has guaranteed food quality and service, making it a popular choice for business banquets. You can screen restaurants through food recommendation platforms and suggestions from local business people.
Cuisine Characteristics: Select cuisines according to the taste preferences of the guests and the business purpose. If the other party has little knowledge of Chinese cuisine, Cantonese cuisine is a good choice. It has a light taste and delicate dishes, such as white – cut chicken and crab in spicy garlic sauce, which are easy to be accepted by the public. If negotiating with Sichuanese partners, a Sichuan cuisine restaurant can create a more cordial atmosphere. Classic Sichuan dishes like mapo tofu and twice – cooked pork can show local characteristics.
Environment and Facilities: Business banquets attach importance to the environment and facilities. The restaurant should have a quiet and comfortable dining environment, and it is better to have private rooms for convenient business communication. At the same time, consider the traffic convenience of the restaurant for the convenience of guests. For example, The Bund 18 in Shanghai not only offers a beautiful view of the Huangpu River but also has very convenient transportation.
2.Ordering Skills
Quantity Control: Follow the “N + 1” principle. When the number of people is N, order N + 1 dishes to avoid excessive waste and ensure the richness of dishes. For example, when 5 people are dining, 6 dishes are more appropriate.
Dish Matching: Dishes should be a combination of meat and vegetables and have diverse flavors. You can first choose a signature main dish, such as Peking duck or steamed garoupa, and then match several stir – fried dishes with a combination of meat and vegetables, such as shredded pork in garlic sauce and stir – fried seasonal vegetables. Finally, order a soup, such as West Lake beef soup, which can fill the stomach and enrich the taste.
Ask about Dietary Restrictions: Mention whether there are any dietary restrictions before ordering, such as not eating spicy food or seafood. This shows respect for the guests and avoids embarrassment caused by inappropriate dish selection. If there are guests who do not eat spicy food, do not order too many Sichuan dishes.
Ⅱ. Guidelines on Taboos of Special Dishes
1. Religious Taboos
Islam: Muslims follow Islamic teachings and refrain from eating pork, blood, carrion, etc. When entertaining Muslim guests at a business banquet, ensure that the restaurant offers halal dishes. Halal delicacies such as grilled mutton skewers and hand – grabbed mutton are good choices, but avoid ordering pork products.
Buddhism: Some Buddhists are vegetarians and do not eat meat, eggs, scallions, garlic and other “five pungent spices”. When ordering dishes for Buddhist guests, you can choose a vegetarian restaurant. Dishes such as stir – fried three shreds and luohanzhai are suitable.
2.Cultural and Custom Taboos
Number Taboos: In Chinese culture, the number 4 is considered unlucky because its pronunciation is similar to “death”. When ordering dishes, avoid ordering 4 dishes or a combination of dishes containing the number 4. However, the numbers 6 and 8 are auspicious. 6 represents “smooth sailing in all aspects”, and 8 represents “prosperity”. You can appropriately choose 6 or 8 dishes, or a dish set with a price ending in 6 or 8.
Dish Meanings: Some dishes have special meanings due to their names or appearances, and need to be carefully selected on specific occasions. For example, when negotiating business cooperation, do not order “stir – fried squid”, because it has the meaning of dismissal. While “New Year cake” means “higher every year”, which implies the flourishing of the business and can be one of the choices.
Ⅲ. Food Safety Precautions
1.Restaurant Hygiene Inspection
Complete Licenses: Choose restaurants with relevant licenses such as a business license and a food business license. This is a basic condition for a restaurant to operate legally and ensure food safety. The food safety of restaurants without licenses is difficult to guarantee.
Hygiene Conditions: Observe the overall hygiene of the restaurant, including whether the dining environment is clean, whether the tableware is clean, and whether the kitchen is hygienic. A clean and tidy environment can reduce the risk of food safety. If the restaurant table is greasy and the floor is dirty, there may also be problems with its food safety.
2.Food Cooking Methods
High – Temperature Cooking: Try to choose dishes cooked at high temperatures, such as stir – fried dishes, stewed dishes, and baked foods. High temperature can kill most bacteria and viruses and reduce the risk of food poisoning. Raw or undercooked foods such as sashimi and drunken shrimp may carry parasites or bacteria and need to be carefully selected in business settings.
Avoid Excessive Processing: Over – processed foods may contain more additives and seasonings, which is not conducive to health. When choosing dishes, give priority to dishes with fresh ingredients and simple cooking methods. For example, steamed fish can better retain the nutrition and original flavor of the ingredients than braised fish.
Last Updated on 7 days