Basic Principles of Arranging Chinese Menu

[Tristan Mitchell]

In Chinese gastronomy, the food, drink and snacks of each area of
origin in China contain unique features because of the vastness of the
region with a wide variety of tastes resulting from the difference in
geographical environments. However, the arrangement of the menu for
both feast and family should pay attention to the following
principles:
1. The various methods of cooking should not be repeated - e.g.
the many styles of cooking (i.e. sauteing, deep fat frying, steaming,
stewing and braising, etc.) should be arranged not only to create a
beautiful outward appearance, but also to stimulate the appetite with
its varied tastes.
2. The selection of materials should be harmonious without
repetition - the major ingredients should include fish, meat (beef,
pork, etc.), vegetables, fruit, bean, and wheat products. If properly
selected, they will accent each other and provide for enjoyable
eating.
3. The most important thing is the harmony of the five tastes -
sweet, salty, sour, bitter and hot (spicy). Repetition should be
avoided to provide a fresh and pleasing experience to the palate.
4. Color and harmony of ingredients provide a visual effect.
Chinese food emphasizes a sense of beauty where ingredients are
properly matched to stimulate the appetite. In the summer, a light
colored pattern should be predominant whereas in the winter, deeper
colors should prevail. Even the style and color of the serving vessels
should all be taken into consideration.
5. The dishes selected should be neither too easy nor too
difficult to prepare. When serving, the food should be arranged
alternately according to the complexity of preparation. All
complicated dishes would be too time-consuming to prepare, while all
simple dishes would be too plain. The menu arrangement should allow
the cook time to coordinate the work comfortably.
In comparing Chinese and Western culinary, the former is much more
difficult to proportion therefore necessary to follow a model to make
sure each dish is sufficient for the number of diners. Today, most
restaurants divide their serving dishes and bowls into three
categories: large, medium, and small. Usually, a large size serving
dish is adequate for a banquet meal of 10-12 diners per table; if
there are 6 diners, it is best to have about 4 medium size dishes.

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