The Chinese have a number of rules anEad customs associated with eating. For example, meals must be taken while seated; there is a set order of who may be seated first among men, women, old and young; and the main courses must be eaten with chopsticks, and soup with a spoon. Chinese banquets are arranged on a per table basis with each table usually seating ten to twelve persons.

A typical banquet consists of four appetizer dishes, such as cold cut platters or hot hors d'oeuvres; six to eight main courses; then one savory snack type dish and a dessert. The methods of preparation include stir frying, stewing, steaming, deep frying, flash frying, pan frying, and so forth. A dish may be savory, sweet, tart or piquant. The main colors of a dish may include red, yellow, green, white and caramel color. Food garnishes, such as cut or sculptured tomatoes, Chinese white radishes, cucumbers, and so forth, may be used to add to the visual appeal of a dish. All of these elements contribute to making Chinese food a true feast for the eyes and nose as well as the taste buds.