The traditional combination methods of Chinese tableware

Basic tableware combination

Bowls: In Chinese cuisine, bowls have diverse uses and come in various types depending on the usage scenarios and the dishes served. The rice bowls used for serving rice usually have a moderate diameter and an appropriate depth, making it convenient for people to scoop up the rice with chopsticks or spoons. The soup bowl is relatively large and deep, used to hold various soups, such as tomato and egg soup, pork rib soup, etc., which can ensure that the soup does not spill easily. There are also special noodle bowls for holding noodles, with large mouths and deep depths, which can hold more noodles and soup.

Plate: In Chinese cuisine, the plate is the main vessel for holding dishes and is mostly round in shape. Plates come in different sizes depending on the quantity and size of the dishes. Small plates are usually used to hold some delicate side dishes, such as cold cucumber salad, braised beef, etc. The large plate is used to hold main courses, such as braised fish and Kung Pao chicken. The larger area can ensure the complete display of the dishes and is also convenient for multiple people to pick up at the same time.

Chopsticks: Chopsticks, as the most representative tableware in Chinese cuisine, have a long history. It is generally made of materials such as bamboo, wood and metal, with a moderate length, which is convenient for people to hold and operate. One end of the chopsticks is relatively pointed, which is convenient for picking up various shapes and textures of food, such as beans, meat pieces, etc. The other end is thicker and comfortable and stable to hold in the hand.

Spoon: In Chinese cuisine, spoons are often used in conjunction with bowls to scoop up liquid foods such as soups and porridges. Generally, the spoon body is semi-circular or oval, with a moderate depth, which can conveniently scoop up food. Some spoons also have a certain curvature to better fit the shape of the bowl, making it easier to scoop up the food at the bottom of the bowl.

Advanced combinations (for different cuisines and occasions)

Hot pot scene: When having hot pot, in addition to the basic bowls, plates and chopsticks, there will also be special long-handled strainers and soup spoons. The long-handled strainer is used to scoop out ingredients from hot pot, such as meatballs and vegetables. Its perforated design enables the soup to flow out quickly, leaving only the ingredients. The soup spoon is used to scoop up the soup base of hot pot or to hold some ingredients that need to be paired with the soup, such as shrimp paste and tofu. In addition, some small plates will be provided to hold seasonings such as sesame paste, sesame oil, and minced garlic, making it convenient for diners to mix dipping sauces according to their own tastes.

When eating noodles, in addition to the regular bowl and chopsticks, a larger soup spoon might be used to scoop up the noodle soup. In some places, special noodle tongs are also provided. These tongs are usually composed of two long metal strips with an elastic connection in the middle, which can easily pick up the noodles and prevent them from slipping off. In addition, if you are eating noodles with soup, such as Lanzhou noodles, a deeper soup bowl will also be served to ensure that it can hold enough noodles and soup.

Banquet scene: At a formal banquet, the tableware combination will be more diverse and exquisite. In addition to the basic bowls, plates, chopsticks and spoons, there will also be serving chopsticks and spoons. Serving chopsticks and spoons are generally slightly larger in size than personal tableware and are used to pick up food from public dishes to ensure hygiene. At the same time, some special tableware will also be provided, such as special plates or bowls for serving high-end dishes like shark fin and abalone. These tableware are usually exquisitely shaped and made of superior materials, which can enhance the overall grade of the banquet.

Special tableware sets (for specific dishes)

Crabs and other seafood: When eating crabs, special tools such as crab sticks will be provided, including small scissors, small tweezers, crab needles, etc. Small scissors are used to cut open the crab shells and legs. Small tweezers can pick out tiny bones or impurities from crab meat. Crab needles can conveniently pick out crab meat. These tools can enable diners to enjoy crabs more easily and gracefully.

Roast Duck: When eating roast duck, in addition to bowls, plates and chopsticks, there are also lotus leaf cakes, sweet bean sauce, shredded scallions and other accompanimings. Lotus leaf cakes are used to wrap roast duck meat, shredded scallions and sweet bean sauce, creating a unique texture and flavor. Usually, a thin and sharp knife is also provided for slicing the roast duck into thin slices, which is convenient for rolling and eating in lotus leaf cakes.