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　　中國(guó)傳統(tǒng)的待客之道要求飯菜豐富多樣，讓客人吃不完，中國(guó)宴席上典型的菜單包括開席的一套涼菜及其后的熱菜，例如肉類，雞鴨，蔬菜等。大多數(shù)宴席上，全魚被認(rèn)為是必不可少的，除非已經(jīng)上過(guò)各式海鮮。如今，中國(guó)人喜歡把喜歡西方特色菜與傳統(tǒng)中式菜肴融于一席，因此，牛排上桌也不少見(jiàn)，沙拉也已經(jīng)流行起來(lái)，盡管傳統(tǒng)上中國(guó)人一般不吃任何未經(jīng)烹飪的菜肴，宴席上通常至少有一道湯，可以最先或最后上桌，甜點(diǎn)和水果通常標(biāo)志宴席的結(jié)束。

　　The Chinese traditional ways of entertaining guests require the amount and diversity of foods, which is supposed to be more than enough for guests’ needs. Typically, the menu of Chinese feasts includes a set of cold dishes in the beginning with hot dishes following such as pork, chicken, duck, vegetables and so on. In most of feasts, a whole fish is often regarded as an indispensable part, except different kinds of seafood have been served. Contemporarily, Chinese are more likely to combine foods peculiar to the western with traditional Chinese dishes, and therefore, steaks can often be spotted in the Chinese feasts and salads are becoming popular even though traditional Chinese tend to refuse to enjoy any dishes, which are not cooked. In the feasts, a dish of soup is usually served as the first or the last dish of the feast. The feasts often end up with desserts and fruits.

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