Serves: 5

SERVING DISHES
The serving dishes are placed in the center of the table, forming a central square, with a platter at each corner. The soup bowl is set in the middle. (Since most Chinese tables are round, this square shape in the center provides an interesting contrast.) These are the kinds of serving dishes used:

Soup bowl:
Big and deep with straight sides, like a soufflé dish. Large enough to hold a quart or two of soup.

Other serving dishes:
For stir-fried and deep-fried foods, both deep bowls and shallow dishes on short pedestals.
For whole fish, long platters.
For cold foods, round platters.
For slow-cooked meats, large shallow bowls.

Serving spoons:
Either porcelain or metal, in various sizes, for ladling soup and serving other dishes.

Dip dishes:
Small saucers, about 3 inches in diameter. (These are used for table condiments such as fresh mustard, pepper-salt mix, plum sauce, etc. For soy sauce, hot sauce and vinegar, small cruets are used.

Teapot:
Porcelain or ceramic-large enough to hold 4 to 6 cups of teapreferably with its own cozy. (The more expensive Chinese teapots come with their own basket-like cozies, whose padded interiors are lined with brightly colored fabrics.)

THE PLACE SETTING
Each setting includes a soup bowl set on a plate. The soup spoon is either in the empty bowl, or to the right, on the plate. A pair of chopsticks is to the right of the plate above them, the teacup.

If a second bowl is used, it's placed upper left. (When soup and rice are to be eaten simultaneously, separate bowls are used. Otherwise, the same bowl is filled first with soup, later with rice.) If an individual dip dish is used, it's upper center (directly in front of the place setting). If a wine cup is used, it's upper right, alongside the teacup. The dishes used in place settings are:

Bowl:
China or porcelain, about 4 1/2 inches in diameter, cup-like without handles used for soup and rice.

Plate:
Medium-size and all-purpose. The bowl sits on it. The plate is also used for various discards, such as lobster shells, bits of bone, etc. (Sometimes small tissue-like squares of paper, to wipe the chopsticks and soup spoons, are placed on it before the meal begins.)

Soup spoon:
Porcelain. (This doesn't conduct heat as metal does and therefore cannot burn the lips.) Brightly decorated or unadorned white.

Wine cup:
Tiny, handleless porcelain cup. Not much taller than a thimble, about 1 1/2 inches in diameter. (Wine cups and pots are used only at formal meals. The pots, made of pewter, brass or porcelain, are set in containers of boiling water to keep the wine warm.)

Teacup:
Small, handleless porcelain cup, about 3 inches in diameter. Often matches the teapot. (A more formal teacup is slightly larger, has its own saucer and lid.)

Chopsticks:
Made of a variety of materials bamboo is most popular. Used in eating everything but soup. (See 16- Chopsticks and How to Use Them for details.)

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
13- Preparing a Complete Meal
14- Serving a Chinese Meal
15- Setting a Chinese Table
16- Chopsticks and How to Use Them
17- Guide to Stir-Frying
18- Chinese Teas
19- Chinese Wines
20- Glossary of Chinese Ingredients: A-K
20- Glossary of Chinese Ingredients: L-S
20- Glossary of Chinese Ingredients: T-Z
21- Substitutions
22- Storing Information
23- Soaking Information
24- Chinese Terminology
25- Mail Order Sources