This section will only briefly present a general guide to the sequence of a typical banquet or restaurant meal. As for the quiet meal that is consumed at home, the dishes are generally laid out at once or in close succession. As not to spoil appetites, starters are typically small portions of nuts and pickled onions, cucumber or cabbage. The meal really begins with a variety of cold cuts or amuse bouche which are enthusiastically washed down with tea. Tea is served throughout the meal, although the type may vary between the different stages of the meal.
Beer is China's best selling bottled beverage and is enthusiastically consumed at meals.
While each region champions their own brand of wine, they are all generally called shaoshing wines. These are commonly consumed at bigger feasts, during which distilled liquors, or kaoliang , are also served. The main dishes, for they can be plentiful, are then served in the order that best emphasises the different smells and tastes that they embody. There is often more than one dish on the table at once, so the guests can enjoy combinations of them. The idea of sharing food off the same plate is not very prominent in Europe any longer.