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　　中國傳統(tǒng)的待客之道要求飯菜豐富多樣，讓客人吃不完。中國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)上過各式海鮮。如今，中國人喜歡把西方特色菜與傳統(tǒng)中式菜肴溶于一席，因此牛排上桌也不少見。沙拉也已流行起來，盡管傳統(tǒng)上中國人一般不吃任何未經(jīng)烹飪的菜肴。宴席通常至少有一道湯，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 traditionalhospitality of China requires that the banquet contains various dishes that theguests could not finish. The typical menu of Chinese banquet includes a set ofcold dishes,which means that we can begin eating now, with the hot foodfollowed, such as meat, chicken, ducks and vegetables. Whole fish is consideredessential in most banquets, unless all kinds of seafood have been served.Chinese like to combine the western specialty with traditional Chinese dishes,so it is very common to see a lot of steak on the table. Despite the fact that,traditionally, Chinese don’t like to eat any raw cooking dishes, salads havealso been popular. There are at least a kind of soup at the dinner, which canbe served either at first or at last. Dessert and fruit are the sign

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