The dining table in China is usually set with bowls and chopsticks (kuaizi), as well as small plates with various condiments. The number of dishes depends on the importance of the reception.
At the table, it is advisable not to rush to eat your fill at once, since the first courses will be followed by another five or six, including seafood, meat, poultry, vegetables, soup, as well as rice or noodles.
In Chinese restaurants, the meal usually begins with vegetables, eggs, and marinated meat; all of this is tastefully arranged on wooden plates. Each guest has their own bowl and chopsticks, with which they take what they want from the shared plates. As a rule, food is served on the common table in large plates without division into individual portions for each person.
Appetizers are essentially not considered part of the meal (their purpose is to stimulate the appetite) and are served with alcoholic drinks such as spirits or sweet wines. Nowadays, it has become common to drink beer and light European beverages.
The Chinese toast 'Ganbei!' means an invitation to empty the glass to the bottom. The Chinese expressions 'manman chi' (eat slowly) or 'chifan' (eat rice) are used instead of the usual 'please eat' and are very suitable for a banquet or an evening to which one is invited on a special occasion.