As we all know, China is a country with a long history, and the emphasis on diet is more complicated. The following disposable environmental protection tableware will give you an example of a problem that is always neglected - the color of tableware. As the color of tableware, we should not only consider the coordination with the color of the dishes, but also consider the color feelings of the diners.

色彩感情指的是就餐者對(duì)某種顏色忌諱。由于世界各民族的風(fēng)俗習(xí)慣和宗教信仰不同，色彩感情也千差萬(wàn)別。如我國(guó)多采用青花餐具，這種餐具給人以沉靜、莊重、樸實(shí)、大方的情緒，世界上大多數(shù)的民族也喜歡這種顏色，唯獨(dú)土耳其民族不喜歡這種顏色。

Colour sentiment refers to the taboo of the diner on a certain colour. Because of the different customs and religious beliefs of different nationalities in the world, the feelings of color are also very different. For example, China mostly uses blue and white tableware, which gives people a calm, solemn, simple and generous mood. Most countries in the world also like this color, but the Turkish people do not like this color.

各地仿膳和龍鳳餐館多采用粉彩細(xì)瓷餐具，這種顏色象征著華麗和光輝，是君主的顏色，而信仰伊斯蘭教的民族卻忌諱這種顏色，這種顏色在敘利亞又是死亡的象征色。所以我們?cè)谂溆貌途邥r(shí)要關(guān)心就餐者的色彩感情，以增加宴會(huì)的氣氛。  盛裝不同質(zhì)地的菜點(diǎn)，要配用不同品種的盛器，也就是要求我們?cè)谶x擇盛器的品種時(shí)，明確菜肴質(zhì)地的干濕程度、軟硬情況、湯汁多少，配用適宜的平盤、湯盤、碗等配套餐具，它不單單是為了審美，而重要的是便于食用。例如：裝干菜，一般配用平盤或碟;對(duì)煎、炒、炸、爆等無(wú)芡汁或有芡汁而無(wú)湯的菜肴宜用平盤;裝湯汁比較多的燴、燉、氽等菜肴時(shí)就用湯盤，以防湯汁溢出，給進(jìn)餐者帶來(lái)不便，這樣也可避免影響菜點(diǎn)的美觀，破壞菜肴的屬性。

Fancy meals and dragon and Phoenix restaurants around the world mostly use pink fine porcelain tableware. This color symbolizes nobility, magnificence and glory. It is the color of the monarch. Islamic people taboo this color, which is also the symbol of death in Syria. So we should pay attention to the color feelings of the diners when matching the tableware, so as to increase the atmosphere of the banquet. To serve different kinds of dishes, different kinds of dishes should be equipped with different kinds of dishes. That is to say, when choosing different kinds of dishes, we should make clear the degree of dryness and wetness, the condition of softness and hardness, and the amount of soup juice, and use suitable tableware such as flat plate, soup plate and bowl. It is not only for aesthetic purposes, but also for convenience of eating. For example, dry dishes are usually served on flat plates or dishes; dishes without sauce or soup, such as fried, fried, fried or exploded dishes, should be served on flat plates; dishes with more soup should be served on soup plates to prevent the overflow of soup and inconvenience to diners, so as to avoid affecting the beauty of dishes and destroying the attributes of dishes.

造型菜肴選料精、做工細(xì)、成本高，身價(jià)高于普通菜，盛裝器皿不僅宜大、宜精，而且要成龍配套。高檔酒席和名貴菜肴，要選配較的餐具，如配一般的餐具就會(huì)使酒席宴會(huì)的氣氛和菜肴質(zhì)量遜色，當(dāng)然也不要奢華。這里主要是指餐具和菜肴的辯證關(guān)系，菜盤飯碗的作用在于盛裝和襯托碗里的肴饌，器是客，饌是主，不可舍此不顧，主次不分，本末倒置，也就是要做好餐具對(duì)菜肴的襯托作用。這樣就要注意所運(yùn)用餐具的檔次和酒席的規(guī)格相匹配，防止出現(xiàn)餐具高檔、菜品低檔與餐具低檔、菜品高檔，以及席面與餐具不協(xié)調(diào)等情況，做到器皿與食物配合和諧。

Style dishes are of high quality, fine workmanship and high cost. They are worth more than ordinary dishes. Containers should not only be large and refined, but also be matched by Jackie Chan. High-end banquets and expensive dishes, to choose a higher level of tableware, such as ordinary tableware will make the atmosphere of the banquet and dish quality inferior, of course, do not luxury. Here mainly refers to the dialectical relationship between tableware and dishes. The role of dishes and bowls is to dress and set off the dishes in the bowl. The dishes are the guests, and the dishes are the main dishes. In this way, we should pay attention to the matching of the grade of tableware and the specifications of the banquet, and prevent the occurrence of high-grade tableware, low-grade dishes and tableware, high-grade dishes, and dishes and tableware disharmony, so as to achieve perfect harmony between dishes and food.

盛具的色彩與菜肴的色彩相協(xié)調(diào)。根據(jù)菜肴的色彩，選用哪一種色彩的盛具是關(guān)系到能否使菜肴顯得更加高雅、悅目，襯托得更加鮮明、美觀的關(guān)鍵

The rich colours are in harmony with the colours of the dishes. According to the color of the dishes, the choice of which color is the key to make the dishes more elegant, pleasant and beautiful.

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