As early as in the book of rites, there is a record of the food order of the banquet. The first procedure is to drink alcohol, then to eat meat and then to eat.

At sixteen banquets, dishes were arranged in four rows, four in each row.

The dish with bone is placed on the left side of the theme, and the cut meat is placed on the right side.

The food is on the side of the eater, and the soup is on the right side.

Cut the lean meat and barbecue meat away, and bring vinegar and sauce closer.

Add seasoning such as steam onion and so on.

Wine and other drinks and soup in the same direction.

If the dried meat and dried beef are dried, then bend on the left side and straighten on the right side.

The banquet has the gift of offering guests.

Before the master takes the wine Jester to come in before the guest seat, it is called "offering"; secondly, the guest is respectful, called "vinegar"; after the owner drinks the wine, he drinks himself first and then advises the guests to drink with the drink, which is called "reward".

Nowadays, the banquet is called "reward", which emphasizes etiquette itself.