⏰ Service 40 — Full Chinese Banquet (for 4–6)
← Block 33–34: Chinese Cuisine Overview
The traditional Chinese dinner table presents everything at once — multiple dishes, a soup, rice. The guest serves themselves from shared platters. Cook a full banquet-style dinner:
| Dish | Why it's on the menu |
|---|---|
| Celery root and cucumber appetizer | Light opener; no cooking |
| Hot and sour soup | Starter; the egg ribbon technique on display |
| Steamed whole fish | Cantonese technique; freshness as the statement |
| Hong shao rou | Red-braised pork; make it early in the block, reheat and it's even better |
| Stir-fried bok choy with garlic | Fast, green, balancing the rich dishes |
| Steamed jasmine rice | Cook double the amount |
Total cook time if hong shao rou made ahead: approximately 90 minutes active.
🎥 Compare Notes: Chinese Mise en Place and Cooking a Full Meal — Chinese Cooking Demystified — CCD shows how to organize and time a multi-dish Chinese meal; compare your prep sequencing and how you manage the wok across courses.