Ordering too much not only leads to waste but is also detrimental to health. We advocate for practicality and advise against extravagance. The quantity should be determined based on the specific circumstances of the diners. Generally, it is best for a meal to not exceed about 500 g of food per person on average. Consider the "quality" of the dishes ordered.
Allow each diner to choose a dish they enjoy, and have the person in charge of ordering fill in or adjust the rest. The focus is on a harmonious and joyful atmosphere, not on rigid formalities. More importantly, the core of quality ordering is a balanced diet and rational nutrition. When ordering, consider a menu composed of the following categories:
Beverages: Low-alcohol red wine or tea as an alternative to alcohol; for children, fruit and vegetable juices (especially vegetable juice) or lactic acid drinks.
Cold dishes: A balance of meat and vegetarian dishes (i.e., for every meat dish, order one vegetarian dish), or a mix of both. It is essential to include dishes with beans, mushrooms, and algae.
Hot dishes: Focus on: 1. Fish and poultry; 2. Colorful vegetables; 3. Cooking methods like steaming, boiling, stewing, and stir-frying over high heat. Order fewer fried, grilled, smoked, or pan-fried dishes. The selection should be half meat and half vegetarian. For meat dishes, consider including pork, beef, lamb, as well as chicken, duck, and fish. For vegetables, ensure a variety including roots, stems, leaves, and fruits.
Main courses and snacks: Place the main course in a prominent position on the menu. If the menu includes whole grains, be sure to order them, especially dishes that mix grains with vegetables or beans. For snacks, it's best to choose slightly sweet or savory options made from fermented or semi-fermented dough.
Soup: A vegetarian soup is the best choice.