Chinese Eating Style during Everyday Feasts

The eating style, customs, and traditions practiced by the Chinese people during their everyday eats may differ in every region, but for the most part, families get together in the dining table thrice a day. Each grubfest is all-inclusive in itself, carrying all the elements to keep a person fully satisfied afterwards. The most substantial aspect of each feast is grain or fan, which may vary -- from rice to noodles to whole grains to bread to corn to sorghum to millet -- according to the family's financial strength. The veggies and meats come just as side dishes to increase the relish of the grains.

Chinese dining tables are usually a mixture of bowls for the grains; pairs of chopsticks, which are used instead of the Western spoon and fork; soupspoons for the soup that is served in a communal bowl; saucers for the shells or bones and for the reserve bite that was taken from a common platter, which holds the "condiments"; and hot towels to wipe the dirt on the diners's hands and mouths. Reaching across the typical round or square table is acceptable as the dishes, other than the grain, are served in a conjoint platter where diners directly take their part from.