上菜顺序要求先冷后热，先咸后甜，每席必有鱼，没有海参不算大席。
After the first heat requirements of the order to serve cold, after a sweet first, I must every fish, no sea cucumber is not a big majority.
出菜程序必须符合中华菜系中的宴席标准，先冷后热，先咸后甜，先上口味清淡的，后浓厚。
The order of the dishes must meet the standards of Chinese Banquet where the cold dishes are served before the warm, savoury dishes before the sweet, and delicate followed by strong flavours.
其制备方法是先热后冷，即在热水中加入各组分，在化学反应过程中不需加热。
Its preparing process features first hot and later cold, that is, each components are added in hot water and it is unnecessary to heat during reaction.
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