List of Essential Knowledge::Tableware
The ancients said: “Good food cannot match good tableware.”, indicating the importance in choosing one’s bowls and dishes. However tableware from the reign of Xuan de, Cheng hua, Jia jing, Wan li  are so precious that it leaves one anxious and nervous of breaking them during use. One would rather use contemporary tableware fired from the imperial kilns, which are at once refined and beautiful. Note that foods more suited for bowls should be served in bowls, food suited for plates served in plates, large food items served in larger tableware, and smaller foods served in smaller tableware. Thus even when there are gross shortcomings in a banquet, the table’s setting would still feel coordinated and delightful . If one blindly insists on adhering to the traditional “Ten bowls and eight dishes” in a banquet instead of considering how best to serve the food, others might suspect one of being dull-witted. Expensive food items should typically be served in larger tableware, while more common foods can be served on small tableware. Pan-fried or stir-fried foods are best served on plates, and soups and stews served in bowls. Pan-fried or stir-fried foods are best prepared in iron woks, while stewed foods are best prepared in clay pots.
: In dynastic times years were dictated as the “Something-th year of Some-emperor” and the reign of an emperor used to denote a historic period. Yi de, Cheng hua, Jia jing, are Wan li were emperors during the Ming dynasty. The tableware from these Ming dynasty periods were already highly valued in Yuan Mei’s time during the Qing dynasty.
: The text “參錯其間，方覺生色” literally means something like “errors and discordance in a (dining) space, the feeling of order and grace.” I’ve taken this mean that even in a bad disordered banquet, the table will still look great with the plates and bowls.