Yin and Yang on the Chinese Table

Yin and yang is a conspicuous if automatic part of Chinese food presentation, whether it be the scattering of a few scallion rings in some clear soup bought at a market stall, or a kaleidoscopic progression of dishes at a colorful banquet spread. The rule is again one of lively contrast. Serving a brown chicken in an equally brown bowl shows off neither the chicken nor the bowl, whereas the same chicken put on a celadon plate and rimmed with red radish fans and deep green coriander looks exciting. Likewise, a batch of white steamed buns proffered up on a white platter looks ho-hum dull, but line the dish with a red napkin and the buns suddenly appear jazzy.