The wonderful banquet Friday night was my first real Chinese banquet. One of the things I found interesting and different was that it seemed that the heavier courses (duck & beef) were served early in the meal while lighter dishes (soup & fish) came toward the end. Is this standard in Chinese banquets? While the wines I brought seemed to go with everything OK, often when I'm having multi-course Western meals we'll have lighter appetizers and soups early on with white wines--and end the meal with a heavier meat course and a red. I understand matching wines with food is not a major concern of Chinese chefs, so I'm wondering if the order of dishes at a Chinese feast always runs heavier to lighter or if the order of the dishes is more random. Anybody know?