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What I will commit to with confidence is the structural point: the mainland Chinese no-tipping convention is the most internally consistent dining payment system of any major world cuisine, and Western visitors who try to import their tipping anxiety into Beijing or Chengdu are introducing a category error rather than offering generosity. Service is included in the meal price by definition; trying to tip is signalling that you do not understand the meal.\n\nThe position I will defend is that the host-guest framework around Chinese business dining is more sophisticated than its Western equivalents and deserves more deliberate study from foreign visitors than most cultural-protocol guides give it. The host sits at the seat of honour facing the entrance, the honoured guest sits to the right, the host orders and pays, the host opens the toasting round. None of this is decorative. Each role distributes responsibility in a way that makes a business dinner workable for everyone present, and a foreign visitor who learns to occupy the guest role correctly will earn more respect than one who tries to assert Western egalitarianism through offering to pay.\n\nMy sharper take is that the chopsticks-in-rice taboo is treated as a curious foreign superstition in most travel writing and that framing is wrong. It is a funeral symbol, treated with the same weight that an English dinner guest would treat a swastika scrawled on a napkin. Foreign visitors who do it once may be politely overlooked; those who do it after being told are signalling something they do not mean to signal. Learn the chopstick conventions before the first formal meal, not at the table.\n",{"type":41,"value":42,"toc":766},"minimark",[43,48,52,55,60,63,119,122,126,134,139,161,165,179,183,197,201,209,213,216,234,237,241,244,261,268,272,276,283,286,290,297,308,312,326,330,344,348,352,378,382,385,417,420,424,450,453,457,477,481,484,498,501,505,508,512,532,536,556,560,574,578,581,624,628,720,724],[44,45,47],"h1",{"id":46},"china-dining-and-tipping-etiquette","China Dining and Tipping Etiquette",[49,50,51],"p",{},"Chinese dining culture is one of the most ritualised and most regionally varied in the world. The meal structure, the table conventions, the role of the host, and the business-dinner protocols all differ substantially from European and North American norms. This article covers what you actually need to know to eat in mainland China without getting it wrong, with notes on Hong Kong and Taiwan where the conventions diverge.",[49,53,54],{},"The recommendations here are drawn from cited cultural-protocol sources and from standard business-travel briefings. The author does not have first-person extended-stay authority in China; the framing is structural rather than from lived experience.",[56,57,59],"h2",{"id":58},"the-chinese-meal-schedule","The Chinese meal schedule",[49,61,62],{},"Chinese meal timing is broadly similar to most North Asian patterns: lunch is the main meal in many contexts (though dinner has overtaken it in urban professional settings), and meals are eaten at conventional times.",[64,65,66,82],"table",{},[67,68,69],"thead",{},[70,71,72,76,79],"tr",{},[73,74,75],"th",{},"Meal",[73,77,78],{},"Typical Chinese timing",[73,80,81],{},"Notes",[83,84,85,97,108],"tbody",{},[70,86,87,91,94],{},[88,89,90],"td",{},"Zaocan (breakfast)",[88,92,93],{},"6:00-9:00",[88,95,96],{},"Substantial in many regions: congee, dumplings, baozi, doujiang.",[70,98,99,102,105],{},[88,100,101],{},"Wucan (lunch)",[88,103,104],{},"11:30-13:30",[88,106,107],{},"Often substantial, especially in business contexts.",[70,109,110,113,116],{},[88,111,112],{},"Wancan (dinner)",[88,114,115],{},"17:30-20:00",[88,117,118],{},"Earlier than European norms, similar to North American.",[49,120,121],{},"The earlier dinner time is genuine: many restaurants outside major cosmopolitan areas have served and cleared by 20:00. Late dining (after 20:30) is more common in Shanghai, Beijing, Guangzhou and Hong Kong than in smaller cities and provincial towns.",[56,123,125],{"id":124},"tipping-in-china","Tipping in China",[49,127,128,129,133],{},"The central tipping rule in mainland China: ",[130,131,132],"strong",{},"do not tip in most contexts",". This is dramatically different from any Western convention.",[135,136,138],"h3",{"id":137},"restaurants","Restaurants",[140,141,142,149,155],"ul",{},[143,144,145,148],"li",{},[130,146,147],{},"No tipping in mainland China",". The Chinese restaurant convention historically excluded tipping; modern practice continues this. Some international-chain restaurants and luxury hotels accept tips; the typical Chinese restaurant does not.",[143,150,151,154],{},[130,152,153],{},"Attempting to tip can cause confusion"," and is sometimes refused. The structural principle: service is part of the cost of the meal and is not separately recognised.",[143,156,157,160],{},[130,158,159],{},"Service charge is sometimes added",". Higher-end restaurants and hotel restaurants often add a 10-15% \"service charge\" (fuwu fei, 服务费) to the bill. This is the closest thing to a tip in mainland Chinese restaurants.",[135,162,164],{"id":163},"hotels","Hotels",[140,166,167,173],{},[143,168,169,172],{},[130,170,171],{},"Most hotels do not expect tipping",". International-chain hotels in Beijing and Shanghai accept small tips for porters (10-20 RMB per bag) but the practice is not strongly expected.",[143,174,175,178],{},[130,176,177],{},"Housekeeping",": not expected, sometimes refused.",[135,180,182],{"id":181},"taxis-and-rideshares","Taxis and rideshares",[140,184,185,191],{},[143,186,187,190],{},[130,188,189],{},"No tipping for taxis",". The metered fare is the total. Round up the fare to the nearest convenient amount if you wish.",[143,192,193,196],{},[130,194,195],{},"DiDi and other ride-share apps",": built-in tipping options exist in some apps; the social norm of using them is light.",[135,198,200],{"id":199},"tour-guides","Tour guides",[140,202,203],{},[143,204,205,208],{},[130,206,207],{},"Tipping tour guides is more accepted"," than tipping restaurant staff. 100-200 RMB per day per person for a private guide; 30-50 RMB per person at the end of a half-day group tour.",[135,210,212],{"id":211},"the-exceptions-hong-kong-and-macau","The exceptions: Hong Kong and Macau",[49,214,215],{},"Hong Kong's tipping culture is closer to international norms:",[140,217,218,223,229],{},[143,219,220,222],{},[130,221,138],{},": 10-15% tip standard, especially at higher-end establishments. Many bills add a 10% service charge automatically; an additional small tip on top is appreciated.",[143,224,225,228],{},[130,226,227],{},"Taxis",": round up the fare.",[143,230,231,233],{},[130,232,164],{},": tipping for porters and housekeeping is expected.",[49,235,236],{},"Macau follows broadly the same pattern as Hong Kong, with Portuguese-influenced refinements at the higher-end venues.",[135,238,240],{"id":239},"taiwan","Taiwan",[49,242,243],{},"Taiwan's tipping culture sits between mainland China and Hong Kong:",[140,245,246,251,256],{},[143,247,248,250],{},[130,249,138],{},": no tipping at casual restaurants. Higher-end restaurants add a 10% service charge to the bill; no additional tip is expected.",[143,252,253,255],{},[130,254,227],{},": no tipping; round up the fare.",[143,257,258,260],{},[130,259,164],{},": optional small tip for porters.",[49,262,263,264,267],{},"The cleanest summary: ",[130,265,266],{},"tipping in mainland China is not part of the culture; in Hong Kong tipping is more like Western norms; Taiwan sits in between",".",[56,269,271],{"id":270},"restaurant-ordering-and-bill-behaviour","Restaurant ordering and bill behaviour",[135,273,275],{"id":274},"group-dining-vs-individual-dining","Group dining vs individual dining",[49,277,278,279,282],{},"Chinese restaurant culture is fundamentally ",[130,280,281],{},"group-oriented",". Dishes are served in the centre of the table and shared by the group; each diner takes from the shared dishes onto their own small plate. A typical group meal has more dishes than diners (a \"rule of n+1\" or \"n+2\" applies in many traditions). Individual ordering is becoming more common in modern urban contexts but the default remains shared dining.",[49,284,285],{},"The structural implication for travellers: do not order one large dish for yourself; order multiple dishes for the group to share.",[135,287,289],{"id":288},"asking-for-the-bill","Asking for the bill",[49,291,292,293,296],{},"In Chinese restaurants, you typically have to ",[130,294,295],{},"ask for the bill",". The standard phrase:",[140,298,299,302,305],{},[143,300,301],{},"\"Mai dan\" (买单) - the standard mainland phrase.",[143,303,304],{},"\"Jiezhang\" (结账) - alternative formal phrase.",[143,306,307],{},"\"Maaih daan\" (埋单) - Cantonese equivalent in Hong Kong.",[135,309,311],{"id":310},"splitting-the-bill","Splitting the bill",[140,313,314,320],{},[143,315,316,319],{},[130,317,318],{},"Sharing the total"," is the strong default. The host pays for the entire group; this is part of the host role. Splitting the bill (\"AA zhi\", AA制) is increasingly accepted among urban Chinese friends but is not the default and can feel awkward in business contexts.",[143,321,322,325],{},[130,323,324],{},"Always offer to pay"," when invited; the host will decline and pay. The offer is the courtesy; the actual payment is the host's responsibility.",[135,327,329],{"id":328},"cash-and-card","Cash and card",[140,331,332,338],{},[143,333,334,337],{},[130,335,336],{},"Mobile payment is universal"," in mainland China. Alipay and WeChat Pay cover most transactions. Cash is increasingly rare for restaurants; small establishments may struggle to make change.",[143,339,340,343],{},[130,341,342],{},"Card payment is less developed"," in mainland China than mobile payment. Tourists without WeChat Pay or Alipay should carry cash or rely on hotel-mediated payments.",[56,345,347],{"id":346},"table-etiquette","Table etiquette",[135,349,351],{"id":350},"chopstick-conventions","Chopstick conventions",[140,353,354,360,366,372],{},[143,355,356,359],{},[130,357,358],{},"Hold chopsticks correctly"," if you can; awkward chopstick use is forgiven for visitors but smooth use is appreciated.",[143,361,362,365],{},[130,363,364],{},"Do not stick chopsticks vertically into rice",". This resembles incense at a funeral and is considered seriously rude.",[143,367,368,371],{},[130,369,370],{},"Do not pass food chopstick-to-chopstick",". This also resembles funeral practice (passing bones during cremation).",[143,373,374,377],{},[130,375,376],{},"Rest chopsticks on the chopstick rest"," when not in use, or laid flat across the small bowl. Do not point with chopsticks or wave them around.",[135,379,381],{"id":380},"the-host-guest-role","The host-guest role",[49,383,384],{},"Chinese dining has a strong host-guest framework that does not have a direct Western equivalent:",[140,386,387,393,399,405,411],{},[143,388,389,392],{},[130,390,391],{},"The host sits at the seat of honour"," (typically facing the entrance).",[143,394,395,398],{},[130,396,397],{},"The honoured guest sits to the right of the host"," (in mainland convention).",[143,400,401,404],{},[130,402,403],{},"The host serves rice and the principal dishes"," to the guests; guests should not serve themselves first.",[143,406,407,410],{},[130,408,409],{},"The host orders for the group"," in business and formal social contexts.",[143,412,413,416],{},[130,414,415],{},"The host pays"," the entire bill.",[49,418,419],{},"The role of the host is significant in business dinners. Foreign visitors invited to a Chinese business dinner should expect the host to make all the major decisions; offering to pay or to order specific dishes can be socially awkward.",[135,421,423],{"id":422},"toasting","Toasting",[140,425,426,432,438,444],{},[143,427,428,431],{},[130,429,430],{},"Toasts are central"," in Chinese business and formal dining.",[143,433,434,437],{},[130,435,436],{},"Ganbei"," (干杯, \"dry the cup\") is the formal toast; the standard response is to empty the glass.",[143,439,440,443],{},[130,441,442],{},"Sui yi"," (随意, \"as you wish\") is the more relaxed toast: do as you please with the drink.",[143,445,446,449],{},[130,447,448],{},"The order of toasts matters",". The host toasts first; the guest reciprocates; subsequent toasts circulate around the table.",[49,451,452],{},"For non-drinkers, declining alcohol is straightforward in modern China but in some formal business contexts a non-alcoholic substitute (tea, juice) is expected for the toasting ritual itself. Saying \"wo bu neng he jiu\" (I cannot drink alcohol) is widely accepted.",[135,454,456],{"id":455},"conversation-and-pace","Conversation and pace",[140,458,459,465,471],{},[143,460,461,464],{},[130,462,463],{},"Chinese meals are slower than Western meals"," in terms of total time; multiple dishes arrive in sequence and the meal stretches over an hour.",[143,466,467,470],{},[130,468,469],{},"Loud conversation"," is normal at casual Chinese restaurants but more restrained at upmarket and business settings.",[143,472,473,476],{},[130,474,475],{},"Phone use"," is increasingly common but considered rude in formal business contexts.",[135,478,480],{"id":479},"the-clean-plate-vs-leave-some-food-debate","The clean-plate vs leave-some-food debate",[49,482,483],{},"Two competing conventions, depending on context:",[140,485,486,492],{},[143,487,488,491],{},[130,489,490],{},"In traditional formal contexts",": leaving some food on your plate signals that you have eaten enough and the host has provided generously. Cleaning your plate completely can be read as the host having served too little.",[143,493,494,497],{},[130,495,496],{},"In modern environmental-awareness contexts",": the \"clean plate\" (guangpan, 光盘) campaign promotes finishing food to reduce waste. Younger Chinese diners increasingly eat to clean the plate.",[49,499,500],{},"The safer convention for visitors: leave a small amount of food on your plate at formal banquets and clean the plate at casual meals. When in doubt, follow the host.",[56,502,504],{"id":503},"regional-differences","Regional differences",[49,506,507],{},"China is geographically and culturally vast. Three broad regional patterns worth knowing:",[135,509,511],{"id":510},"northern-china-beijing-shandong-henan","Northern China (Beijing, Shandong, Henan)",[140,513,514,520,526],{},[143,515,516,519],{},[130,517,518],{},"Wheat-dominant"," cuisine: noodles, dumplings, baozi.",[143,521,522,525],{},[130,523,524],{},"Strong tea culture"," with green and oolong teas dominant.",[143,527,528,531],{},[130,529,530],{},"Conservative restaurant register",": business and formal dining can be more formal than in southern China.",[135,533,535],{"id":534},"southern-china-guangdong-guangxi","Southern China (Guangdong, Guangxi)",[140,537,538,544,550],{},[143,539,540,543],{},[130,541,542],{},"Rice-dominant"," cuisine; Cantonese cuisine is the major regional tradition.",[143,545,546,549],{},[130,547,548],{},"Dim sum"," (yum cha) culture is a defining feature of Guangdong and Hong Kong dining.",[143,551,552,555],{},[130,553,554],{},"More fish and seafood"," than in the north.",[135,557,559],{"id":558},"sichuan-and-hunan","Sichuan and Hunan",[140,561,562,568],{},[143,563,564,567],{},[130,565,566],{},"Spice-forward"," cuisines: Sichuan's mala (numbing-hot) and Hunan's straight chilli heat.",[143,569,570,573],{},[130,571,572],{},"Specific drinking customs",": Sichuan baijiu pairings are part of the regional tradition.",[56,575,577],{"id":576},"business-dinner-protocol","Business dinner protocol",[49,579,580],{},"Business dining in China is its own discipline. A few key points:",[140,582,583,589,595,601,607,612,618],{},[143,584,585,588],{},[130,586,587],{},"The host extends the invitation"," and pays the entire bill.",[143,590,591,594],{},[130,592,593],{},"Guests arrive on time or slightly early",", never late.",[143,596,597,600],{},[130,598,599],{},"Seating follows protocol",": senior figures are seated facing the entrance; junior figures sit further away.",[143,602,603,606],{},[130,604,605],{},"The first 10-15 minutes is small talk"," before business is discussed.",[143,608,609,267],{},[130,610,611],{},"Toasts open and punctuate the meal",[143,613,614,617],{},[130,615,616],{},"Business cards are exchanged with both hands"," at the start, never tossed.",[143,619,620,623],{},[130,621,622],{},"Gift-giving"," can be appropriate at the end of a business dinner; modest gifts only (a bottle of decent wine, a thoughtful book about your home country).",[56,625,627],{"id":626},"practical-phrasebook","Practical phrasebook",[64,629,630,642],{},[67,631,632],{},[70,633,634,637,640],{},[73,635,636],{},"Situation",[73,638,639],{},"Mandarin phrase",[73,641,81],{},[83,643,644,655,666,677,687,698,709],{},[70,645,646,649,652],{},[88,647,648],{},"Asking for a table",[88,650,651],{},"\"Yao yi zhang wei zi\" (要一张位子)",[88,653,654],{},"Standard opener.",[70,656,657,660,663],{},[88,658,659],{},"Asking for the menu",[88,661,662],{},"\"Qing gei wo cai dan\" (请给我菜单)",[88,664,665],{},"Polite request.",[70,667,668,671,674],{},[88,669,670],{},"Calling for service",[88,672,673],{},"\"Fu wu yuan\" (服务员)",[88,675,676],{},"The standard call for the waiter.",[70,678,679,681,684],{},[88,680,289],{},[88,682,683],{},"\"Mai dan\" (买单)",[88,685,686],{},"Universal.",[70,688,689,692,695],{},[88,690,691],{},"Asking what they recommend",[88,693,694],{},"\"Nin tui jian shen me?\" (您推荐什么?)",[88,696,697],{},"Polite with the formal \"nin\".",[70,699,700,703,706],{},[88,701,702],{},"Saying thank you",[88,704,705],{},"\"Xie xie\" (谢谢)",[88,707,708],{},"Standard.",[70,710,711,714,717],{},[88,712,713],{},"Saying it's delicious",[88,715,716],{},"\"Hen hao chi\" (很好吃)",[88,718,719],{},"Welcomed at the table.",[56,721,723],{"id":722},"cross-references","Cross-references",[140,725,726,735,742,749],{},[143,727,728,729,734],{},"The ",[730,731,733],"a",{"href":732},"\u002Fmandarin\u002Fphrases\u002Frestaurant","Mandarin restaurant phrases page"," covers the language for ordering.",[143,736,728,737,741],{},[730,738,740],{"href":739},"\u002Fmandarin\u002Faccents","Mandarin variety guide"," covers the mainland vs Taiwan distinction.",[143,743,728,744,748],{},[730,745,747],{"href":746},"\u002Fresources\u002Fmandarin-vs-cantonese","Mandarin vs Cantonese piece"," covers the language choice that maps to the mainland vs Hong Kong distinction.",[143,750,728,751,755,756,760,761,765],{},[730,752,754],{"href":753},"\u002Fresources\u002Fspain-dining-and-tipping-etiquette","Spain",", ",[730,757,759],{"href":758},"\u002Fresources\u002Fmexico-dining-and-tipping-etiquette","Mexico"," and ",[730,762,764],{"href":763},"\u002Fresources\u002Ffrance-dining-and-tipping-etiquette","France"," dining etiquette pieces cover the other major destinations.",{"title":767,"searchDepth":768,"depth":768,"links":769},"",2,[770,771,780,786,793,798,799,800],{"id":58,"depth":768,"text":59},{"id":124,"depth":768,"text":125,"children":772},[773,775,776,777,778,779],{"id":137,"depth":774,"text":138},3,{"id":163,"depth":774,"text":164},{"id":181,"depth":774,"text":182},{"id":199,"depth":774,"text":200},{"id":211,"depth":774,"text":212},{"id":239,"depth":774,"text":240},{"id":270,"depth":768,"text":271,"children":781},[782,783,784,785],{"id":274,"depth":774,"text":275},{"id":288,"depth":774,"text":289},{"id":310,"depth":774,"text":311},{"id":328,"depth":774,"text":329},{"id":346,"depth":768,"text":347,"children":787},[788,789,790,791,792],{"id":350,"depth":774,"text":351},{"id":380,"depth":774,"text":381},{"id":422,"depth":774,"text":423},{"id":455,"depth":774,"text":456},{"id":479,"depth":774,"text":480},{"id":503,"depth":768,"text":504,"children":794},[795,796,797],{"id":510,"depth":774,"text":511},{"id":534,"depth":774,"text":535},{"id":558,"depth":774,"text":559},{"id":576,"depth":768,"text":577},{"id":626,"depth":768,"text":627},{"id":722,"depth":768,"text":723},"Culture",null,"2026-06-05T00:00:00+00:00","China dining customs, the no-tipping rule, table manners, business meal protocol, regional differences, and what distinguishes mainland China from Hong Kong and Taiwan.","md",[807,810,813,816],{"q":808,"a":809},"Do you tip in China?","No, not in mainland China, in restaurants, taxis or most hotels. Attempting to tip can cause confusion and is sometimes refused. Higher-end restaurants and hotel restaurants may add a 10 to 15% service charge (fuwu fei) to the bill, which is the closest mainland equivalent to a tip. Hong Kong and Macau follow Western tipping norms (10 to 15% in restaurants); Taiwan sits in between.",{"q":811,"a":812},"Why is sticking chopsticks in rice considered rude in China?","Vertical chopsticks in a bowl of rice resemble incense sticks at a funeral and read as a death symbol at the table. The taboo extends to passing food chopstick-to-chopstick, which mirrors the cremation practice of passing bones. Both are treated as seriously rude rather than as quaint superstitions, and foreign visitors should learn the chopstick conventions before the first formal meal.",{"q":814,"a":815},"How does a Chinese business dinner work?","The host extends the invitation, orders for the group, sits at the seat of honour (facing the entrance), pays the entire bill, and opens the toasting round. The honoured guest sits to the right of the host. Guests arrive on time or slightly early, exchange business cards with two hands, do 10 to 15 minutes of small talk before business is discussed, and reciprocate toasts in order. Offering to pay is the polite courtesy; the host paying is the actual expectation.",{"q":817,"a":818},"What does 'ganbei' mean and do you have to drink?","Ganbei (literally 'dry the cup') is the formal Chinese toast and the standard response is to empty the glass. Sui yi ('as you wish') is the more relaxed toast where you drink as much as you want. Declining alcohol is straightforward in modern China; saying wo bu neng he jiu (I cannot drink alcohol) is widely accepted, and tea or juice is a normal non-alcoholic substitute for the toasting ritual itself.",{},"\u002Fresources\u002Fmandarin\u002Fchina-dining-and-tipping-etiquette",{"title":37,"description":804},"resources\u002Fmandarin\u002Fchina-dining-and-tipping-etiquette",[824,825,826,827],"china","dining etiquette","tipping","travel","Mainland China does not tip in restaurants, taxis or hotels in the way Western convention expects; meals are group-oriented with shared dishes at the centre of the table, the host orders and pays for the whole bill, mobile payment (Alipay, WeChat Pay) covers nearly everything, and the chopstick taboos (no vertical sticks, no chopstick-to-chopstick passing) trace to funeral practice.","lDOfHkkO_IGgCierj-6TEfAgMf2YuDENbjG-yYbHVtA",{"left":4,"top":4,"width":5,"height":5,"rotate":4,"vFlip":6,"hFlip":6,"body":831},"\u003Cg fill=\"none\" stroke=\"currentColor\" stroke-linecap=\"round\" stroke-linejoin=\"round\" stroke-width=\"2\">\u003Cpath d=\"M15 12h-5m5-4h-5m9 9V5a2 2 0 0 0-2-2H4\"\u002F>\u003Cpath d=\"M8 21h12a2 2 0 0 0 2-2v-1a1 1 0 0 0-1-1H11a1 1 0 0 0-1 1v1a2 2 0 1 1-4 0V5a2 2 0 1 0-4 0v2a1 1 0 0 0 1 1h3\"\u002F>\u003C\u002Fg>",{"left":4,"top":4,"width":5,"height":5,"rotate":4,"vFlip":6,"hFlip":6,"body":833},"\u003Cg fill=\"none\" stroke=\"currentColor\" stroke-linecap=\"round\" stroke-linejoin=\"round\" stroke-width=\"2\">\u003Cpath d=\"M12 15V3m9 12v4a2 2 0 0 1-2 2H5a2 2 0 0 1-2-2v-4\"\u002F>\u003Cpath d=\"m7 10l5 5l5-5\"\u002F>\u003C\u002Fg>",{"left":4,"top":4,"width":5,"height":5,"rotate":4,"vFlip":6,"hFlip":6,"body":835},"\u003Cpath fill=\"none\" stroke=\"currentColor\" stroke-linecap=\"round\" stroke-linejoin=\"round\" stroke-width=\"2\" d=\"M13 21h8M15 5l4 4m2.174-2.188a1 1 0 0 0-3.986-3.987L3.842 16.174a2 2 0 0 0-.5.83l-1.321 4.352a.5.5 0 0 0 .623.622l4.353-1.32a2 2 0 0 0 .83-.497z\"\u002F>",{"left":4,"top":4,"width":5,"height":5,"rotate":4,"vFlip":6,"hFlip":6,"body":837},"\u003Cg fill=\"none\" stroke=\"currentColor\" stroke-linecap=\"round\" stroke-linejoin=\"round\" stroke-width=\"2\">\u003Crect width=\"18\" height=\"18\" x=\"3\" y=\"3\" rx=\"2\" ry=\"2\"\u002F>\u003Ccircle cx=\"9\" cy=\"9\" r=\"2\"\u002F>\u003Cpath d=\"m21 15l-3.086-3.086a2 2 0 0 0-2.828 0L6 21\"\u002F>\u003C\u002Fg>",{"left":4,"top":4,"width":5,"height":5,"rotate":4,"vFlip":6,"hFlip":6,"body":839},"\u003Cg fill=\"none\" stroke=\"currentColor\" stroke-linecap=\"round\" stroke-linejoin=\"round\" stroke-width=\"2\">\u003Cpath d=\"M6 22a2 2 0 0 1-2-2V4a2 2 0 0 1 2-2h8a2.4 2.4 0 0 1 1.704.706l3.588 3.588A2.4 2.4 0 0 1 20 8v12a2 2 0 0 1-2 2z\"\u002F>\u003Cpath d=\"M14 2v5a1 1 0 0 0 1 1h5M10 9H8m8 4H8m8 4H8\"\u002F>\u003C\u002Fg>",1781519465873]