Principle 2: Try to use auspicious words in the naming of dishes, express good wishes to newcomers, please guests psychologically and set off the atmosphere.
Principle 3: The wedding banquet menu should follow the principle of catering to different people in the design process.
Principle 4: The choice of raw materials for wedding dishes must be based on customs and pay attention to taboos.
Principle 5: The choice of dishes must meet the tastes of the public.