Cuisine collocation is the third point. First of all, we should satisfy the festive nature of the wedding banquet, and on this basis, we should design it with health as the core. Pay attention to the combination of low fat and vegetarian food. The whole chicken, duck and hoof wedding banquet has long been out of date, and the weight of vegetables and coarse grains should be appropriately increased, such as asparagus in soup, braised cabbage with bailing mushroom and Aiwowo. Dishes should pay attention to the combination of dry and wet. Drinking soup before meals can moisten the gastrointestinal tract and is conducive to appetizing. When the main course is almost finished, take the soup with satiety as a snack, which is beneficial to digestion and absorption.

2. Keep the cooking original.

Reasonable cooking is the second factor that affects the nutritional value of wedding banquets. Grilled, fried and fried dishes will cause the loss of nutrition and excessive calories, and will also produce other harmful substances. The cooking methods of Cantonese cuisine, such as steak, stew, steaming and boiling, pay more attention to maintaining the original flavor of ingredients and are healthier. Generally, oil-free cooking is recommended for fruits and vegetables, and low-temperature cooking can be used for meat and seafood. The principle of seasoning is low salt, low oil, low sugar and little or no monosodium glutamate.

3. The ingredients should be fresh and in season.

Using fresh and seasonal food is the most basic requirement for a healthy wedding banquet. After refrigeration or drying, the nutritional value of ingredients will be lost. Unseasonable ingredients, especially fruits and vegetables planted in greenhouses, will carry pesticides and other residues, which are easy to enter the human body and cause harm. Before ordering a banquet, newcomers must first make clear the source of the hotel's ingredients. Www.xaflj.com has a lot of professional knowledge, you can have a look.