The wedding banquet is definitely an important portrayal of local characteristics. Different humanistic feelings and food culture can be vividly interpreted in the sixteen delicious dishes, especially the cold dish menu of the wedding banquet has local characteristics and makes people want to stop. Cold dishes are similar to cold dishes in western food, paying attention to the reasonable collocation of ingredients, trying to contain the taste as much as possible, and giving priority to delicious appetizers. On the dining table of China people, there are four kinds of cold dishes: seafood, meat, vegetables and beans, among which meat and vegetables undoubtedly appear the most. Different places have different food styles, and the cold dishes at the wedding banquet are also different. Today, whether the cold dishes of the north and the south can gather together depends on how the newcomers decide.

First of all, today's banquet continues the ancient tradition. Cold dishes are for guests to drink first, and hot dishes are for guests to eat. Although the cooking ability of the hotel is far from the same, the custom of drinking and eating cold dishes is well preserved. In fact, the quantity and quality of cold dishes are very important at Chinese wedding banquets. Eight dishes mean "getting rich", and quality determines the taste. The location of the wedding banquet determines the types of dishes, which is related to the characteristics of the hotel and highlights the epitome of local food culture. If Sichuan cold dishes are spicy, Guangdong cold dishes are fresh, Northeast cold dishes are large in quantity and strong in flavor, and Muslim cold dishes are strong in beef flavor, then analyzing the taste of cold dishes according to different regions is the authentic wedding reception practice.

Secondly, boiled chicken, braised chicken feet, drunken shrimp, drunken crab, sesame oil okra, amber green beans, diced asparagus and crisp belly with sauerkraut are the classic cold dishes of Cantonese wedding banquets. The ingredients look ordinary, but there is a large proportion of seafood and vegetables. In Guangzhou, chicken, seafood and sugar can form a basic flavor of Cantonese style, which is enough to deal with 53% rice wine.

Finally, Sichuan-style cold dishes are spicy and delicious, and the most prominent thing is a spicy taste. Although today's Sichuan cuisine has been improved to a certain extent, the proportion of meat in the cold dishes of wedding banquets is still not low, and almost all of them use one thing: sesame red oil. Pig ears, chicken, tripe, kelp and any other ingredients can win the trust of customers under the guidance of a spoonful of sesame red oil. They are delicious and memorable. Compared with cold dishes in other regions, Sichuan-style cold dishes are more suitable for beer. That's my answer. I hope I can help you.