Eight cold dishes include: Chinese cabbage, mung bean sprouts, sliced cucumber with shrimp, black bean paste with sesame sauce, shredded pork with vermicelli, leeks, fragrant beans and spicy vermicelli.
The eight hot dishes include: fried fish slices, fried peanuts with oil skin, fried chicken legs, fish balls, fried shrimp balls with green peppers, cucumber broad beans, turtle chicken soup, steamed bass and braised fermented bean curd.
Judging from the fancy of the wedding banquet, cold dishes should be cooked 6-8 times, and hot dishes should be cooked around 10. Then don't forget soup, snacks and fruit. Pay attention to local customs when serving, avoid local taboos and respect the habits of every guest. Vegetarians or guests who need special side dishes for physical reasons should ask in advance.
Rural wedding banquet menu eighteen dishes:
1, full of joy-eight colorful butterflies.
2, good color-suckling pig platter.
3, affectionate-fish-flavored lobster.
4, golden branches and jade leaves-Chili fried flowers.
5. Great achievements-Steamed shark's fin by China Rana.
6. A shipment of gold and jadeite-oyster king roasted Bao Bei.
7, more than a year-steamed tiger spots.
8, beaming-desert sand chicken.
9. Have a wonderful full moon-mushrooms and vegetables.
10, Happy-Cantonese fried rice.
1 1, permanent knot-beautiful double glow.
12, Centennial Meeting-Lotus Lily Soup.
13, colorful-seasonal fruit bowl.
14, jujube round kernel soup-early birth.
15, dried mugwort leaves-good luck.
16, dish as soup-its scenery is beautiful.
17, beautiful double reflection-spend a full moon.
18, acacia fruit bowl-colorful.