First, the country wine menu daquan
1, (Happy)-Happy Sugar
2. (Guo Rui Cheng Xiang)-Fruit
3. (Not for long)-Stir-fried noodles
4. (Red robe adds happiness)-Buck the meat
5, (a total of spring dawn)-Yuanyang chicken
6. (Put ribbons together)-Steamed ribbons
7, (sinking fish and falling geese are beautiful)-water fish chicken soup
8. (Charm and elegance)-Steamed cuttlefish fillets
9. (Huai Wang Jinyao)-Cashew nuts
10, (fly with me)-Steamed white dove
1 1, (colorful rolls presented by Emperor Long)-fried durian rolls
12, (Bao Jin)-Fried bone with pineapple
13, (as happy as the East China Sea)-Steamed marine fish
14, (Emerald Garden Full)-Here comes Little Tang with Mushrooms.
15, (Magpie brings good news)-Meiji Sparrow
16, (always with one heart and one mind)-babao rice
17, (a century of harmony)-lotus seed and lily sweet water
18, (qun long and Xin Xin steamed shrimp.
19, (the old man is old)-Ginkgo pork tripe soup
20, (even the birth of your son)-peanuts, melon seeds
Second, the rural banquet menu
Rural banquet menu 1
Cold fern powder, fragrant dried eggs, celery and fungus, fragrant bullfrog, hongyun brine.
Three flavors of snow, beef, vinegar and thorn thick soup, mandarin fish fishing for rice, and deep-sea spots cooking new prawns.
Red Apricot Chicken, Red Apricot Pot, Fresh Ginger Juice, Elbow, Red Apricot and Eel Slices, Hand-torn Lamb Chop and Abalone Sauce.
Osmanthus fragrans, crisp lotus root, seasonal vegetables, cordyceps sinensis flowers, stewed duck and onion, fried sea cucumber, deep well roast duck, fresh tea mushrooms and boiled water.
Country banquet menu 2
Fruit platter Jiangnan eight dishes Furong seafood soup special roasted turtle Cantonese steamed mandarin fish
Crystal tribute pills, golden pigeons with silver scallops, and nine-foot goose intestines cooked with snowflake cowboy bones.
Fried meat with ginger and onion, fried octopus with sauce, rural seasonal vegetables, old hen soup, boiled shrimp swimming in the water.
Country banquet menu 3
Delicate eight-flavor dishes cooked in salt water, pigeon millet stewed with Liaoshen, fragrant bullfrog, red date lotus seed soup.
Braised beef tendon, braised asparagus chicken, braised turtle, steamed herring and shredded noodles with garlic, scallops and eel.
Stir-fried phoenix tail vermicelli, boiled pig's trotters, boiled double-fresh sour radish, stewed old duck with exquisite fruit plate.
Conclusion: The above is a complete rural banquet wine display menu, but local customs may be different, which can be discussed with chefs.