Generally speaking, the number of menu dishes in a standard banquet is the same. There are 8-9 courses for hot and cold dishes and snacks. If the number of people is large, it may increase to 10- 12.

Cold dishes: depending on the number of people, it can be 3, 4, 6, 8, 10 or 12, which is usually even, in the form of a platter.

Hot dishes: Generally, there are about five dishes, including one seafood, one beef or mutton, one poultry, one fish and one vegetarian dish.

T: Both meat and vegetables are acceptable according to the guests' requirements. If the specifications are high, one for each person.

Dim sum: There are generally two kinds, one is sweet, the other is salty, and it is also in the form of assorted dishes. If you have other staple foods, such as rice and noodles, you can serve them separately.

Fruit: Generally, it is a combination of 2-4 kinds of fruits. If the banquet specifications are high, it is one for each person.