/n744c5.aspx birthday banquet menu 6 cold dishes: salted duck tongue, grandma red soup chicken, refreshing white meat roll, stir-fried evergreen, ginger black fungus and bitter gourd. 1 1 Hot dishes: Yipin soft-shelled turtle, corn shrimp with egg yolk, steamed mandarin fish, crystal glutinous rice duck, three-silk shark fin soup, challenge beef, iron plate silver cod, steamed pork with cucumber powder, Yu Zi with bean paste, cabbage in soup, and Tianma pigeon soup. Snacks: Crystal Moon Bud Dumplings, Eggs Stir-fried Ciba with Rice Soup, Vegetarian Soup. Fruit platter: add two bottles of soft drinks to each table of fruit platter. Nutrition experts commented that adding red dates and ginseng to glutinous rice and boiling red dates and ginseng are beneficial to the elderly to strengthen the spleen, invigorate qi and soothe the nerves. Gastrodia elata has a good health care effect on headache and dizziness, so it is especially suitable for the healthy and nourishing diet of the elderly. Auricularia auricula has the functions of softening blood vessels and resisting cancer, and is especially suitable for the elderly. Shark fin soup is rich in amino acids and nutrients. Silver cod comes from the deep sea, which is both environmentally friendly and nutritious. Because it is a deep-sea fish, with few shark fins and tender meat, it is very suitable for the elderly. According to the designed menu arrangement, cold dishes are served first, and then the top plate, such as shark's fin, sea cucumber, swallow and so on. , followed by stir-fry. Hot dishes should be served at reasonable intervals according to different cooking methods, different tastes and the distinction between meat and vegetables. Then the big dishes come up one after another, and a salty spot can be served during the period, and finally beets and snacks can be served. Note that sweet soup and dessert are the same as above, and salty soup and salty points are served together. The general principle of serving food is to serve high-quality dishes first, clean and tender dishes first, and then fatty and juicy dishes. Shrimp rolls and fish rolls should be served at intervals, not like the above. Dishes with special flavor, such as crab powder and beets, should be served later, otherwise other dishes will be boring. When serving, each dish should be placed near the table, and then transferred to other guests after the guests have tasted it. When serving whole chicken, whole duck and whole fish, don't point the tail at the first seat, and the freshest and best side of the raw materials should face up first to show respect for the guest of honor, and at the same time, it is convenient for the person sitting in the chief to take it. The finished dishes should be removed in time. When serving shark's fin and other dishes, the host can also divide the dishes for the guests. When serving food, you should serve it from the side. The speed of serving depends on the speed of the banquet. If the guests eat fast, the food will be served quickly. If the guests eat slowly, the food will be served slowly. It is necessary to prevent the phenomenon of disjointed serving and guests waiting for dishes, and also to avoid serving too fast and being at a loss, which will affect the appetite of guests. If a modern family holds a western banquet, the order of serving is cold dish, soup and hot dish, and aperitif and cocktail should be served before the meal. Western food should be served with cold dishes first. There are two ways of service. One is to put cold dishes on the table before the guests sit down. The other is to entertain guests and sit down before serving cold dishes. Cold dishes include assorted dishes, salads, butter, jam and bread. After cold dishes are served, soup should be served first, and then hot dishes should be served. If there are several hot dishes, pay attention to the reasonable collocation of meat, fish, poultry and shrimp with various vegetables. After the guests order, they will be served with various desserts and fruits, and finally, black tea, coffee and other drinks. At the same time, it should be accompanied by milk and sugar cubes for some guests to take at will.