First, the definition of wedding menu design
Wedding menu design Wedding is one of the most important ceremonies in life, and the wedding banquet is the key to the whole wedding process. China folks have long had it? No banquet, no marriage, no wine, no daughter? Statement. Nowadays, many hotels have set up wedding departments or facilities to seize the booming wedding market. Wedding housekeeper? The purpose of this position is to provide customers with professional wedding banquet organization and planning. Their work includes the layout of wedding environment, the organization of wedding process, the design of wedding menu and many other specific contents.
?
?
Second, how to choose the wedding menu?
1, see component.
When ordering food, first of all, adjust the serving size to 1 1- 12 people, that is, reach the standard of one main course and two servings per person. If it's a single serving of aquatic products, we should let the hotel waiter in charge of each table adjust the serving amount according to the number of people present at each table. In addition, appropriately increasing the number of snacks, such as matching a sweet snack or adding a salty snack, can make guests feel full at the banquet.
?
?
Step 2 look at the variety
The names on the wedding menu may be varied, such as? Qi Fei? ,? Have a baby early? Wait a minute, many newcomers often order what they want with nice names. In fact, the most important thing for side dishes is to look at the kind of dishes rather than a good name, so as to choose a genuine menu. For example, in terms of raw materials, the basic item of China wedding banquet is chicken, duck, fish and hoof. There are even unwritten rules in recent years. Each table should be matched with an appropriate amount of seafood to show the grade of the wedding banquet, such as Australian lobster, scallop and abalone. From the fancy point of view, six to eight cold dishes, more than a dozen hot dishes, soup, snacks and fruits are missing one. Therefore, when determining the menu, newcomers should first count whether these basic conditions are met, and then match other dishes according to their personal preferences.
?
?
3. Look at the taste
When hotels provide wedding menus, they often provide at least two packages, A and B, at each price. Each set meal represents different tastes and practices, such as Cantonese cuisine, Sichuan cuisine and local cuisine. Don't worry about which dish is the most popular. After all, it is difficult for all guests to like a cuisine. At the same time, after several rounds of dismantling and changing dishes, the practice of some dishes has long been determined invisibly. Therefore, it is advisable to adjust the basic dishes by incorporating various tastes and practices. If there are a lot of braised dishes, add some boiled and soup dishes. A quarter to a third of the dishes at each table can be spicy, and the rest are mainly popular.
?
?
Third, the wedding menu design principles
Wedding menu design principles 1:
The number of dishes should be even. There is an unwritten tradition in most parts of our country: red and white? The number of dishes in a red wedding (that is, a wedding banquet) is even; The number of dishes in a white wedding (which we call a funeral banquet) is odd. The number of wedding dishes is usually eight dishes symbolizing wealth, ten dishes symbolizing perfection, and twelve dishes symbolizing the happiness of the month. Popular in Jiangnan area? Eight or eight big seats? The banquet includes eight cold dishes and eight hot dishes. Moreover, the wedding day is generally chosen on the eighth, eighteenth and twenty-eighth day of the second lunar month. Want to get a hair, don't leave eight, add eight to eight, and then send it? Auspicious meaning. The common menu is as follows: eight cold dishes: roast bone, fried chicken, red duck, wind fish, stinging skin, eggs, mushrooms and celery. Eight hot dishes: Ruyi Sea Cucumber, Babao Crispy Duck, Stuffed Mushroom, Sanxian Haiyuan, Lotus Seed Chicken Chopped, Yipin Jujube Lotus, Kirin Pine Nut and Shijia Albizia. (Excerpted from China Banquet Festival, Chen Guangxin)
?
Wedding menu design principle 2:
Choose auspicious words as far as possible in the naming of dishes to express good wishes to the newcomers, please the guests psychologically and set off the atmosphere. For example, we can name the pearl shrimps as flying with me, the fish balls in milk soup as fish and water dependent, and the jujube longan lotus seed peanut soup as early-born sons. If the dishes at the wedding banquet are matched with color, material and taste, we usually name them after Yuanyang, such as Yuanyang fish fillet, Yuanyang chicken brain, Yuanyang crisp and so on. I wish the couple harmony and happiness. The names of dishes are taboo, such as two dragons playing with pearls, Yi Long playing with pearls, and two phoenix rising in the sun.
?
?
Three principles of wedding banquet menu design
Side dishes vary from person to person. China is a multi-ethnic country, and each ethnic group has its own unique customs and dietary taboos. First of all, we should know the nationality, religion, occupation, hobbies, taboos, etc. of the guests, and flexibly master and match the menu that the guests are satisfied with. For example, in the traditional Muslim wedding banquet, the dishes in the eight bowls and the ten bowls are usually mainly beef and mutton. Pay a little attention to the local chicken, duck and fish, which has strong national characteristics.
?
?
Four principles of wedding menu design
?
?
Five principles of wedding banquet menu design
The choice of raw materials for wedding dishes must be based on customs and pay attention to taboos. The dishes of wedding banquets are generally not restricted by the gang genre, and the raw materials are not required to be expensive, but the weight should be slightly larger, the taste should be appropriate, and the wine should be matched as much as possible. There must never be a situation where guests are not full or feel that they have nothing to eat. I personally heard that a friend went to a five-star hotel to attend a wedding banquet, and when he came back, he complained that he didn't have enough to eat, which brought a very bad impression to the guests.
?
?
Wedding menu design principle 6:
Different regions and nationalities have different preferences and customs taboos. At traditional wedding banquets in Sichuan, there should be braised pork and beets, such as sweet boiled vegetables; Wedding banquets in Northeast China are generally attended? Four happy parties? Symbolizes celebration; Muslims don't eat pork. Muslim wedding banquet? Eight bowls? 、? Ten bowls? Usually Chinese food is mainly beef and mutton, with a little attention to local chicken, local duck, fish and other dishes, which have strong national characteristics. ; In Hong Kong, there must be no dishes such as tofu and lotus leaf rice in the wedding banquet.
The fruit in the wedding banquet also plays an important role, which should not be underestimated. Pomegranate (because of its many seeds, meaning many children and grandchildren), watermelon, bayberry and peach (meaning sweet and happy future life) are generally used for traditional banquets; Don't serve pears and oranges, because pears are separate? Leave? Homophonic, oranges should be eaten separately.
?