As an ancient costume version of China on the Tip of the Tongue, each episode is full of all kinds of delicious food, which makes your mouth water ~ ~ On second thought, isn't this "big meal" an indispensable communication in work and life? As an administrative worker, how to order food for guests is a university question ~ ~ ~ Today I will take the case in this play as an example to give you some tips on ordering food for business banquets ~ ~ ~
Before ordering, you should ask the leader about the origin, purpose and number of guests, confirm your entourage, and ask about the ordering standard and the purpose of the banquet.
Of course, guests have their own priorities. If necessary, they can get to know the tastes of their main leaders with the other contact in advance, and the accompanying leaders also have tastes, so they should be matched according to the tastes of all parties and the characteristics of local, seasonal and hotel.
General dishes include cold dishes, hot dishes, soup pots, staple foods and snacks, and fruits. Usually in the process of ordering food at a banquet, every dish should be served. Generally, there are fewer cold dishes, more hot dishes and less than two soups. Staple food and snacks can be ordered first. When the guests arrived, they ate more than half and asked other leaders what they wanted. Fruit is usually served last. Just use seasonal fruits to make a platter, which is very convenient to eat.
In terms of quantity, Mr. Huang Zhe once said: The rule of ordering food is (number of diners -2)*2, and 8 cold dishes and 8 hot dishes are the highest specifications for business banquets.
In terms of types, it is generally a combination of meat and vegetables. If there are more men, more vegetarian dishes, less vegetarian dishes and more women in the restaurant, it will be equally divided. However, it also depends on the specific staff. If the host has a vegetarian habit or special national customs, he should pay special attention.
Generally speaking, the leader will not ask about the specific collocation, but will control the dishes as a whole, so we only need to tell the leader that we have prepared several hot dishes, two of which are basically the same.
There is an episode in the play, and a spoonful of cooking is beginning to show signs. The plot is roughly a spoonful. Because Master Jia didn't like it, he had a fight and bet with Master Jia to cook.
At that time, a spoonful asked the shopkeeper what ingredients were, and the shopkeeper said: chicken, duck, fish, fruits and vegetables, shrimp, shellfish, fish, crab, abalone, fish belly, rice, oil, salt, sauce, vinegar and tea, everything ~
These short 23 words, the first 16 are all ingredients, and most of them are meat dishes, so meat dishes are the focus of ordering. In business banquets, it is very important to order good meat dishes because of the high price and large dining table area. The first step to order a good meat dish is to order a big plate.
Among the previous ingredients, chicken, duck, fish, shrimp, shellfish, fish and crab, abalone and fish belly are all optional ingredients for Chinese food. Generally speaking, Chinese food should meet the following three conditions: sufficient quantity, exquisite dishes and high value.
The five dishes cooked in one spoonful are:
We can see that the fried shrimp with Hami melon meets the first three conditions and can be regarded as a big dish in this meal. The amount of fried chicken with crab roe is too small, which leads to insufficient atmosphere in the pot. If the chicken is used in a big pot, it is also a big dish. Boiled towel gourd with crab belly slices is not exquisite enough. If you add boiled soup and change it into a clay basin, it is another big dish. Of course, a big plate is usually enough for five dishes.
This table, two meat dishes, two half-meat and half-vegetarian dishes and one vegetarian soup, is just suitable for dinner for less than four people. Red meat is less than white meat, including eel, muscle, crab, belly slices and shrimp. Vegetarian dishes such as cantaloupe, wax gourd and kelp are all seasonal dishes that can be ordered in summer, so this is a very good ordering mode ~
If there are many guests, tables will usually be divided, that is to say, each table should have 10- 12 people. According to the standard of 10 people, each table can basically order 8 cold dishes and 8 hot dishes.
The basic principle of cold dishes is appetizing, refreshing and satisfying hunger, so red oil, spicy, Yunnan flavor, cold salad, garlic paste, vinegar and honey are all good. Generally speaking, cold dishes are mainly vegetarian dishes, which can be prepared according to vegetarian dishes 6 and meat dishes 2.
There are many cold dishes in the novel. There are shredded pork belly with red oil, spicy beef and Yunnan-style cold white chicken in the imperial sixteen treasures. In the trouble banquet, there are shallots mixed with tofu. There are garlic peas, hawthorn mixed with lotus root, preserved egg tofu and appetizing pickled cucumber in the food disaster case.
The basic principles of hot dishes are stomach deficiency, collocation of meat and vegetables, and sexual incompatibility. The main cooking methods are frying, steaming, stewing and frying.
In order to worship Mo Yuntang as a teacher, a spoonful of his own palace banquet burned a big table. Although it is not a first-class banquet in the Tang Dynasty (after all, jade tableware is needed to set off the flavor of venison), the dishes are still very rich, but they are basically hot dishes and snacks, so we can see what hot dishes are available:
I checked, except that the snipe is a kind of owl, and it is definitely not allowed to point now. You can refer to the data map for everything else.
Basically, as long as there are two big dishes in the belly of chicken, duck, fish, shrimp, shellfish, crab and abalone, it is easy to order 4-6 meat dishes and 2-4 vegetarian dishes.
You should have a basic judgment when ordering food, and you should know what the leader wants in time, especially on the issue of whether to eat or not. Be sure to confirm with the leader before cooking. Don't ask me how I know. (Laughing and crying)