The number of dishes in the wedding banquet hotel is general: generally speaking, the wedding banquet menu is even, and most dishes are divided into 8 cold and 8 hot, 8 cold 10 hot and 8 cold 12 hot. Of course, 1 1 cold, 1 1 hot. It depends on local customs to decide how many dishes to serve.
Wedding menu 1:
Linglongba cold dishes
Steamed Scallop King Steamed turbot with Abalone, Winged Belly Soup and Carved Chicken Oil Boston Lobster and Garlic.
Yuanzhiminglu roasted duck
Braised fish belly with crab pink, and pine meat with colored pepper, when stir-fried, are fresh and fragrant.
Hundred years Hao Hejing Gongguopan
Wedding menu 2:
Shang pin ba Cai die
Braised wing soup with pine mushrooms and golden pillars, stewed Australian red lobster with steamed East Star Spot.
Stewed sea cucumber with peach gum
Beef ribs with basil black dragon sauce and lotus pond spring fragrant mango powder lady ruyi mushroom bag
Mo cha Xiang Nuo la Gao
Heshi fresh fruit pen
Wedding menu 3:
Affectionate eight-color disk
Treasure Island style platter with seafood, shark fin cups, wild prawns and pumpkin soup.
San Bao Hua jiao men element
Onion, pepper, fresh dew, fish, garlic, milk and scallops, healthy purple potato seafood rolls
Braised fresh vegetables with three shreds
Stewed chicken seafood with mushrooms, udon noodles with fresh mushrooms, seasonal fresh fruits.
Wedding menu 4:
Exquisite eight small dishes
Western-style grilled shrimp, Sichuan-style colored pepper, fresh abalone with mushrooms, bamboo shoots and sea cucumber.
Hua Jiao seafood soup
Stir-fried crab, cashew nuts, crispy melon, beef tenderloin and Jiangsha bamboo forest chicken with cloud-legged grouper and butter.
Stewed gall with fresh crab roe mushrooms
Yaozhugan Shao Yi noodles Yuanyang meidian Haagen-Dazs ice cream seasonal fruit plate
Key points of wedding menu design:
1, ingredients cannot be repeated in one menu.
Duplicate ingredients are not allowed in the wedding menu, regardless of whether the ingredients are used as main ingredients or auxiliary materials.
2. Try not to cook small fish and prickly dishes.
People attending wedding banquets usually talk over dinner. After observing this feature, they paid special attention to the design of the menu. Generally speaking, spiny fish or spiny freshwater fish will not appear in the wedding menu to prevent guests from getting stuck in their throats while eating.
3. There are at most two black dishes.
Wedding banquets are often right and wrong, and they should be matched when setting dishes. Therefore, it is not recommended to plan too many black or dark sauces, such as fried or cold black fungus, smoked fish, sweet and sour steak and so on. If necessary, this dish should be controlled at most. 4. The prepared dishes should not be less than 60%.
Although there is no fixed requirement for the cooking technology of hot dishes, in order to ensure the smooth progress of the banquet and the speed of serving, at least 60% of 10 or 12 hot dishes need to be prepared in advance. Therefore, cooking is generally controlled at two, and steamed vegetables are generally 1-2.
A wedding banquet is usually a few dishes. Find out whether it is time to prepare a menu to match the dishes of the wedding banquet. In order to make guests enjoy themselves, it is best to know and match each other and make their hotel wedding banquet different.