There are five types of banquets: 1. What is a state banquet?
"Speaking of state banquets, there is nothing mysterious, just high specifications and heavy etiquette." A retired chef who once participated in the production of the state banquet in the Great Hall of the People expressed the "essence" of the state banquet in one sentence.
What is a state banquet? State Banquet is a formal banquet held by the head of state or government to entertain state guests, other distinguished guests or people from all walks of life on important festivals.
In fact, as far as the food itself is concerned, the food served at the state banquet is really not special at all. For example, 1 June 5438+July1day, in the Great Hall of the People attended by Comrade Jiang Zemin, the menu was cold cuts, thick sauce seafood, steamed prawns, canned beef, straw mushroom cauliflower, snacks and fruits.
State banquets are usually held in the Great Hall of the People and Diaoyutai, but the Great Hall of the People undertakes more, and the banquet hall here can accommodate 5000 people at the same time. The recipes for state banquets are generally light and muddy. Basically, it is fixed in four dishes and one soup, which is the standard set in the week and has continued to this day.
The dishes of the state banquet bring together local delicacies from all over the country, which have been carefully arranged, improved and refined by several generations of chefs. The main consideration is that heads of state and foreign guests can eat it. For example, Sichuan cuisine at state banquets is less spicy and greasy, while sugar in Suzhou and Wuxi is less, which is improved on the basis of the original local dishes.
Nowadays, the cuisine of the state banquet has been called "Tang cuisine", which is light, soft, rotten, tender, crisp and mellow; Mainly salty, supplemented by mild pungent taste. It is said that this cooking method has strong adaptability and can basically meet the taste requirements of most guests at home and abroad. For example, chicken nuggets in sea cucumber chicken nuggets can be burned or steamed.
But the names of the dishes are very primitive. Except for a few "imported" local dishes, the original names (such as Buddha jumping over the wall, rich crab claws, complacent, magpie climbing plum, etc.) have been retained. ), most dishes are named: taste plus raw materials, cooking methods or raw materials, ingredients plus main materials. Such as spicy chicken and onions.
Roasted sea cucumber, asparagus abalone, etc. This pragmatic naming, simple dishes, is a feature. First, consumers can know what dish it is by looking at the menu. Second, it can avoid being too flashy, so that the name is attached to the dish and the name is not true. At the same time, in foreign activities, it can also help to translate dish names accurately.
At present, state banquets usually arrange different recipes according to the different tastes of Chinese and foreign guests and the records of banquets in recent days.
2. Full house
Man-Han banquet is a grand banquet jointly hosted by Manchu and Han nationality. At the beginning of Qing Dynasty, Manchu entered the Central Plains, Manchu and Han nationalities began to merge, and the court market appeared the situation of both Manchu and Han. Man-Han banquet is a banquet hosted by the royal family and government in Qing Dynasty, which is rare among the general public. Large-scale, complicated procedures, Manchu-Han banquet, North-South flavor, more than 300 kinds of dishes, has the best reputation of China ancient banquet. Fangshan Hotel in Beijing is now making a Manchu-Chinese banquet.
3. Confucius banquet
Confucius House is the place where Confucius was born and his descendants lived. The typical residence of China extended family, the birthplace of ancient culture in China, has been enduring for more than 2,000 years, and has both family and government functions. Confucius hosted various folk family banquets, as well as banquets for emperors and imperial envoys. All kinds of banquets are all-inclusive, which can be called the pinnacle of China banquets. Confucius believes that "ceremony" is the highest norm of society, and feasting is one of the basic manifestations of "ceremony". Confucius Banquet is a typical banquet in ancient China.
4. Whole duck mat
Originated from Beijing Quanjude Roast Duck Restaurant. Its characteristic is that the banquet consists of all kinds of duck dishes cooked with Beijing stuffed duck as the main ingredient, and there are 100 kinds of hot and cold duck dishes to choose from. Cooking all kinds of dishes with the same main ingredient is one of the characteristics of China banquet. The famous state banquets include: the whole sheep banquet in Tianjin, the whole chicken banquet in Shanghai, the whole eel banquet in Wuxi, the whole snake banquet in Guangzhou, the whole fish banquet in Suzhou and Hangzhou, the tofu banquet in Sichuan, the dumpling banquet in xi, the vegetarian banquet in Buddhism and so on.
5. Outdoor barbecue
Ancient famous banquet. A banquet specially held for scholars to enter a certain department or get promoted was popular in the Tang Dynasty, which was a typical representative of China's celebration banquet. The word "burning tail" originated in the Tang Dynasty, and there are three sayings: one is that the beast can change people, but the tail can't disappear and can only be burned; Second, it is said that new sheep can only be accepted if they burn their tails when they first enter the flock; Thirdly, it is said that yue longmen, a carp, must be burned by skyfire to become a dragon. These three statements all have the meaning of promotion and renewal, so this banquet was named "Shao Wei Banquet".
The service process of the banquet welcomes guests.
Send a small towel to the guest, and send a small towel clockwise from the guest's left. If the guests arrive in advance or make an appointment in advance, please rest in the lounge, serve the guests welcome tea in time, and pay attention to adding tea.
When serving guests, we should follow the order of women before men, guests before hosts. After the guest takes a seat, open the mat towel for the guest, spread it on the guest's knee, and then pour the drinks according to the guest's requirements. If the number of guests increases or decreases, you should use trays to increase or decrease tableware, and inform the home court to contact the kitchen.
Wine service
See the beverage service program arrangement in the lobby.
In case the guest of honor or the host speaks, all service personnel shall immediately stop the service. Keep the venue quiet and tidy, stand on both sides, and avoid whispering and chatting.
During the speech, guests should pay attention to whether there is white wine in the cup and add it quickly.
Send someone to toast the host and guest. When the guest mentions the toast, pour the wine on the tray, go to the host and the guest and wait.
When the guests stand up to drink, pull up the chair for them; After the guests are seated, push the chair forward.
Serve service
Notify the kitchen 15 minutes before serving: serve in turn according to the principles of cold before hot, meat before vegetarian, soup before vegetables, food before meals, salty before sweet. Hot food must be hot, and cold food must be cold. Different dishes, different cooking methods, and different tableware.
The door-to-door waiter is responsible for controlling, contacting and directing the speed of serving, so as to avoid leakage in the morning, evening and affecting the effect of the whole banquet.
Serve in an orderly way, don't rush at each other. Let the main family serve first, and then serve at other tables.
The procedure for the host of the wedding banquet to divide the dishes: the bride, the groom, the officiant, the male and female guests and other guests are allocated in turn.
The company banquet is divided in the same order as the lobby.
After the hot dishes are served, it is time to toast after receiving shark's fin or soup, so the colleagues who enter the venue or are responsible for toasting must inform the host and guest of the time of toasting, and explain the walking route of the hot dishes and meat dishes after serving.
After the chicken wings are served, add wine for the guests so that the host and guest can toast.
After that, serve kungfu tea.
When toasting, you need to pay attention to the appropriate banquet music.
Remove old dishes when serving, such as using a box towel when removing old dishes, and take the initiative to add unfinished dishes for guests. Only when the guests agree can they leave.
When changing the pelvis in front of the guests, say sorry and then quit. If there is food on the plate, ask the guest for advice. Excuse me, is it still useful? Or make a gesture and wait for the host to say no.
If the guest says he still needs it, he can put it on the guest's right when serving new dishes. When the guest uses up the old dishes, he will take away the bone plate and move the new dishes to the guest's table.
Every time you serve a new dish, you must quote the dishes with moderate volume and clear articulation, and introduce the flavor characteristics when necessary.
When a dish with seasoning is served, it should be served with seasoning before serving.
Each dish should be matched with porcelain according to the nature of the dish, such as taking soup or stewed dishes, steaming fish in a small soup bowl, frying, frying and frying with a bone plate.
The method of dividing dishes is the same as that of the guild hall.
Generally, after the big dishes, fried rice or fried noodles at the wedding reception are served, the home team will send someone to take care of the bride, and the guests will serve tea to the guests at various stations. Therefore, after the big meal, the bride and female guests should be informed in advance.
During the whole banquet, if the guests' chopsticks and towels fall to the ground, they should immediately replace them with new ones and clean ones. If a guest knocks over a teacup, saucer, etc. , dirty countertops or guests' clothes, you should quickly wipe them with a towel or a small towel, and take away the dishes that have fallen on the countertops with toothpicks or chopsticks, and spread them on the dirty parts of the dining table with clean towels.
During the whole banquet, if the guests have special requirements, try to solve them, and don't say "no" or "no way". If you are in trouble, you should say hello to the guests and say, "Excuse me, please wait a moment." Then report to the manager immediately, but be sure to give the guest an answer or let the manager come forward to solve it.
When serving fried noodles or fried rice, fill the bowl and politely ask each guest's preferences.
After dessert, take out the seasoning tray.
After serving sugar water, take off chopsticks and chopsticks racks and serve tea in different classes.
Provide guests with knives and forks according to different fruits.
After using the fruit, give the guests small towels and kungfu tea.
At the end of the banquet, the bartender's colleague in charge of drinks will report the drinks first.
Guests bring their own things, such as wine and fruit. And collect some good things to return to the guests.
(Check the empty bottles after collection to show fairness)
see a guest off
Prepare farewell music for guests and help lead the host family to farewell.
Usually, the arrangements for seeing off guests are as follows: the wedding host, the groom, the bride, the male and female guests, and others at the main banquet.
Arrange some foreman, team leader and waiter to line up at the door to help the host family see them off and say "thank you"
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Check various bills: such as the price of flour, noodles, miscellaneous items, drinks or vegetables. Is there any mistake or omission?
If the guest has refunded the deposit, the amount payable after deducting the deposit should be listed.
The home is responsible for receiving guests.
Bring a calculator and various documents (such as bills, etc.). ) for the owner to check the bill.
If you can accept cash when paying the bill, pay the cashier according to the procedure.
end
After the banquet, check the scene immediately, especially the bride's room. If you find anything left behind by the guests, you should immediately hand it over to the guests or restaurant leaders, and check whether there are burning cigarette butts on carpets, tablecloths and chairs.
Step by step, collect small towels, pad towels and glassware, and separate them. China should be neatly stacked and sent to the cleaning group for cleaning. Gold and silver utensils should be counted separately to ensure that there is no shortage. Chopsticks, stainless steel knives, forks and spoons should be placed in designated areas and sent to the washing room by special personnel for washing, disinfection and removal. (Gold and silver utensils, knives and forks) should be properly kept after cleaning and wiping.
After dinner, all drinks are returned to the bar, and the procedures for receiving and returning are handled.
The delivery man and waiter will shake the used small towels and tablecloths, fold them neatly, fill in the cleaning list and claim list, and send them to the linen room for replacement.
Clean up the scene, set the dining table, spread the tablecloth and set the dining table.
Wipe all kinds of utensils and put them in order according to the specified position.
Turn off the stereo and air conditioner and accept the inspection by the tour leader. After passing the inspection, turn off the lights, lock the door and give the key to the security department.
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