Wedding is one of the most important ceremonies in life, and the wedding banquet is the key to the whole wedding process, so how to choose the wedding banquet menu is a problem. China folks have long said "no banquet, no wedding, no banquet, no wedding". Nowadays, in order to seize the booming wedding market, many wedding hotels have set up wedding departments or "wedding housekeeper" posts to provide customers with professional wedding planning. Their work includes many specific contents, such as the layout of wedding environment, the organization of wedding process and the design of wedding menu. Here, I mainly use some examples of wedding menus to analyze the design principles of wedding menus.

Principle: the number of dishes should be even.

There is an unwritten tradition in most parts of China: the number of dishes in "red and white" weddings (that is, what we call wedding banquets) 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.

Moreover, the wedding date is generally chosen on the eighth, eighteenth and twenty-eighth day of the second lunar month, which means that "if you want to get rich, you can't do without August 8 and get rich again".

Common menus are as follows:

Eight cold dishes: roasted bones, fried chicken, red duck, wind fish, prickly 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.