as follows:

1. Fortunate fortune - fried noodles

2. Sweet honey - sweet rice

3. Rui fruit presents good luck

4. Joyfulness - joyful candy

5. Lianzheng Guizhi - melon peanuts

6. --Eight Treasures Rice

7. ****Woo spring dawn - mandarin duck chicken

8. Dragon congratulate the new happiness - white scorched shrimp

9. The gold is all over the place - pineapple raw fried bone

10, white head also grow old together - on the soup white fruit pork belly

11, love you for 10,000 years - turtle soup

Banquet menu can not be viewed as a simple patchwork of dishes, according to the traditional saying, have to pay attention to the combination of dishes and the rhythm of the meal. Therefore, all kinds of dishes on the banquet configuration should not only be coordinated, and each dish should be the overall focus, from the quantity, quality, as well as color form and taste of the contrasting relationship between the considerations.

Cold dishes, single-dish, double spelling, triple spelling, assorted platters, pictorial platters and other forms, should be based on the level and scale of the banquet, choose a different form. General cold dishes of meat and vegetarian collocation of 1:1, the system does not repeat the taste is rich in change, pay attention to the knife surface and the requirements of the quality of fine shape, so as to entice the appetite, gradually into the enjoyment of food.

Folk banquet:

Folk banquet also has a certain amount of attention to the taste of the upper class banquet as the root. Although the dishes are relatively different and not as elaborate, there is no lack of several elements of a wine banquet. Shapoliu in the essay "1980s countryside banquet" wrote:

Countryside banquet on the fish are generally carp, which is a traditional symbol of the preoccupation, people are very concerned. I remember a family once used catfish for a wedding, and I could hear people talking about it for days.

Carp is the first dish at a banquet, followed by meat - cassoulet, hui-pot pork or stewed mushrooms - and then meat and vegetable stir-fries and vegetarian dishes such as cabbage and fungus, stewed bean curd, dried bean curd and coleslaw.