First, the wedding menu design definition
Wedding menu design Wedding is one of the most important ceremonies in life, and the wedding banquet is the key to the whole wedding process. China's folks have long had it? No banquet, no marriage, no wine, no daughter? The statement. Nowadays, many hotels have set up wedding departments or facilities to seize the booming wedding market. Wedding butler? The purpose of this position is to provide customers with professional wedding banquet organization and planning. Their work includes many specific contents, such as the layout of wedding banquet environment, the organization of wedding banquet process and the design of wedding banquet menu.
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Second, how to choose the wedding menu?
1, see the component
When ordering dishes, we should first adjust the serving size to 1 1- 12 people, that is, to reach the standard of +2 for one main course per person. If it is a single serving of aquatic products, we should let the hotel take care of the waiters at each table to adjust the serving size according to the number of people present at each table. In addition, appropriately increasing the number of snacks, such as matching a sweet snack or adding a salty snack, can make guests feel full at the banquet.
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2. Look at the variety
The names on the wedding menu may be varied, such as? Qi Fei? ，? Have a baby early? Wait a minute, many newcomers often order what they want with a good name. In fact, the most important thing in side dishes is to look at the variety of dishes rather than a good name, so as to choose a genuine menu. For example, from the raw materials, the basic big items in China wedding banquet are chicken, duck, fish and hoof. In recent years, there are even unwritten rules. Every table should be matched with an appropriate number of seafood to show the grade of the wedding banquet, such as Australian lobster, scallop and abalone. From the fancy point of view, six to eight cold dishes, more than ten hot dishes, and soup, snacks and fruits are short of one. Therefore, when determining the menu, newcomers should first count whether these basic conditions are met, and then match other dishes according to their personal preferences.
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3. Look at the taste
When hotels provide wedding banquet menus, they often provide at least two packages, A and B, for each price. Each package represents different tastes and practices, such as Cantonese cuisine, Sichuan cuisine, local cuisine, etc. Don't worry about which cuisine is the most popular. After all, it is difficult for all guests to like a cuisine. At the same time, after several rounds of dismantling and changing dishes, the practices of some dishes have already been invisibly determined. Therefore, it is advisable to adjust the basic dishes by incorporating various tastes and practices. If there are many dishes with heavy taste and braised in brown sauce, add some dishes with boiled and soup. One quarter to one third of the dishes at each table can be spicy, and the rest are mainly popular.
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Third, the wedding menu design principles
Wedding menu design principle 1:
The number of dishes should be even. There is an unwritten tradition in most parts of our country: Red and white? The number of dishes in the red wedding (that is, the wedding banquet) is even; The number of dishes for a white wedding (what we call a funeral banquet) is odd. The number of wedding dishes is usually eight dishes to symbolize wealth, ten dishes to symbolize perfection, and twelve dishes to symbolize monthly happiness. Such as: popular in Jiangnan area? Eight or eight big seats? The banquet consists of eight cold dishes and eight hot dishes. Moreover, the wedding day is usually chosen on the eighth, eighteenth and twenty-eighth day of the second month of the lunar calendar. If you want to get a hair, don't leave eight, add eight to eight, and send it again? The auspicious meaning. The common menu is as follows: eight cold dishes: roasted bone, fried chicken, red duck, wind fish, stinging skin, eggs, fragrant mushrooms and celery. Eight hot dishes: Ruyi Sea Cucumber, Babao Crispy Duck, Stuffed Mushrooms with Flowers, Sanxian Haiyuan, Lotus Chicken Chopped, Yipin Jujube Lotus, Kirin Songzi and Family Albizia. (From "China Banquet Banquet Ceremony" Chen Guangxin)
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Wedding menu design principle 2:
The naming of dishes should choose auspicious words as far as possible to express good wishes to the new couple, to please the guests psychologically and to set off the atmosphere. For example, we can name the Pearl Shrimp fly with me, the Milk Soup Fish Ball as Fish-Water Dependence, and the Jujube Longan Lotus Seed Peanut Soup as Early Birth Son. If the dishes in the wedding banquet are paired in color, material and taste, we usually name them after Yuanyang, such as: Yuanyang Fish Slices, Yuanyang Chicken Nao, Yuanyang Crisp, etc., to wish the couple harmony and happiness. The names of dishes are relatively taboo, such as Erlong Play Pearl, Yi Long Panzhu and Erfeng Chaoyang.
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Three principles of wedding banquet menu design
Side dishes vary from person to person. Our country is a multi-ethnic country, and each ethnic group has its own unique customs and dietary taboos. We should first understand the ethnic group, religion, occupation, hobbies and taboos of the guests in the wedding menu, and flexibly master and match the menu that the guests are satisfied with. For example, in the traditional Muslim wedding banquet, the dishes in the eight bowls and the ten bowls are usually mainly beef and mutton, with a little attention to local chicken, duck and fish, which have rich national characteristics.
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Four principles of wedding menu design
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Five principles of wedding banquet menu design
The choice of raw materials for wedding dishes must be based on customs and pay attention to taboos. The dishes of the wedding banquet are generally not limited by the genre of the gang, and the raw materials are not required to be very expensive, but the weight should be slightly larger, the taste is suitable, and it should be matched with the wine as much as possible. There must be no situation where guests are not full or feel that there is nothing to eat. I personally heard that a friend went to a five-star hotel to attend a wedding banquet, and when he came back, he complained that he didn't have enough to eat, which brought a very bad impression to the guests.
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Wedding menu design principle 6:
Different ethnic groups in different regions have different preferences and customs taboos. In traditional wedding banquets in Sichuan, there should be braised pork and beets, such as sweet-boiled dishes; Wedding banquets in Northeast China are generally attended? Four Joy Meetballs? Symbolizing celebration; Muslim people don't eat pork. Muslim wedding banquets? Eight bowls? 、? Ten bowls? Usually beef and mutton are the main dishes in Chinese cuisine, with a little attention to local chicken, local duck, fish and other dishes, which have rich national characteristics. ; In Hong Kong, there must be no dishes such as tofu and lotus leaf rice in wedding banquet dishes.
The fruit in the wedding banquet also plays an important role and should not be underestimated. Pomegranate (because of its many seeds, it means many children), watermelon, bayberry and peach (meaning that life will be sweet and happy in the future) are generally used in traditional banquets; Don't serve pears and oranges, because pears are separated? Leave? Homophonic, oranges should be eaten separately one by one.
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