Common dishes at rural wedding banquets include: roasted trotters with black bean, roasted beef with dried bamboo shoots, roasted goose with green beans, roasted eel with garlic, braised belly strips, braised fish pieces, dried roasted tendons, roasted konjac duck, roasted taro chicken and so on.

Step 2 dry pot

The common types of griddle for rural wedding banquets are: griddle shrimp, dry pot ribs, griddle Agrocybe aegerita, griddle chicken and griddle rabbit.

3. Cold salad

The common cold dishes at rural wedding banquets are: cold fungus, pepper chicken, preserved eggs with green peppers, cold belly strips, braised duck, chicken feet with pickled peppers, white meat with garlic paste, cold pig ears and husband and wife lung slices.

4. Special dishes

The specialties of rural wedding banquet area are: jumping rabbit, saliva chicken, Sichuan-style pork, boiled pork slices, diced Chili chicken, Mapo tofu, kung pao chicken, beef with double peppers, boiled shrimp and steamed crab.

5. Soup dishes

The common soup dishes for rural wedding banquets are: assorted soup, corn sparerib soup, tuanyu soup, cuttlefish ginkgo soup, sour radish old duck soup, mushroom chicken soup, radish beef soup, black-bone chicken soup, wax gourd sparerib soup and Sam Sun soup.

Step 6 steam vegetables

The common steamed dishes at rural wedding banquets are: steamed pork with rice, braised pork with plum, steamed eggs with minced meat, pearl balls, steamed pork ribs with lotus leaves and glutinous rice, steamed pork ribs with rice, steamed bass and Dongpo elbow.

Extended data:

1. In rural areas, people hold banquets at weddings, funerals or family birthdays. It can be said that holding a village banquet is something that every rural family will encounter. For example, in rural Sichuan, Sichuan cuisine is the main course; In rural Hunan, Hunan cuisine is the main course. In a word, the taste of banquet dishes must be acceptable to most guests.

2. Judging from the raw materials of dishes, China rural banquets have several basic components, including pigs, chickens, ducks and fish. These four kinds of meat raw materials are basically indispensable.

Judging from the number of dishes in a banquet, the number of dishes on the menu is usually even, indicating that yes man. The general amount of food should be kept at about 20 servings, which can be appropriately increased according to the economic situation of the host, but it is best not to be less than 20 servings, otherwise it is embarrassing that one table of food is not enough for ten people.