fly with me banquet

eight cold dishes: mandarin duck eggs, chicken rolls, lotus seeds in syrup, satisfying fish sticks, red barbecue, respect for shrimp cakes, crispy flowers,

loving toast,

eight hot dishes: the joy of the whole family-stewed seafood and fly with me-crispy fried quail fish and water depend on each other-fish balls in milk soup

harps and harps chime-pipa prawns are hidden in the golden house-Beixinchun. Stewed golden kick

Four fruit points: sweet and sweet-festive cake is full of joy-crispy sugar is full of excitement-sugar-fried chestnuts are

round and full-red bean paste dumplings

(selected from China Banquet Ceremony, Chen Guangxin)

Principle 3: The wedding menu should follow the principle of catering to different people in the design process.

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 when we make 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.

I attended the wedding banquet of a Hui friend in June, which was very distinctive. The special menu was as follows:

Stewed mutton and spiced beef, steamed mouth strips (beef), braised whole chicken, three fresh tremella, Four Joy Meetballs (beef and sheep)

Braised duck liver and fried whole fish, and vegetable hot and sour soup

Staple food: rice, steamed bread, fragrant oil and glutinous rice balls

. For example, Taiwan Province reporter reported that Japanese baseball player Zhang Zhijia held a wedding reception at Tonghao Hotel in Taichung to entertain many Japanese baseball stars. The menu is carefully designed by the chef of the hotel, and all the dishes are based on the theme of baseball, as follows:

Seibu/Zhonghua (the name of the Japanese baseball team) candlelight spelling, Zhijia/Mingsheng (the name of the newcomer) dragon and phoenix scrolls, red thread tied in the hole, flying wings all over the court, fish shining China, relay pitcher grilled stickleback, world baseball treasure spelling, Yuhuan in the ball, Sapporo black-bone ginseng chicken, and going to Athens to show it.

During the banquet, the hotel chose Zhang Zhijia's song "That Day" as the background music, and made a "Review of Newcomers' Growth" to play during the wedding reception, so that all the guests could participate in the romantic love story of the couple from acquaintance, love to decision. The whole wedding banquet was carried out according to the elaborate and unique design, which was very successful and was called "the wedding of the century in baseball".

principle 4: 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 amount should be a little more, 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.

The raw material of traditional wedding banquet dishes must be chicken, which symbolizes auspiciousness and celebration; There must be fish, which symbolizes that there is more than one year, and it is generally served as a meat dish. Generally, there should be jujubes, peanuts, longan and lotus seeds, which are homophonic and wish the couple an early birth. Most of the dishes in the wedding banquet are mainly in red tones, which bring a festive feeling to the guests. Generally, there are "sauce red, brown red, orange red, carmine and so on". 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 by "Four Joy Meetballs" as a symbol of celebration. In Hong Kong, there must be no dishes such as tofu and lotus leaf rice in wedding banquet dishes.

Pomegranate (because of its many seeds, it means many children), watermelon, bayberry and peach (meaning a sweet and happy life in the future) are generally selected as the fruits in wedding banquets. Taboo pears and oranges, because pears have the same sound as the separation of "Li", and oranges should be eaten separately one by one.

In addition to the design of wedding menu, the layout of wedding environment and the selection of wedding tableware are equally important. Here, I will briefly introduce to you that the layout of wedding environment must be festive, peaceful and lively. In China, there is a saying that weddings are "no trouble, no hair, no hair". In the wedding process, humorous wedding jokes, wedding sayings and wedding sketches are interspersed, so that some well-designed wedding games can bring the wedding atmosphere into a warm and warm atmosphere. Tableware should use red and golden disks and round bowls, and use red tablecloths and red paint chopsticks. In the past, it was taboo to break tableware, tea sets and wine sets.

after mastering the principles of wedding layout and banquet menu design, and combining with the traditional wedding customs of various regions and nationalities in our country, we will definitely design a wedding menu that is satisfactory to other guests. Here are some sets of traditional wedding menus in our country and the more distinctive wedding menus collected by the author in recent years to share with readers.

Sichuan folk wedding banquet-Tian Xi

Tian Xi-Sichuan folk festive banquet, also known as "three steamed and nine buckled seats", started in the middle of Qing Dynasty. It was originally held by farmers after autumn to celebrate the harvest and entertain their neighbors and friends, and later developed into a banquet for wedding banquets, birthday celebrations, welcoming the Spring Festival and gathering banquets at funerals. Named after its origin in the field and countryside (from Professor Xiong Sizhi)

Menu 1 (included in Professor Shen Tao's Banquet Menu Design)

Steamed ginger, elbow, braised pork, braised pork, steamed eggs, fresh bamboo shoots and braised pork slices with silk crisp broth

Glutinous rice

Menu 2 (recorded by the author)

Steamed braised braised braised chicken with sand and crispy whole duck with silk. Included) Chengdu high-grade field mat

cold dishes: middle dish (golden hook), eight single dishes (sweet and sour pork ribs, old liver with red oil, sesame and Sichuan tripe, fried hoop sticks, cold stone flowers, lotus-stir-fried cabbage, melon seeds with red hearts and salted peanuts)

Hot food: stewed mullet eggs, water-slippery pork slices, stewed chicken mushrooms and salted peanuts. There are meanings such as "happy bonus, early birth of your son, growing old together, and healthy family".

Four dried fruits: longevity fruit, chestnuts, longan and red dates

Four fresh fruits: pomegranate, banana, orange and peach

Four pairs: anchovies-Ruyijuan emerald shrimp balls-white jade cake crystal cherries-hydrangea jellyfish, golden egg floss-sun pine flowers

Four big pieces and eight lines, two points: Braised mandarin fish (big piece), osmanthus fish cake, fried money mushrooms, scalloped mushrooms (big piece), rock sugar lily, fried sugar, snacks-lily crisp and longan soup (each)

Four tables: butterfly sea cucumber, Luohan tofu, Yuanyang drill, and Fulu elbow

(selected from China Banquet Ceremony)

One color spell: prince and the showgirl (like a cold dish)

Surrounding dishes: Tiannv scattered flowers (fruit and flowers cut and carved), Yuelao presented fruits (dried fruit and honey preserved shape), Samsung Gao Zhao (assorted meat), Sixi Linmen (assorted vegetarian food)

Ten hot dishes: Husband and wife Heming (pipa and duck's paw) and Kirin sent children. Qi Fei (crispy quail), Zhi Jie Lian Li (skewered mutton), Beauty Huansha (boiled cabbage) and Yulang Genggeng (corn sweet soup)

One soup: vows of eternal love (big family photo)

Two snacks: five sons offering their birthday (red bean paste sugar bag) and four daughters offering their relatives (four-color bean skin)

Two snacks. Make great achievements (Qimen black tea)

Wedding banquet menu of Shanghai Jinjiang Hotel

Happy marriage-tuna salad

Rich market-Eight flavors to cover bowls

fly with me-Pearl prawns

Full house to celebrate-Salted egg yolk blue crabs

Bull market to prosper-Black pepper steak

Gold medal and good luck- Soft-shelled turtle and pigeon soup

A hundred years of harmony-Susan silk spring rolls

Early birth of your son-Jujube peanut lotus seed soup

Send:

Full of joy-Jinjiang fruit