1, Fuyunchang-fried rice noodles

2, sweet honey-fragrant rice

3. Guo Rui Cheng Xiang-Fruit

4. Happy Candy

5. Even the birth of your son-melon seeds and peanuts

6, always happy and United-Babao rice

7, a total of spring dawn-Yuanyang chicken

8. Conglong Hexin-Boiled Shrimp

9. Spread golden pineapple fried bones.

10, Grow old together-Ginkgo pork tripe

1 1, love you for ten thousand years-turtle soup

The banquet menu cannot be regarded as a simple patchwork of dishes. Traditionally, we should pay attention to the combination of dishes and the rhythm of eating. Therefore, the configuration of various dishes at the banquet should not only be coordinated, but also each dish should be considered as a whole, from the perspective of quantity, quality, color, shape and taste.

There are many forms of cold dishes, such as single dish, double spell, triple spell, assorted platter, pictographic platter and so on. Different forms should be chosen according to the grade and scale of the banquet. Generally, the ratio of meat and vegetables in cold dishes is1:1. The preparation method is not repeated, the taste is diverse, the knife surface is exquisite, and the quality is fine and beautiful, so as to attract appetite and gradually enjoy food.

Folk banquet:

Folk banquets also have a certain degree of attention, all of which are rooted in the banquet taste of the upper class. Although the dishes are relatively different and there are not so many exquisite dishes, there are not many elements in the banquet. Sha wrote in the article "Rural Banquet in 1980s":

The fish in rural banquets are generally carp, which is a traditional emphasis and people are very concerned about it. I remember once a family held a wedding with catfish, and I could hear other people's comments for several days.

Carp is the first dish at the banquet, followed by meat-braised pork, stewed meat or stewed mushrooms with chicken, and then vegetarian dishes, such as vegetarian dishes and cabbage fungus, stewed tofu, dried tofu and cold salad.