Newcomers who hold Chinese weddings all hold wedding ceremonies at wedding banquets. There are always many taboos and taboos at the wedding banquet, and the wedding banquet is the key to the success or failure of the wedding. The design of the wedding menu directly affects the guests' impression of the whole wedding. If you want to satisfy the guests, you must choose the wedding menu. Let's look at the cold dish menu of the wedding banquet first.

A classic cold dish on the wedding menu,

Cowherd and Weaver Girl (vegetarian)

Taiwan Province fish skin

Stewed celery with red sausage

Bai Lu goose

Zhanshui nuotu

Melaleuca broadsword

Western sparerib

White-cut pork hand

Raw lettuce

Classic cold dishes on the wedding menu,

Pickled cucumber

Huangliangfen

Pleurotus eryngii with pepper and hemp

Seafood seasonal vegetables

You Xiang cold melon

Smoked sauce platter

Vinegar mixture

Special cold dishes

Classic cold dishes on the wedding menu,

Stewed celery with almond and crab roe

Soak feet and chicken feet

Cold kelp silk

Sauced cucumber shreds

Crispy belly with Chinese sauerkraut

Smoked sauce platter

Horseradish three samples

Ice juice nutrition skin lift

Classic cold dishes on the wedding menu,

Flavor donkey meat

Chicken feet with garlic paste

Special crisp fish

Chinese kale soybean

Hot and sour fern root noodles

Vegetables Salad

Cherry radish soaked in licorice and orange peel

Thousands of cold dishes

Five classic cold dishes in the wedding menu,

Jipin roast duck

Haizhongbao

Boiled prawn

Steamed osmanthus fish

Dongpoba elbow

Braised meatballs with big bones

Amber black pepper cowboy granules

Dried squid Agrocybe aegerita

Fried fish with Chili sauce

Olives, chrysanthemums and pea tips