The average number of wedding dishes in the wedding hotel: generally speaking, the wedding menu is even, and most dishes are divided into 8 cold and 8 hot, 8 cold 10 hot and 8 cold 12 hot. Of course there are 1 1 cold and 1 1 hot. How many dishes to serve should be decided according to local customs.
Wedding menu 1:
Linglongba cold dishes
Steamed scallop king steamed turbot with abalone, shark's fin soup, braised chicken oil, Boston lobster and garlic.
Yuan Zhiming Lu roast duck
Crab pink roast fish belly, colored pepper and pine meat, when stir-fried, taste delicious and bright.
Hundred years Hao Hejing Gongguo
Wedding menu 2:
Shang pin ba Cai die
Braised wing soup with pine mushrooms and golden pillars and steamed Australian red lobster with East Star Spot.
Stewed sea cucumber with peach gum
Beef ribs with basil black dragon sauce and lotus pond spring fragrant mango pink lady wishful mushroom bag
Mo cha Xiang Nuo la Gao
Heshi fresh fruit pen
Wedding menu 3:
Affectionate eight-color disk
Treasure Island platter with seafood, shark's fin, wild prawns and pumpkin soup.
Sanbao Huajiaomen Courtyard
Onion, pepper, fresh dew, fish, garlic, milk and scallops, healthy purple potato seafood rolls
Stewed fresh vegetables with three shreds
Stewed chicken seafood with mushrooms, udon noodles with fresh mushrooms, seasonal fresh fruits.
Wedding menu 4:
Exquisite eight small dishes
Baked prawns in western-style sauce, Sichuan-style colored peppers, abalone with fresh mushrooms and sea cucumber with bamboo shoots.
Hua Jiao seafood soup
Fried blue crab, cashew nuts, cantaloupe, beef tenderloin and Jiangsha bamboo forest chicken with cloud-legged grouper.
Stewed gall with fresh crab roe mushrooms
Yaozhugan Shao Yi noodles Yuanyang meidian Haagen-Dazs ice cream seasonal fruit bowl
Key points of wedding menu design:
1, a menu can't duplicate ingredients.
Duplicate ingredients are not allowed in the wedding menu, regardless of whether the ingredients are used as main ingredients or auxiliary ingredients.
2. Try not to cook small fish and prickly dishes.
People attending wedding banquets usually talk over dinner. After observing this feature, they paid special attention to the design of the menu. Generally speaking, stinging fish or stinging freshwater fish will not appear in the wedding menu to prevent guests from getting stuck in their throats while eating.
3. There are at most two black dishes.
Wedding banquets are often right or wrong, so they should be matched when arranging dishes. Therefore, we do not advocate planning too many black or dark sauces, such as fried or cold black fungus, smoked fish, sweet and sour steak and so on. If necessary, this dish should be controlled at most. 4. The prepared dishes should not be less than 60%.
Although there is no fixed requirement for the cooking technology of hot dishes, in order to ensure the smooth progress of the banquet and the speed of service, it is necessary to prepare at least 60% of 10 or 12 hot dishes in advance. Therefore, the number of stir-fried dishes is generally controlled at two, and the number of steamed vegetables is generally 1-2.
A wedding banquet is usually a few courses to determine whether it is time to prepare a menu to match the dishes of the wedding banquet. In order to make the guests have a good time, it is best to know them and match them to make their hotel wedding banquet unique.