Pay attention to the "degree" in the number of auxiliary dishes, and keep the ratio of 1:2 or 1:3 with the core dishes. Banquet dishes constitute the structure of China banquet dishes, which are called "dragon head, belly shape and phoenix tail". It is not only like an ancient pioneer, China army and defender, but also like a prelude, a climax and an ending in a modern symphony. Cold dishes are usually. Hot dishes show the best part of the banquet with colorful dishes; Ordering food is icing on the cake, colorful. The structure of Chinese banquet dishes must grasp three prominent principles and requirements: highlight hot dishes in the banquet, highlight big dishes in the hot dishes and highlight the first dish in the big dishes. (1) Cold dishes are also called "cold dishes", "cold meat" and "cold dishes", which are relative to hot dishes. Forms are: single dish and cold dish. Single platter: Generally, 5~7-inch plates are used, each plate contains only one cold dish, and each table banquet is provided with six, eight or ten single plates according to the banquet specifications (singular is used in northwest China). It is the most commonly used form of cold dishes in banquets, with many shapes and tastes. 2. Dish platter: Each dish consists of two kinds of raw materials, which is called "double platter"; Made of three kinds of raw materials, called "three products"; Made of ten kinds of raw materials, it is called "assorted platter". Banquets held in rural areas are mostly in the form of platters. At present, the middle and high-end banquets held by hotels are mainly single dishes. 3. The main course is the cold dish of high-end banquet. The main course is in the form of "fancy chill", and the design of fancy chill should be designed according to the intention of holding a banquet. Fancy cold current can't be served alone, but must be accompanied by surrounding dishes. Matching with the surrounding dishes can enrich the taste of cold dishes at the banquet and make up for the lack of main courses. The weight of peripheral vegetables is generally around 100g. 4. Each guest's cold dishes are made into a platter, which is more in line with the requirements of "dividing dishes". (2) Hot dishes are generally composed of hot stir-fried dishes and large dishes, which belong to the "backbone" of food and have quality requirements. Cooking is generally arranged after cold dishes and before big dishes, which plays an excessive role in connecting the preceding with the following. Cuisine features: bright and delicious, fresh and spicy. Ingredients: crisp and tender raw materials such as fish, poultry, livestock, eggs, fruits and vegetables are used. Cooking features: hot oil, seasoning with juice, crisp and refreshing products. Cooking methods: frying, frying, frying, etc. Most dishes are cooked in 30 seconds -2 minutes. Shape of raw materials after processing: mostly small raw materials. In a banquet, the way of serving can be continuous serving or interspersed with big dishes. Generally, the good quality is served first, then the poor quality, the light taste first, and then the heavy taste. Generally, it is 4-6 lanes, each lane is 300 grams, with 8-9 inch boards. Meat, eggs, fruits, etc. ). The cost accounts for about 50%-60% of the total cost. Composition of large dish: Most of the raw materials are the essence of delicacies and other raw materials. Generally, whole or large pieces (18 chicken wings and 12 quail) are assembled and put into large tableware. The dishes are full, generous and spectacular. The cooking method is crisp, soft and rotten, which is superior to other dishes in quality and quantity. Banquet serving form: generally pay attention to modeling, expensive dishes are served in the form of "individual guests", with snacks and delicious dishes, which have a certain momentum. More than 750 grams of ingredients are used for each dish. The first course is the one with the best raw materials, the best quality, the most famous and the most expensive in the whole banquet. Usually, it is among the best in all the big dishes. Commander in chief. It should be noted that (1) the cost of the first dish is too high or too low, which will affect the configuration of other dishes, so the specifications of the banquet are often based on the first dish. (2) In view of the position of the first dish, delicacies or excellent varieties of commonly used raw materials should be selected as raw materials. (3) The first dish should be in harmony with the nature, specifications and flavor of the banquet, and take care of the tastes and hobbies of the guests. (4) The utensils should be large, the dishes should be full, and the shape should be exquisite. 4. Hot meat dishes are the main pillars of big dishes, and 2-5 dishes are often arranged in banquets, which are mostly composed of fish and shrimp dishes, poultry dishes, egg and milk dishes and delicacies. They are integrated with sweets and soup, and together with the first course constitute the backbone of the banquet. Pay attention to the following points with hot meat dishes: don't exceed the first course. (2) Hot dishes should also be reasonably matched to avoid duplication, and larger containers should be selected. (3) 750- 1250g per serving. (4) Plastic hot meat dishes, such as roast duck and goose, are generally not limited in dosage, because they win by a big advantage. (3) Beets Beets include sweet soup. Vegetables and so on. According to the season, cost and other factors. Materials: There are many kinds, mostly fruits and vegetables, fungi, animal meat, eggs and milk. Among them, high-grade rock candy bird's nest, rock candy turtle and rock candy frog; In the middle range, there are scattered stewed eight treasures and shredded bananas; Low-end products include assorted fruit soup, honey lotus root and so on. Cooking methods: wire drawing, honey juice, icing, sugar water, steaming, frying, cold, etc. Uses: improve nutrition, adjust taste, increase taste and sober up. (4) Vegetarian dishes are indispensable in the banquet, and there are many varieties, mostly beans, fungi, seasonal vegetables and so on. Third, we must cook carefully. Cooking method: according to different raw materials, it can be fried, braised, roasted, grilled and stewed. Uses: Improve the nutritional structure of banquet food, adjust the acid-base balance of human body, get rid of greasy hangover, change taste, stimulate appetite and promote digestion. (5) Banquet snacks are characterized by paying attention to style and grade, modeling and adjustment, exquisite and exquisite, and high ornamental value. Variety, cooking methods, dim sum menu: generally interspersed among large dishes, seat allocation requirements: first, few but refined, but famous, and third, expert production. (6) There are many kinds of soup dishes, including head soup, second soup, middle soup, seat soup and rice soup in traditional banquets. The first soup is also called "opening soup". Fresh and tender raw materials, such as diced fish, are all boiled with clear soup, which is slightly soup-like. Features: light, fresh, pure, fragrant and beautiful. Used for clearing mouth, clearing throat, stimulating appetite and stimulating appetite before banquet. Change: Toutang is mostly used in the south, such as Guangdong, Hainan, Hong Kong and Macao. Hotels in the mainland are doing the same now, but this kind of soup is often arranged as the first course in the form of cold dish followed by soup. After the first course, a soup dish is often served, ranking second among hot dishes, hence the name. If the first course is braised in brown sauce, the second soup can be omitted. If the second course is barbecue, the second soup will be moved to the third place. 3. Chinese soup is also called "with soup". After three rounds of wine, the food was half eaten, and the soup interspersed with big meat and hot dishes was Chinese soup. Function: eliminate the boredom of the front table and open the beauty of the food behind. It is also the best soup. Raw materials: table soup has a high specification, and can be made into clear soup or milk soup with plastic chicken and fish and precious accessories. In order to distinguish the taste, if the second soup is clear soup, use milk soup as a table soup, and vice versa. Requirements: Table soup should be put in a pot and replaced with hot pot in winter. The specification of the table soup is second only to the first course, which brings a perfect ending to the hot dish. It can be made of ordinary raw materials. Rice soup is rare in modern banquets, and it is only popular in some areas. (7) The staple food is mainly grain and beans, which can supplement the nutrition mainly sugar, and assist cold dishes and hot dishes, so that the nutritional structure of banquet food is balanced. The staple food usually includes rice and pasta, and porridge is not needed for general banquets. (8) Dinner is also called "side dish", which refers to the function of dishes used for the next meal after drinking. Some simple banquets can be served as snacks with meals. (9) complementary food 1, hand food: supporting snacks prepared for guests before the banquet, such as fruits, preserves, melon seeds, etc. 2. Cake: Mainly to highlight the purpose of holding a banquet and add festive atmosphere. 3. Fruit: Use fresh fruit, such as ". Second, respect the customs and habits of guests, such as scented tea in North China, sweet tea in Northeast China, covered tea in Northwest China, green tea or green tea in the Yangtze River valley, mixed tea of ethnic minorities, green tea for foreign guests from East Asia, West Asia and Central Africa, black tea from Eastern Europe, Western Europe, Middle East and Southeast Asia, oolong tea and tea ceremony in Japan. Beets, vegetarian dishes, wine and tea are the basic components of the banquet, so we should pay attention to them. Because the head is the "commander in chief" and the main course is the "facade", beets and vegetarian dishes have special functions of relieving, regulating nutrition and sobering up; Soup is the best soup, and the first point is the best snack; Wine and tea can show the specifications of the banquet, and priority should be the core. 3. Once the core dishes are established, the auxiliary dishes will be "blocked by soldiers" and form a perfect cuisine. Pay attention to the "degree" in the number of auxiliary dishes, and keep the ratio of 1:2 or 1:3 with the core dishes; Pay attention to "proportion" in quality, and the grade can be slightly lower than that of core dishes, but not too different; In addition, side dishes should also pay attention to make up for the lack of core dishes. The order of banquet dishes is generally cold before hot, fried before burning, salty before sweet, light before thick. The traditional banquet order is the most expensive dish, followed by stir-frying, big dishes, vegetables, beets, soup, snacks and fruits. The arrangement of modern Chinese food is slightly different. Generally, serving soup means that the dishes are neat. In some places, a snack is served first, and then a dish is served. In short, the design of the banquet should be tailored to people, events and times according to the types, characteristics and needs of the banquet. It takes a lot of effort.