Help order a table of "wedding banquet", "birthday banquet" and "senior official banquet"

Fly with me Xi

Eight cold dishes: mandarin duck eggs, wishful chicken rolls, lotus seeds in syrup, satisfactory fish strips, red barbecue, respect for shrimp cakes, crispy flowers and kernels

En' ai toast

Eight Hot Dishes: Happy Family —— Braised Sea Eight Fresh fly with me —— Crispy fried quail, fish and water —— Fish balls in milk soup.

Concert of harps and harps-Pipa prawns hidden in the golden house-Beixin Spring Roll gives birth to your son early-Huaren Jujube Soup

Dapeng spreads its wings-Wan Li gallops with net oil chicken wings-stewed golden kick

Four fruit points: sweet honey-festive cakes are full of joy-sandwich crisp candy is full of excitement-sugar fried chestnuts

Round and full-red bean paste dumplings

(From "China Banquet Banquet Ceremony" Chen Guangxin)

Principle 3: The wedding banquet 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 in 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 is as follows:

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

Ruyi duck liver braised whole fish stir-fried vegetable hot and sour soup

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

According to the different occupations and hobbies of newcomers, distinctive menus can be designed to entertain guests. 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 hotel chef, and all the dishes are baseball-themed, as follows:

Seibu/Zhonghua (the name of the Japanese baseball team) candlelight fight, Zhijia/Mingsheng (the name of the newcomer) dragon and phoenix roll, ball hole leading red line, flying wings all over the field, fish shining China, relay pitcher grilled stickleback, world baseball treasure fight, Yuhuan in the ball, Sapporo black-boned ginseng chicken, March to Athens reflecting double glow, flower group Olympic red round soup, guerrilla sweet fruit and so on.

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 history 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 weight should be slightly larger, 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 have 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 used 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 highlight festive, peaceful and lively. In China, there is a saying that weddings "don't make trouble, make a big fuss". In the wedding process, humorous wedding jokes, wedding sayings and wedding sketches are interspersed, so that some well-designed wedding games can lead the wedding atmosphere to 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, combined 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 characteristic wedding menus collected by the author in recent years to share with readers.

Sichuan Folk Wedding Banquet-Tian Xi

Tian Xi-a folk festive banquet in Sichuan, also known as "three steamed and nine buckled banquets", began 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, birthdays, welcoming the Spring Festival and funerals, because it was named after the fields and villages (from Professor Xiong Sizhi)

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

Steamed ginger, braised pork, braised pork, braised eggs, bamboo shoots, braised pork slices with shredded broth.

Glutinous rice

Menu 2 (recorded by the author)

Steamed braised chicken with minced meat and shredded whole duck crisp meat steamed elbow salted and braised fish with glutinous rice.

Menu 3 (included by Professor Xiong Sizhi) Chengdu High-end Field Mat

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

Hot food: stewed mullet eggs, sliced pork, stewed chicken mushrooms and stewed lily soup.

Big bowl: shredded chop suey, stewed meat with bamboo shoots, stewed meat with pepper and chicken, stewed peas with meat, steamed meat with rice flour, salted pork with pork belly, steamed sweet and boiled pork, and steamed elbow.

Soup: Crispy pork with shredded soup and butterfly roll.

Kong fu dong Fang Hua Yan

A wine feast prepared in the bridal chamber for the Duke Yansheng wedding celebration of Confucius. 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 of spelling: anchovies-Ruyi roll emerald shrimp balls-white jade cake crystal cherry-hydrangea jellyfish golden egg pine-sun pine flower

Four big pieces with eight lines and two points: Phoenix shark's fin (big piece), dried scallop with hibiscus, fried chicken fan, eight-treasure duck (big piece), shrimp with peach blossom, Yuanyang chicken, dim sum-single sesame cake and tremella soup (each piece), mandarin fish cake with roast fire (big piece), fried mushrooms with sweet osmanthus, lily with crystal sugar (big piece).

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

(From "China Banquet Banquet Ceremony" Chen Guangxin)

Shan Meng hai Shi Yan

In the new family wedding banquet, all the 20 dishes are named from symbolic meaning, which is based on the theme of "celebrating the wedding", closely combining good wishes with wonderful food, so that guests can get the greatest satisfaction in taste and aesthetics at the same time.

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

Disks around: Tiannv scattered flowers (carved fruits and flowers), Moon-old offering fruits (candied dried fruits), Samsung photos (assorted meat) and Sixi Linmen (assorted vegetarian food).

Ten Hot Dishes: Husband and Wife Heming (Pipa and Duck's Palm), Kirin Songzi (Kirin Mandarin Fish), Past Marriage (Three-silk Egg Roll), Couple of Beads (Shrimp Pills and Green Beans), Cut Candles at West Window (Ham and Melon Cup), East Bed Husband-in-law (Roasted Meat with Winter Bamboo Shoots), Biyi Qi Fei (Crispy Quail) and Branch Tie Lian.

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

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

Two fruits: Liukai Baizi (carmine pomegranate) and Huobao Money (fried chestnut in Liangxiang)

Second, tea and food: ingots bloom (sugar soaked eggs) and make great achievements (Qimen black tea)

Shanghai Jinjiang Hotel Wedding Menu

A happy marriage-tuna salad

Make a fortune and make a good market-eight flavors cover the bowl

Fly with me-Pearl Shrimp

Full House Celebration-Salted Egg Yolk Blue Crab

Bull Market-Black Pepper Steak

Gold medal-Jinjiang roast duck

Make a fortune-scallop king with black bean pepper