The wedding banquet is definitely an important portrayal of local characteristics. Different humanistic feelings and food culture can be vividly interpreted in the sixteen delicious dishes, especially the cold dishes menu of the wedding banquet is extremely local and makes people want to stop. Cold dishes are similar to cold dishes in western food, paying attention to the reasonable collocation of ingredients, and the taste should be as inclusive as possible, mainly delicious and appetizing. On the Chinese dining table, the types of cold dishes can be divided into four types: seafood, meat, vegetables and beans, with meat and vegetables undoubtedly appearing the most. Different places have different food styles, and the cold dishes at wedding banquets are also different. Today, whether the cold dishes of the north and the south can be gathered together depends on how the newcomers decide.

First of all, today's banquet continues the ancient tradition. Cold dishes are served for guests to drink first, and hot dishes are served for guests to eat. Although the hotel's cooking ability is not the same nowadays, the custom of drinking and eating cold dishes is well preserved. In fact, at Chinese wedding banquets, the quantity and quality of cold dishes are very important. Eight dishes mean "getting rich" and quality determines the taste. The location of the wedding banquet determines the types of dishes, which is related to the characteristics of the hotel and highlights the epitome of local food culture. If Sichuan cold dishes are spicy, Cantonese cold dishes are fresh, Northeast cold dishes are large in quantity and thick in taste, and Muslim cold dishes are rich in beef, it is the authentic wedding banquet practice to analyze the taste of cold dishes according to different regions.

Secondly, boiled chicken, braised chicken feet, drunken shrimp, drunken crab, sesame oil okra, amber green beans, diced asparagus and crispy belly with sauerkraut are classic cold dishes for Cantonese wedding banquets. The ingredients look ordinary, but the proportion of seafood is very large, and vegetables are also mostly. In Guangzhou, chicken, seafood and sugar can form a Cantonese-style base flavor, which is enough to deal with 53 rice wine.

Finally, Sichuan-style cold dishes are spicy and delicious, and the most prominent one is a spicy taste. Although today's Sichuan cuisine has been improved to some extent, the proportion of meat in the cold dishes of wedding banquets is still not low, and almost all of them use one thing: sesame red oil. Pig ears, chicken, tripe, kelp, and any other ingredients can win the trust of customers under the guidance of a spoonful of sesame red oil. They taste delicious and have endless aftertaste. Compared with cold dishes in other regions, Sichuan-style cold dishes are more suitable to match with beer. That's my answer. I hope I can help you.