I. The banquet menu has:
1. Fortune and long-lasting - fried noodles
2. Sweet honey - sweet rice
3. Rui Fruit Presentation - -Fruit
4, happy - candy
5, even the birth of a noble son - melon peanuts
6, forever tied the happy heart -Babao rice
7,**** spring dawn - mandarin duck chicken
8, the dragons congratulate the new happiness - white burnt shrimp
9, the gold is spread all over the ground 12, the beauty of the fish and geese - water fish chicken soup
13, the style of the nobility - steamed flower branch pieces
14, the golden waist of Prince Huai - cashew nuts ding
15, the wings fly together - steamed pigeon
16, the Dragon Emperor to offer colorful rolls - deep-fried durian rolls
17, the red robe to add festive - buckle meat
17, the red robe to add festive - buckle meat
18, the red robe to add festive - buckle meat < /p>
18, blessed as the East China Sea - steamed sea fish
19, early birth - jujube round nuts soup
20, good time and beautiful scenery - on the soup Seasonal vegetables
21, all the purple and red - Acacia fruit plate
Two, the wedding banquet menu selection
1, the banquet menu can not be regarded as a simple patchwork of dishes, according to the traditional saying, we must pay attention to the combination of dishes and the rhythm of the meal. Therefore, the banquet on the configuration of various types of dishes not only to coordinate, and each dish should be the overall focus, from the number, quality, and color morphology and taste of the contrasting relationship between the considerations.
2, banquet dishes are generally divided into the following categories: cold dishes, hot fried, dishes, desserts, soups, fruits and so on. Try to describe the following:
3, cold dishes, single-dish, double spelling, triple spelling, assorted platters, elephant platters and other forms, should be based on the grade and scale of the banquet, the use of different forms. General cold dishes of meat and vegetables with 1:1, the system does not repeat, rich in flavor changes, pay attention to the knife surface and the requirements of the quality of fine shape, so as to tempt the appetite, gradually into the enjoyment of food.
4, hot fried, usually 2 to 4, in the cold dishes and dishes between the dishes, play a role in the beginning and end. Hot stir-fry to colorful and delicious, fresh and tasty for the best.
5, the big dishes, also known as the "main dish" or "main dish", is the focus of the banquet dishes, more than 4 to 6 courses. These dishes are commonly used sea food and vegetables and fruits cooked in the quality and quantity must exceed the other dishes in the banquet, the role of commanding the whole table.
6, beets and snacks, usually 2 to 4. The role of beets is to adjust the flavor, sobering up and unctuous; snacks are indispensable to the banquet food, the requirements of small and exquisite.
7, soup, according to the needs of the banquet, or clear as water, fresh and enticing; or thick white like milk, mellow and flavorful.
Expanded Information:
Folk Wine Banquet p>Folk Drinking Ceremonies
Folk drinking ceremonies also have certain precepts, all of which are rooted in upper-class drinking tastes. Although the dishes are relatively different and not as elaborate, they do not lack several elements of a wine banquet. Shapoliu in the essay "1980s countryside banquet" wrote:
Countryside banquet on the fish are generally carp, which is a traditional symbol of the preoccupation, people are very concerned. I remember once a family used catfish for a wedding, and I could hear people talking about it for days.
Carp is the first dish at a banquet, followed by meat - stewed pork, huikou pork or stewed mushrooms - and then meat and vegetable stir-fries and vegetarian dishes like cabbage and fungus, stewed tofu, dried tofu and coleslaw.
Baidu Encyclopedia - Wine Banquet