A, rural banquet 20 menu:
1, cold dishes: boiled chicken, pig tongue, cucumber, and three fresh skin rolls.
Hot dishes: prawns with scallion oil, stewed four claws, fry with scallion oil, steamed Monopterus albus, shredded cabbage, steamed eggs with clam, spring seeds with scallion oil, stewed tofu, steamed baby cabbage, swimming crab and braised pork with plum vegetables.
Others: red dates, old duck pot.
2, cold dishes: cold dishes 6 small dishes.
Hot dishes: steamed mandarin fish with pepper, abalone with green wealth, boiled shrimp, steamed scallops with garlic vermicelli, meat crab with fragrant soup, crispy baby pigeon, stewed fish lips with papaya in chicken sauce, farmer's Shu-flavored beef brisket, fried turtle with small potatoes, bullfrog with pickled peppers, stewed chicken with pine mushrooms, baby dishes with chicken sauce and garlic cabbage.
Others: delicious and crispy, clear soup noodles, pineapple crisp.
3, cold dishes: welcome eight colorful butterflies, pot-stewed platter.
Hot dishes: suckling pig platter, lobster baked with fish flavor, fried cuttlefish with colored pepper, shark fin stewed in chinese forest frog, grilled Bao Bei with oyster sauce, steamed fish with soy sauce, desert wind-blown chicken, grilled vegetables with mushrooms, dried Artemisia argyi, and vegetables served in soup.
Others: Cantonese fried rice, Meidian Shuanghui, lotus seed, lily and red bean, fruit plate, jujube round kernel soup, Meidian Shuangying, wedding candy and peanut seeds.
4, cold dishes: cowpea, tea eggs, pickled chicken feet, kelp silk.
Hot dishes: 1,000 pieces of shredded pork, roasted duck, fried dough twists, braised fish, steamed pork with rice flour, large intestine with scallion, braised beef, braised pork, fried lettuce and shredded cabbage.
Others: Mushroom shredded pork and egg skin soup, pork liver soup, shrimp soup, glutinous rice balls, shredded potatoes, and candy.
Second, the rural wedding banquet menu 16 dishes:
1, cold dishes: large cold dishes, boiled pork hands, and bacon platters.
Hot dishes: suckling pig platter, steamed lobster with garlic, Pleurotus eryngii with scallops, stewed chicken wings in the original cup, abalone with coral flowers, steamed grouper with ancient method, tender lamb chops with mushrooms, crispy duck with wine,
Others: scallop taro cake, yam stewed Sambo, curry bean paste crisp, bamboo sheng stewed seasonal vegetables, radish cake.
2, cold dishes: brine platter, cold kelp silk, cold cucumber.
Hot Dishes: Braised Fish, Dongpo Elbow, Spicy Shrimp, Braised Pork with Plum Vegetables, Roasted Pork Sausage, Boiled metapenaeus ensis, Yipin Steamed Chicken, Braised Pork with Plum Vegetables, Steamed Spareribs and Dry Pot Beer Duck.
Others: three fresh soup, loving toast, crispy flower kernels.
3, cold dishes: eight dishes, cold platter, saliva chicken.
Hot dishes: braised seafood, crispy fried quail, fish balls in milk soup, prawns in pipa, chicken wings with net oil, Cantonese-style steamed Duobao fish, rock crispy duck, falling in love with Four Joy Meetballs, and three fresh daylily.
Others: Beixin Spring Roll, Huaren Jujube Soup, Sandwiched Crispy Sugar, Sugar Fried Chestnuts.
Summary:
Every place will have a different menu, because each place has different characteristics, so newcomers can confirm with the chef. See if cold dishes, hot dishes, soups, desserts, etc. are all ready.