1. In rural areas, banquets are held for weddings, funerals or family members' birthdays. It can be said that holding rural banquets is a situation that every rural family will encounter. The menu for rural banquets should be determined according to the tastes of various places. For example, in rural areas of Sichuan, Sichuan cuisine is the main food, while in rural areas of Hunan, Hunan cuisine is the main food. In a word, the taste of banquet dishes must be accepted by most guests.

2. In terms of raw materials for dishes selection, there are several basic items for rural banquets in China, namely pigs, chickens, ducks and fish, and these four kinds of meat materials are basically essential.

3. In terms of the number of banquet dishes, the number of dishes on the general menu is even, which is a beautiful implication of yes man. Generally, the number of dishes should be kept at about 2 courses, and it can be appropriately increased according to the financial situation of the organizer, but it is best not to be less than 2 courses, otherwise it is a very embarrassing thing to eat enough dishes for ten people at a table.

4. In terms of banquet style, six to eight courses of cold dishes, about 1 courses of hot dishes, two to three courses of soup, and one or two snacks and fruits are usually enough.

5. Side dishes should respect local customs and avoid breaking taboos. Generally, the cooks of rural banquets are locals, so there is no problem of breaking taboos. The other is to respect the habits of every guest. If there are vegetarians among the guests, or guests who need special side dishes for physical reasons, they should ask the guests clearly in advance to show that the organizers are thorough. Here are some dishes for your reference.

6. Cold dishes: such as saliva chicken (cold chicken), roasted chicken legs, pickled chicken feet, braised beef slices, cold beef tripe, bean jelly, cold lung slices, alcoholic peanuts, walnut with icing sugar, etc. These are cold dishes. For example, the chicken with saliva is cooked and cut into small pieces, which is made with special sauce. It tastes spicy and the chicken is tender and slippery, which is very popular among guests. Although the roast chicken leg is called roast chicken leg, it is indeed made by frying the chicken leg and adding cumin chili pepper.

7. Hot dishes: braised prawns or steamed shrimps with sauces, stir-fried eel, fried bullfrog with pickled peppers, assorted meats, steamed pork ribs with soy sauce, steamed hoof _, steamed fish, braised fish, roasted duck with konjac, stewed turtle, stewed pigeon, stewed whole duck, stewed whole chicken, steamed pork with flour, steamed pork ribs with flour and stewed beef with potatoes. These are the common hot dishes of dam banquet, so I won't introduce them one by one.

8. Soups: Assorted Soup, Tremella Cherry Soup, Kelp Pig's Foot Soup, Sam Sun Soup and Braised Lotus Root Soup with Ribs.