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. As far as the raw materials selected for dishes are concerned, there are several basic big items in China rural banquets, namely, pigs, chickens, ducks and fish, and these four kinds of meat materials are basically essential.

3. From 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 20 courses, and it can be appropriately increased according to the financial situation of the organizer, but it is best not to be less than 20 courses, otherwise it is a very embarrassing thing to eat enough dishes for ten people at a table.

4. In terms of banquet style, cold dishes should be cooked 6-8 times, hot dishes 10 times or so, soup two or three times, and finally snacks and fruits are enough.

5. Side dishes should respect local customs and avoid breaking taboos. Under normal circumstances, the cooks of rural banquets are locals, and 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 mouthwatering chicken (cold chicken), roasted chicken legs, pickled chicken feet, braised beef slices, cold beef tripe, mixed 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 sauce, stir-fried eel, fried bullfrog with pickled peppers, roasted assorted dishes, meatballs with sauce, steamed pork ribs, steamed hooves, steamed fish, braised fish, roasted duck with konjac, stewed turtle, stewed pigeon, stewed whole duck, stewed whole chicken, steamed pork with powder, stewed pork ribs with powder, stewed beef with potatoes and roasted beef with bamboo shoots. 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.