The common dishes cooked at rural wedding banquets are: roast pig's trotters with soy bean, roast beef with bamboo shoots, roast goose with green beans, roast chicken with beans, roast eel with garlic, braised belly strips, braised fish pieces, dry-roasted tendons, roast duck with konjac, roast chicken with taro and so on.

2. Dry pot

The common types of griddle for rural wedding banquets are: griddle shrimp, dry pot ribs, griddle Agrocybe aegerita, griddle chicken and griddle rabbit.

3. Cold salad

The common cold dishes in rural wedding banquets are: cold fungus, pepper chicken, preserved eggs with green peppers, cold belly strips, braised duck, chicken feet with pickled peppers, white meat with garlic paste, cold pork ears, and husband and wife lung slices.

4. Special dishes

Special dishes in rural wedding banquet areas include: jumping rabbit, saliva chicken, Sichuan-style Sichuan style pork, boiled pork slices, chili pepper diced chicken, Mapo tofu, kung pao chicken, beef with double peppers, boiled shrimp and steamed crab.

5. Soup dishes

Common soup dishes for rural wedding banquets include: assorted soup, corn sparerib soup, tuanyu soup, cuttlefish ginkgo soup, sour radish old duck soup, mushroom chicken soup, radish beef soup, black-bone chicken soup, white gourd sparerib soup, and Sam Sun soup.

6. Steamed vegetables

The common steamed dishes in rural wedding banquets are: steamed pork with flour, braised pork with plum vegetables, braised pork with rice, steamed eggs with minced meat, pearl balls, steamed pork ribs with lotus leaves and glutinous rice, steamed pork ribs with flour, steamed bass and Dongpo elbow.

Extended data:

1 In rural areas, people hold banquets at weddings, funerals or family members' birthdays. It can be said that holding a village banquet is something that every rural family will encounter. For example, in rural areas of Sichuan, Sichuan cuisine is the main course; In rural areas of Hunan, Hunan cuisine is the main dish. In a word, the taste of banquet dishes must be accepted by most guests.

2. Judging from the raw materials of dishes, there are several basic components of China rural banquets, namely pigs, chickens, ducks and fish. These four meat raw materials are basically indispensable.

Judging from the number of dishes at the banquet, the number of dishes on the menu is usually even, which means that good things are in pairs. The general amount of food should be kept at about 20 servings, and it can be appropriately increased according to the economic situation of the host, but it is best not to be less than 20 servings, otherwise it is very embarrassing to have enough food for ten people at a table.