Help book a "wedding banquet", "birthday banquet" and "official banquet"

Eight cold dishes: mandarin duck eggs, ruyi chicken rolls, lotus seeds in syrup, satisfactory fish sticks, red barbecue, shrimp cakes and crispy flower kernels.

Love toast

Eight hot dishes: family fun-braised seafood accompanied me to fly-crispy fried quail, fish and water-fish balls in milk soup.

Concert of Qin and Se-Pipa Prawn Hidden in Golden House-North Spring Festival Roll Early Birth-Huaren Jujube Soup

Dapeng spreads its wings-Wan Li gallops clean chicken wings-stewed golden kick

Four fruit points: sweet honey-the joy of a festive cake-the excitement of a crispy sandwich-fried chestnuts with sugar.

Round whole red bean paste jiaozi

(Excerpted from China Banquet Festival, Chen Guangxin)

Principle 3: The wedding banquet menu should follow the principle of catering to different people in the design process.

China is a multi-ethnic country, and each ethnic group has its own unique customs and dietary taboos. First of all, we should know the nationality, religion, occupation, hobbies, taboos, etc. of the guests, and flexibly master and match the menu that the guests are satisfied with. For example, in the traditional Muslim wedding banquet, the dishes in the eight bowls and the ten bowls are usually mainly beef and mutton. Pay a little attention to the local chicken, duck and fish, which has strong national characteristics.

I attended a wedding banquet of a Hui friend in June, which was very distinctive. The special menu is as follows:

Braised mutton and spiced beef steamed strips (cattle) braised whole chicken with three fresh tremella Four Joy Meetballs (cattle and sheep)

Ruyi duck liver braised fish dishes hot and sour soup

Staple food: rice, steamed bread, sesame oil and glutinous rice balls.

According to the different occupations and hobbies of newcomers, we can design distinctive menus to entertain guests. For example, a reporter from Taiwan Province Province reported that Zhang Zhijia, a Japanese baseball player, held a wedding reception at Hao Tong Hotel in Taichung to entertain many Japanese baseball stars. The menu is carefully designed by the hotel chef, and all the dishes are baseball-themed, as follows:

Seibu/Zhonghua (the name of the Japanese baseball team) candlelight fight, Zhijia/Ming Sheng (the name of the newcomer) dragon and phoenix roll, hole leading the red line, flying wings full, fish shining in China, relay pitcher grilled stickleback fish, world baseball treasure fight, Yuhuan in the ball, Sapporo black bone ginseng chicken, marching into Athens to reflect double glow, flower group Olympic red round soup, guerrilla sweet fruit and so on.

During the dinner, the hotel chose Zhang Zhijia's song "That Day" as the background music, and produced "A Review of Newcomers' Growth" to play during the wedding banquet, so that all the guests could participate in the romantic history of the couple from acquaintance, love to decision. The whole wedding banquet was carried out according to the elaborate and unique design, which was very successful and was called "the wedding of the century in baseball".

Principle 4: The choice of raw materials for wedding dishes must be based on customs and pay attention to taboos.

The dishes of wedding banquets are generally not restricted by the gang genre, and the raw materials are not required to be expensive, but the weight should be slightly larger, the taste should be appropriate, and the wine should be matched as much as possible. There must never be a situation where guests are not full or feel that they have nothing to eat. I personally heard that a friend went to a five-star hotel to attend a wedding banquet, and when he came back, he complained that he didn't have enough to eat, which brought a very bad impression to the guests.

The raw material of traditional wedding banquet dishes must have chicken, which symbolizes auspiciousness and celebration; There must be fish, which symbolizes more than one year, and is generally used as a meat dish. Generally, there should be Chinese dates, peanuts, longan, lotus seeds and homophonic sounds. I wish the new couple an early birth. Most of the dishes in the wedding banquet are mainly in red tones, which brings a festive feeling to the guests. There are generally "sauce red, brown red, orange red, carmine, etc." At traditional wedding banquets in Sichuan, there should be braised pork and beets, such as sweet boiled vegetables; Wedding banquets in Northeast China are generally attended by "four happiness balls" as a symbol of celebration. In Hong Kong, there must be no dishes such as tofu and lotus leaf rice in the wedding banquet.

Pomegranate (because it has many seeds, it means many children), watermelon, bayberry and peach (meaning a sweet and happy life in the future) are usually used as fruits at wedding banquets. Avoid pears and oranges, because pears sound the same as "leaving", and oranges should be eaten separately.

In addition to the design of wedding menu, the layout of wedding environment is as important as the choice of wedding tableware. Here, I'll give you a brief introduction. The layout of the wedding environment must be festive, peaceful and lively. In China, there is a saying that weddings are "no trouble, no trouble". Humorous wedding jokes, wedding quotations and wedding sketches are interspersed in the wedding process, so that some well-designed wedding games can lead the wedding atmosphere to a warm and warm atmosphere. Tableware should use red and gold disks and round bowls, red tablecloths and red painted chopsticks. In the past, it was taboo to break tableware, tea sets and wine sets.

After mastering the principles of wedding layout and banquet menu design, combined with the traditional wedding customs of various regions and nationalities in China, we will be able to design a wedding menu that will satisfy other guests. The following are several sets of traditional wedding menus in China and the more distinctive wedding menus collected by the author in recent years to share with readers.

Sichuan Folk Wedding Banquet-Tian

Tian Xi-Sichuan folk festival banquet, also known as "three steamed and nine buckled banquets", began in the middle of Qing Dynasty. It was originally a banquet held by farmers after autumn to celebrate the harvest and entertain neighbors and friends, and later developed into a wedding banquet, a birthday party, a banquet to welcome the Spring Festival and a funeral, because it was named after fields and villages (from Professor Xiong Sizhi).

Menu 1 (included in Professor Shen Tao's banquet menu design)

Steamed ginger, braised pork, braised pork, braised eggs, bamboo shoots, braised pork slices.

polished glutinous rice

Menu 2 (Author Recording)

Steamed braised chicken with minced meat, whole duck and shredded pork, steamed elbow salted fish with glutinous rice.

Menu 3 (Professor Xiong Sizhi included) Chengdu High-end Field Mat

Cold dishes: Chinese dishes (golden hook) and eight single dishes (sweet and sour pork ribs, red oil old liver, sesame Sichuan belly, fried hoop sticks, cold stone flowers, lotus seed stir-fried Chinese cabbage, red heart melon seeds and salted peanuts).

Hot food: stewed mullet eggs, sliced meat, stewed chicken mushrooms and stewed lily soup.

Big bowl: shredded chop suey, bamboo shoot stew, pepper chicken stew, stewed peas, steamed pork with rice flour, pork belly bacon, steamed sweet boiled pork and steamed elbow.

Soup: Crispy shredded pork soup and butterfly roll.

Kong Fu Oriental Huayan

A banquet in the bridal chamber for the feast duke to celebrate Confucius' wedding. There are meanings such as "Happy bonus, early birth of your son, growing old together and healthy family".

Four dried fruits: longevity fruit, chestnuts, longan and red dates.

Four kinds of fresh fruits: pomegranate, banana, orange and peach.

Four pairs: anchovies-Ruyi roll emerald shrimp balls-white jade cake crystal cherry-hydrangea jellyfish golden egg pine-sun pine.

There are four big blocks with eight lines and two points: Phoenix shark's fin (big block), dried scallop with hibiscus, fried chicken vermicelli, eight-treasure duck (big block), peach blossom shrimp, Yuanyang chicken, dim sum-single sesame cake, tremella soup (one each), roasted mandarin fish cake (big block), sweet-scented osmanthus fried mushrooms, and crystal sugar lily (big block).

Four tables: butterfly sea cucumber, Luohan tofu, Yuanyang diamond and Fulu elbow.

(Excerpted from China Banquet Festival, Chen Guangxin)

Mengshanyan

In the new family wedding banquet, all 20 dishes are named symbolically, with the theme of "tying the knot", which closely combines good wishes with wonderful food, so that guests can get the greatest satisfaction in taste and aesthetics at the same time.

One color spell: prince and dancer (like a cold dish)

Peripheral dishes: scattered flowers (carved melons and fruits), moon-old sacrifice fruits (candied dried fruits), three-star photos (assorted meat), and four-happiness (assorted vegetarian dishes).

Top Ten Hot Dishes: Couple heming (Pipa and Duck's Foot), Kirin pine nuts (Kirin mandarin fish), previous marriage (three-silk egg rolls), lovers' beading (shrimp balls and green beans), western window candle cutting (ham and wax gourd cups), east bed mother-in-law (roasted meat with winter bamboo shoots), Biyi Qi Fei (crispy quail) and Zhitielian.

A soup: vows of eternal love (group photo)

Two kinds of snacks: five sons give birthday presents (bean paste candy bags) and four daughters give relatives (four-color bean skin)

Two kinds of fruits: Liu Kaibaizi (carmine pomegranate) and Huobaoqian (fried chestnuts in Liangxiang).

Second, tea and food: Yuanbao blooms (sugar soaked eggs) and has a great role (Qimen black tea)

Shanghai Jinjiang Hotel Wedding Menu

Happy marriage-tuna salad

Make a fortune and do a good job in the market-eight flavors cover the bowl

Fly with me.-Pearl shrimp

Full house-salted crab with egg yolk

Niushi-black pepper steak

Gold Award-Jinjiang Roast Duck

Get rich-scallop king with black bean and pepper

Money is rolling in-mushrooms and cabbage.

More than wealth-pine nuts and mandarin fish

Shen Yu Luo Yan turtle pigeon soup

A Hundred Years of Good Harmony —— Susan Silk Spring Roll

Early Birth —— Jujube Peanut Lotus Seed Soup

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Full of joy-Jinjiang fruit