1. Rural banquet menu with 24 dishes
Griddle pot: Griddle pot shrimp, Griddle pot spareribs, Griddle pot tea tree mushroom, Griddle pot chicken, Griddle pot rabbit, etc.
Cold dishes: cold fungus, spicy chicken, green pepper preserved egg, cold tripe strips, braised duck, pickled pepper chicken feet, garlic white meat, cold pig ears, husband and wife lung slices, etc.
Specialties: Leaping Rabbit, Saliva Chicken, Sichuan Style Braised Pork, Boiled Pork Slices, Pepper Chicken, Mapo Tofu, Kung Pao Chicken, Double Pepper Beef, Boiled Shrimp, Steamed Crab, etc. .
Soups: Assorted sugar, corn ribs soup, grouper soup, cuttlefish and ginkgo soup, pickled radish and duck soup, mushroom and chicken soup, radish and beef soup, black bone chicken soup, winter melon and ribs soup, three delicacies soup wait.
Steamed vegetables. Steamed dishes generally include steamed pork, braised pork with plums, steamed pork with glutinous rice, steamed eggs with minced meat, pearl balls, steamed pork ribs with glutinous rice in lotus leaves, steamed pork ribs with flour, steamed sea bass, Dongpo elbow, etc.
2. Rural wedding banquet menu with sixteen dishes
1. Braised fish
2. Dongpo elbow
3. Spicy Shrimp hotpot
4. Plum-cured meat.
5. Drooling Chicken
6. Mix the cold dishes and arrange them on the plate.
7. Roasted fat intestines
8. Cook the new prawns.
9. Top-notch steamed chicken
10. Small pot of duck gizzards
1. Steamed pork ribs
12. Dry pot beer duck
13. Pickled pepper frog
14. Stir-fried seasonal vegetables.
15. Three Fresh Soup
16. Steamed Scallops with Garlic Sauce
3. How to choose the wedding menu?
1. Look at the weight
When ordering, first adjust the quantity to 11-12 people, which means reaching the standard of one main dish per person + 2. If it is a single serving of aquatic products, ask the hotel waiter to adjust the amount of servings according to the number of people at each table. In addition, appropriately increasing the number of snacks, such as a sweet snack or a salty snack, can make guests feel full at the banquet.
2. Look at the varieties
There may be various names on the wedding menu, such as "Qi Fei", "Early Born Takako" and so on. Many newcomers often order whatever name sounds good to them. In fact, the most important thing about side dishes is the type of dish rather than a beautiful name, so that you can choose an authentic menu. For example, in terms of raw materials, the basic items at a Chinese wedding banquet: chicken, duck and fish trotters are essential. In recent years there have even been unwritten rules. Each table needs to be served with an appropriate number of seafood dishes to show the level of the wedding banquet, such as Australian lobster, scallops, abalone, etc. In terms of style, six to eight cold dishes, more than ten hot dishes, soup, snacks, and fruits are indispensable. Therefore, when deciding on a menu, newcomers must first count whether these basic conditions are met, and then match other dishes according to personal preferences.
3. Look at the taste
When hotels provide wedding banquet menus, they often provide at least two sets of A and B meals for each price range. Each set of meals represents different tastes and methods, such as Cantonese cuisine, Sichuan cuisine, local cuisine, etc. You don’t have to worry about which dishes are the most popular. After all, it’s hard to make everyone like one. At the same time, after several rounds of removing and replacing dishes, some dishes have been decided invisibly. Therefore, it is advisable to adapt basic dishes by incorporating a variety of flavors and practices. For example, if there are more dishes with strong flavors and braised vegetables, add some vegetables that are cooked in soup. A quarter to a third of the dishes on each table can be spicy, and the rest should be popular.