Wedding eight cold dishes refers to the eight cold dishes in the wedding menu, generally have four meat and four vegetables, taste, variety and color matching make people feel that there is a face of the dishes. The following Xiaoxi lists the wedding eight cold food combination principles and seven menus for reference.
Wedding eight cold dish collocation
Menu: Four meat dishes and four vegetarian dishes
Taste: five flavors, pickled pepper taste, sweet and sour taste, spicy taste, salty umami taste
Varieties: beef, pork, seafood, river
Color: Red, yellow, green, color, etc.
Two, wedding eight cold food menu
1. Spiced beef tendon, shrimp in red wine, melaleuca crisp ear, sweet and sour smoked fish, refreshing cucumber, osmanthus yam, shredded carrots, radish with rose sauce
2, red duck, wind fish, stung skin, eggs, mushrooms, celery, grilled bone, chicken.
3. Sake foie gras, rose soya sauce chicken, brine shrimp, honey barbecued pork, beef in spiced sauce, garlic crownsley, Beijing vegetable mix, ten fragrant Ruyi dish
4. Sake foie gras, Shaoxing Abalone fillet, Honey sauce Barbecued pork, South Milk hanging roast Chicken, Jasmine tea smoked fish, sesame spinach, refreshing pumpkin shreds, ten fragrant Ruyi vegetables
5, patterned ice palm, bacon duck roll, crystal duck liver, West Lake minced fish, hamburger tofu, roasted pepper preserved egg, raise skill with bamboo shoots, beautiful mixed vegetables
6, open drum chicken, Central Plain fish, chrysanthemum mixed with fish maw, Taikang beef, iron stick yam, refreshing deer horn, steamed vegetables three pieces, cold mixed Nepeta
7, marinated duck Jane, onion fragrant duck strips, crispy ears, marinated money belly, fruit juice lotus root slices, chilled red date taro, gold fungus, green melon head
Dishes for reference only, the general wedding hotel has a good collocation of eight cold dishes and eight hot dishes, subject to the hotel menu.