Marriage process
Wedding menu notes
Wedding banquet 16 dishes - 8 cold dishes 8 hot dishes, meaning hair and hair.
Wedding Menu 1:
Exquisite eight cold dish Abalone Wing Maw Soup Flower carving Chicken Oil Boston Lobster Steamed Scallop King Steamed Turbo with garlic
Roast duck with Crab powder stewed Fish Maw with chili pepper and pine and flower meat stir-fried seasonal thin beauty spot double bright centennial good to serve fruit plate
Wedding Menu 2:
Style eight color dish Matsutake Mushroom and Golden Column Wing Soup Baked Australian Red Lobster Steamed Sea noodles East Star Spot
Stewed Sea cucumber with peach paste in soup and Basil with Black Dragon Sauce, Beef ribs, Lotus Pond, Spring Color, fragrant awn, Pink and beautiful mushroom bun
Matcha fragrant glutinous rice cake with fresh fruit basin
Wedding banquet 18 dishes - 8 cold dishes 10 hot dishes, meaning to hair.
Wedding Menu 3:
The eight colors dish Treasure Island style large platter soup seafood Shark's fin pot wild prawns baked pumpkin
Sanbao Flower gelatin braised Yuan trotter green onion and pepper Fresh water Fish with garlic milk Baked scallop health purple potato seafood roll
Three shreds soup with fresh vegetables, green mushroom braised local chicken, Seafood and mushroom udon noodles seasonal fresh fruit
Wedding Menu 4:
Exquisite eight dishes Western Sauce Baked prawns, Sichuan Sauce, Color pepper, flower branches, fresh abalone, mushroom, sea cucumber and bamboo Sheng
Flower glue sea soup cloud leg Grouper Flower carving Butter Baked green crab cashew crispy melon beef fillet sand ginger bamboo forest chicken
Fresh crab, mushroom, braised vegetables, gallbladder and scallops, dried rice noodles, Mandarin duck and Haagen-Dazs ice cream in a seasonal fruit bowl
Wedding banquet 22 dishes - 11 cold dishes 11 hot dishes, meaning single-minded.
Wedding Menu Five:
Full of happy eleven color dish sesame skin Suckling pig all silver silk fresh dew lobster abalone wing pot green
XO sauce Fresh scallops steamed fresh dew Tiger spot garlic Crisp Golden Sand crab Western spices Lamb chop Eight Immorities across the sea
Treasure braised abalone Tainan Lotus fragrant chicken dumplings German carbon roast pig feet Western beauty spot double bright seasonal treasure Island fresh fruit
Wedding menu six:
Ancient imperial city eleven color dish ice flower cloud ear lotus soup Chaozhou splendid brine match Tan home best flower glue wings
Oasis heat wave base Wai shrimp butter green onion spicy baked meat crab court ecological charcoal roast bone black bean sauce garlic elephant pulled baby
Dragon Emperor emerald double flavor soup four xi Big turtle herb deep sea tiger spot boiling seafood boiled blood leakage
Happy beauty points reflect double hui Yao pond ecological fresh fruit
Wedding menu design points
1. Do not duplicate ingredients in a single menu
In a wedding menu, there must be no duplication of ingredients, whether it is the main ingredient or the auxiliary ingredient.
2. Try not to cook small fish and prickly dishes
People who participate in the wedding banquet generally eat while talking, after observing this feature, they pay special attention to the design of the menu, and generally small fish with more thorns or freshwater fish with more thorns will not be included in the wedding menu, in order to prevent visitors from getting stuck to the throat when they eat.
3. Maximum two black dishes
Wedding banquet right and wrong often research happiness, so in the food arrangement should also be deployed with it. Therefore, it is not recommended that we plan too many black or dark sauce dishes, such as stir-fried or cold black fungus, smoked fish, sweet and sour short ribs. If there must be, this dish is controlled within two dishes at most.
4, prepared dishes can not be less than 60%
Although there are no fixed requirements on the cooking technique of hot dishes, in order to ensure the smooth and fast serving of the banquet, at least 60% of the 10 or 12 hot dishes must be pre-prepared in advance. Therefore, the number of fried dishes is generally controlled in 2 types, and steamed dishes are generally 1-2 types.
After the general understanding of a few wedding dishes is it time to prepare the dishes in the wedding menu? In order to let the guests enjoy themselves, it is best to understand and then the most matching makes their own
Hotel wedding reception