Principles and methods of side dishes in hotel service

The combination of meat and vegetable, essence and raw materials should be reasonable.

Reasonable taste collocation refers to the layering of the whole table. If the table is full of salty and delicious dishes, it will make diners feel that the table is boring, and it will be boring to eat a few. Many flavor restaurants are prone to make this mistake, such as Shandong cuisine and Guangdong cuisine restaurants, because the taste is monotonous and people can't eat passion, while Sichuan cuisine restaurants that go out of Sichuan are prone to make the mistake of being too passionate: five or six spicy dishes at a table will make guests eat too much. Therefore, the banquet dishes should have ups and downs, and the same dishes should not be repeated too much.

Similarly, the collocation of raw materials should be repeated and diversified. Meat dishes are best matched with seafood, and tofu, fungi and seasonal vegetables in vegetarian dishes should be rich and colorful, which not only has balanced nutrition, but also increases the taste of eating. Generally speaking, a table of dishes should also distinguish between primary and secondary, highlight the key points, and don't put abalone, sea cucumber, shark's fin and bird's nest on the table, so that not only the center is not prominent, but also the nouveau riche is suspected. A banquet will serve two or three high-end dishes, all of which are high-end dishes, but they are tasteless.