How to choose a wedding menu to satisfy your guests

1. The number of dishes should be an even number. There is an unwritten tradition in most areas of our country: the number of dishes for a red wedding (what we call a wedding banquet) should be an even number; for a white wedding (what we call a wedding banquet), the number of dishes should be an even number; Said funeral banquet) the number of dishes is an odd number. The number of dishes at a wedding banquet usually means eight dishes to symbolize wealth, ten dishes to symbolize perfection, and twelve dishes to symbolize happiness every month.

Two. Use auspicious words in the naming of dishes. Auspicious words express good wishes for the newlyweds, psychologically delight the guests, and enhance the atmosphere. For example, we can name the pair of pearl shrimps as Flying Together, we can name the fish balls in milk soup as Fish and Water Reliance, and we can name the red dates, longan, lotus seeds and peanut soup as Zaosheng Takako. If the dishes at the wedding banquet are paired in color, material and taste, we usually name them after Yuanyang, such as: Yuanyang Fish Fillet, Yuanyang Chicken Soup, Yuanyang Cake, etc. to express our wishes for harmony and happiness to the newlyweds. In the naming of dishes, names such as Two Dragons Playing with Pearls, One Dragon Panzhu, and Two Phoenixes Chaoyang are relatively taboo.

Three. Following the principle of tailoring dishes to suit each individual, our country is a multi-ethnic country. Each ethnic group has its own unique customs and dietary taboos. When designing the wedding menu, we should first understand the ethnicity, religion, occupation, hobbies and taboos of the guests. , flexibly master the combination of menus that satisfy guests. For example, the dishes in the eight and ten bowls of traditional Halal wedding banquets are usually based on beef and mutton, and more sophisticated ones are paired with local chicken, local duck, fish and other dishes, which have rich ethnic characteristics.

Four. Pay attention to customs and taboos and ensure the portions of the dishes. Wedding banquet dishes are generally not restricted by taste schools. The raw materials do not need to be very expensive, but the portions should be slightly larger, the taste should be suitable, and try to match the drinks. There must never be a situation where guests are not full or feel like they have nothing to eat. It is often heard that friends go to a five-star hotel for a wedding banquet, and when they come back, they complain that they are not full, which leaves a very bad impression on the guests.