What dishes are served at Leshan Wedding Wine?

Principle 1: The number of dishes should be an even number.

There is an unwritten tradition in most parts of our country: in the "red and white" weddings, the number of dishes for red weddings (what we call wedding banquets) is even; for white weddings (what we call wedding banquets), the number of dishes is even. Said funeral feast) 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.

For example: the "Baba Dafa Banquet" popular in Jiangnan area consists of eight cold dishes and eight hot dishes. Moreover, the wedding days are usually chosen on the eighth, eighteenth and twenty-eighth days of the double lunar month, implying the auspicious meaning of "if you want to make a fortune, you must never leave eight, add eight to eight, and make another fortune". The common menu is as follows:

Eight cold dishes: roasted bones, fried chicken, red duck, wind fish, sting skin, colored eggs, mushrooms and celery.

Eight hot dishes: Ruyi sea cucumber, eight-treasure crispy duck, flower-stuffed mushrooms, three fresh sea balls, lotus chicken minced meat, first-grade jujube lotus, unicorn gift, and family joy. (Selected from "Chinese Banquet Ceremony" by Chen Guangxin)

Principle 2: The naming of dishes should use auspicious terms as much as possible to express good wishes for the newlyweds, to psychologically please the guests and enhance the atmosphere.

For example: we can name the pearl shrimps to fly together, we can name the fish balls in milk soup to be fish and water, we can name the red dates, longans, lotus seeds and peanut soup to be Zaosheng Takako; if the dishes at the wedding banquet are The color, material and taste are in pairs. 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.

The following is the wedding banquet menu of the first family in Taiwan. The twelve dishes in it are all given auspicious names, which has the effect of heightening the atmosphere, pleasing the guests, and blessing the newlyweds.

The whole world sings in harmony - dragon and phoenix platter, phoenix and phoenix happily reflected in the fairy pool - mini Buddha jumping over the wall

Hundred-year-old harmony and jade belt - jade ring, mandarin duck and shellfish, vowing to make eternal alliance with dragon and phoenix - minced garlic Steamed lobster

The old red thread brings deep love - braised sea cucumber and fish maw, flying together to Heqiao - money chicken and stuffed chicken wings

A lasting celebration - sweet and sour pan-fried black tuna Fish screen embroidered mandarin duck pillow - assorted stewed vegetables

Composing a golden tune together - red sturgeon rice cakes and Chinese Valentine's Day couples holding hands - milkfish ball soup

Beautiful flowers Lotus Reunion - Reunion with Lotus Seeds and Fragrant Orchid Fruits for Family - Global Fruit Plate

Another example: the traditional wedding banquet of flying together, dragon and phoenix in auspiciousness, and the mountain alliance banquet. The names of the dishes all follow this One Principle

Flying together

Eight cold dishes: Mandarin duck eggs, Ruyi chicken rolls, sugar water, lotus seeds, fish sticks, red barbecue, prawn cakes, crispy flower kernels

Loving Toast

Eight Hot Dishes: Family Fun - Braised Seafood with Eight Delicacies Flying Together - Crispy Fried Quail and Fish - Fish Balls in Milk Soup

The music of the harp and the harp - the big pipa Xiajinwu Zangjiao - Bei Xin spring rolls to give birth to a precious child early - Flower kernel and jujube soup

Dapeng spreads its wings - Net oil chicken wings gallop for thousands of miles - Stewed golden kick

Four fruit points: Sweet and sweet - Festive cakes are joyful - Candy-filled and lively - Roasted chestnuts with sugar

Perfect and perfect - Bean Paste Rice Balls

Principle 3: The wedding banquet menu is The design process should follow the principle of tailoring dishes to suit people.

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.

The author attended the wedding banquet of a Hui friend in June, which was very unique. The special menu is as follows:

Stewed mutton, five-spice beef, steamed noodles (beef), red braised whole chicken Three Fresh Tremella Fungus and Four Happiness Meatballs (Beef and Sheep)

Ruyi Duck Liver Braised Whole Fish Stir-fried Seasonal Vegetables Hot and Sour Soup

Staple Food: Rice, Steamed Buns, Youxiang, Glutinous Rice Balls

Based on the couple’s occupation and hobbies, unique menus can be designed to please the guests. For example: Taiwanese reporters reported that Taiwanese baseball player Zhang Zhijia, who lives in Japan, held a wedding banquet at the Tonghao Hotel in Taichung and entertained many Japanese baseball stars. The menu is carefully designed by the hotel chef, and the dishes are all baseball-themed, as follows:

Seibu/Chongka (name of the Japanese baseball team) candlelight spelling, Shike/Akisei (newcomer name) dragon and phoenix roll, The red string in the ball hole, the flying fins all over the field, the fish shines in China, the reliever grills the sea cucumber, the world baseball treasures, the jade ring in the ball, the Sapporo black bone ginseng chicken, the forward Athens double glory, the flower ball Olympic red ball soup, Guerrilla sweet fruit, etc.

The hotel chose Zhang Zhijia's song "That Day" as the background music during the banquet, and produced a "Review of the Growth of the Couple" to be played during the wedding banquet, allowing all guests to participate in the new couple's acquaintance, A romantic story of falling in love and deciding to stay together. The entire wedding banquet was carried out in accordance with an elaborate and unique design. It was so successful that it was called "the wedding of the century in baseball."

Principle 4: The selection of raw materials for wedding banquet dishes must be based on customs and pay attention to taboos.

Wedding banquet dishes are generally not restricted by bangkou styles. The ingredients do not need to be very expensive, but the portions should be slightly larger, the taste should be suitable, and the drinks should be matched as much as possible. There must never be a situation where guests are not full or feel like they have nothing to eat. The author has personally heard of a friend who attended a wedding banquet in a five-star hotel and complained after returning that he did not have enough to eat, which left a very bad impression on the guests.

The ingredients in traditional wedding banquet dishes must include chicken, symbolizing auspiciousness and joy; fish must be included, symbolizing abundance every year, and it is usually served as a meat dish at the end of the banquet; generally, jujubes, peanuts, longans, The homonym of lotus seed is used to wish the couple to have a son soon. Most of the dishes in the wedding banquet are mainly in red tones, which bring a festive feeling to the guests, generally including "sauce red, brown red, orange red, carmine red, etc." Dishes such as braised pork and beetroot should appear in traditional wedding banquets in Sichuan; wedding banquets in Northeast China generally include "Four-Happy Meatballs" to symbolize happiness. In Hong Kong, dishes such as tofu and lotus leaf rice must not be included in wedding banquet dishes.

Pomegranates (because they have more seeds, which means having many children), watermelons, bayberries, and peaches (meaning a sweet and happy life in the future) are generally used as fruits in wedding banquets. It is taboo to eat pears and oranges, because pears have the same pronunciation as "li" (li), which means separation, and oranges must be eaten separately, petal by petal.

In addition to the design of the wedding banquet menu, the layout of the wedding banquet environment and the selection of wedding banquet tableware are equally important. Here I will briefly introduce it. The layout of the wedding banquet environment must highlight the joy, peace and excitement. Our country has a long history of As the saying goes, "if there is no fuss, there will be no fuss". During the wedding banquet, humorous wedding jokes, wedding banquet sayings and wedding banquet skits are interspersed, and some carefully designed festive games for the newlyweds can lead the wedding banquet atmosphere into a warm and warm atmosphere. middle. Tableware should be made of red or gold round plates and bowls, red tablecloths, and red lacquered chopsticks. In the past, it was taboo to break tableware, tea sets, and wine sets.