1. In rural areas, weddings, funerals, and birthdays are all attended by banquets. It can be said that holding rural banquets is a situation that every rural family will encounter. The menu of rural banquets should be determined according to the tastes of different places. For example, in rural Sichuan, Sichuan cuisine is the main food, while in rural Hunan, Hunan cuisine is the main food. In a word, the taste of banquet dishes must be acceptable to most guests.

2. As far as raw materials are concerned, there are several basic items in China rural banquets, such as pig, chicken, duck and fish. These four kinds of meat materials are basically essential.

Judging from the number of dishes in the banquet, the number of dishes on the general menu is even, which has a good meaning of yes-man. Generally, the number of dishes should be kept at about 20 courses, which can be appropriately increased according to the organizer's financial situation, but it is best not to be less than 20 courses, otherwise it is very embarrassing to eat enough dishes for ten people at one table.

4. In the banquet style, cold dishes should be served 6-8 times, hot dishes 65,438+00 times, soup 2-3 times, and dessert and fruit 1-2 times at last.

5. Side dishes should respect local customs and avoid breaking taboos. Under normal circumstances, the chefs of rural banquets are all locals, and there is no problem of breaking taboos. The other is to respect the habits of every guest. If there are vegetarians among the guests, or guests who need special side dishes for physical reasons, they should ask clearly in advance to show the thoughtfulness of the organizers. Here are some dishes for your reference.

6. Cold dishes: such as mouthwatering chicken (cold chicken), roasted chicken legs, chicken feet with pickled peppers, braised beef slices, cold tripe, cold bean jelly, cold lung slices, alcoholic peanuts, walnuts with sugar powder, etc. These are cold dishes. For example, a chicken with saliva is cooked and cut into small pieces and made with special sauce. The taste is spicy and the chicken is tender and smooth, which is very popular with guests. Although roast chicken leg is called roast chicken leg, it is really made by frying chicken leg and adding cumin pepper.

7. Hot dishes: braised prawns or steamed shrimps, stir-fried eel, fried bullfrog with pickled peppers, roasted jambalaya, meatballs with sauce, steamed spareribs, steamed hooves, steamed fish, braised fish, konjac roast duck, stewed turtle, stewed pigeon, stewed whole duck, stewed whole chicken, steamed pork with flour, steamed spareribs with flour and stewed beef with potatoes. The above are the common hot dishes of the dam banquet, so I won't introduce them one by one.

8. Soups: Assorted Soup, Tremella Cherry Soup, Kelp Pig's Foot Soup, Sam Sun Soup and Braised Lotus Root Soup with Ribs.