Dry pot: dry pot shrimp, dry pot ribs, dry pot Agrocybe aegerita, dry pot chicken, dry pot rabbit, etc.

Cold dishes: cold fungus, spicy chicken, preserved eggs with green peppers, cold tripe strips, marinated duck, chicken feet with pickled peppers, white meat with garlic paste, cold pork ears, husband and wife lung slices, etc.

Specialties: Tiaotiao Rabbit, Spiced Chicken, Sichuan Braised Pork, Boiled Pork Slices, Pepper Chicken, Mapo Tofu, kung pao chicken, Double Pepper Beef, Boiled Shrimp, Steamed Crab, etc.

Soups: assorted sugar, corn sparerib soup, grouper soup, cuttlefish ginkgo soup, sour radish old duck soup, mushroom chicken soup, radish beef soup, black-bone chicken soup, melon sparerib soup, three fresh soups, etc.

Steamed vegetables. Steamed vegetables generally include steamed pork, braised pork with plum, steamed pork with glutinous rice, steamed eggs with minced meat, pearl balls, steamed ribs with lotus leaves and glutinous rice, steamed ribs with flour, steamed bass and Dongpo elbow.

Second, the rural wedding banquet menu 16 dishes

1. Braised fish

2. Dongpo elbow

3. chilli shrimp hotpot

4. Plum cured meat.

5. drooling chicken

6. Mix cold dishes and set the plate.

7. Roasted pork intestines

8. Cook prawns with a knife.

9. First-class steamed chicken

10. Small pot duck gizzard

1. Steamed ribs

12. Dry pot beer duck

13. Pickled frog

14. Stir-fry seasonal vegetables.

15. Sam sun soup

16. Steamed scallops with garlic

Third, how to choose the wedding menu?

1. Look at the weight

When ordering food, first adjust the quantity to 1 1- 12 people, that is, each person can have one main course and two servings. If it is a single-course aquatic product, the hotel should let the waiter at each table adjust the serving quantity according to the number of people at each table. In addition, appropriately increasing the number of snacks, such as a sweet snack or a salty snack, can make guests feel full at the banquet.

View varieties

There may be various names on the wedding menu, such as "Qi Fei", "Early Birth" and so on. Many newcomers often order whatever names sound good. In fact, the most important thing for side dishes is to look at the kind of dishes rather than a beautiful name, so as to choose an authentic menu. For example, in terms of raw materials, the basic item of Chinese wedding banquet: chicken, duck and fish hoof is essential. There are even unwritten rules in recent years. Each table should be equipped with an appropriate number of seafood dishes to show the level of the wedding banquet, such as Australian lobster, scallops, abalone and so on. In terms of fancy, six to eight cold dishes, a dozen hot dishes, soup, snacks and fruits are indispensable. Therefore, when deciding the menu, newcomers should first count whether these basic conditions are met, and then match other dishes according to their personal preferences.

Look at the taste

When hotels provide wedding menus, they often provide at least two sets of A and B meals at each price. Each set of meals represents different tastes and practices, such as Cantonese cuisine, Sichuan cuisine and local cuisine. You don't have to worry about which dish is the most popular. After all, it is difficult for all guests to like one. At the same time, after several rounds of withdrawing vegetables and changing them, some dishes have been decided invisibly. Therefore, it is advisable to adjust the basic dishes by incorporating various tastes and practices. For example, if there are a lot of dishes that are braised in brown sauce, add some dishes that cook soup. A quarter to a third of the dishes at each table can be spicy, and the rest are mainly popular.