20 Menus for Rural Receptions Rural Wedding Banquet Menus 16 Dishes

Most of the rural wedding banquets are made by chefs directly at home, but it is also necessary for the newlyweds to personally check the menu to see if the dishes are really appropriate. So what are the 20 menus for a rural banquet? Rural wedding banquet menu 16 dishes to choose which?

A rural banquet 20 menu:

1, cold plate: white chopped chicken, pig's tongue, cucumber, three fresh skin rolls.

Hot dishes: prawns with scallion oil, stewed four claws, fish with scallion oil, steamed eel, hand-torn cabbage, steamed eggs with clams, spring onion oil, stewed tofu, steamed baby vegetables, pike crabs, and buckwheat with preserved mustard greens.

Others: red dates, old duck in casserole.

2. Cold Dishes: 6 small plates of cold dishes.

Hot dishes: steamed guppy with peppers, green abalone, white shrimp, steamed scallop with garlic and vermicelli, meat crab in soup, crispy pigeon, braised fish lips with papaya in chicken sauce, Sichuan beef brisket, roasted turtle with baby potatoes, bullfrog with pickled peppers, stewed chicken with matsutake mushrooms, baby cabbages in chicken sauce, and minced cabbage with garlic.

Others: Delicious Crispy Mouth, Noodles in Clear Soup, Pineapple Crisp.

3. Cold Dishes: Welcome Eight-color Butterfly, Marinated Platter.

Hot dishes: suckling pig platter, baked lobster with fish flavor, fried flower branch with colorful pepper, braised shark's fin with snow clams, oyster and abalone in king oyster sauce, steamed fish with soy sauce, desert sand chicken, mushroom and seasonal vegetables in steak, dried artemesia and seasonal vegetables in soup.

Others: Cantonese Fried Rice, Dim Sum Double Faience, Lotus Seed, Lily and Red Bean, Fruit Plate, Jujube and Renzi Soup, Dim Sum Double Faience, Joyful Candy, Peanut and Melon Seeds.

4. Cold appetizers: cowpea, tea-leaf egg, pickled pepper phoenix claw, shredded seaweed.

Hot Dish: Thousand sheets of shredded pork, roast duck, dry fried sesame flower, braised fish, steamed pork with rice noodles, braised large intestine with scallions, braised beef, braised pork, fried oatmeal, hand-torn cabbage.

Others: egg skin soup with shredded pork and fungus, pork liver soup, shrimp soup, soup dumplings, plucked potatoes, and wedding candies.

Second, the rural wedding menu 16 dishes:

1, cold plate: large plate of cold vegetables, white cut pork knuckles, preserved meat platter.

Hot dishes: suckling pig platter, steamed lobster with garlic, apricot abalone with scallops, stewed chicken wings in the original cup, coral abalone, ancient method of steaming grouper, mushroom tender lamb chops, wine crispy duck,

Other: taro cake with dried scallops, stewed yam with three treasures, curry bean paste cake, braised seasonal vegetables with bamboo piths and radish cake.

2. Cold Dishes: Marinated Platter, Cold Shredded Seaweed, Cold Cucumber.

Hot Dish: Braised Fish, Dongpo Elbow, Spicy Shrimp, Braised Pork with Preserved Vegetables, Roasted Fatty Intestine, White Burnt Shrimp, Steamed Chicken, Braised Pork with Preserved Vegetables, Steamed Pork Spare Ribs, Beer Duck in Dry Pot.

Others: Three Fresh Soup, Graceful Toast, Crispy Flower Nuts.

3. Cold dishes: eight-flavored colorful dishes, cold platter, mouth-watering chicken.

Hot dishes: braised seafood, fried quail, fish ball in milk soup, pipa prawns, chicken wings in net oil, steamed turbot in Cantonese style, rocking crispy duck, love four joy balls, three fresh yellow cauliflower.

Others: Spring rolls with shellfish heart, jujube soup with flower kernel, sandwich crispy candy, fried chestnuts with sugar.

Summary:

Every place will have a different menu because each place has different specialties, so couples can check with the chef. See if the cold plates, hot plates, soups, desserts, etc., are all prepared.