Standard menu for Sichuan banquet

Determine the theme of the banquet. First, the theme of the banquet can be designed according to the different purposes of the banquet, that is, the different nature of the banquet. For example, wedding banquets can be designed as "dragon and phoenix presenting auspicious seats", "harmonious beauty seats", "century-old harmony seats" and "Yuanyang playing with water seats", birthday banquets can be designed as "longevity over Nanshan seats", "Five Blessingg seats" and "longevity extension seats", and business banquets can be designed as "land of abundance", "lucky seats" for friends to get together.

Second, for banquets of different grades, the main ingredients of the first course can be used as the theme of the banquet, such as "Sea Cucumber Banquet", "Abalone Banquet" and "Swallow Wing Banquet". In addition, if it is a full banquet, the main ingredients can be used as the theme of the banquet, such as "all-sheep banquet", "all-fish banquet" and "tofu banquet".

Determine the number of dishes. One is to determine the number of dishes according to the different grades of the banquet. Generally, the number of banquet dishes is less than 18, including 2-4 cold dishes, accounting for 10%, 6-hot dishes, accounting for 80%, snacks 1-2 dishes, accounting for 10%, and soup/kloc. There are about 25 kinds of mid-range banquet dishes, including 4-6 kinds of cold dishes, accounting for about 15%, 8- 12 kinds of hot dishes, accounting for about 70%, 2-4 kinds of snacks, accounting for about 15% and soup 1-2 kinds. There are about 35 high-end banquet dishes, including cold dishes 6- 10, accounting for 20%, hot dishes 10- 15, accounting for 60%, snacks 4-8, accounting for 20%, and soups 2-3. The second is to determine the number of dishes according to the different situations of the guests.