Wedding banquet is definitely an important portrayal of local characteristics, so what is the choice of cold dishes for wedding banquets?

Wedding banquets are definitely an important portrayal of local characteristics, different humanistic feelings, food culture can be interpreted in the sixteen delicacies, especially wedding banquet cold dishes recipes are very local characteristics, people can not stop. Cold dishes are similar to cold dishes in Western cuisine, focusing on the reasonable combination of ingredients, while the taste should be as inclusive as possible, mainly to fresh and appetizing. On the Chinese table, the types of cold dishes can be divided into four categories: seafood, meat, vegetables and beans, and the ones that make the most appearances are undoubtedly meat and vegetables. Dietary styles are very different from place to place, the wedding banquet gazpacho is also different, in the search for common ground to save small differences today, the north and south of the gazpacho can be brought together, but also depends on how the new couple to decide.

First of all, today's feasts continue the ancient tradition of cold dishes first on the table for guests to drink, hot dishes on the table for guests to eat, although nowadays the ability of the hotel food has been incomparable, but the custom of drinking and eating cold dishes is still very well preserved, in fact, in the Chinese wedding banquet, the quantity and quality of cold dishes are very important, 8 dishes means "fortune", and the quality of the decision is to be made. The 8 dishes symbolize "fortune" and the quality determines the taste. The location of the wedding banquet determines the type of dishes, which is related to the characteristics of the hotel also highlights the epitome of the local food culture, if the Sichuan gazpacho more spicy, Cantonese gazpacho more raw food, the Northeast gazpacho volume and taste thick, Halal gazpacho more beef, according to the different geographical regions to analyze the taste of gazpacho, which is the authentic practice of wedding banquets.

Secondly, white chopped chicken, marinated chicken claws, drunken shrimp, drunken crab, sesame oil okra, amber seasonal beans, diced asparagus, pickled vegetables crispy tripe is a classic Cantonese wedding cold dishes recipes, the ingredients look very ordinary, but the proportion of seafood is very large, and the majority of vegetables. In the Guangzhou area, chicken, seafood, and sugar can construct a Cantonese base flavor that's good enough to handle 53° rice wine.

Finally, it is the Sichuan-style cold dishes spicy and fresh, the most prominent is a spicy flavor. Today's Sichuan cuisine, although somewhat improved, but in the wedding banquet cold dish recipes, the proportion of meat is still not low, and almost always have to use one thing: sesame red oil. Pork ear, chicken, tripe, seaweed, any ingredient can be in a spoonful of sesame red oil to win the trust of customers, eat full of flavor, aftertaste, compared with other regional cold dishes, Sichuan cold dishes are more suitable for matching with beer. The above is my answer, I hope to help you.