How to draw up a banquet menu?

First of all, according to the different purposes of guest banquet reservation:

According to the different purposes of the guests' banquet reservation, that is, the different nature of the banquet, the theme of the banquet is designed:

For example, the wedding banquet can be designed as "the dragon and phoenix are auspicious seats", "the beautiful and harmonious seats", "the century-old harmonious seats" and "the Yuanyang playing in the water seats";

The birthday banquet can be designed as "birthday banquet", "Five Blessingg banquet" and "birthday banquet".

Business banquets can be designed as "rich national banquet", "good color banquet" and "good luck banquet";

Friends' party banquet can be designed as "Eight Immortals Crossing the Sea", "Smooth sailing" and "Bright future".

Family banquets can be designed as "secure seats", "suitable seats every day", "full spring seats" and so on.

Second, different grades of banquets:

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".

Third, determine the number of dishes:

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.

The number of mid-range banquet dishes is less than 25, including 4-6 cold dishes, accounting for about 15%, 8- 12 hot dishes, accounting for about 70%, 2-4 snacks, accounting for about 15%, and soup 1-2.

There are less than 30 high-end banquet dishes, including 6- 10 cold dishes, accounting for about 20%,10-5 hot dishes, accounting for about 60%, 4-8 snacks, accounting for about 20% and 2-3 soups.

Fourth, determine the raw materials of the dishes:

The raw materials of dishes in banquets are generally more particular with the improvement of grades. Banquets usually use pork, beef, common fresh fish, seasonal vegetables, grain and bean products, and often take 10% low-grade delicacies or seafood as the first or main course.

Mid-range banquets mainly include chicken, duck, pork, beef, mutton, seafood, egg milk, seasonal vegetables and fruits, and flour and rice bean products, with delicacies accounting for 25%.

High-end banquets mostly use the essence of animal and plant raw materials, and delicacies account for about 45%.

Five, determine the cooking method of dishes:

Most banquets are home-cooked dishes, which are simple to make, and the cooking methods are mostly frying and burning.

Mid-range banquets are mostly composed of local famous dishes, which are carefully cooked and attach importance to flavor characteristics.

High-end banquets are often accompanied by well-known special dishes, which pay attention to the original flavor, colorful dishes and craft dishes account for a large proportion.

Generally speaking, the cooking methods of dishes will become more difficult with the improvement of banquet level. In the cooking method of all dishes, it is required to repeat it no more than twice.