How many dishes are there in the wedding banquet?

I used to collect it, I hope it can give you some help, hehe Wedding banquet Banquet Booking Precautions 1Check the entry and exit lines and the location of the red carpet to the main table, pay attention to whether the view of the guests is blocked, and visit the bridal lounge or the complimentary bridal room. 2.

Whether there is an elevator, whether there is a bridal lounge and whether it is attached to a key, whether there is a free room for the bride and groom, the distance and size of the movement line from the venue, whether there is a toilet in the lounge, and whether there is a room reservation discount for relatives and friends. 3.The name of the hall or box of the reserved banquet venue, the floor where it is located, whether it is an independent space, whether there is a time limit for the use of the venue, and how far in advance the venue or rehearsal can be set up.

4.The maximum and minimum number of tables that can be accommodated, how many tables will not be too crowded, whether the number of people per table is deducted from the children's armchairs, the number of tables that can be temporarily added and **, the extra table dishes are divided from other tables or prepared with additional ingredients, whether the number of tables that do not reach the guarantee on the day will be changed, whether the number of tables that do not reach the guarantee can be refunded or exchanged for meal coupons, how long before the number of tables can be confirmed, and when to pay the balance in full. 5.

The ** and number of people per table, service charge, whether to give fruit desserts, side dishes, melon seeds and candy, and tasting dishes are free or discounted. 6.There are several dishes, a detailed description of each dish, whether the dish can be changed for free, and how to deal with the dish if it does not match the day of the wedding banquet.

7.Whether vegetarian food can be prepared, whether it is ovo-lacto-vegetarian or vegan, whether vegetarian food is charged according to a single table or the number of people, and if so, whether it can be added on the day. 8.

Whether to provide free water and wine drinks, whether to add corkage fee if you bring your own water and wine, whether to limit the time and number of bottles if you provide free of charge, whether to provide ** and type of alcohol, whether to charge according to the number of open bottles, and provide free ice. 9.Discounts on non-peak days, whether the deposit is refundable, under what circumstances the deposit will be confiscated, if the service fee is not invoiced, whether there is a handling fee if the card is swiped, and what are the payment methods?

10.Whether the celebrant, master of ceremonies and wedding planning secretary are provided, the contact person for restaurant matters, the number of service staff, the average number of tables with one service staff, the number of times the tableware is changed during the banquet, the cost of red envelopes by the service staff, whether the service staff will guide the guests to enter or provide signs, and whether the service staff can be asked to assist in the ceremony. 11.

What venue decorations are provided, such as flowers, balloon arches, flowers in the stage area, balloon decorations, flowers and potted flowers at the main table, table card decoration and menus for each table, photo stands, flowers, balloon arrangements, red carpets, whether table towels and chair covers are provided in the hall, and color options for tables, towels and chair covers. 12.Whether to provide cakes, silver candlesticks, champagne towers and ice sculptures, whether to provide candy boxes or candy baskets, poster large picture output.

There are no special restrictions on the venue of the banquet, such as sprinkling flower petals, blowing bubbles, pulling crackers or cannons, lighting candles or fairy sticks, dry ice or fireworks. 15.Whether to provide limousine pick-up and drop-off area, the number of parking spaces, how many free parking coupons and parking fees are provided, whether to provide traffic icons such as business cards, nearby traffic and parking conditions, whether it is accessible by MRT buses.

Usually there are 16 or 18 and cannot be singular.

Eight cold and ten hot two soups (one sweet and one salty), one staple food can be.

Eight cold and eight hot, four buckle bowls and two soups.

Generally, even numbers are fine.

The wedding banquet menu includes:

1. Abalone in clear soup:

Abalone in clear soup is a traditional famous dish in Henan Province and belongs to Henan cuisine.

System. The main ingredients are abalone and straw mushrooms. Fresh and white, the taste is extremely delicious. Cut the abalone into 2 cm thick slices, put them in a bowl, add a little soup, steam them in the basket drawer over medium heat for 1 hour, remove them and set aside.

Dig up the straw mushrooms, put them in the soup pot and scoop them up; Put the pot on the fire, pour 900ml of stock into the pot, bring to a boil, add abalone, straw mushrooms, add refined salt and monosodium glutamate.

Bring to a boil for half a minute; Put the straw mushrooms into the bottom of the bowl, the abalone steak bowl noodles, and the broth is slowly poured in.

2. Grilled belly:

Grilled bread belly is a traditional dish with full color and flavor, which belongs to the Yu cuisine. As the first dish of the traditional high-end banquet, it is the embodiment of this standard and pursuit. This dish will be soft and white slices of wide belly, after killing, spread on the bamboo steak, with good milk soup Xiaowu.

It is made of fire, the finished product is soft, tender, mellow and beautiful, and the soup is white and bright, so it is also known as white chop and wide belly.

3. Luoyang Yancai:

Luoyang swallow is also known as peony swallow vegetables.

It is a traditional famous dish with a unique style in Luoyang, Henan. It belongs to the Yu cuisine. The main ingredients are white radish, sea cucumber, squid, and chicken. The finished Luoyang swallow vegetable only saw a peony flower as white as jade and dazzling in color.

Floating on the soup noodles, the vegetables are fragrant and fresh, and won the applause of the VIPs.

4. Fried herring head and tail:

Fried herring head and tail is a traditional dish in Kaifeng City, which belongs to the Yu cuisine. The color of this dish is jujube red, fragrant and tender, when eating, put a piece of fish head in the mouth and suck it, not only can suck out the fish brain, but also the fish meat and skull are automatically separated, which makes people salivate.

5. Back to the pot meat:

Hui pot meat is one of the representative dishes of home-cooked (flavor-type) dishes in traditional Sichuan cuisine, which belongs to Sichuan cuisine.

Series. The main raw materials for making are pork rump meat (two-knife meat.

Green peppers, garlic sprouts, etc., have a unique taste, red and bright color, fat but not greasy.

A table of banquets generally consists of 10 or 12 dishes, respectively; Cold dishes, hot dishes: meat dishes, fried dishes, beets, vegetarian dishes, soups, dim sum, staple food.

At least 9 dishes and one soup, right?

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Wedding banquets are generally 800-1000 yuan per table in counties and towns. Some counties will also have separate high-end hotels, and the ** will be higher, about 1200-1500. In areas with high economic level, such as Beijing, Shanghai and Guangzhou, high-end wedding banquets start at 5,000 yuan per table, and the wedding banquet hall with good dishes and characteristics can reach 10,000 yuan per table.

The second and third-tier cities will be lower, generally at 3,000-4,000 yuan per table. The ** banquet in first-tier cities is generally more than 3,000 yuan per table, while the banquet in second-tier cities is generally about 1,500-2,000 yuan per table. Of course, there are many factors that affect the wedding banquet, in addition to the drive of the city's economy, the hotel selected by the source is also an important factor.

In general, in high-end hotels, the wedding banquet will reach more than 5,000 yuan per table, but in comparison, its dishes can also be seen. Among these influencing factors, the most important is the quantity and quality of the dishes. The quantity and quality of the dishes directly affect the wedding banquet.

And when choosing dishes, there are often a lot of particularities to pay attention to.

16-20 dishes are the most common; Specifically, 8 cold and 8 hot, 8 cold and 10 hot, 8 cold and 12 hot. Of course, there are 11 cold and 11 hot, which represents single-mindedness.

Generally speaking, it should be 12 to 15 dishes, and a table is usually 10 people, so the dishes of the wedding banquet will make everyone richer, but it varies according to the city and the hotel star, so you can refer to it, and you still have to go to the hotel to talk, the menu is generally grown by the hotel chef or chef, and the staff of other departments will cooperate with the menu to make a good plan, and then the menu details that the guests see, I hope it will help you!

16-18. It depends on the specific requirements of the guest.

It depends on the location and the price, but there should be eight cold dishes, twelve hot dishes, a soup, four main dishes, and then a fruit bowl, and that's pretty much it.

Depending on your local customs, there are generally 18 and 22 courses. Anyway, it's all going to be an even number.

The customs are different from place to place, what are the eight cold and eight hot, what are the eight big bowls, what are the dishes and one soup, there are all of them.

Generally speaking, the wedding menu is an even number, and most of the dishes are divided into 8 cold and 8 hot, 8 cold and 10 hot, 8 cold and 12 hot. Of course, there are also cases where 11 are cold and 11 are hot. It depends on the local customs to decide how many dishes to dish.

Basically, most wedding banquets held in wedding hotels are 10 people per table, so you still need to carefully consider the amount of dishes, after all, it is not good if you are not full.