What is the more high grade dish than elbows and meatballs at the birthday banquet?

1. Four happy balls.

Sixi balls are a kind of Lu cuisine, which is composed of four fragrant and lifelike balls, which imply happiness, luck, longevity and happiness in life. It is often used as the finale dish in banquets such as wedding banquets and birthday banquets to take its auspicious meaning. Usually people think that Sixi balls are braised lion's head, but this is not true.

Sixi meatballs, also known as tiger skin eggs, are not difficult to see in the method of making and the materials used, but why is it an indispensable dish during the banquet? In fact, the four happy balls are round and round, which also indicates the beautiful meaning of reunion. As long as we see these balls, we can feel the blessings from our families and look forward to the beautiful meaning of reunion.

2. Fish stew. The fish stew mentioned here is very particular. In our country, fish is a very profound delicacy, representing a surplus of years and a beautiful reunion.

Therefore, it is also very common to have fish in the banquet, and one of the biggest characteristics of the fish is that it must be a whole, and there can be no separation, so as to show the meaning of surplus every year, so there will be a fish on every banquet, so every dish in the banquet is carefully prepared by the family.

3. Braised soft-shelled turtle with garlic.

Braised soft-shelled turtle with garlic is a dish made of soft-shelled turtle, garlic, pork, etc. At the banquet, this dish represents the meaning of a full house of children and grandchildren. And soft-shelled turtle is also a dish that everyone eats relatively little on weekdays, and the host's arrangement of this dish also reflects the welcome to the guests and friends, which makes people sincerely wish the two newcomers to have a noble son early.

Fourth, elbow meat.

Elbow meat is a very greasy food, so people who eat a light diet will be a little unaccustomed to eating it. Especially now, every household is well-off, and they eat a lot of big fish and meat on weekdays, and they won't have much interest in this kind of meat at the banquet, but why do they know that elbow meat is not popular with everyone, and the side that puts the wine on it still has to put it? In fact, it is because elbow meat also has a special meaning, that is, the meaning of good luck, and it is also hoped that everyone present can be lucky and rich, after all, eating wine is to eat a good omen.

At the birthday banquet, the dishes that are more high-grade than the elbow balls are beef and mutton and seafood. Cumin lamb chops and braised beef are cheaper and more affordable than seafood. Scallops, sea cucumbers, shrimps, and hairy crabs are relatively high-end, but the price is relatively much higher.

Longevity noodles still need to be asked.

Trepang. The main dish that must be served at the banquet of Shandong people is sea cucumber, which used to be served in the form of braised or green onions. However, in recent years, there have been new changes in the chain, in order to make every guest feel the boldness and enthusiasm of the host, now Shandong eats the sea cucumber on the whole root, and the shed skin spike can also eat the original taste of the sea cucumber.

The dishes that are more tasteful than meatballs and elbows on the banquet of Qingdao people are fried sea cucumber with green onions and stuffed prawns.

At the banquet of Qingdao people, what is the dish that is more tasteful than meatballs and elbows? Qingdao people's big bath, a more tasteful dish than meatballs and elbows, should be lobster.

It is because this dish is very nutritious and has a very good meaning, so it will be used as the finale.

Because the appearance of Sixi balls is particularly attractive, and its meaning is also very good, it will be used as the finale of the wedding banquet.

This is because 4 ki balls are also considered a meat dish, and they also symbolize auspicious omens, as well as reunion, and this dish is also particularly delicious.

Menu: Specialty eight-flavor dish.

Cheese and lobster in soup.

Family portrait of sea cucumber.

Four treasures of the sea emperor soup.

Cantonese style hanging roast chicken.

Typhoon shelter fried crab.

Oily potpour-sliced sea bass.

Double mushroom grilled elbow.

Pine nut seafood corn kernels.

Stir-fried beef tenderloin with turquoise stinging head.

Crab roe and shrimp tofu.

Steak seasonal vegetables in conpoy sauce.

Steamed gaji fish.

Twin Lights. Seafood fried rice.

Exquisite fruit bowl.

My hometown is in rural Hebei, and my relatives in my hometown have been to the wedding many times. In addition, because I have been a chef, I have also participated in a lot of rural wedding banquets in our coastal city, and I have also been a chef of rural wedding banquets. Because China is a vast region, and the customs and products of each place are different, the wedding banquet, which is a particularly important banquet, is also different from place to place.

First of all, let's talk about the wedding banquet in my hometown of Hebei, what dishes are usually there. Hebei's wedding banquet many years ago paid attention to a "four dishes and eight bowls", that is, eight stir-fried vegetables and four large bowls of main dishes, which are generally like this: eight bowls of whole chicken elbow meatballs, whole fish button meat, eight treasure rice, shrimp stew (generally based on meat dishes, with some vegetarian dishes), four dishes of boiled three kinds of peanuts, rice mixed with tripe and green vegetables, fried meat, the most impressive thing is that they have the button meat, which is different from the button meat in other places, which is sliced.

It is cut into large pieces, boiled and steamed, and the meat can give you a real sense of what it means to eat meat in large pieces. But now the hometown of Hebei is no longer four bowls and eight dishes, and the grade and variety of dishes have also increased!

The wedding banquet in our rural area is higher than that of our hometown in Hebei, because it belongs to the coastal city, so seafood is a must-have for the wedding banquet table. Generally, it is sixteen dishes, because we practice a table of ten people here, and Hebei is a table of eight people. The general menu for our wedding banquet here is as follows:

Six cold dishes: smoked mackerel, cucumber, jellyfish and shredded kelp, beef in shredded sauce, beef salad, soft fried meat, and ten hot dishes: Prawns or brine shrimp, celery, lilies, cashew nuts, shrimp (100 years of good combination), pine nuts, corn (sweet and sweet), family portraits, steamed fish, brine seafood (usually seasonal seafood such as conch or skin shrimp), grilled chicken, braised pork or pork ribs or elbows, stir-fried green vegetables, sweet and sour fish.

According to the different economic conditions of the family, the dishes of the wedding banquet will be different, and the high-grade ones will be sea cucumber and abalone. But the three dishes of shrimp, family portrait, and sweet and sour fish are indispensable.

Conclusion: Now as soon as we enter the lunar month, the number of wedding banquets held in rural areas has begun to increase, and now many places have professional "one-stop" wedding banquet services, with tables, chairs, benches, bowls and chopsticks all included! People who run errands are not as troublesome as they used to be!

Moreover, wedding banquets in rural areas are more lively than those in cities, and the amount of dishes will be much larger.

Rural wedding banquets generally have ten or more dishes, the improvement of living conditions, many rural wedding banquets are better than the wedding banquets in the city, Dongpo elbow, braised fish, plum cabbage button meat, saliva chicken, cold salad platter, steamed pork ribs, spicy shrimp, braised fat sausage, large pot lotus root slices, beer duck, three fresh soup, this is a rural wedding banquet I have eaten.

There must be three steamed dishes in the wedding banquet in the countryside of my hometown, steamed fish, steamed meat, steamed meatballs, because aquaculture is abundant, so there are many fish dishes, and it has become a customary habit.

In our northeast, most of the rural wedding banquets are indispensable for sliding meat, pot wrapped meat, as well as big peel, sauerkraut stewed white meat, and the last dish is usually braised carp.

Eight major cuisines in China: Sichuan cuisine, Shandong cuisine, Cantonese cuisine, Fujian cuisine, Suzhou cuisine, Zhejiang cuisine, Hunan cuisine, and Hui cuisine (in no particular order). The banquet is with five tripods, eight lamps, commonly known as eight big bowls, year, festival, celebration, welcome, send, marry rich family to eight big bowls of banquet, eight big bowls at that time concentrated on grilling, stewing, sauce, burning, stewing, stir-frying, steaming, boiling and other cooking techniques.

There are many other ways to eat the eight bowls according to the region: the menu of the eight bowls of Beijing folk is basically fixed after hundreds of years of running-in, namely the big bowl of three yellow chicken, the big bowl of yellow croaker, the big bowl of elbow, the big bowl of meatballs, the big bowl of rice noodle meat, the big bowl of button meat, the big bowl of loose pork and the big bowl of pork ribs. Sichuan folk eight bowls of traditional dishes, also known as three steamed nine buckles, steamed fish, steamed elbow, steamed fragrant bowl crispy pork, salted roasted white, Dongpo meat, buckle duck, buckle chicken, steamed pork, sandwich meat.

"Halal Eight Bowls", imported from Dachang, namely stewed lamb, braised yak meat, steamed fragrant hairtail fish, sour and hot soup loin, beef balls roasted cabbage, smoked bamboo shoots and stewed tofu, Yipin Eight Treasure Rice, etc. <>

Xuzhou's "Eight Big Bowls" include crispy fish sticks, tiger skin eggs, sugar elbows, shredded white chicken, eight treasure rice, roasted spine, buckle thousand seeds, steamed chicken, etc., all of which are cooked in the traditional way of black iron pot and wood fire. Manchu Eight Bowls Menu, "Eight Bowls" into the ordinary people's homes, ingredients are also closer to the taste of the people, generally now said "Eight Bowls" refers to the big bowl of three yellow chicken, a big bowl of yellow croaker, a big bowl of elbows, a big bowl of meatballs, a large bowl of rice noodles meat, a large bowl of button meat, a large bowl of loose meat and a large bowl of pork ribs. <>

Especially rice noodle meat; Cut the fat and thin pork belly into thin and suitable meat slices, add salt, brown sugar, soy sauce, sweet noodle sauce, ginger slices, spices, etc. to marinate overnight, then pour in the fried glutinous rice, stir evenly and then divide it into a small bowl and steam it in the pot, and the fragrant rice noodle meat is ready. Some guests come to the house to take out the rice noodles prepared in advance, and the meat is steamed in the pot, which is a good dish, which is really fat but not greasy, and has an endless aftertaste. <>

Chinese cuisine is famous all over the world, and people have summarized and formed eight major cuisines of Shandong, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan and Anhui for thousands of years. There are countless kinds of food, as well as many Internet celebrity shops, fast food, etc., and people are constantly exploring various foods.

The authentic eight bowls are exquisite, it has thick and thin, and there are eight thin bowls, such as fish fillet, braised shrimp, family portrait, loose meat, etc. The thick eight large bowls refer to sea cucumber balls, fried green shrimp, braised shredded chicken, ingots meat, clear soup chicken, etc.

It refers to egg roll slices, tiger skin eggs, bamboo shoot slices, smorgasbord shredded pork, eight-treasure fruit rice, button meat, sweet and sour pork ribs, and fried lotus root slices.

There are boiled fish fillets, braised shrimp, family portraits, osmanthus fish bones, braised smooth fish, loose meat, fried green shrimp, braised shredded chicken, stewed egg custard crab roe, sea cucumber balls, ingots meat, clear soup chicken, and braised chicken.

Egg rolls, sliced meat, meatballs, tiger skin eggs, bamboo shoot slices, etc., the ingredients of the eight bowls in each place are also different, depending on the customs of each place.

According to the designed menu, cold dishes are served first, followed by appetizers such as shark's fin, sea cucumber, swallow cabbage, etc., followed by hot stir-frying. Hot stir-fried dishes should be served at reasonable intervals according to the different cooking methods, differences in taste, and the distinction between meat and vegetarian dishes. Then the main dish is served one after another, during which you can also serve a salty snack, and finally beets, snacks, etc.

Note that sweet soups and desserts are served together, and salty soups and salty snacks are served together.

The general principle of serving dishes is that high-quality dishes are served first, clear-mouthed, fresh and tender dishes are served first, and fat, juicy, and heavy dishes are served later. Shrimp and fish rolls should be served at intervals, not as above. Dishes with special umami flavor, such as crab roe, sweet dishes, etc., should be served later, otherwise it will make other dishes boring.

When serving, each dish should be placed close to the top and then transferred to the other guests after the guest of honor has finished tasting. When serving whole chicken, duck and fish, the tail should not be facing upwards to the chief position, but the freshest and best side of the raw materials should be facing upwards to show respect for the guest of honor and at the same time to facilitate the use of the chief seater. The plate should be removed in time after eating.

When serving dishes such as shark fin, the host can also divide the dishes for the guests. When the food is served, the food should be served from the first place, and the speed of serving should depend on the speed of the banquet. When the guests eat slowly, the dishes are served slowly. It is necessary not only to prevent the phenomenon of disjointed serving and guests waiting for dishes, but also to avoid serving dishes too quickly and overwhelmed, which will affect the guests' enjoyment.

If a modern family holds a Western banquet, the order of serving is cold, soup, and hot dishes, and aperitifs and cocktails should be served before the meal. Western food should be served with cold dishes first, and there are two ways to serve them, one is to put cold dishes on the table before the guests are seated; The other is to wait for the guests to sit down before serving cold dishes. Cold dishes include platters, salads, butter, jam and bread, followed by soup and then hot dishes.

If there are several hot dishes, pay attention to the reasonable combination of meat, fish, poultry, shrimp and various vegetables. After the guests finish eating, they will serve all kinds of desserts and fruits, and finally serve black tea, coffee and other beverages, and at the same time, milk and sugar cubes should be sent for some guests to take according to their preferences.

Fish-flavored eggplant, fried tomatoes with eggs, stewed chicken soup in a casserole (lotus seeds, wolf, mushrooms, etc.), steamed elbows, braised carp, fried garlic with shredded pork, stewed tofu with catfish, boiled prawns, white fungus soup with rock sugar, buy some steamed cakes, and you can also add some refreshing dishes that young people like.