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举办婚宴的注意事项(Considerations for holding wedding receptions)
举办婚宴的注意事项(Considerations for holding wedding receptions)
Considerations for holding wedding receptions
What does the wedding party pay attention to? What about the wedding reception? Chinese folk already have no feast without marriage, no wine, no marry woman. The wedding is one of the most important rites in the wedding ceremony of life, is the key to the entire process of the wedding. Here, I mainly work with you to analyze the design principles of the wedding menu through some examples of wedding menu.
Principle 1: Wedding dishes, raw materials selection must be based on customs, attention to taboos. Wedding dishes are generally not limited to the mouth of the school, the raw materials do not require very expensive, but to slightly more weight, the taste is suitable, as far as possible to match the drinks. Never show guests not having enough food or feeling that they have nothing to eat. I have heard of a friend to five star hotel wedding, back after complaining about not enough phenomenon, has brought a very bad impression to the guests. The traditional wedding dishes of raw materials must have a chicken, a symbol of auspicious symbol; there must be fish, and generally May there be surpluses every year., as the meat off to seat; in general have peanut, jujube, longan, lotus seeds, the homophonic, wish the couple have a lovely baby. Most of the wedding dishes in red tones and to bring guests to feel happy, there are red sauce, brown, orange, carmine etc.. Sichuan traditional wedding should appear Braised pork in brown sauce and sugar beet such as sweet pork dishes; Northeast wedding generally have Braised Pork Balls in Gravy Sauce symbol of celebration. And in Hongkong wedding dishes must not appear tofu, lotus leaves, rice, a class of dishes, rice points. The fruit in the wedding banquet is usually made of pomegranate (because it has more seeds and more children), watermelon, red bayberry and peach. Taboo pears and oranges, because the pear and separated from th
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