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　The wedding menu design is very important in the preparation of the wedding banquet, while the Chinese wedding banquet is very important in principle and taboos, and many new people don't know much about it. Now this small make up to bring us wedding banquet menu design principles and taboos, teach everyone how to design the banquet menu and banquet menu design some of the taboo, let the wedding banquet held perfect not to make mistakes.

　　The design principle of wedding banquet menu -- the name of the dish should have auspicious meaning.

　　The name of the dish should be chosen as best as possible for the good wishes of the new couple, from the psychological joy of the guests, to the atmosphere.

　　For example: pearl double shrimp, we can take the life of the wings, the milky soup fish circle we can name the fish water, red dates and the lotus seed peanut soup, we can name it early to have a baby; If the dishes in the wedding banquet are color, material and taste, we usually name them like mandarin duck, mandarin duck, mandarin duck, and mandarin duck. The name of the dishes is similar to the name of two dragons, a dragon dish and two phoenix sun.

　　Wedding menu design principle - the number of dishes should be double.

　　Most parts of our country have an unwritten tradition: the number of dishes in red and white is double; The number of dishes in white, as we call it, is singular. The number of wedding dishes is usually made with eight dishes, symbolizing the perfection of ten dishes, and twelve dishes symbolizing the happiness of the month.

　　The design principle of wedding banquet menu should follow the principle of people's side dishes.

　　Our country is a multi-ethnic country, every nation has its own unique customs and taboos, we in the wedding banquet menu should first understand the guests of ethnic, religious, professional, hobby and taboo, flexible collocation gives guests are satisfied with the menu. For example, the traditional wedding banquet of the eight big bowls and ten bowls is usually dominated by beef and mutton, with a little emphasis on the dishes such as Turkey, duck and fish, which have rich ethnic characteristics.

　　Wedding menu design principle -- the banquet dishes should be varied and the portion should be sufficient.

　　Wedding banquet dishes are generally not limited by the clique schools, raw materials do not require very rare, but to weight a bit more, taste fit, try to match with wine, don't be a guest did not eat or feel without something to eat. For example, if a friend arrives at a five-star hotel for a wedding banquet, he will complain about the lack of satiation after coming back, which will make a very bad impression on the guests.

　　Wedding banquet menu design principles - to have a good meaning of the ingredients.

　　Traditional wedding banquet dishes must have chicken, symbolizing auspiciousness and happiness; There must be fish, symbolizing more than one year, and usually as a meat dish with a tail. In general, there are also dates, peanuts, guiyuan, lotus seeds, and the harmonics, bless the new generation of children. Most of the dishes in the wedding banquet are mainly in red, which brings a festive feeling to the guests, usually with "red, brown, orange, carmine, etc." In the traditional wedding banquet in sichuan area, there should be red meat and beets, such as sweet and white dishes; The wedding reception in the northeast region is usually marked by "four happy balls". In Hong Kong, it is impossible to make tofu for wedding dishes.

　　Wedding menu design principle -- the taboo in the wedding menu.

　　1. The fruit in the wedding banquet also plays an important role. In traditional banquet, pomegranate is usually chosen (because of its many seeds, many children), watermelon, Yang mei, peach (meaning the future life is sweet and happy); Avoid pear and tangerine, because the pear has the same pronunciation with the separation, and the tangerines will be eaten separately, which is a symbol of inauspicious.

　　2. Do not set the number of the menu as singular, according to traditional Chinese custom, only white matter will set the menu.

　　3. Pay attention to the color of the dishes, choose red as far as possible, and avoid excessive black dishes.

　　4. Before the wedding banquet is confirmed, it is better to have a try, to understand the taste and the size of the food, to ensure that the guests have enough food, and it is also a taboo to let the guests eat at the wedding feast.

　　6. If the tableware is broken again, please shout out "peace of the year" to avoid the old man's taboo.

　　All the links in Chinese wedding ceremony pay attention to the principle of jiqing, which is intended to get a good color head, and the wedding menu design is no exception. Therefore, new people must pay attention to the design principles and taboos of wedding menu when preparing wedding banquet and designing wedding menu.

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