Aidong Camp NewsWinter is coming, and it seems that there are more new people getting married. For guests, a wedding reception is an occasional banquet, but for the bride and groom, it is a once-in-a-lifetime banquet. Therefore, every dish at the wedding banquet has a beautiful meaning and blessings for the couple.
In the early years, when eating wedding banquets, many of the ingredients on the table were whole, such as whole chicken, whole duck, whole fish, and whole elbows, which meant completeness. What are the dishes that are commonly eaten at everyone's wedding banquet?Let's take a look, am I right?
Round and full - four happy balls
Sixi Maruko can appear on the wedding menu because of his beautiful meaning. It is rumored that Sixi Balls were created during the Tang Dynasty, also known as Sixi Yuanzi, Sixi Dragon Egg, Family Reunion and so on. There's a little story here. Legend has it that one year the imperial court opened Enke, selected talented young people to enter Beijing to take the exam, and became officials in the court, and students from all over the country signed up to come to the capital Chang'an, and Zhang Jiuling was one of the many students. On the day of the list, Zhang Jiuling, who was dressed shabbyly, was the top high school leader, and the emperor appreciated his talent and recruited him as a concubine. At this time, Zhang Jiuling's hometown was flooded, and his parents were nowhere to be found. On the day of the wedding, Zhang Jiuling learned the whereabouts of his parents and ordered someone to take his parents to the capital for reunion, which was really joyful.
Zhang Jiuling was happy and asked the chef to cook a festive dish to celebrate. The chef brought the dish to the table with four steamed, crispy meatballs and poured a thick soup, and Zhang Jiuling asked about the secret. The smart chef replied: "This dish is four joys, one happiness, and the title of the old man is the top of the high school;Two happiness, getting married and getting married;Sanxi, who became the emperor's son-in-law of the dragon;Four joys, family reunion. Zhang Jiuling laughed after hearing this, and since then, the four happiness balls have become a must-have dish at the big joy celebration banquet.
Fortune Prospect - Red Chop Elbow
Red grilled elbow is a traditional famous dish of Shandong cuisine, with a long history, a household name, and a festive feast. The elbow is made by multiple processes such as soaking, boiling, frying, steaming, and chopping. The ruddy pork knuckle is fried and steamed, the meat is rotten and deboned, the flavor is strong but not greasy, it is really the best quality. It is easy to cook, refreshing, melts in your mouth, and is highly nutritious and contains a lot of protein and fat.
Flying with wings - tiger head chicken, roast chicken
Tiger head chicken, traditional folk Lu cuisine dish, widely popular in Shandong and its surrounding areas, folk wedding and funeral banquet known as "one chicken, two fish and three cold dishes", its crown in the first of all dishes, can be seen its popularity. Tiger head chicken its color is golden, its flavor is rich and mellow, the taste is crisp and tender, its production includes two parts of fried chicken nuggets and stuffy stew, it is easy to keep for a long time after frying, it is also easy to carry and feed, remove the greasy and hot gas of chicken after simmering, it is easier to digest, the elderly and young children are suitable, at the same time mix chicken with flour and eggs, increase the compound type of taste, it is more convenient to add seasonings according to the personal taste of the eater when eating, it can be said that it is the crystallization of the wisdom of traditional working people.
Shikou roast chicken inherits the traditional craftsmanship of Shandong cuisine, and absorbs the flavor of this dish, selects local varieties of chicken, and is refined by a variety of processes such as slaughtering, blood extraction, hair removal, clearing the five organs, removing the fishy gas, plate rudiment, adjusting six flavors, cooking and fumigation, etc., because of its "mellow fragrance into the bones, crispy and delicious, light and salty, heavy and not greasy, complete nutrition, suitable for both north and south" flavor characteristics, popular among diners.
Buckle the blessing - buckle the meat
Buckle meat, also known as roast meat, is one of the most common "red bowls" at the wedding banquet. This dish is made of the best rib pork belly as the main ingredient, and is made by unique cooking processes such as boiling, frying, and steaming through continuous degreasing and degreasing. The most distinctive feature of roast meat is the addition of star anise, minced ginger, Shao wine, soy sauce, salt, fermented bean curd and other seasonings, thus creating a unique taste of roast meat salty, fresh, soft, rotten, thin but not woody, fat but not greasy.
A hundred years of good harmony - lily lotus seed soup
Lily lotus seed soup is a traditional Han name. It is boiled with white fungus, lotus seeds, lilies, etc. There is a folk saying that "the earth is born with branches, and the water comes out and the head lotus", and the lotus seeds not only symbolize the "love of husband and wife", but also the beautiful meaning of "early birth of a noble son".
Of course, there are many common dishes at the wedding banquet, I don't know which ones you have in mind?
Reporter Xu Yan).