Chinese cabbage, Chinese cabbage, bean sprouts, cucumber, shiitake mushrooms, day lily, lotus root slices, coriander, lettuce, Chinese cabbage, potato chips, Flammulina velutipes, shiitake mushrooms, day lily, kelp, bean curd skin, yuba, white powder skin, black vermicelli, vermicelli, frozen bean curd, Japanese bean curd, vegetarian chicken, dried tea, bean curd foam and thousand knots. Sanxian pot bottom, Yuanyang pot bottom and all-spicy pot bottom; Sesame oil vegetable, spicy fermented bean curd vegetable, rape.
Function of menu
The functions of the menu can be summarized as the following three points:
1. is a bridge for operators and consumers to understand each other. Operators can know whether the menu design is reasonable by observing the ordering situation of guests and counting the ordering rate. Consumers can learn about the management style and food characteristics of the restaurant through the menu.
2. Menus can react to restaurants and guide their management. Restaurants can adjust their management behavior in time through the feedback information of customers ordering food.
3. The binding art and style of the menu and the cultural atmosphere it reveals can play a role in promoting the restaurant. The menu of a restaurant has attracted many diners' attention because of its strong characteristics and beautiful photos of signature dishes. Many guests asked for recipes or paid for them, but this restaurant refused to keep business secrets. Due to the constant loss of recipes, the restaurant decided to sell them publicly. From the first 80 yuan to the later 380 yuan, although it was expensive, many people still bought it. Some people want to keep the menu as a souvenir, while others want to study its dishes. It can be seen that successful menu design can bring good market effect.
The menu of Beijing Dadong Roast Duck Restaurant is very distinctive. Every dish is written in Chinese, English and Japanese, and it is completely made into a work of art. The cost of making such a menu book is as high as 1000 yuan, but it well matches the boutique strategy of the store and satisfies the consumption psychology of high-end diners. Dongpo Restaurant in Meizhou, Beijing wins with Dongpo culture, so their recipes are antique and have high cultural content. Many diners are not only attracted by Dongpo series dishes when ordering with recipes, but also remind them of the past and add more fun and enjoyment.
The menu design of some restaurants has also increased the language of communication with guests. In this way, there will be some emotional interaction when guests order. For example, in the Stone Mill Bean Flower Village in Chengdu, Sichuan, the menu reads: "Stone Mill Bean Flower is the most exquisite and the price is attractive. A few pages of recipes tell the truth, and new friends and old friends are happy. " Tianxiangyuan in Changchun City, Jilin Province wrote on the menu: "My food is not good, please tell me; My food is very good, please tell your friends. "The menu on the first floor of Taizilou Hotel in Hangzhou, Zhejiang Province not only has the name and price of dishes, but also draws two humorous pictures on the upper left and right, which makes people laugh. The wedding banquet menu on the second and third floors here is also unique, with couplets written on it. The first part is "wine and food are fragrant", and the second part is "magpies sing branches". It is both solemn, elegant and festive. For example, on Children's Day, their menus will be accompanied by cartoons and children's songs. Before and after the Spring Festival, write some poems to welcome and praise the spring. The special menu outside the old building in Hangzhou is praised by diners for its simplicity and elegance. Its banquet menu is written by calligraphers with a brush, which is very bookish and valuable for collection. In a word, menu art can promote business development well. The famous banquet menu also has certain collection value. The western banquet menu found on the Titanic, which sank for nearly a hundred years, is worth tens of thousands of dollars. At present, the Palace Museum has many catalogues of imperial meals, all of which are of high cultural value.
Form of menu
There are two kinds of menus, one is a general menu, and the other is a special menu. These two kinds of menus contain many contents respectively. The general menu generally refers to the zero meal menu, which is a popular and comprehensive menu and can only meet the general needs of guests. Special menu has many uses and forms, such as special recommendation menu, banquet menu, set menu, publicity menu and so on. Diversification of menus can create a strong business atmosphere, and different menus can meet the different needs of guests.
The arrangement principle of a la carte menu There are many ways to arrange a la carte menu, some according to the classification of cooking techniques, some according to the category of raw materials, and some according to the price grade. However, in any case, the following issues are worthy of our attention:
1. The status of signature dishes must be highlighted. Restaurants should put their most distinctive and skillful dishes on the front page of the menu and recommend them with color photos and concise words.
2. The dishes on the general menu are 80- 100 (including snacks and cold dishes). Too many dishes are not conducive to guests' ordering and chef's processing. If it is a fast food restaurant, the menu will be greatly reduced. Because fast food sells time, if the variety is complicated, it will definitely not be fast.
3. The names of dishes should be artistic and easy to understand. Although the names of dishes such as "Zaosheng", "Peace through the years", "Year after year" and "Looking at the Moon by pushing the yarn" are very artistic, it is difficult for customers to understand the materials, preparation methods and taste of their dishes. So you can make it clear by adding notes. For example, "Push the yarn to look at the moon" can be followed by "Bamboo Sun burning pigeon eggs" as a note.
4. Pay attention to the labeling of examples, large portions and small portions. The menus of many restaurants do not pay much attention to meeting the ordering needs of different numbers of diners through weight standards, which hinders their operation. For example, 2-3 people eat in a restaurant. If all the dishes on the restaurant menu are for 10 people, I really don't know how to order. If a small portion is arranged, guests can order more dishes.
Planning and Design of Menu (2)
Problems needing attention in package design
For group catering consumption, it will be more troublesome to side dishes if the menu of a la carte meal is used to ask guests to order again. Therefore, operators who are good at business design some packages, which are convenient for both guests and service personnel. Common package menus are as follows: business package, conference package, birthday package, couple package and children package.
Business packages should be graded so that guests will feel dignified. In addition, business negotiations often require drinking, so this set meal should be accompanied by more appetizers.
Generally, the level of conference packages will not be too high, so we should pay attention to the benefits in the side dishes and match more appetizers.
The standard of tour package is relatively low. There are two points to pay attention to when designing this set meal: first, the weight should be sufficient and the dishes should be affordable; Second, most of the tourism teams like to collect folk songs and try to configure local dishes as much as possible.
The birthday set meal should be accompanied by some symbolic dishes, such as peaches, noodles, birthday cake, soft-shelled turtle, mandarin fish and so on. And you must drink alcohol on your birthday, and you should also configure some appetizers.
Couples should pay attention to taste in side dishes. For example, a plate of salted duck eggs and preserved eggs is called "perfect match"; With a plate of sweet and sour jellyfish mixed with fern moss, named "vows of eternal love"; Stir-fried with a plate of liver and waist, named "liver and gallbladder".
Banquet menu (1) The meaning of Chinese banquet menu.
The meaning of Chinese banquet menu: it is a more formal and standardized dinner menu. A banquet is different from a banquet. Banquet includes the placement of tables and chairs, the way of serving, eating and setting tables and chairs. In ancient times, there were no stools for eating, but they all sat on the floor. The ancients called the big mat lying below "mat" and the small mat with one seat for each person "mat". Together, it is called "banquet". But the banquet is different, it is based on the banquet and has etiquette procedures. For example, national leaders and distinguished guests speak and play music at the national banquet; At the wedding banquet, parents speak, and the new couple worship heaven and earth.
(II) Pattern of Chinese Banquet The pattern of Chinese banquet menu mentioned here is a relatively stable banquet pattern that has been proved by long-term practice and accepted by the majority of diners.
Generally speaking, the mode of China banquet is three stages.
The first paragraph is "overture".
The traditional and complete "overture" is rich and unique. It includes the following contents:
1. tea. Tea is divided into two categories: etiquette tea and tea ordering. Tea that does not need to be charged is called gift tea; If you need to pay, please ask the guests to order tea, which is called ordering tea.
2. Hand-held tableware. Traditional and complete hand dishes are divided into three types: dried fruit, honey fruit and fruit. Nowadays, only dried fruits are usually served at banquets. Exquisite banquets often write tea and hand-cooked dishes on the menu.
3. aperitif, appetizer. In order to stimulate the appetite of guests before a formal meal, traditional banquets are often accompanied by appetizers and aperitifs. Aperitif wine is generally a kind of wine with low alcohol content and slightly sweet and sour taste, such as osmanthus honey wine and rose honey wine. Appetizers are generally hot and sour, sweet and sour or salty, such as sweet and sour Chili rings, water lobster sauce, pickled mustard tuber and so on.
4. Head soup. A complete Chinese banquet should generally have three soups, namely the first soup, the second soup and the last soup. The first soup generally uses tremella soup, corn soup, nourishing fresh soup or porridge.
5. drinks and cold dishes. Cold drinks and dishes are an important part of the overture. As the saying goes, "no wine, no table", "no wine, no table". Generally speaking, the higher the banquet, the higher the configuration of drinks, and the more the number of cold dishes. When configuring drinks in the exquisite menu, in addition to writing down the brand of drinks, it is also necessary to indicate whether they are hot or chilled.
The second paragraph is the theme song.
The so-called theme song is the big dish and hot dish of the banquet.
The first course is called "the first course". This dish determines the tone and specifications of the whole banquet. If the first course is golden abalone, then this banquet is called abalone feast; If the first course is shark's fin, this banquet is called shark's fin mat; If the first course is onion and sea cucumber, this big meal is called sea cucumber mat.
The second course is roast. Traditionally, the second course is usually barbecued or fried. Such as Beijing roast duck, roast suckling pig, roast goose or fried ribs.
The third course is two soups. This dish usually uses clear soup, sour soup or hot and sour soup, which has the effect of sobering up. Generally speaking, soup is accompanied by a crispy fried snack.
The fourth course is a dish that can be arranged flexibly, usually fish dishes.
The fifth course can be arranged flexibly, including chicken, duck, rabbit, beef and pork.
The sixth course can also be arranged flexibly.
Vegetarian dishes are usually arranged in the seventh course, including bamboo shoots, mushrooms, mushrooms and fresh vegetables.
The eighth course is usually beets. Soup paste, baked goods and cakes are all acceptable. Because drinking and tasting food have come to an end, guests have to change their tastes to be comfortable.
The ninth course is soup, also called tail soup. Traditional soups are often thick soups or broth such as whole chicken, whole duck and oxtail soup, which means that the whole banquet has a happy ending.
The third paragraph is the conclusion.
1. At this time, you can serve some staple foods, such as noodles and rice. A well-paid banquet usually has four courses, two meats and two vegetarian dishes.
2. After staple foods such as rice and noodles are used up, seasonal fruits are usually served. It can not only make the guests clear their mouths, but also mean the end of the whole party.
3. tea. When the fruit is almost eaten, if the guests are not distracted, they can offer a little tea to help. In traditional banquets, serving tea at this time also means "serving tea to send guests off".
In order to help memory and do a good job of service in an orderly way, Millennium Tune is specially compiled for reference.
When Millennium customers enter the door, they will first pour out their goodwill. It's better to smile and say that everything is fine. Tea cloth, then introduce the menu. Salty and light, always with the guests, careful care.
Ask the host before serving wine. In front of distinguished guests, this lady must know. Halfway through the cold dish, the seat is close to the climax. After the soup went bad, the fruit was gone.
(3) The principle pattern of banquet menu side dishes is form, and side dishes are content. Side dishes are generally called menus.
Billing has certain principles and skills. The principle of side dishes is the principle that should be followed in compiling the mat list. We should pay attention to these principles whether designing high-level or intermediate banquets or mass banquets.
1. Reasonable flavor is the core of banquet flavor. If it is unreasonable, it will give people a monotonous feeling. If the table is full of salty and delicious dishes, it will make diners feel that this table is very dull, and it will be boring to eat a few dishes. Some Shandong or Cantonese restaurants are prone to make such mistakes, which makes people unable to eat passion. But a table of five or six spicy dishes,
It can also make people feel too exciting and even uncomfortable. Many Sichuan restaurants are prone to make such mistakes. Therefore, a table of banquets must have ups and downs, and the configuration of tastes should be reasonable. Don't repeat too many dishes with the same taste.
2. The collocation of raw materials should be reasonable, but the collocation of chicken, duck, fish, pig, cow, mutton and seafood in a table should be diversified, and the dishes of tofu, mushrooms, bamboo shoots and fungi in vegetarian dishes should also be colorful. This can not only make the nutrition balanced, but also increase the taste of eating. If a table has four or five dishes such as bean curd jelly, just
It's boring to eat when it becomes a tofu pad. Generally speaking, a table of dishes should also distinguish between primary and secondary, highlight the key points, and never distinguish between host and guest, or pretend to be the host. Smart hosts are afraid to put abalone, sea cucumber, shark's fin, bird's nest and lobster on the same table. Because then the center won't stand out. And it will be difficult to do, and the nutrition is not balanced. Generally, two or three high-grade dishes will reveal the grade of the whole banquet.
Planning and Design of Menu (3)
p； Example of standard banquet: sea cucumber banquet (Sichuan flavor)
(1) Overture Tea Tieguanyin, a pot of hand-grabbed vegetables, sauced crispy peach kernels and peanuts, appetizing sweet and sour pepper circles, Fuling mustard soup, jujube tremella soup, color plate cold dishes, triumphant single dishes, cold dishes, light shadows, beef, pepper, hemp, duck's paw, spiced fish strips, drunken winter bamboo shoots, sugar and preserved eggs.
(2) The theme song "Fried Duck with Chicken Wings and Sea Cucumber" (with lotus leaf cake, onion and sauce), two soups of chicken, sunflower and vegetables (with radish cake), hot meat, dry-roasted rock carp, vinegar soup, fried chicken breast, braised scallops, exposed bamboo shoots, beets, red mud (with rock sugar and fish crisp) and braised oxtail soup (with.
(3) Ending meal Mapo tofu, leek and shredded pork, stir-fried peas and pointed fruit in Jinchuan Sydney Jiangjin Mandarin welcome banquet (Shandong flavor), tea Huangshan Mao Feng hand dish Ginkgo black melon seeds set meal with aperitif Shandong low-grade sewing wine (Jimo old wine) cold dish centipede waist silk coral lotus root garlic white meat chrysanthemum kidney bean spiced smoked fish oil spilled bean seedlings snacks Shandong small pancakes steamed hot dishes dry steamed Cargill fish prawns emerald scattered Dan jar meat fried lotus poem Ginkgo (Confucius dishes) garlic lettuce onion baked. The standard pattern of Chinese banquets is not immutable, and can be changed appropriately under different objects and environments.
1961September, the famous British general Montgomery visited China, and Premier Zhou hosted a Chinese banquet in his honor at Diaoyutai State Guesthouse. Only six big dishes, six cold dishes, 1 snack, 1 plate of fruit. The contents are: cold dishes, six single dishes, clear soup, pigeon protein juice, tendon and tiger skin, whole chicken braised lion head, scallop, cabbage heart, pineapple dessert, English pudding fruit and fresh fruit. This feast menu seems simple, but it is also carefully considered by the chefs. A banquet in the west is very simple. Generally, there are only five courses: appetizer, soup, salad, main course and dessert. Therefore, when designing a banquet for General Montgomery, the chefs simplified the procedures, highlighted the style of Chinese food, and added a pudding to make foreign friends feel at home.
1959 national day, the menu of our state banquet is 1 1 cold dish (seven meats and four vegetables), two hot dishes, two cakes, 1 plate of fruit. The contents are: cold dishes, spicy beef, osmanthus duck, barbecued pork, smoked fish, cockfighting, pine nuts, sweet and sour jellyfish sauce, cucumber, ginger juice, lentils, chicken oil, winter bamboo shoots, coral cabbage, hot dishes, ducks, chicken nuggets, fish maw snacks, cakes, and fruit and fruit platters. The National Day banquet needs drinks, so more cold dishes are provided. Generally, this kind of large-scale state banquet is not suitable for rice, so there are few hot dishes in this recipe. The moral of the big cake is to symbolize national unity. As can be seen from the above two recipes, the pattern of the banquet is not fixed, as long as it meets the needs of the banquet and has strong pertinence, it is a good banquet.
The following are two recipes designed by the author, one is the "May Day" family banquet, and the other is the Spring Festival blessing banquet. These two recipes also simplify and artistically treat traditional banquets.
The cold dish Xiantaoqing (sugar mixed with tomato) at the May Day family banquet is served with Feng (sliced pepper chicken) full of flowers (shredded chicken with red oil) and silver tricolor (cold mixed with three shreds). The hot dish is rich in years (sliced pork with white oil), and the sweet and sour pork tenderloin (sweet and sour pork tenderloin) is lingering and lovesick (shredded pork with fish flavor). However, the author makes full use of fish and chicken.
New Year's greeting banquet, cold dishes, smoked beef with a mouthful, Erjie rabbit, Ding Sansi, spring rolls, spring in all seasons (green beans with garlic), spiced eel shreds, six windmills (sauce meat, sauce belly, preserved pork tongue, sausage, dried bean curd, etc. ), hot dishes, yipin, sea cucumber, Erlong, Sizhu, Sanxian soup pot, Sixi fried cake, seven-color shredded fish, Liuzi, Qixing, Chinese cabbage (soup), and eight-treasure pot steaming (
The banquet menu above also has two characteristics: first, it has the breath of spring. For example, all seasons are spring, and six children welcome the spring. In addition, gourmets have the saying that "spring rabbits and autumn ducks", and the second sister rabbit Ding in this book also cooperates with this theme. Secondly, the numbers in the names of dishes make the menu full of fun and good luck, which can make diners add some topics.
Personal opinion: In fact, the menu of hot pot can't be finished at all, because hot pot depends on innovation. This special cooking method is to rinse whatever you want. As for what you want to eat, you have to figure it out for yourself ~