360 lines, every line has a top scholar. For example, chefs, when we are amazed at their craftsmanship and the full flavor, color, and aroma of various dishes, we often ignore their hard work behind the scenes. They may spend a month meticulously researching a dish and, after completion, continuously look for suitable side dishes to complement it more perfectly. Then, today we will talk about the dishes of Sichuan cuisine banquet, as its spiciness and numbingness are famous nationwide, even if you haven’t tasted it, everyone has heard of it. So, how should the menu of Sichuan cuisine banquet be designed? Below, I will introduce the design method of Sichuan cuisine banquet menu. Those who are interested can try to make it themselves, and may come up with a different style.

(1) Determine the theme of the banquet

Firstly, the theme of the banquet can be designed based on the different purposes of the guest’s banquet order, that is, the different nature of the banquet.

Wedding banquets can be designed as ‘Dragon and Phoenix Banquet’, ‘Harmony and Beauty Banquet’, ‘Hundred Years of Happiness Banquet’, ‘Mandarin Duck Playing in the Water Banquet’;

Birthday banquets can be designed as ‘Longevity Banquet’, ‘Five Blessings Banquet’, ‘Long Life Banquet’;

Business banquets can be designed as ‘Land of Abundance Banquet’, ‘Lucky Star Banquet’, ‘Wish You Good Luck Banquet’;

Friendship gatherings can be designed as ‘Eight Immortals Crossing the Sea Banquet’, ‘Smooth Sailing Banquet’, ‘Prosperous Future Banquet’;

Family banquets can be designed as ‘Peace and Safety Banquet’, ‘Everyday Luck Banquet’, ‘Full House Spring Banquet’, and so on.

Secondly, for banquets of different levels, the main ingredient of the head dish can be used as the theme of the banquet, such as ‘Sea Cucumber Banquet’, ‘Abalone Banquet’, ‘Bird’s Nest Banquet’, and so on.

Additionally, if it is a full-course banquet, the main ingredients used can be the theme of the banquet, such as ‘Whole Sheep Banquet’, ‘Whole Fish Banquet’, ‘Tofu Banquet’, and so on.

(2) Determine the number of dishes

Firstly, determine the number of dishes based on the different levels of the banquet. Generally, banquets have a dish count of 18 or fewer, including 2-4 cold dishes, accounting for about 10%, 6-10 hot dishes, accounting for about 80%, 1-2 small dishes, accounting for about 10%, and 1 soup.

Medium-grade banquets have a dish count of 25 or fewer, including 4-6 cold dishes, accounting for about 15%, 8-12 hot dishes, accounting for about 70%, 2-4 small dishes, accounting for about 15%, and 1-2 soups.

High-end banquets have a dish count of 30 or fewer, including 6-10 cold dishes, accounting for about 20%, 10-15 hot dishes, accounting for about 60%, 4-8 small dishes, accounting for about 20%, and 2-3 soups.

However, nowadays, some Sichuan cuisine banquets are no different from Cantonese cuisine banquets, with the number of dishes controlled at around 12.

Secondly, determine the number of dishes based on the different situations of the guests.

If the guests at the banquet are manual laborers, young people, or men, the number of dishes should be more than that of intellectual workers, children, the elderly, or women to meet their needs for good and sufficient eating. Moreover, banquets also emphasize the importance of even numbers for joyous occasions, odd numbers for mourning, eight dishes for wedding banquets, and nine dishes for birthday celebrations.

(3) Determine the ingredients of the dishes

The ingredients of dishes at a banquet generally become more refined as the level of the banquet increases. Generally, banquets use pork, beef, common seafood, seasonal vegetables, and grain and bean products, with 10% of low-grade mountain delicacies or seafood often serving as the main dish or head dish.

Mid-range banquets often use chicken, duck, pork, beef, mutton, freshwater products, dairy products, seasonal vegetables and fruits, and refined grain and bean products, with about 25% of mountain delicacies and seafood.

High-end banquets often use the essence of animal and plant ingredients, with mountain delicacies and seafood accounting for about 45%.

In the process of designing the ingredients of dishes, attention should be paid to the fact that the main ingredients of cold dishes, hot dishes, and snacks in general banquets should not be repeated, only allowing the main ingredients of cold dishes to repeat with some dishes in hot dishes; for mid-to-high-range banquets, the main ingredients of each dish should not be repeated to ensure the diversity of ingredients in the entire banquet.

In addition, nutrition has sounded the alarm in the aspect of ‘low carbohydrate’ in our diet, which requires chefs to pay attention to the balance of meat and vegetables in the design of dish ingredients for the entire banquet, including high-protein, high-fat meat products, as well as vegetables and fruits rich in vitamins, and appropriately adding some legumes, mushrooms, bamboo shoots, and tubers to meet the balanced dietary requirements of modern people.

(4) Determining the flavor type of dishes

For general banquets, the flavor types of cold dishes, hot dishes, and snacks cannot be repeated, only allowing the flavor types of cold dishes to repeat with some flavor types of hot dishes.

For mid-to-high-range banquets, except for the umami and sweet flavors, which can be repeated about 5 times, and the sweet flavors about 3 times, the other flavor types cannot be repeated to ensure the diversity of flavor types in the entire banquet (of course, soups and fruits are not included).

Generally speaking, the flavor types of dishes in banquets become more focused on lightness and original taste as the level of the banquet increases.

In addition, when chefs design the flavor types of dishes, they should also pay attention to the requirements of modern nutrition, such as ‘low sugar, low salt, and low fat’. At the same time, they should also consider the season and region, as the saying goes, ‘spring is sour, summer is bitter, autumn is pungent, winter is salty’, and ‘south is sweet, north is salty, east is spicy, west is sour’.

(5) Determining the cooking method of dishes

General banquets are mostly home-style dishes, simple to make, with cooking methods mainly being stir-frying and braising.

Mid-range banquets are often composed of local famous dishes, with refined preparation and a focus on flavor characteristics.

High-end banquets often feature famous signature dishes, emphasizing the original taste and flavor, with a significant proportion of colorful dishes and craft dishes.

Generally speaking, the cooking methods of dishes become more difficult as the level of the banquet increases. In the cooking methods of the entire banquet, it is required that there should be no more than two repetitions.

In fact, if the ingredients, flavor types, and serving order of the banquet dishes are determined, the cooking methods for the dishes are basically set. For example, the second dish of crispy dishes is usually fried, roasted, or grilled, and the third dish of soup dishes often uses boiling or braising.

(6) Determining the tableware for dishes

For general banquets, there is no particular emphasis on the tableware. Cold dishes are often served on round plates, hot dishes on long plates or bowls, and soup dishes in soup bowls, as long as they are not awkward.

For mid-range banquets, the tableware needs to be neat and tidy, making the entire banquet appear full and rich.

The tableware for high-end banquets requires elegance and preciousness (gilded, silver-plated), with a grand and varied banquet scene, exuding extraordinary grandeur.

More formal banquets usually choose a set, that is, a container with one color and one pattern, but different in size and shape.

(Seven) Determine the name of the dish

The names of general banquets are simple and unadorned, emphasizing practicality, and are mostly named after the main ingredients or main auxiliary ingredients.

The names of mid-range banquets are more artistic and unique, often reflecting the naming of dishes in general banquets and high-end banquets.

The names of high-end banquets are elegant and rich in cultural atmosphere, named after the artistic conception or symbolic meaning of the dish, or with good wishes.

In addition, different types of banquets are also very particular about the names of the dishes, such as wedding banquets should have auspicious and sweet names; birthday banquets should revolve around the concept of ‘longevity’.

(Eight) Determine the serving order of the dishes

There are several ways to serve dishes at a banquet, generally in the order of ‘main dish – fried dish – soup dish – fish dish – side dish – side dish – vegetarian dish – sweet dish – dessert’.

Or in the order of ‘main dish – fried dish – soup dish – vegetarian dish – side dish – side dish – fish dish – sweet dish – dessert’.

Or in the order of ‘main dish – fried dish – soup dish – vegetarian dish – side dish – fish dish – sweet dish – dessert’. Snacks are interspersed among the dishes.

Or pay attention to the taste type or similar taste types (such as sweet and sour, fish flavor, lychee flavor), which should not be too closely connected to better reflect the characteristic of Sichuan cuisine, ‘one dish, one flavor, a hundred dishes, a hundred flavors’.

(Nine) Determine the staple food, fruit, tea, wine, and beverages

Staple food, first of all, is determined according to the actual situation of the restaurant, and is mostly rice. The better the grade, the higher the quality of the rice required.

Secondly, it is determined according to the special requirements of the guests, such as dumplings, noodles, etc. Fruits are mostly fresh seasonal fruits, and for higher grades, expensive, rare, or imported fruits will be selected.

Tea, except for special requests from the guests, is usually prepared by the restaurant itself.

Wine and beverages are generally ordered by the guests themselves or brought by them. If the guests have no special requirements, when designing the menu, we need to consider wine and beverages according to the level of the banquet and the number of people.

(Ten)

Determine the chef for the preparation

General banquets do not require high technical content and can be prepared by junior or intermediate chefs.

Mid-range banquets are more demanding and are usually prepared by intermediate or senior chefs.

High-end banquets, due to the selection of high-quality ingredients and the complexity of the craft, often require senior chefs or technicians to prepare to ensure the quality of the banquet.

(Eleven)

Determine the actual situation of the restaurant and the special needs of the guests

Factors such as the operating characteristics of the restaurant, the source of supply, technical strength, the nationality of guests (Koreans do not eat dog meat), ethnicity (Hui people are forbidden to eat pork), religion (Buddhists are vegetarian), occupation (white-collar workers do not like strong garlic flavor), age (elderly people prefer light and soft dishes, light and not greasy), gender (women prefer fresh and stimulating foods), constitution, preferences, taboos, and so on, all of these need to be considered in the specific design of the banquet menu.

In general, the design of Sichuan cuisine banquets is not just a simple assembly of dishes, but an artistic combination of a series of foods, which requires attention to method. A famous Sichuan cuisine banquet menu is a piece of art.