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The courses of a traditional Chinese wedding banquet, from suckling pig to whole fish and longevity noodles, what each dish symbolises, and how to plan one.
A traditional Chinese wedding banquet is a seated, multi-course dinner of roughly eight to twelve dishes, many chosen for their meaning. Roast suckling pig, whole chicken, whole fish (whose name sounds like "surplus"), lobster and phoenix dishes for the couple, noodles for long life, and a sweet soup to finish are common. The menu varies with region and family, and about half the courses today are flexible choices rather than fixed tradition. The whole-fish course and dessert are signs the meal is ending.
There's no single rule. The Chinese Historical and Cultural Project, a Santa Clara County heritage group, says eight dishes plus dessert are usual, because the word for eight sounds like the word for good fortune. A South China Morning Post look at Hong Kong banquets describes a typical ten-course menu, and many families choose ten or twelve for their sense of completeness. The courses are served one after another to round tables, with the whole table sharing each dish.
Common Chinese wedding banquet dishes: Cold platter (dragon and phoenix), The couple: dragon for the groom, phoenix for the bride, Sliced meats, jellyfish, nuts; Roast suckling pig, Purity of the bride, Often the first hot course in Cantonese banquets; Soup, Wealth and status, Shark fin traditionally; now often replaced; Lobster ("dragon prawn"), The groom; red for joy, Often paired with a phoenix dish; Whole chicken, Completeness; phoenix for the bride, Head and tail left on; Whole fish, Abundance; "fish" sounds like "surplus", Head and tail left on; Abalone, sea cucumber, Prosperity, harmony, Luxury courses; Noodles, Long life and a long marriage, Near the end; Fried rice, Filling guests up, Near the end; Sweet soup, buns, dumplings, Sweetness, fertility, togetherness, Dessert.
Dragon and phoenix. Dragons and phoenixes represent the groom and bride throughout Chinese weddings, and banquets often open with a cold platter arranged in their shapes. Lobster, called "dragon prawn" in Chinese, and chicken, often given phoenix names on menus, carry the same pairing into the main courses.
Speeches and toasts come between courses. The couple, often after a change of outfit, go from table to table to toast each group of guests. In Cantonese-speaking communities, the table toast is the loud "yam seng", meaning "drink to victory". The tea ceremony is usually held earlier in the day; see what happens at a Chinese tea ceremony.
Book by the table, not the head. Banquet restaurants usually price per table, and every table orders the same menu. Work out tables first; the calculator below shows how your guest count fits.
Usually eight to twelve. Eight is popular because it sounds like good fortune; ten and twelve suggest completeness.
The word for fish sounds like "surplus", so it wishes the couple abundance. Leaving the head and tail on means a complete beginning and end.
Less often. Many couples now serve lobster soup, fish maw or bird's nest soup instead because of concerns about shark finning.
It's a Cantonese toast, meaning "drink to victory", called out when the couple toast each table.
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