家宴的历史可以追溯到稳定家庭结构的形成时期,而家宴的名目则是多种多样的,诸如迎春宴、清明宴、上马宴、下马宴、田席等等。这些宴会多是在家中举行的,故曰家宴。家宴有它自己的特点,在菜肴的设计上也有自己本身的规律。为此,粗略地归纳出一些基本原则,当然在具体运用时需稍加交通。 一、根据客人的嗜好、忌讳、身份等来设计菜肴。家宴的目的主要是增进主客关系,主人不能将自己的喜好强加于人。在设计菜肴之前,应尽量了解客人的好恶,当客人多时,在照顾主客的前提下,兼顾其他,基本做到大家满意。既便是熟悉的亲朋好友或家人团聚时,事厨者也应调和众口。 Family history dates back to the formation of a stable family structure, while the names of family feasts are varied, such as the Spring Banquet, the Qingming Banquet, the Ma Banquet, the Banquet Banquet, and so on. These banquets are mostly held at home, it is said Banquet. Banquet has its own characteristics, in the design of dishes also have their own laws. To this end, some basic principles are roughly summarized, of course, a little traffic should be used in specific applications. First, according to the guests hobbies, taboo, identity, etc. to design dishes. The main purpose of family banquet is to enhance the relationship between hostage and host, the owner can not impose their own preferences on others. Before designing the dishes, we should try our best to understand the likes and dislikes of the guests. When the guests are long, take care of the guests and other things, and basically satisfy everyone. Even when familiar friends and family or family reunion, the chef should reconcile the public.