Symbolic Cantonese Wedding Banquet Dishes | Generated by AI
In a traditional Cantonese (Guangdong) wedding banquet, the menu is very symbolic—every dish carries meanings like prosperity, fertility, harmony, and good luck. A classic wedding banquet usually has 8–12 courses (8 is the luckiest number because it sounds like “wealth” in Cantonese). Here are the most typical and almost-always-present dishes you’ll see at a Guangdong/Guangzhou-style Chinese wedding:
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Roast Suckling Pig (烤乳豬 – hāau náaih jyū)
The star of the show. The whole crispy-skinned suckling pig is presented first, then taken away and chopped up into pieces served with thin pancakes or buns. Symbolizes virginity/purity of the bride and abundance. -
Crispy Chicken (脆皮雞 – cheui pèih gāi)
Whole chicken served with the head on, skin super crispy, often with shrimp crackers on the side. Represents completeness and phoenix (the bride). -
Steamed Whole Fish (清蒸魚 – chīng jīng yú)
Usually grouper or coral trout. Must be served whole (head and tail intact) = “having a good beginning and end” (有頭有尾). When you eat it, you’re not supposed to flip the fish over (flipping = capsizing the marriage). -
Lobster in Supreme Broth or with Ginger & Scallion (龍蝦 – lùhng hā)
Expensive and red = very auspicious. Often served two ways: sashimi-style head/tail + stir-fried meat. -
Abalone with Sea Cucumber and Fish Maw (鮑參翅肚 – bāau sām chi táo)
Very luxurious dried-seafood combination in thick sauce. Symbolizes wealth. -
Pigeon or Squab (乳鴿 – yúh gōp)
Crispy fried or braised. Represents peace and fidelity. -
Mushrooms with Seasonal Vegetables (時蔬 – sìh chōy)
Usually shiitake or oyster mushrooms with bok choy or gai lan in oyster sauce. Represents growth and harmony. -
Shark’s Fin Soup (魚翅湯) – traditional but increasingly replaced with fish maw soup (魚肚湯) due to conservation concerns.
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Fried Rice or E-fu Noodles (炒飯 / 伊府麵)
The carb course near the end. Long noodles = long-lasting marriage (never cut the noodles!). -
Sweet Red Bean Soup (紅豆沙) or Lotus Seed Soup with Lily Bulb (蓮子百合糖水)
Sweet soup dessert = sweet life together. -
Petit Fours / Wedding Cakes (結婚餅 – git fān béng)
Little sweet pastries served at the end, guests usually take boxes home.
Extra common dishes that often appear:
- Prawns/Shrimp (大蝦 – daaih hā) → laughter and happiness (蝦 = “ha” = laugh)
- Roast Duck (燒鴨)
- Braised Pork Knuckle (豬手 – jyū sáu) → sometimes instead of or with suckling pig
So to directly answer your list:
- Ru zhu (乳豬) → yes, the suckling pig is the #1 signature dish
- Pig → yes (suckling pig or pork knuckle)
- Fish → absolutely, whole steamed fish is mandatory
- Chicken → yes, whole crispy chicken is standard
- Soup → yes, usually a luxurious soup (shark fin/fish maw) + sweet soup at the end
A modern Guangdong wedding banquet in Guangzhou, Shenzhen, or Hong Kong will almost always have at least 80–90% of the dishes above. Hope this helps! If you’re going to one soon, get ready to eat a lot! 🎉