Why are Chinese weddings different from American Weddings


Top ten reasons why Chinese weddings are different from American Weddings

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  1. You don’t actually see the wedding – that happened early in the morning with only a loose invitation to attend.
  2. Mahjong takes the place of drinks and appetizers before dinner.
  3. The cake is cut first before dinner. No cake is smashed in each other’s faces.  The cake isn’t even real – just frosted cardboard – so no cake is ever served. Dessert is actually red bean soup – not even close to being cake.
  4. No Buffet line – it was an 8 course meal that took 2 ½ hours to complete. Mostly tasty with the exception of a few things…
  5. First Course – Whole Roast Suckling Pig – brought out on trays with red flashing lights where the eyes used to be. To top it off, it was really just the skin and layer of fat, no actual meat to eat.
  6. Shark Fin Soup- My dilemma of the evening. I decided to make a conscientious objection and not eat it. I’ll eat most anything, but the idea of cutting off a shark’s fins and dumping back into the ocean to drown is particularly cruel. Then after getting stares, I had to explain why I wasn’t eating it to the other Guests at the table and just get half smiles/nods while they finished slurping down their bowls.
  7. There is no dancing, just eating and more eating.
  8. Costume Changes – The Bride wore 3 different dresses throughout the banquet. All of the gowns were rented. The Groom stayed in his silver tux all night.
  9. Pictures – Most all couples take their wedding pictures months in advance so the official portraits are blown up poster size and hung throughout the hall. Some pictures were taken before dinner of the Bride & Groom with groups of friends, co-workers and family.
  10. Gifts – No gift registry, just envelopes with cash are presented to the groom and he in turn gives you back a little red envelope with HK$10 (about $1.25) as a token of their appreciation.

 (information supplied by Jennifer McMury)

 

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About Poisematters

Lori is a recognized Protocol and Etiquette expert who received her training in 1997 from The Protocol School of Washington. Lori is certified and trained in International and Corporate Protocol and Etiquette instruction. Lori began her career with the Disneyland Resort in 1975 and has over 40 years of service with Walt Disney Parks & Resorts. In 2001, Lori Dominguez received the Orange County Tourism Council's Service Excellence award in the area of accommodations (Hotels). Lori continues teaching workshops on Protocol & Etiquette to local schools in Southern California including Cal State Fullerton, Cal State Long Beach and Cal Poly Pomona and Chapman University. She enjoys Fashion, blogging, being a dog mom, loves social media and travel. Her family includes two grown sons; a husband who is a high school biology teach; and one very spoiled Bernese Mountain Dog.
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