How long can chinese food sit, covered, in bulk, before it starts to get soggy?

I am getting married in 26 days. I love the chinese restauraunt in my hometown, but the reception is 30 minutes away. In order to get food from my restauraunt, someone would have to pick it up at 2:30pm, drive it, leave it at the reception site, go to the wedding at 4pm, and we wont eat it uintil 6pm. Do you think it will be ok? I am not sure about keeping it in the chaffing dishes, because the crunchy food may get soggy. I also don't want to put it in the oven to keep it warm because it may get over cooked. I've tried the local chinese restauraunts and all I can say, is eww. Not even an option.

Congratulations on your impending wedding!

While you are obviously and rightly anxious about the quality, taste and presentation of the food, I would add SAFETY to your list of concerns (nothing worse than an entire wedding party suffering from food poisoning!).

Food sitting at between 40 and 140 degrees (the DANGER ZONE!) for an extended length of time provides a fine environment for nasty things like salmonella to thrive in. The threat may be worse from uncooked food (say, leaving an uncovered frozen turkey out on a counter to thaw), but can be an issue for cooked foods as well.

It is good as long as it is hot,get in in a Hot Box.

it wont spoil if it cold.....so except for the fried part let it cool considerabley and rewarm in chaffing dishes around five 5 p.m. so they are piping hot when ready to serve. for fried item paper bag em help with whole moisture things and then plastic bag over the paper bag. somehow it works again start getting em warmed up around 5 .......the rest of the could actually be sitting in cold cold chaffing dishes until 5 and then you lite the fire underneath at 5 so save some time....you dont wannt serve yucky food. not a good memory of your wedding ......it might work...good luck.

Three years.