The menu originally refers to the list of various dishes provided by the restaurant. It is now extended to refer to the list of options appearing on the display screen during the progress of electronic computer programs, as well as the list of various service items, which has a broader meaning. The menu in a broad sense refers to all the information related to the products, prices and services of the catering enterprise in the restaurant. It not only includes various text and picture materials, audio-visual materials, models and physical materials, but also includes the order menu written by the waiter after the customer orders. The narrow menu refers to various printed materials prepared by catering enterprises to facilitate customers' ordering and ordering, which introduce the products, services and prices of the enterprise.
Yu-Shiang Eggplant in Casserole - Yu Xiang Qie Zi Bao
Braised Eggplant with Soy Bean Paste - Jiang Shao Qie Zi
Mashed eggplant with garlic - Suan Xiang Qie Ni
Fried golden melon with salted egg yolk - Xian Dan Huang Chao Jin Gua
Sweet and sour pumpkin balls - Tang Cu Nan Gua Wan
Braised taro with mushrooms - Kou Mo Shao Xiang Yu
Stir fried green bamboo shoots with Pleurotus ostreatus - Ping Gu Chao Cui Sun
Stewed mushroom with Chinese yam - Shan Yao Hui Xiang Gu
Mushroom with oil and vinegar - You Cu Xiang Gu
Braised Hericium erinaceus - Hong Shao Hou Tou Gu
Stewed Hericium erinaceus with Yulan slices - Yu Lan Pian Hui Hou Tou Gu
Braised Flammulina velutipes with rape - You Cai Ba Jin Zhen Gu
Sauteed Sweet Corn with Pine Nuts - Song Ren Yu Mi
Bitter gourd with soy sauce - Chi Xiang Ku Gua
Fried salted egg with bitter gourd - Ku Gua Chao Xian Dan