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.
Sauteed Chicken Dices with Chili Peppers - La Zi Ji Ding
Stir fried mutton liver with bamboo shoots - Dong Sun Chao Yang Gan
Stewed mutton tripe with pickled vegetables - Suan Cai Dun Yang Du
Minced mutton with pickled mustard - Zha Cai Yang Rou Mo
Braised mutton with bean paste - Dou Ban Men Yang Rou
Braised beef chop with Scallion - Cong Shao Niu Xiao Pai
Fried beef heart with pepper - Jiao Bao Niu Xin Ding
Beef fillet with sesame seed - Ma Ren Niu Liu
Sauteed Beef Fillet with Broccoli - Xi Lan Hua Niu Liu
Braised Beef Brisket with soybean - Huang Dou Men Niu Nan
Braised Beef Brisket with radish - Luo Bo Men Niu Nan