Menu
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.
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Fried pig heart with garlic
Fried pig heart with garlic - Suan Bao Zhu Xin
Views: 51 Time 2021-03-04 -
Sliced pork tripe with peppers
Sliced pork tripe with peppers - Jian Jiao Du Pian
Views: 39 Time 2021-03-04 -
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Steamed Abalone with Shark's Fin and Fish Maw in Broth
Steamed Abalone with Shark's Fin and Fish Maw in Broth - Fo Tiao Qiang
Views: 44 Time 2021-03-04 -
Fried pork head in soy sauce
Fried pork head in soy sauce - Jiang Bao Zhu Tou Rou
Views: 28 Time 2021-03-04 -
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Sauteed pork loin with wine
Sauteed pork loin with wine - Jiu Xiang Yao Si
Views: 45 Time 2021-03-04 -
Sauted kidney with celery
Sauted kidney with celery - Xiang Qin Bao Yao Hua
Views: 40 Time 2021-03-04 -
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Steamed spareribs and lotus root
Steamed spareribs and lotus root - Fen Zheng Pai Gu Ou
Views: 45 Time 2021-03-04 -
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