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.
Yam and egg yolk porridge - Shan Yao Dan Huang Zhou
Sichuan shellfish and pear porridge - Chuan Bei Xue Li Zhou
Congee with sliced pork tripe - Bai Guo Du Pian Zhou
Congee with Minced Pork and Preserved Egg - Pi Dan Shou Rou Zhou
Congee with taro and spareribs - Xiang Yu Pai Gu Zhou
Duck porridge with mustard and salted egg - Jie Cai Xian Dan Ya Rou Zhou
Bitter gourd and mutton porridge - Ku Gua Yang Nan Zhou
Fresh fish head porridge - Xian Xiang Yu Tou Zhou
Fish porridge with preserved eggs - Pi Dan Yu Pian Zhou
Congee with lettuce and fish balls - Sheng Cai Yu Qiu Zhou
Fried rice with coarse cereals - Za Liang Chao Fan