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.
Braised crucian carp with Scallion - Cong Shao Ji Yu
Braised Hairtail in Brown Sauce - Hong Shao Dai Yu
Saury in black bean sauce - Chi Xiang Qiu Dao Yu
Pomfret in black bean sauce - Chi Xiang Chang Yu
Fish head with snow bamboo shoots - Xue Sun Yu Tou
Flatfish in black bean sauce - Chi Zhi Ping Yu
Spicy diced fish with pickled pepper - Pao Jiao La Yu Ding
Steamed Grass Carp in Vinegar Gravy - Xi Hu Cu Yu