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.
Cucumber Strips with golden hook - Jin Gou Huang Gua Tiao
Fragrant glutinous rice lotus root - Gui Xiang Nuo Mi Ou
Steamed eggs in three colors - San Se Zheng Dan
Shredded chicken with Chinese toon - Xiang Chun Ban Ji Si
Guangdong style barbecued pork - Cha Shao Rou
Shredded Pig Ear in Chili Sauce - Ma La Er Si
Three fresh and cold dishes - Liang Ban San Xian