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.
Natural breast beauty - soybean spareribs soup - Zi Ran Mei Xiong Huang Dou Pai Gu Tang
Thin black hair stir fried soybean sprouts - Shou Shen Wu Fa Su Chao Huang Dou Ya
Secret Chinese medicine turtle - Mi Zhi Guo Yao Zhong Hua Bie
Fried onion with sea rice - Hai Mi Chao Yang Cong
Sliced meat and Bean Curd Roll - Rou Pian Dou Fu Juan
Silver bud of Lycium barbarum - Gou Qi Yin Ya
Roasted eggplant with minced garlic - Suan Rong Kao Qie Zi
Yigan Bupi longyanji tablets - Yi Gan Bu Pi Long Yan Ji Pian
Fatty liver -- mung bean and lotus root slices - Zhi Fang Gan Lv Dou Ou Pian
Jianpi Yiwei Jishan pill - Jian Pi Yi Wei Tun Shan Yao Qiu
Nourishing yin and moistening dryness - Zi Yin Run Zao Shuang Er Zhou
Jinyin egg dumplings (1-3 years old) - Jin Yin Dan Jiao Sui