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.
Water chestnut and water spinach soup - Bi Qi Weng Cai Tang
Shachonggan lean meat soup - Sha Chong Gan Shou Rou Tang
Bamboo cane and pig bone soup - Zhu Zhe Zhu Gu Tang
Old cucumber and lean meat soup - Lao Huang Gua Shou Rou Tang
Jinyincai pig lung soup - Jin Yin Cai Zhu Fei Tang
Pork claw and Nostoc flagelliforme soup - Zhu Zhao Fa Cai Tang
Pig blood soup with bean sprouts - Dou Ya Zhu Xue Tang
Bitter gourd and spare ribs soup - Ku Gua Pai Gu Tang
Beef and pickled cabbage soup - Niu Rou Suan Cai Tang
Pickled mustard and egg soup - Zha Cai Ji Dan Tang