bouillabaisse

Steamed noodles with lobster

Braised pork combination

sea slugs with brown sauce

Boiled shrimp

Lily lotus seed soup

Big bone soup

Braised pork balls

Fried durian roll

Fried seasonal vegetables

Fruit appetizer

Teppanyaki?

Banquet is the most representative, grand and elegant banquet form. The serving procedure of a general banquet is: chopsticks, tobacco and alcohol → four dried and four fresh dishes → four cold dishes, four hot dishes → spoons → chunks → bowls → chunks → cutting vegetables → rice (soup) dishes → rice (staple food).

A recipe is a cooking method of a dish created by a chef through various cooking techniques using various cooking materials. In modern restaurants, merchants use brochures to introduce their dishes, with food maps, prices, introductions and other information.

The word "menu" comes from Latin, which means "instruction memo". This is a list of notes made by the chef. The menu of modern restaurants should be shown not only to chefs, but also to guests. We can sum it up in one sentence: "The menu is the catalogue and brochure provided by the restaurant. It is a restaurant's consumption guide and the most important business card.

The eight major cuisines refer to Sichuan cuisine, Shandong cuisine, Zhejiang cuisine, Guangdong cuisine, Anhui cuisine, Fujian cuisine, Jiangsu cuisine and Hunan cuisine. The four major cuisines in the eight major cuisines are Shandong cuisine, Sichuan cuisine, Jiangsu cuisine and Guangdong cuisine.

China is a big country in food culture. For a long time, due to the influence of geographical environment, climate products, cultural traditions and national customs, a well-known local flavor school with certain kinship, similar flavor and high popularity has been formed in a certain area, which is called cuisine. Among them, Shandong cuisine, Sichuan cuisine, Jiangsu cuisine and Guangdong cuisine are called the "eight major cuisines", and together with Beijing cuisine and hubei cuisine, they are called the "ten major cuisines".