Shark's fin: Tian Tong shark's fin, white shark's fin, braised shark's fin and clear soup shark's fin.

Sea cucumber: butterfly sea cucumber braised sea cucumber fish belly sea cucumber pheasant sea cucumber

Duck: stewed duck with eight-treasure duck and braised duck with brown sauce

Chicken: winter melon chicken curry chicken thousand layers chicken fairy chicken

Fish maw: Braised fish maw shrimp fish maw crab maw clear soup fish maw.

Fish: steamed fish, white fish, smoked fish and vinegar fish.

Meat: tiger skin, sixi meat, sand elbow and crystal elbow.

Braised vegetables: Braised shrimps, chicken, diced vegetables and assorted dishes.

Stir-fry: stir-fry whole crab, stir-fry chicken breast, stir-fry diced chicken and stir-fry shrimp.

Vegetables: yellow cabbage, ham, Chinese cabbage, fish fillets, Chinese cabbage, glass cabbage, chestnuts and Chinese cabbage%

Cold dishes: Roasted (roasted) duck, salted duck and sauced duck.

Beet: yam, banana, apple, cherry!

Fried vegetables: fried shrimp balls, fried shrimp segments, fried shrimp cakes, fried fish steaks.

There are 55 kinds of dishes in the menu above. It was the main dish of restaurants in cities in the early 1930s, and it was very representative. More than 70 years have passed, and some dishes are unknown to the old chefs. Even China's famous prescriptions written in the 1950s are not listed.

The light ones are among them ~ ~ ~