Second, steamed bread, fried pork liver powder, roasted duck with ginger and onion, fried cauliflower with pork, fried bacon with Dutch beans, fried onion with pork liver, fried pork tongue with preserved egg and lean porridge, fried cucumber, fried white-cut chicken with Chinese cabbage, fried dried bean curd, fried lettuce with chicken feet, and chicken bone soup with horseshoe pig bones.
Three Yangzhou fried rice, ham fried noodles, braised pork ribs with tea eggs, braised whole fish, stewed pork belly with celery, stewed radish with brisket, fried bean sprouts, fried leucorrhea with garlic and cabbage, fried papaya, fried mustard, fish head tofu soup and dried pork bones.
Four rolls, salted and marinated eggs, fried dough sticks, fried chicken offal with rice porridge and pepper, fried pork and pepper, braised pork, braised pork with plum, three cups of chicken, boiled pork red, fried cabbage, bean sprouts, pork bone soup, boiled tofu fish, fried cucumber, fried Shanghai green and pork bone soup.
Five steamed stuffed buns, fried rice noodles, stewed beef with white radish, braised pork with plum vegetables, stewed pork hands with peanuts, fried chicken legs and peppers, egg-blossom rice, sweet and sour pork ribs with vegetable soup, fried white gourd, Cantonese-style salted eggs, fried potatoes, fried Chinese cabbage, fried seasonal vegetables with pork bone and lotus root soup, and stewed astragalus with chicken.
Six steamed buns, steamed buns, egg rolls, braised chicken with white radish in Sam Sun soup, fried meatballs with cucumber, stewed lotus seeds and beans with duck, fried vermicelli for lunch, braised duck in Chaozhou, braised beef brisket, fried radish, fried cucumber, fried cabbage and sliced meat with golden needle soup.