Four kinds of dried fruits: chestnuts, olives, white melon seeds and raw nuts.
Seasoning: sauerkraut, sauerkraut, radish, fried eggplant.
Jiafu cold dishes: red prawns, jade feathers, rouge goose breast, distiller's grains, Buddhist ducks, delicious duck eggs, crispy fish and dragons with phoenix wings.
Rong Ning cuisine: dragon robe shark's fin, white snow, red plum, old clam, pregnant pearl, roasted venison, steamed crab, watermelon cup, drunken chicken flower basket, mandarin fish, pigeon eggs of rolling grandma, two-color swordfish fan, wormwood, phoenix and beaded clothes.
Hongyi essence: pine nuts and goose oil roll crab jiaozi Ruyi lock slice Taijun crisp Haitang crisp peach.
Fruit: seasonal fruit platter with white snow, red plum, dragon robe, shark's fin, old clam, pearl flower and blue mandarin fish roll.
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Hongyi birthday chicken marrow bamboo shoots, celery buds, camel's paw, chicken skin shrimp ball soup, steamed milk, steamed sheep cage, steamed crab, three fresh deer tendons, shredded chicken, wormwood stalks, old clams and pearls.
Watermelon cup, drunken chicken, chicken clothes, beads.