Menu 1 originally refers to the menu provided by the restaurant. Now it refers to the list of options that appear on the display screen during the operation of computer programs, and also refers to the list of various service items, which has a wider meaning. The menu in a broad sense refers to all the information related to the products, prices and services of catering enterprises in the restaurant, including not only all kinds of words, pictures, audio-visual materials, models and physical materials, but also the menu written by the waiter after the customer orders. In a narrow sense, the menu refers to all kinds of printed materials prepared by catering enterprises to introduce their products, services and prices for the convenience of customers.

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 memo recording the list of chefs. 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.

As can be seen from the definitions of the two, the menu only refers to the list of various dishes, and the menu also includes cooking methods and materials.