First of all, recipes should be matched, including cold, hot, meat and vegetarian; Fry, fry, fry, cook and stew; Do cross from all aspects of practices and dishes, and do not repeat; For example, order steamed fish, not hot and sour fish. If you order stewed chicken with mushrooms for soup, you can change the boiled chicken into roast duck or goose.
The second is to consider the number of people. With the above collocation principles, you can make various collocations according to the number of people. Two people can have a meat, a vegetable and a soup, and then four people can add a cold dish and a stir-fry dish, and so on, and then add other collocations according to the size of food intake.
The third is to take care of tastes and special people. Before eating, see if there are people with special needs, such as Hui people, so pay attention to choosing places from the beginning; If someone is allergic to seafood, think about whether to order him a dish he likes; If someone doesn't eat spicy food or meat at all, order a delicious side dish. Some children can eat special desserts or something. Consider these people first, and then order other dishes according to the first principle. Just don't repeat them.
Fourth, drinks. This is relatively simple. Generally, if you don't drink, you have to have drinks. If you drink, it seems that people will have a drink with you. If it's spicy food, it's good to order herbal tea. Eating seafood can go with dry white.
The fifth is the budget. Originally, the budget was the foundation. I put it at the end because I want to define the method of ordering food first, so that no matter what the budget is or what level of dinner is, once I master the method, I only need to adjust the low point or lower or improve the food grade according to the budget, and there will be no problem.