What is the proportion of cold dishes, stir-fried dishes, steamed vegetables and staple food in the restaurant set meal? For example, cold dishes should account for 20% of the whole menu, and other dishes should be more. Based on one table 12 dishes, there are four cold dishes (bumper harvest, minced meat, shredded pork, lotus root peanuts) and four stir-fried dishes (fried shredded pork with Pleurotus eryngii and so on). ), two stews (soup) (steamed chicken, roasted beef brisket, Maoxuewang, etc. ) and two steamed vegetables (steamed bass) are for reference only.