12 course, including four cold cuts, seven hot dishes and a dessert. When cold dishes appeared, the French were full of praise. The four cold dishes are all plastic arts, piled into a trapezoid layer by layer, or arranged in a circle piece by piece, surrounded by shredded green and red peppers, cucumber slices, celery and tomato flowers. They look rich in color and nutrition, giving people a pleasant feeling. Tang Hui introduced the names of dishes, raw materials, processing procedures and condiments.