Banquet dishes: 1, mid-range banquet dishes: four cold and four hot ten pots, chicken brain or chicken breast, red sausage, pork belly, pork elbow, square meat, fish fillet, fish belly, chicken wings, chicken blood, chicken offal, sea cucumber, squid, prawns, scallops, prawns, tendons, kelp and winter bamboo shoots. 2. High-end banquet dishes: abalone, sea cucumber, scallop, seal, shark's fin, prawn, lobster, Neopenaeus monodon, abalone, fish lips, scallop, fishbone, fish belly, shark's fin, fish skin, mullet eggs, hairtail, yellow croaker, small yellow croaker and lobster slices. Banquet snacks: four cold dishes, four large dishes, four fried dishes, four soup dishes, eight snacks, eight hot dishes and sixteen cold dishes. Twenty-four hot dishes, ten hot dishes per table, eight cold and eight hot, one soup and two snacks. The snacks at the banquet are very particular, with a wide variety, beautiful shape, bright colors, different tastes, moderate salty and sweet, and everything.