This question depends on your purpose,

1. Want to treat, want to by going up one flight of stairs, go to KFC, McDonald's and Pizza Hut. ...

2. If you try it yourself, you can go to Ozawa and the Green Shade Pavilion. ...

Many, you can refer to:

◎ Dish: Smoked salmon foie gras.

Smoked salmon foie gras is a delicious and refreshing first course with unique flavor. Its raw materials are smoked salmon, Italian vinegar sauce, red leaf lettuce, chrysanthemum lettuce, square bags and watermelon buttons. When making, first slice the thawed salmon, and then roll it into a rose shape; Then roll the red leaf lettuce and the chrysanthemum lettuce into a flower shape and put them on one side of the plate; Then put the foie gras and three salmon rolled into flowers on a plate and drizzle with Italian vinegar sauce; Then bake the square buns into golden brown and serve them with the dishes. In this way, a nutritious smoked salmon foie gras can be served

Price: 32 yuan

★ Presenting unit: Greenery Pavilion Western Restaurant (Yanchun Garden Hotel)

◎ dish: fresh shrimp.

The most attractive thing about fresh shrimp is not only its unique taste, but also its novel and beautiful shape is worth savoring. Fresh shrimp exudes a strong exotic flavor. Shrimp, shredded lettuce, cucumber slices, tomato slices, salad and orchids are essential raw materials for making this dish. Thawing fresh shrimps and soaking them in ice water until they stop growing; Soak fresh vegetables in ice water 10 minute; Take a cup, add chilled shredded lettuce, cucumber slices and tomato slices, and finally add fresh shrimp, drizzle with salad and decorate with orchids.

Price: 18 yuan

★ Presenting unit: Greenery Pavilion Western Restaurant (Yanchun Garden Hotel)

◎ Cuisine: Snail baked with French cheese.

The main ingredients of French cheese baked snails are six large snails, and appropriate amount of onions, shallots, herbs, sauce, French red wine, fennel, butter and cheese are selected. When making, wash the snail meat and fly; Saute onions, chives and herbs in butter, add sauce, red wine and other seasonings, and then add snail meat; Put the cooked snail meat into a snail bowl and sprinkle with cheese. This dish is beautiful in appearance and rich in flavor, and it is a favorite dish of diners.

Price: 22 yuan

★ Presenting unit: Greenery Pavilion Western Restaurant (Yanchun Garden Hotel)

◎ Dish: Caesar salad

Caesar salad is a traditional and classic western cold appetizer. Generally, romaine lettuce is the main raw material, with egg yolk, French mustard, garlic, olive oil, shredded bacon, parmesan cheese and so on. This salad can also be paired with chicken or seafood. It tastes excellent and is very popular with diners.

Author: The Mystery Man in Shijiazhuang replied to this speech on April 29, 200714 05: 29.

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2 Introduction of Shijiazhuang Western Restaurant

Price: 58 yuan/copy

★ Presenter: osawa Western Restaurant (World Trade Plaza Hotel)

◎ Dish: Tomato with mozzarella cheese

The main ingredients of tomato mozzarella cheese are tomato, mozzarella cheese, perilla sauce, lemon juice, olive oil and parmesan cheese. This is a traditional Italian cold dish with fresh mozzarella cheese, which is light in taste and rich in vitamins and protein. Tasting this dish will make you really feel the fresh taste of the Mediterranean.

Price: 48 yuan/copy

★ Presenter: osawa Western Restaurant (World Trade Plaza Hotel)

◎ Dish: French Roasted Snail

French baked snail has high nutritional value, tender meat, rich taste and endless aftertaste. When cooking roasted snails, the meat must be washed to avoid sediment in the snail meat. When baking, you should also master the temperature and time to avoid burning. The ingredients of this dish are snails, chicken soup, pepper, salt, dried white rice, brandy, onion, curry powder, butter, French shredded pork, broccoli and so on.

Price: 32 yuan/copy

★ Jazz Xuan Western Restaurant (Hebei Century Hotel)

◎ Cuisine: French foie gras batch

This dish contains a lot of unsaturated fatty acids, lecithin and so on. It can reduce the cholesterol content in the body, soften blood vessels and prevent cardiovascular and cerebrovascular diseases. When processing foie gras, the fascia must be removed and the baking time must be controlled. Goose liver contains a lot of fat. Too high temperature or too long time will lead to the separation and dissolution of fat, which will affect its quality, taste and shape.

This dish is rich in raw materials, such as foie gras, fragrant leaves, sugar, pigeon eggs, black and red caviar, cheese roll, lettuce, mango sauce, Kimberly salad, onion, cooked egg yolk and so on, and the production process is also very complicated. This dish can be served with grilled slices.

Price: 68 yuan/copy

★ Jazz Xuan Western Restaurant (Hebei Century Hotel)

◎ Dishes: prawn seafood cup, foie gras, caviar, roasted pepper.

In the past, duck, veal and foie gras have always been the special materials for the main course in western food. Nowadays, many head dishes are also beginning to use these materials and salads to make cold dishes or to make a platter with fruits. Mr. Peng of Aegean Western Restaurant told the reporter that at present, the distinction between the first course and salad in the menu of provincial western restaurants is not obvious, and some first courses will also appear in the menu of salad.

Dishes: Shrimp Seafood Cup Price: 28 yuan

Dishes: Foie gras Price: 30 yuan

Dishes: caviar price: 180 yuan.

Dishes: Roasted Pepper Price: 18 yuan.

★ Appearance unit: Aegean Western Restaurant

In formal western food, the drinking of wine is divided into three stages: aperitif (pre-meal wine), in-meal wine and after-meal wine.

● Brief description of classification

An aperitif is the first glass of wine in western food, also known as an aperitif, mainly to stimulate appetite. The food and drink in the meal are matched according to the meat of the main course and the taste of the main course. Zhao Jianguang, executive chef of western food in World Trade Plaza Hotel, told reporters that in principle, wine is the first choice for aperitif, red wine with red meat (beef and mutton) and white wine with white meat (fish, shrimp, etc.). Of course, brandy or some scotch whisky is also a good choice, but both of them have much higher alcohol content than wine.

After-dinner wine is called liqueur, also known as liqueur, which is a sweet and fragrant ingredient wine. General ingredients are fruits and nuts (walnuts, almonds, etc. ), herbs, peels and cream, which have natural digestive functions. Generally, the alcohol content is around 25. Because of the high sugar content, it is best to add water when drinking.

● Talking about rules and regulations

The waiter will only pour a third cup, not more than half at most. Tilt the glass 45 degrees until the wine just reaches the mouth of the glass. When drinking dry red wine, chilled dry white wine and champagne, hold the cup feet and don't touch the cup body. This is to prevent the temperature of the hand from increasing the temperature of the wine. When drinking whisky, hold the glass in your hand and warm it with your hand. When drinking, gently shake the glass and let the wine contact with the air to enhance the mellow taste of the wine. The correct way to taste western food is to tilt the glass, slowly send the wine into your mouth, send it to your tongue and savor it carefully.

● Decision-making of Disaster Assistance Response Team

In foreign countries, there will be targets on the walls of bars and restaurants, which are designed for the last guests to pay the bill. In foreign countries, when several friends gather for dinner, the meal fee is basically AA, and the wine money is given by one person. Finally, the person who sends it is decided by throwing darts. Generally, one person has three darts, and the person with the lowest score pays the wine without complaint.

Aperitif: Aroma stimulates appetite.

Aperitif wine, also known as aperitif wine, usually has an alcohol content of about 15, and Kimberly and porter are more common. Aperitif wine, that is, the wine used to appetize the first course, has the function of promoting food. It is usually drunk clean and can also be blended with fruit juice or carbonated drinks. The biggest feature of aperitif is its rich flavor and stimulating appetite.

◎ Wine name: Kimbali

Origin: Italy

Price: 22 yuan per ounce, 290 yuan per bottle.

Author: The Mystery Man in Shijiazhuang replied to this speech on April 29, 200714 05: 29.

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3 Introduction of Shijiazhuang Western Restaurant

◎ Wine name: Taylor Dolly

Origin: Portugal

Price: 26 yuan per ounce, 380 yuan per bottle.

★ Presenter: osawa Western Restaurant (World Trade Plaza Hotel)

◎ Wine name: martini

Origin: Italy

Price: 20 yuan/cup (30ml)

◎ Wine name: Piaoxian No.1.

Origin: England

Price: 20 yuan/cup (30ml)

★ Presenting unit: Greenery Pavilion Western Restaurant (Yanchun Garden Hotel)

◎ Wine Name: Vermicelli on Xianshan Road

This wine is produced in Turin, Italy, and has a history of nearly 230 years. There are three varieties: white and delicious, sweet and rich; Red wine tastes delicious, sweet and round, and retains the traditional flavor of Turin; Dry delicious, pure fragrance.

Price: 20 yuan per ounce, 280 yuan per bottle.

◎ Wine name: Dubna

This wine is made in France, and its alcohol content is 16. It is made of white wine, supplemented by quinine and various herbs. The wine is unique in taste, bitter and sweet, and has outstanding medicinal flavor.

Price: 20 yuan per ounce, 280 yuan per bottle.

★ Presenting unit: Jazz Xuan Western Restaurant (Hebei Century Hotel)

◎ Wine name: martini

Using domestic martinis instead of imported martinis tastes good and the price is much cheaper.

★ Appearance unit: Aegean Western Restaurant

Price: 16 yuan/copy.

Western etiquette: don't take food with a knife.

■ Ladies first

Western gentlemen put women first in everything. When entering a restaurant, women should be allowed in first. When a lady takes a seat, she will order, and when serving, she will serve the lady first, regardless of the distinguished guests, and the lady will have priority. When paying, the man pays first. If both men and women are interested in paying the bill, the waiter will also charge the man.

■ Napkin placement

Napkins are usually made by guests themselves. The correct way to place it is to unfold the napkin, fold it inward by one third and lay it flat on your leg by two thirds. If you leave your seat for dinner at a western-style banquet, you can put the napkin on the chair seat and put it on the left hand side of the plate after eating. In China, guests will ask the waiter to prepare napkins at the same time when eating. In foreign countries, there is no such service, and guests will use napkins to deal with small problems in the corners of their mouths.

■ Left fork and right knife

When attending a formal western banquet, you should first take a knife and fork from the outside to the inside. Knife and fork are divided into meat, fish, appetizers and desserts; Besides appetizers, soup, coffee and tea, there are also spoons for seasoning. Besides knives and forks, you should also have a cake shovel. In the interview, the reporter found that the western restaurant in the provincial capital usually only provides a pair of knives and forks or corresponding tableware according to the dishes ordered by the guests.

Be sure to get the knife and fork right: knife in your right hand and fork in your left. Use a knife and fork, hold the food with a fork, cut it into small pieces with a knife, and then send it to your mouth with a fork. Never send food directly to your mouth with a knife. The method of holding the fork is that the index finger extends out and presses the back of the fork, and the method of holding the knife is basically the same. In Europe, people don't change hands when using knives and forks, while in the United States, people are used to cutting food with knives, putting them down, and then eating with forks in their right hands.

★ western food tips

Put the knife and fork in the center of the plate in a figure of eight, with the blade facing yourself, indicating that you have to rest halfway, and the rice has not been used up.

Knives and forks are placed side by side on the plate, indicating that the food has been eaten and can be taken away from the plate.

In western banquets, soup appears after appetizers and aperitifs. Western-style soup is natural and healthy, full of flavor, rich in animal and plant protein, and can supplement vitamins and trace elements such as calcium, iron and potassium needed by human body. Cream soup and Luo Songtang are very popular in western-style soup, which can be described as "time-honored brands".

Soups in western food are mainly divided into thick soup and clear soup. Zhao Jianguang, executive chef of western food in World Trade Plaza Hotel, told reporters that thick soup is usually boiled with raw materials, broken with cream and filtered before drinking. Representative soups include cream mushroom soup, broccoli soup and potato soup. Thick soup is characterized by rich flavor, smooth taste and rich nutrition.

Clear soup is usually boiled with animal bones, and after several hours of boiling and cooling, the floating oil on the surface is removed; Mix the paste made of minced meat, vegetables and protein with the previously cooked soup, and cook for 3-4 hours on low heat until the minced meat floats on the noodle soup, and then filter. Clear soup can be made from many raw materials, such as chicken, duck, cow, fish and seafood. The main feature of clear soup is that it is extremely rich in nutrition and contains many nutrients beneficial to human body.

There is also a kind of cold soup, which uses all kinds of fresh vegetables and fruits, breaks them with a blender, and drinks them directly after cooling. This soup is rich in vitamin C and has the effect of cooling and relieving summer heat.

Western-style soup: the milk is fragrant and fluttering.

Soup: cream mushroom soup

The raw materials should be more than three kinds of mushrooms, onions, garlic, chicken soup, white wine, whipped cream, salt, pepper and butter. When making, melt the butter in a pot, stir-fry the onion and garlic, then add the mushrooms (be sure to dry and stir-fry), spray a little white wine, add chicken soup and cook for about 10 minute; Crush mushrooms with a blender and add cream to taste. In this way, a creamy mushroom soup with rich milk flavor is ready.

Author: The Mystery Man in Shijiazhuang replied to this speech on April 29, 200714 05: 29.

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4 Introduction of Shijiazhuang Western Restaurant

Price: 18 yuan

★ Presenter: osawa Western Restaurant (World Trade Plaza Hotel)

Soup: Cream pumpkin soup.

This soup has the effect of beauty beauty and is rich in vitamins. The soup is smooth in taste, rich in milk fragrance and golden in color. The main ingredient of this soup is cucumber, and the ingredients are onion, fragrant leaves, whipped cream and milk. Peel and shred cucumber, wash and shred onion; Stir-fry onion shreds with butter, add 1-2 fragrant leaves, stir-fry, add chopped pumpkin shreds, stir-fry slightly, add chicken soup and milk and cook until the pumpkin is soft and rotten; Crush pumpkin and onion with a blender and add a little whipped cream to taste; Put the prepared pumpkin soup into the soup plate and sprinkle with croutons for decoration.

★ Presenting unit: Grand Mercure Zhong Zhen.

Soup: cream soup

The characteristics of soup: smooth and delicate, rich in milk fragrance. Raw materials include butter, flour, stock, milk, cream, etc. Stir-fry flour with butter, rinse with hot soup, add fried noodles, cook for a while, and season with milk and cream.

Price: 15 yuan

★ Presenting unit: Greenery Pavilion Western Restaurant (Yanchun Garden Hotel)

Soup: cream soup

First, make the oil surface. The raw materials are 500g of unsalted butter and 500g of low-gluten flour. Melt butter in a hot pan and pour flour in several times to reduce the heat; Stir slowly and continuously with an egg sucker until the oil surface flows naturally from dry to thin and there are no particles. The oily noodles are golden in color and rich in milk fragrance.

When making cream soup, add proper amount of oil noodles according to personal preference and adjust the concentration of cream soup. During the period, stir with an egg sucker until it is bright and smooth. Add chicken soup, a little salt and appropriate amount of corn kernels, mushroom slices, minced chicken and personal favorite ingredients.

Price: 10 yuan

Appearance unit: Aegean western restaurant

Western soup: pure and fresh seafood

Soup: lobster soup

Lobster soup is a delicious seafood soup. The raw materials are lobster head and shell, onion, carrot, celery, green onion, tomato sauce, brandy, fish soup, cream, salt and pepper. Bake the head and shell of lobster in the oven until brown, then add vegetables and tomato sauce and fry until the color is the highest; Spraying brandy, adding fish soup, and decocting for 3-4 hours; Filter the shrimp shell, thicken the soup, and add cream to adjust the mouth.

Price: 58 yuan

★ Presenter: osawa Western Restaurant (World Trade Plaza Hotel)

Soup: lobster soup

The main ingredients of this seafood soup are lobster shells and shrimp meat. The lobster shell is baked in the oven and taken out. Slice onion, celery and carrot, stir-fry with salad oil; Stir-fry fragrant leaves and tomato sauce, add turtle stock, boil, add grilled shrimp shells, cook for 2-3 hours, and then filter; Put the prepared shrimp soup into the soup plate, add lobster meat, and then add croutons and whipped cream for decoration. The soup has a strong shrimp flavor, fresh and smooth. High nutritional value, rich in active calcium, vitamins and other ingredients.

Price: 58 yuan

★ Presenting unit: Grand Mercure Zhong Zhen.

Soup: French sea dragon king soup

This soup combines the essence of various seafood, fresh and fragrant. Its nutritional value is also extremely high, and it is rich in nutrients such as calcium, iron and selenium. This soup can promote metabolism and accelerate blood circulation. The raw materials are prawns, grass shrimps, crab meat, fresh shellfish, salmon and perch, and the ingredients are onions, carrots, cream, diced tomatoes, coriander and PERNOD wine. When making, firstly, wash prawns, grass shrimps, crab meat, fresh shellfish, salmon and perch, add a little fragrant stalks and cook them to make fish soup; Stir-fry butter with low heat, add onion and carrot, add fish soup to boil, and season with salt and pepper; Pour a little PERNOD wine on the table and sprinkle with diced tomatoes and leeks for decoration.

This soup pays great attention to the freshness of raw materials, so don't use too much firepower when cooking, or it will boil the seafood.

Price: 48 yuan/copy

★ Presenting unit: Jazz Xuan Western Restaurant (Hebei Century Hotel)