The spring banquet mainly includes the following dishes: steamed raw fish, wing skirt, deer tendon, northern sliced meat, western lime quail, golden millet fish maw soup, two-color chicken slices, big roast platter, and three-hot meat (magpie nest, mandarin duck willow, sliced tofu pudding and making a fortune). Yuanyang has a meal every year. The braised noodles are delicious and good luck. Each dish has a wide range of materials, good color, flavor and delicious taste. Summer banquet dishes as light and elegant as possible. The main dishes are: roast pigeon with western sauce, steamed meat crab, boiled bamboo shrimp, sweet boiled winter melon cup, Jinhua elm chicken, four styles of colorful platters, three kinds of hot meat, including Baihua Phoenix Roll, Yao Zhu Sheng Guafu, Xiangmang Fresh Belt, frozen almond tofu, five-willow fried rice noodles, fish skin dumplings and exquisite desserts. Each kitchen knife is exquisite in workmanship, just right in heat, rich in ingredients, delicious in color, fresh and refreshing after eating, with endless aftertaste. The main dishes of the autumn banquet are: stewed black-bone chicken with flowers, stewed duck's feet with bamboo shoots, proud as a peacock chicken, roasted pigeon with salt, new-style roasted crab, roasted spinach in oyster sauce, celebrating the new nest with flowers and magpies, winning the gold medal by Theron, and abalone seafood, which are three kinds of hot meat, with outstanding seafood flavor and hot and cold collocation. In addition, there are two kinds of ice flowers, fragrant snow, round pepper, golden glutinous rice and dessert, which are fragrant, loose, crisp, fat and thick, rich and colorful, and have a strong southern flavor, so that consumers can have a full meal. The materials used for the winter banquet are various, such as stewed partridge with Cordyceps sinensis, brine chicken in Dongjiang, braised abalone wings and so on. There are many ingredients, and they are good at variety and rich in flavor, while stewed spinach, oyster drum, goose slices, steamed mandarin fish, Guangzhou fried rice, sweet orange dew, exquisite snacks, three-hot meat (stewed chicken with crab head, stewed duck with flowers, traditional salted chicken, braised pomfret with five willows, good things all over the house, stewed cabbage with oyster oil, green fragrant hemp rolls, etc. Full Moon Banquet: Stewed Xiangru with Chicken Feet, Tile Carp, Stewed Chicken with Nourishing Salt, Flower Chicken Roll, Pigeons in Oyster Sauce, Braised Vegetables with Xiangru, Diced Braised Oysters with Colorful Drum, Fried Rice with Dragon and Phoenix, Phoenix Jade Milk (with Fresh Milk and Egg Dew), Tianding and Dessert. The wedding banquet mainly includes the following dishes: phoenix fish soup, peony stone duck, popular crispy pig, steamed osmanthus fish, magpie celebrating the new nest, roasted sliced spinach in the north, colorful diced dragons and phoenixes, yifu noodles in oyster sauce, double happiness crispy chicken, red shrimp meat and a century-old harmonious (sweet dew) dessert. The main dishes of the New Year's Eve dinner are: fat fried pork with oyster drum, boiled prawn with Mulan ball, fried chicken with fragrant shavings, sweet and sour pork ribs, raw spinach with tendons, fried fish with pot stickers, money first, preserved rice in the original pot, and more than (fish) every year. New Year's Eve: Baifu lucky chicken, scrambled eggs with gold and silver, drunken shrimp, spinach and fish belly soup, colorful diced meat, braised crispy pig, elm money, lettuce in oyster sauce, tiled bacon rice, and Happy New Year (fish pieces).