Eight cold cuts: candied dates, cold cucumber, kelp knot, sijiqing, shoulder pole, radish slices, plum vegetables and peanuts, red peony root, pig ears and beef.

Ten dishes: corn husk, boiled shredded pork, salmon, braised pork, sweet and sour pork ribs, eggplant cake, braised prawns, fried pork with Pleurotus eryngii, chicken soup, rich silver fish soup, hot and sour soup and belly pan.

Other cold menus:

Vinegar-mixed duck feet, minced meat and preserved eggs, rock sugar white kidney beans, stewed cucumbers, diced chicken, braised beef, garlic cucumber, rock sugar carrots, diced chicken, braised beef, garlic cucumber, rock sugar carrots, bad chicken feet, prawns with scallion oil, hot and sour Chinese cabbage hearts, jellyfish with scallion oil, assorted salads, salted duck, braised stomach, lotus root slices mixed with vinegar and diced meat.