Cantonese menu: fermented bean curd trotters, lettuce in oyster sauce, braised round trotters, Cantonese steamed fish, scallion chicken, steamed vermicelli with red paste crab, pepper chicken, steamed scallops with garlic vermicelli, vegetarian roasted goose, celery leaves mixed with winter bamboo shoots, braised pork with glutinous rice and braised pork tongue.

Hunan cuisine menu: Tujia chicken soup, spicy elbow, steamed fish, braised pork, Hunan-style dried salted duck, barreled fat beef, pine nut corn, mutton stewed radish, fried lettuce, bacon shredded cabbage, bacon and spicy bean curd.

Shandong cuisine menu: family portrait, sweet and sour carp, Kyoto sparerib, shredded pork in Beijing sauce, roasted shrimp with garlic flavor, cold tiger dish, fried pork chops, potato chips, rock sugar elbow, spring dishes, crispy roast duck, moo Shu pork and curry beef jerky.

Northeast cuisine menu: stewed chicken with mushrooms, fried pork ribs with sauce, pork ribs with sauerkraut and yellow peach boiled with white meat, stewed pork ribs with northeast sauerkraut, stewed white meat vermicelli with northeast sauerkraut, stewed bone with fish sauce, steamed yam with old duck, and three delicacies.