Menu 2: shredded beef with green peppers, home-made tofu, shredded hot and sour potatoes, stewed chicken with mushrooms, chicken in sauce, shredded pork with green peppers, cabbage, pickles and egg soup.
Menu 3: scrambled eggs with loofah, lettuce with garlic paste, sweet and sour fish, beef vermicelli, melon with scallion oil, shredded bitter gourd, braised eggplant, kelp and shrimp soup.
Recipe 4: Fried pork with green onions, fried mackerel with pickles, fried corn green beans, fried cabbage and pumpkin soup.
Recipe 5: Roast chicken with scallion, old smoked opium fish head, stir-fried cabbage, cold preserved egg tofu, preserved vegetable and egg soup.
Recipe 6: Fried chicken cartilage with mushrooms, boiled shrimp, braised dried bamboo shoots, stir-fried side dishes, and loofah soup.
Recipe 7: Mouth-watering chicken, Sichuan-style pork, hot and sour bamboo shoots, stir-fried kelp with mung bean sprouts, green vegetables and tofu soup. This meal is very special, with a little Sichuan flavor. In particular, these two meat dishes are delicious, chicken is delicious, pork slices are burnt, and hot and sour bamboo shoots are particularly appetizing.
Menu 8: Hot and sour chicken feet, braised pork, scrambled eggs with leeks, fried shredded potatoes and mung bean soup.
Recipe 9: fried chicken, spicy cabbage, tofu fish, white radish, cold tofu, seaweed soup.
Recipe 10: Braised wing root, steamed salted hairtail, stir-fried diced sausage with corn and mung bean, stir-fried melon and peanut soup.