1. Steamed seabass (or fish head with chopped pepper) 2. Flavor sauce skeleton (8 large pieces) 3. Big bone stewed with sauerkraut 4. Dry pot fish maw (soy sauce fish) 5. Shredded pork with Beijing sauce 6. Shredded pork

Wild bracken 7, fried celery with black fungus 8, Northeastern stew (special pot-roasted pork) 9, pulled shredded pork 10, stir-fried seasonal vegetables 11, native pork ball and mushroom soup 12, leek meat dumplings 13, special oil cake

(Or the cornmeal pot is out) 14. A large bowl of shredded pork handmade longevity soup noodles. Family birthday banquet menu/recipe 1. Cold dish: fruit salad (needless to mention this, it is very simple) colorful silk rolls: Ingredients: 1 carrot,

1 cucumber, 2 taels of mung bean sprouts, 2 taels of mushrooms, some coriander, 3 sheets of dried tofu skin, and 1 bag of sweet noodle sauce.

Preparation: A. Cut carrots into thin strips, cut cucumber into thin strips, blanch mung bean sprouts in boiling water, blanch mushrooms in boiling water and cut into thin strips for later use.

B. Unfold the tofu skin, put shredded carrots, cucumbers, mung bean sprouts, and coriander inside the tofu skin, and then wrap the vegetables with the tofu skin to make a roll.

Be sure to roll it tightly when rolling.

C. Cut each roll into small pieces about 2-3 cm long and place on a plate.

D. Pour the sweet noodle sauce on a small plate and serve with the rolls.

Kale sashimi: Ingredients: 400 grams of kale (try to use thicker kale), light soy sauce, and some green mustard paste.

Preparation: A. Remove the leaves from kale and scrape off the skin.

B. Blanch the kale in boiling water to stop the growth.

C. Cut the kale into long diagonal slices.

D. Place ice cubes at the bottom of the disk, cover the disk with plastic wrap, and place kale slices on top.

E. Place the kale slices in the refrigerator for a while, put soy sauce and mustard paste in a small bowl and serve together.

Lettuce liver slices: Ingredients: 250 grams of pork liver, 100 grams of lettuce, appropriate amounts of vinegar, soy sauce, salt, MSG, minced garlic, and coriander.

Preparation: A. Boil the pork liver in boiling water and add a small amount of salt while cooking.

B. Cut the lettuce into slices and blanch them thoroughly in boiling water.

C. Cut the pork liver into thin slices, remove the lettuce slices, drain them and put them in a bowl.

D. Add various seasonings, mix well and serve on a plate.

Spinach mixed with shredded pork: Ingredients: 300 grams of lean pork, 100 grams of spinach, 20 grams each of coriander and peanut oil, 10 grams each of soy sauce and vinegar, 2 grams of MSG, and 5 grams of sesame oil.

Production: A. Cut the pork into thin strips.

B. Pick, wash and cut spinach into sections, pick and cut coriander into sections.

C. Blanch the spinach in water, take it out and let it cool, drain and put it on a plate.

D. Add peanut oil to the pot and heat it up. Add the shredded pork and soy sauce and stir-fry until cooked. Remove from the pot and let cool. Place on top of the spinach in the plate.

E. Add soy sauce, vinegar, MSG, sesame oil, and sprinkle with coriander segments.

Spicy squid rings: Ingredients: 500 grams of fresh squid, 100 grams of onions, salt, MSG, soy sauce, and a little spicy sauce.

Preparation: A. Remove the head, tail and internal organs from the fresh squid, wash and set aside.

B. Cut onions into shreds and set aside.

C. Blanch the washed fresh squid in boiling water, remove and drain, and let cool.

D. Cut the squid into squid rings.

E. Add the squid rings and onion shreds together with the seasoning and mix well.

Mixed vegetables: Ingredients: 100 grams of Chinese cabbage, half a cucumber, half a carrot, some coriander, 100 grams of mung bean sprouts, 50 grams of vermicelli, a little salt, a little sesame oil, a little sugar, and a little soy sauce.

Preparation: A. Blanch Chinese cabbage and mung bean sprouts briefly in boiling water.

B. Shred cucumber, carrot, Chinese cabbage, cut coriander into sections, and cut vermicelli into sections after water is cooked.

C. Add seasonings, stir evenly and serve.

2. Hot dish: Fried eggplant box: Ingredients: 2 round eggplants, 200 grams of meat filling, 50 grams of mushrooms, 2 eggs, 100 grams of flour, a little green onion and ginger, a little salt, MSG, a little soy sauce, a little pepper salt.

Preparation: A. Remove the stems, wash and peel the eggplant, and cut into square slices.

B. Cut the onion and ginger into slices and soak them in a bowl with water to make onion and ginger water.

C. Blanch the mushrooms in boiling water and cut into fine pieces. Pour into the meat filling. Add salt, monosodium glutamate, soy sauce, onion and ginger water to the meat filling and stir well.

D. Stir egg yolks and flour evenly to make a whole egg paste.

E. Take two pieces of eggplant, put the meat filling in the middle, wrap them tightly in the whole egg batter, put them in an oil pan and fry them over low heat until golden brown, then put them on a plate.

F. Add pepper and salt to the plate and serve.