1. Meat dishes: moo Shu pork, braised pork balls, salt and pepper chicken wings, boiled kidney slices with potato and beef, salted duck gizzard, salted ribs, braised pork with smoked fish and dried vegetables, braised pork with tiger skin, braised duck with pickled yellow croaker, braised chicken legs, fried chicken legs, gluten braised fish pieces, dried sliced meat and braised pomfret.
Two: vegetable oil residue, fried amaranth, shredded celery, green beans with melon and garlic in Kaiyang, shredded tomatoes, mung bean sprouts, shredded green peppers and potatoes sweet and sour cabbage, scrambled eggs with tomatoes, sliced lettuce, shredded cowpea and cabbage in qianzi, sliced cauliflower, scrambled eggs with green peppers, spicy tofu with celery, scrambled eggs with loofah, sliced sweet and sour lotus root, diced fried mushrooms and diced vegetables. Three fresh tofu, boiled shredded garlic, stir-fried spinach, stir-fried chrysanthemum, cold peanut, green bean curd, spicy cabbage, sliced cucumber, ants climbing trees, green pepper stinky tofu.
Soups: ribs and winter melon soup, mushroom lean broth, tomato and egg soup, fish ball soup and ribs seaweed soup.