Mountain products platter: pheasant, turtledove, muntjac, squirrel, quail and bamboo chicken.

Homemade platter: sausage, sauce meat, pork liver, beef, camel meat and donkey meat.

Seafood: home-cooked ginseng, assorted squid, boiled porpoise, braised hairtail.

Home-cooked Sichuan cuisine: home-cooked whole fish, sliced auricularia, shredded garlic, shredded leek, kung pao chicken, roasted beef with bamboo shoots, steamed fragrant bowl.

Cold dishes: white chopped chicken, scalded rabbit, fern root powder, fungus, lettuce and celery.

Vegetarian dishes: Shanghai cabbage, western flowers and phoenix tail.

Soups: stewed chicken with cuttlefish, dragon beard soup, chili soup, tremella sobering up soup.

Fruits: Korla fragrant pear, Thailand imperial banana, Lingnan litchi, longan, Zhaoqing rock sugar orange and Suoshui village rock sugar pomelo.

Liquor: Wuliangye (1980 round bottle), Great Wall Cabernet Sauvignon (1998), Xinjiang stout.