The menu originally refers to the list of various dishes provided by the restaurant. It is now extended to refer to the list of options appearing on the display screen during the progress of electronic computer programs, as well as the list of various service items, which has a broader meaning. The menu in a broad sense refers to all the information related to the products, prices and services of the catering enterprise in the restaurant. It not only includes various text and picture materials, audio-visual materials, models and physical materials, but also includes the order menu written by the waiter after the customer orders. The narrow menu refers to various printed materials prepared by catering enterprises to facilitate customers' ordering and ordering, which introduce the products, services and prices of the enterprise.
Braised pork strips with orange - Xiang Cheng Shao Zhu Rou Tiao
Chongqing Hot and Sour Rice Noodles - Zhong Qing Suan La Fen
Sliced seafood in sour soup - Hai Xian Suan Tang Jiu Pian
Noodles with shredded pork and sauerkraut - Xue Cai Rou Si Mian
Sauteed Beef with Chili Sauce surface - Xiang La Niu Rou Mian
Nutritious eight treasures porridge - Ying Yang Ba Bao Zhou