Menu of rural catering

The catering menu in rural areas is as follows:

1, cold dishes: boiled chicken, pork tongue, cucumber, three fresh skin rolls. Hot dishes: prawns with scallion oil, stewed four claws, fried with scallion oil, steamed Monopterus albus, shredded Chinese cabbage, steamed eggs with clams, spring seeds with scallion oil, stewed tofu, steamed baby cabbage, swimming crab and braised pork with plum vegetables. Others: red dates, old duck pot.

2, cold dishes: cold dishes 6 side dishes. Hot dishes: steamed mandarin fish with pepper, abalone with green wealth, boiled shrimp, steamed scallops with garlic vermicelli, crab with fragrant soup, crispy pigeon, stewed fish lips with papaya in chicken sauce, farmer's Shu-flavored beef brisket, fried turtle with small potatoes, bullfrog with pickled pepper, stewed chicken with pine mushrooms, and baby dish with garlic in chicken sauce. Others: crispy and delicious, clear soup noodles, pineapple cake.

3, cold dishes: welcome eight colorful butterflies, pot-stewed platter. Hot dishes: suckling pig platter, lobster baked with fish flavor, cuttlefish fried with colored pepper, shark's fin stewed with wood frog, Bao Bei roasted with oyster sauce, steamed fish with soy sauce, desert chicken, grilled vegetables with mushrooms, dried mugwort leaves and soup. Others: Cantonese fried rice, delicious Shuang Ronghua, lotus seeds, lilies, red beans, fruit bowls, round dates, beautiful seeds, delicious Shuang Ronghua, candy, peanut seeds.

4, cold dishes: cowpea, tea eggs, pickled chicken feet, kelp silk. Hot dishes: 1000 pieces of shredded pork, roast duck, twisted dough, braised fish, steamed pork with rice flour, chopped green onion, braised beef, braised pork, fried lettuce and shredded Chinese cabbage. Others: Mushroom shredded pork and chicken skin soup, pork liver soup, shrimp soup, glutinous rice balls, shredded potatoes, candy.

5, cold dishes: big cold dishes, boiled pork hands, bacon platter. Hot dishes: suckling pig platter, steamed lobster with garlic, dried scallops with Pleurotus eryngii, original cup stewed chicken wings, abalone with coral flowers, steamed grouper with ancient method, tender lamb chops with mushrooms, and crispy duck with wine. Others: scallop taro cake, yam stewed Sambo, curry bean paste crisp, bamboo sheng stewed seasonal vegetables, radish cake.