Chinese table reservation

Cold Dishes
1 chicken, 2 fish sauce mix 3 razor clam, celery, 4 Jiang Niurou (Yueshengzhai halal), 5 old peanuts, 6 cabbage salad
Hot Dishes
1 kung pao chicken, 2 oil burst California lobster, 3 steamed crabs, 4 black pepper baked pork chop Zhu Xiaopai. 5 flame baked conch, 6 braised hairtail (Trichiurus haumela), 7 tomato and cauliflower, 8 pepper potato silk, 9 focal slipped balls, 10) burning aubergine (eggplant), 11 fried beans, 12 soy burst beef dishes
Soup class:
1 chicken mushroom soup (mountain mushrooms or dry mushrooms)
Staple food:
1 Shougan (diced eggplant gravy, egg noodles, stewed pork)
Wine
1 Niulanshan hundred years 36 DEG (box 1, small wine), 2 Yanjing Beer (box 2 white bottle), 3 red wine (wine, including wine glasses, decanters),
4 juice (fresh pomegranate juice / orange juice)
Fruit: Shuiguo Pinpan (grape, watermelon, muskmelon, pitaya)