The menu of the red chamber banquet

Grand view: There are maple flower ponds, interesting butterflies and butterflies.

Four kinds of dried fruits: chestnuts, olives, white melon seeds and raw nuts.

Seasoning: sauerkraut, sauerkraut, radish, fried eggplant.

Jiafu cold dishes: red prawns, jade feathers, rouge goose breast, distiller's grains, bergamot duck, delicious duck eggs, crispy fish, and dragons with phoenix wings.

Rong Ning cuisine: dragon robe shark's fin, white snow, red plum, old clam, pregnant pearl, roasted venison, steamed crab, watermelon cup, drunken chicken flower basket, mandarin fish, pigeon eggs of rolling grandma, two-color swordfish fan, wormwood, phoenix and beaded clothes.

Hongyi essence: pine nuts and goose oil roll crab jiaozi Ruyi lock slice Taijun crisp Haitang crisp peach.

Fruit: seasonal fruit platter with white snow, red plum, dragon robe, shark's fin, old clam, pearl flower and blue mandarin fish roll.