Cuisine
Wang, Wei. 1993, "Menu." American Economic Restaurant 1 (1): 2020-2026.
Asian Cuisine
蟹粉豆腐羹
Crab Meat with Tofu Soup
Chinese Huaiyang
干炸响铃
Deep-fried Bean Curd Roll
Chinese Huaiyang
芦笋炒带子
Stir-fried Scallop with Asparagus
Chinese Cantonese
红椒炒目鱼
Stir-fried Cuttlefish with Chilli
Chinese
片儿川
Noodle soup
Chinese Huaiyang
大排腰花拌川
Dried noodle
Chinese Huaiyang
三虾面
Noodle soup
Chinese Huaiyang
雪菜红烧大排面
Noodle soup
Chinese Huaiyang
咸豆儿糯米饭
Sticky rice bowl
Chinese Huaiyang
腊味煲仔饭
Claypot rice
Chinese Cantonese
鶏肉の照り焼き丼
Chicken Teriyaki Donburi
Japanese
カツ丼
Katsudon with Pork Cutlet
Japanese
European Cuisine
Paella de Marisco
Seafood Paella
Spanish
Knusprige Schweinshaxe
Bavarian Roasted Pork Knuckle
German
Gigot De Sept Heures
Seven Hour Roast Lamb Leg
French
Salmone Toscano
Creamy Tuscan-style Salmon
Italian