（三）中英文菜单

（2008年）

凉菜

八宝辣酱(Eight Delicacies in Hot Sauce)、夫妻肺片(Pork Lungs in Chili Sauce)、川北凉粉( Clear Noodles in Chili Sauce)、棒棒鸡(Bon Bon Chicken)、麻辣小龙虾(Hot and Spicy Crayfish)、扒猪脸(Snout)、桂花糯米藕(Steamed Lotus Root Stuffed with Sweet Sticky Rice)、醉蟹(Liquor-Soaked Crabs)

酒水：

茅台(Moutai)、红星二锅头(Red Star Erguotou)、衡水老白干(Hengshui Laobaigan)、青岛啤酒(Tsing Tao Beer)、长城干红(Great Wall Red Wine)、绍兴女儿红(Nu'er Hong)、

茶：

碧螺春(Biluochun Tea)、大红袍(Dahongpao Tea)、陈年普洱(Aged Pu'er Tea)、祁门红茶(Keemun Black Tea)、茉莉花茶(Jasmine Tea)

汤

西红柿蛋花汤(Tomato and Egg Soup)、紫菜蛋花汤(Seaweed and Egg Soup)、鱼头豆腐汤(Fish Head and Tofu Soup)、老鸭汤(Duck Soup)、酸菜粉丝汤(Pickled Cabbage and Vermicelli oup)、萝卜丝鲫鱼汤(Crucian Carp Soup with Shredded Turnips)、黄豆排骨汤(Pork Ribs and Soy Bean Soup)、木瓜花生炖鸡脚(Chicken Paw Soup with Papaya and Peanut)

主菜

川菜：麻婆豆腐(MaPo Tofu)、回锅肉(Sautéed Sliced Pork with Pepper and Chili)、干烧鱼翅(Dry-Braised Shark’s Fin)、豆花肉蟹(Sautéed Hardshell Crab with Tofu Pudding)、坛子鸡(Chicken in Pot)、樟茶鸭(Smoked Duck,Sichuan Style)、魔芋鸭(Braised Duck with Shredded Konjak)

粤菜：佛跳墙(Fotiaoqiang)、叉烧(BBQ Pork)、烧鹅(Roast Goose)、白斩鸡(Chopped Boiled Chicken)、脆皮乳猪(Crispy BBQ Suckling Pig)、脆皮乳鸽(Crispy Pigeon)

鲁菜：葱烧海参(Braised Sea Cucumbers with Spring Onions)、九转大肠(Braised Intestines in Brown Sauce)

北京菜：北京烤鸭(Peking Duck)、京酱肉丝(Sautéed Shredded Pork in Sweet Bean Sauce)、羊蝎子(Lamb Spine Hot Pot)

贵州菜：酸汤鱼(Fish in Sour Soup)、花江狗肉(Huajiang Dog Meat)

湘菜：剁椒鱼头(Steamed Fish Head<