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coffee pot ¿§·Èºø coffee cup ¿§·È± paper towel Ö½½í napkin ²Í½í table cloth ×À²¼ tea¨Cpot ²èºø tea set ²è¾ß tea tray ²èÅÌ caddy ²è¹Þ dish µú plate ÅÌ saucer Сµú×Ó rice bowl ·¹Íë chopsticks ¿ê×Ó soup spoon ÌÀ³× knife ²Íµ¶ cup ±×Ó glass ²£Á§± mug Âí¿Ë± picnic lunch ±ãµ± fruit plate Ë®¹ûÅÌ toothpick ÑÀÇ© ÖвÍ:
bear\ÐÜÕÆ breast of deer ¹¸¬
beche-de-mer; sea cucumber º£²Î sea sturgeon º£÷ salted jelly fish º£òØÆ¤ kelp, seaweed º£´ø abalone ±«Óã shark fin Óã³á scallops ¸É±´ lobster ÁúϺ bird\ÑàÎÑ roast suckling pig ¿¼ÈéÖí pig\Öí½Å boiled salted duck ÑÎˮѼ preserved meat À°Èâ barbecued pork ²æÉÕ sausage Ï㳦 fried pork flakes ÈâËÉ BAR-B-Q ¿¾Èâ meat diet »ç²Ë vegetables ËØ²Ë meat broth Èâ¸þ local dish µØ·½²Ë Cantonese cuisine ¹ã¶«²Ë
set meal ¿Í·¹ curry rice ¿§à¬·¹ fried rice ³´·¹ plain rice °×·¹ crispy rice ¹ø°Í
gruel, soft rice, porridge Öà noodles with gravy ´òÂ±Ãæ plain noodle Ñô´ºÃæ casserole ɰ¹ø
chafing dish, fire pot »ð¹ø meat bun Èâ°ü×Ó shao-mai ÉÕÂó
preserved bean curd ¸¯Èé bean curd ¶¹¸¯
fermented blank bean ¶¹ôù pickled cucumbers ½´¹Ï preserved egg Ƥµ° salted duck egg ÏÌѼµ° dried turnip Âܲ·¸É Î÷²ÍÓëÈÕ±¾ÁÏÀí: menu ²Ëµ¥
French cuisine ·¨¹ú²Ë today\½ñÈÕÌØ²Í chef\Ö÷³øÌزÍ