What is the proportion of cold dishes, stir-fried dishes, steamed dishes, and staple food in a restaurant set meal? For example, cold dishes should account for 20% of the entire menu, and other dishes

What is the proportion of cold dishes, stir-fried dishes, steamed dishes, and staple food in a restaurant set meal? For example, cold dishes should account for 20% of the entire menu, and other dishes should be more

Calculated based on a table of 12 dishes, four cold dishes (Great Harvest, Pork Sliced, Hand-braised Sausage, Lotus Root Slices and Peanuts), four stir-fried dishes (vegetarian stir-fry, fried pork with king oyster mushrooms, etc.) , two stews (soups) (steam pot chicken, roasted beef brisket, Maoxuewang, etc.), two steamed dishes (steamed sea bass, steamed shredded radish). For reference only.