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The menu, which was for a state banquet in 1956, included delicacies like Consommé of Swallow Nest and White Agaric,” “Shark’s Fin in Brown Sauce,” and “Roast Peking Duck.”
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The menu, which was for a state banquet in 1956, included delicacies like Consommé of Swallow Nest and White Agaric,” “Shark’s Fin in Brown Sauce,” and “Roast Peking Duck.”