I want to give a name to a small restaurant that is friendly and elegant. Can any elder brother or sister give me some advice?

Zhejiang cuisine: Zhejiang cuisine, represented by Hangzhou cuisine. Zhejiang cuisine has relatively uniform flavors across different regions. Mainly popular in Zhejiang area. It is closer to the southern Jiangsu flavor in Jiangsu cuisine, and the southern Anhui and Yangtze River flavors in Anhui cuisine. Zhejiang cuisine has a long history, and its flavors include dishes from Hangzhou, Ningbo and Shaoxing. Hangzhou cuisine attaches great importance to fresh, live and tender raw materials, mainly fish, shrimp, and seasonal vegetables. It pays attention to knife skills, fresh taste, and highlights the original taste. Ningbo cuisine combines salty and fresh food, and is famous for cooking seafood, which emphasizes freshness, tenderness, softness, and emphasis on original flavor and deliciousness. Shaoxing cuisine specializes in cooking fresh river poultry. The dishes emphasize the fragrant, chewy and chewy soup, rich in flavor and rich in rural flavor. Zhejiang cuisine has the characteristics of bright colors, delicious, tender, crisp, soft and refreshing dishes, small and exquisite dishes, handsome and beautiful. It is famous for stewing, frying, stewing and steaming, and emphasizes its original flavor. There are many varieties of dumplings, cakes, soups and noodles in Zhejiang dim sum with good taste. Famous dishes include: Longjing Shrimp, West Lake Water Shield Soup, Fried Eel Back with Shrimp, West Lake Vinegar Fish, Fried Ring Bell, Grabbing Crab, New Style Eel, Yellow Croaker in Pickled Vegetable Soup, Rock Sugar Turtle, Oyster Eggs, Honey-filled Lotus Root, Jiaxing rice dumplings, Ningbo glutinous rice balls, Huzhou Qianzhang steamed buns, etc. Cold Wild Wild Rice belongs to the cuisine Zhejiang Cuisine. Characteristics: Suitable for fresh and salty, light and refreshing. Ingredients: 500 grams of tender wild rice, 1 tablespoon of soy sauce, minced 1 clove of garlic, 1 teaspoon of sugar, appropriate amount of sesame oil and MSG. Production process 1. Peel off the outer skin of wild rice, cut off the stems, wash and cut in half lengthwise, pat it with the back of a knife to soften the texture, blanch it in a pot of boiling water for about 10 minutes, take it out, and then Cool it naturally, cut it into slices or hob blocks with a knife, or cut it into strips or sections and place it on a plate. 2. Add soy sauce, minced garlic, sugar, Xiangtu and MSG and mix well. Stir-fried edamame with wild rice belongs to the cuisine Zhejiang Cuisine. Features: Suitable for fresh and salty, light and refreshing. Ingredients: 250 grams of young wild rice, 100 grams of edamame, 1 red pepper, 1 tablespoon of soy sauce, half a teaspoon of sugar, appropriate amount of minced onion and ginger. Production process 1. Peel off the skin of wild rice, cut off the roots, blanch it in a pot of boiling water, take it out, cut it in half lengthwise, and then cut it into oblique long slices; remove the stems and seeds of the red pepper, and cut it into slightly smaller lengths. Slice; boil the edamame rice in a pot of cold water for about 10 minutes and then remove. 2. Heat up the wok, add oil and heat until it is 60% hot. Add in chopped green onion and ginger and stir-fry until fragrant. Add wild rice, edamame, red pepper, soy sauce, and sugar and stir-fry until fragrant. Serve. Blanched wild rice in oil. Cuisine of Zhejiang cuisine. Characteristics: Suitable for fresh and salty, light and refreshing. Ingredients: 500 grams of tender wild rice, 20 grams of sea rice, appropriate amounts of salt, chicken powder, and sesame oil. Production process 1. Peel off the skin of wild rice, cut off the stems, wash and cut into thin strips; wash the sea rice, soak in warm water until soft, drain the water and cut into fine pieces, add chicken powder, salt, sesame oil, Make juice with a little water. 2. Heat up the wok, add oil and heat until it is 70% hot. Spread the wild rice shreds in a colander and blanch them in the oil for 2 or 3 times. When the wild rice is soft and cooked, put it on a plate and cook until it is completely blanched. Flip another plate over the wild rice, squeeze out the oil in the wild rice, pour on the prepared sauce, and mix well. Braised Wild Rice with Sauce. Cuisine of Zhejiang Cuisine. Characteristics: Suitable for fresh and salty, light and refreshing. Ingredients: 500 grams of tender wild rice, 30 grams of sweet noodle sauce, 10 grams of Shaoxing wine, 20 grams of sugar, appropriate amounts of chopped green onion, water starch, chicken powder, and sesame oil. Production process 1. Peel off the outer skin of the wild rice, cut off the stems, wash and cut in half lengthwise, pat it with the back of a knife to soften the texture, and cut into strips for later use. 2. Heat the wok, add oil and heat until it is 60% hot. Deep-fry the wild rice strips and take them out. 3. Leave a little oil in the pot, add sweet noodle sauce, Shaoxing wine, chopped green onion, white sugar, a small amount of water and chicken powder while it is hot. After boiling, add wild rice and stir-fry evenly, thicken with water starch, drizzle with sesame oil and serve. Vegetarian Stir-fried Wild Rice Silk. Cuisine: Zhejiang Cuisine. Characteristics: Suitable for fresh and salty, light and refreshing. Ingredients: 500 grams of tender wild rice, 3 soaked red peppers, appropriate amounts of chopped green onion, salt, pepper, starch, and chicken powder. Production process 1. Peel off the skin of wild rice, cut off the stems, and cut into shreds; soak the red pepper, remove the stems and seeds, and cut into small pieces; blend chicken powder, pepper, starch, and appropriate amount of water to form a gravy. 2. Heat up the wok, add oil and heat until 50% hot, add shredded wild rice and stir-fry, add salt and stir-fry until cooked, then add soaked red pepper, stir-fry evenly, add the gravy and stir-fry evenly.

Dry Stir-fried Wild Rice belongs to the cuisine Zhejiang Cuisine. Characteristics: Suitable for fresh and salty, light and refreshing. Ingredients: 500 grams of tender wild rice, 30 grams of minced bean sprouts, 2 tablespoons of soy sauce, appropriate amount of Shaoxing wine, salt and sesame oil. Production process 1. Peel off the outer skin of wild rice, cut off the stems, and cut into 5 cm long thick strips. 2. Heat up the wok, add oil and heat until it is 60% hot. Add wild rice and fry until the edges are slightly yellow and the skin becomes wrinkled. Add soy sauce and salt and stir-fry until fragrant. Add bean sprouts, cook with Shaoxing wine and stir well. Drain. Sesame oil is ready to serve. Braised Wild Rice Pork with Bacon. Cuisine of Zhejiang Cuisine. Features: Suitable for fresh and salty, light and refreshing. Ingredients: 400 grams of tender wild rice, 100 grams of bacon, appropriate amounts of sugar, soy sauce, shiitake mushrooms, salt, chopped green onion, and chicken powder. Production process 1. Peel off the outer skin of wild rice, cut off the stems, wash and cut in half lengthwise, pat it with the back of a knife to soften the texture, and cut into strips for later use; wash the bacon and cut it into pieces similar to wild rice. Set aside for later use; soak the mushrooms and remove the stems for later use. 2. Heat the wok, add oil and heat until it is 60% hot. Deep-fry the wild rice strips until they are 50% cooked and take them out. 3. Leave a little oil in the pot, add the bacon while it is hot, and when it becomes fragrant, add wild rice, shiitake mushrooms, sugar, and soy sauce and simmer for a while. Then add water and chicken powder and simmer. After it is cooked, add water starch to thicken it, and stir in the pan. Just add chopped green onion. Wild Wild Rice in Oyster Sauce. Cuisine of Zhejiang Cuisine. Features: Suitable for fresh and salty, light and refreshing. Ingredients: 500 grams of tender wild rice, 2 tablespoons of oyster sauce, appropriate amounts of Shaoxing wine, salt, sugar, pepper, water starch, and chicken powder. Production process 1. Peel off the outer skin of wild rice, cut off the stems, wash and cut open, and cut diagonally into slices. 2. Heat about 500 grams of oil over high heat until it is 50% hot. Add the wild rice and fry in the oil for a while, remove and drain the oil and set aside for later use. 3. Clean the wok, set it on low heat, add oyster sauce to heat, add wild rice and stir-fry, add Shaoxing wine, add half a cup of water, add chicken powder, salt, pepper and a small amount of sugar, cover and simmer for about 3 Minutes, add water starch to thicken the sauce, drizzle with sesame oil and serve. Mushroom and Wild Rice Soup belongs to the cuisine Zhejiang Cuisine. Characteristics: Suitable for fresh and salty, light and refreshing. Ingredients: 500 grams of tender wild rice, 2 tablespoons of oyster sauce, appropriate amounts of Shaoxing wine, salt, sugar, pepper, water starch, and chicken powder. Production process 1. Peel off the outer skin of wild rice, cut off the stems, wash and cut open, and cut diagonally into slices. 2. Heat about 500 grams of oil over high heat until it is 50% hot. Add the wild rice and fry in the oil for a while, remove and drain the oil and set aside for later use. 3. Clean the wok, put it on low heat, add oyster sauce to heat, add wild rice and stir-fry, add Shaoxing wine, add half a cup of water, add chicken powder, salt, pepper and a small amount of sugar, cover and simmer for about 3 minutes Minutes, add water starch to thicken the sauce, drizzle with sesame oil and serve. Eat Spicy Wild Rice with Oil. Cuisine of Zhejiang Cuisine. Features: Suitable for fresh and salty, light and refreshing, oily but not greasy. Ingredients: 500 grams of tender wild rice, dried chili peppers, peppercorns, salt, soy sauce, appropriate amount of sesame oil and MSG. Production process 1. Peel off the outer skin of wild rice, cut off the stems, wash and cut in half lengthwise, pat it with the back of a knife to soften the texture, cut into narrow slices, blanch in a pot of boiling water and remove. , mix with salt and MSG and set aside; remove stems and seeds from dried chili peppers. 2. Heat up the wok, add sesame oil, fry the Sichuan peppercorns until fragrant. Remove the peppercorns and fry them until brown. Remove from the heat immediately and add soy sauce to make seasoning oil. Pour this seasoning oil over the wild rice and mix well.

You can call it whatever you want, like ‘xxxx’, right?