Song restaurant and tavern menus are recorded. They list entrees for feasts, banquets, festivals, and carnivals. They reveal a diverse and lavish diet for those of the upper class. They could choose from a wide variety of meats and seafood, including shrimp, geese, duck, mussel, shellfish, fallow deer, hare, partridge, pheasant, francolin, quail, fox, badger, clam, crab, and many others. Dairy products were rare in Chinese cuisine at this time. Beef was rarely consumed since the bull was a valuable draft animal, and dog meat was absent from the diet of the wealthy, although the poor could choose to eat dog meat if necessary (yet it was not part of their regular diet). People also consumed dates, raisins, jujubes, pears, plums, apricots, pear juice, lychee-fruit juice, honey and ginger drinks, spices and seasonings of Sichuan pepper, ginger, soy sauce, oil, sesame oil, salt, and vinegar.