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Seek canteen recipes, mainly Hangzhou people
Cafeteria Weekly Recipes 5

Dried Vegetables and Prawns (Dried Vegetables, Prawns)

Braised Fish (Fish)

Salted Chicken and Radish (Salted Chicken and Radish)

Beef Tenderloin with Peppers (Beef Tenderloin and Peppers Slices)

Crispy Duck Legs (Duck Legs)

Pork Ribs with Rice Cake (Pork Ribs and Finger Cakes)

Taro Chops with Taro (Fresh Taro, Fresh Baby Chops)

Curry Chicken Chunks (Killed white chicken, chunks of potatoes)

Three Fresh Tribute Balls (Tribute Balls, hairy peels, stalks of vegetables, chunks of chicken, black fungus)

Crispy Leg Ribs (Boneless leg)

Three Fresh Egg Rolls (Egg rolls)

Thousand Cheung Knot Roasted Pork (Thousand Cheung Knot, fresh cubes of strips of pork)

Scrambled Eggs with Tomatoes (tomato, egg)

Cauliflower loin (sliced meat, cauliflower, fungus)

Egg yolk pumpkin (pumpkin, salted egg yolk)

Sauerkraut and tofu (tofu, sauerkraut)

Shredded lettuce and pork (shredded lettuce, shredded pork)

Simmering bamboo shoots in oil(spring asparagus)

Causer and cucumber (sliced sausage, cucumber)

Cabbage with bacon ( Cabbage, sliced salted meat)

Green City Double Crisp (celery sticks, soybean sprouts)

Sour and Spicy Shredded Potato (shredded potato, shredded cloves)

Clove Chinese Cabbage (cloves, Chinese cabbage)

Mullein and Green Vegetables (black fungus, bok choy)