The menu of the staff dining room is as follows:

Monday: stewed lion's head, scrambled eggs with onion, shredded hot and sour potatoes, green peppers from tiger skin, tomato and egg soup;

Tuesday: Braised hairtail, fried chicken chops, fried mushrooms with green vegetables, duck blood tofu, melon and shrimp soup;

Wednesday: boiled chicken, blood vermicelli, fried dried green pepper, shredded hot and sour potatoes, and Sam sun soup;

Thursday: salt and pepper strips, shredded kung pao chicken, hot and sour cabbage, braised radish and mushroom soup;

Friday: spicy chicken, braised pork with white leaves, shredded pork with fish flavor, fried Hangzhou cabbage and laver egg soup;

Saturday: smoked fish, fried meat with fungus, stewed eggs with bacon, two-color wax gourd and egg soup with shredded radish;

Sunday: salted duck, Sichuan style pork, three-line tofu, stewed vermicelli with Chinese cabbage, and seaweed soup with white gourd.

Expanding information

The method of braising lion's head in brown sauce:

1. Wash onion and ginger and cut them into powder, wash rape and wash carrot and shred them;

2. Mix the pork stuffing with onion, Jiang Mo, starch, pepper and soy sauce, and beat until elastic, and make meatballs with the same size. When chopping meat stuffing, refer to the principle of "three points fat and seven points thin";

3. Heat half a pot of oil, pour the meatballs into the oil pan and fry until golden;

4. Leave a little cooking oil in the wok, stir-fry rape and shredded carrot, then pour in the fried meatballs, add soy sauce, clear water and cooking wine, simmer for more than 11 minutes on medium heat until cooked, thicken with water starch, pour in the oil and serve.