The menu of the staff dining room is as follows:

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

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

3. Wednesday: boiled chicken, blood vermicelli, fried dried green pepper, shredded potatoes with hot and sour taste, and three fresh soups;

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

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

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

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