Monday:

Breakfast: millet and apple porridge, steamed bread with milk, duck liver with sauce.

Extra meal: yogurt.

Lunch: vegetable bean curd soup, scrambled eggs with tomatoes, fried shrimps with cauliflower and fungus, and rice with pine nuts.

Extra meal: medlar mash.

Dinner: noodle soup with shredded pork and spinach.

Tuesday:

Breakfast: Fried shredded radish with soybean milk, meat dragon and shrimp skin.

Extra meal: milk.

Lunch: Luffa egg soup, fried cabbage with mushrooms, braised chicken wings and sesame rice.

Extra meal: honey grapefruit soup.

Dinner: black rice and red date porridge, green pepper and potato burrito, lettuce and fried pork slices.

Wednesday:

Breakfast: small wonton with mustard and fresh meat.

Extra meal: yogurt.

Lunch: seaweed and shrimp skin soup, fried chicken with zucchini, tofu with minced meat, cashew rice.

Extra meal: tremella and Sydney soup.

Dinner: vegetable and mushroom soup, fried rice with corn, carrots and eggs.

Thursday:

Breakfast: milk, raisin cake rolls.

Extra meal: soybean milk.

Lunch: lotus root ribs soup, fungus peas, steamed eggs, walnut rice.

Extra meal: oranges.

Dinner: Zhajiang noodles are seasonal vegetables.

Friday:

Breakfast: tomato and egg soup, steamed yam.

Extra meal: yogurt.

Lunch: soaked kidney beans, fried chrysanthemum with sesame seeds, beef tenderloin with black pepper and red bean rice.

Extra meal: bananas.

Dinner: Sanxian jiaozi.