Breakfast: steamed open-backed fish, crispy chicken slices, roasted ears with red and white meatballs, fish-flavored eggplant seeds, boiled vegetables, scrambled eggs with peppers, rice, large pieces of mutton, griddle noodles, shredded pork cakes, steamed pumpkin, apples, tremella sweet potato soup and old-fashioned egg soup.
Dinner: Xinyang canned meat (Hui people, braised mutton), celery fried sausage (Hui people, celery beef tenderloin), Sichuan style Maoxuewang, Sanjun bean curd, roasted vegetables, old vinegar vermicelli, rice, sesame leaf mixed noodles, meat steamed stuffed bun, vegetarian steamed stuffed bun, twist, hawthorn, hawthorn soup and mutton offal soup.
Extended data:
The general principle of the general staff menu is to use seasonal dishes, and the cooking techniques are simple and tasteful. Therefore, in quite a few restaurants, braised dishes have become a common dish on the staff table. But there are great differences in eating habits between north and south. Paying more attention to the menu can make employees feel concerned.
If possible, you can ask the chef team to draw up a week's menu in advance, with vegetarian soup for dinner and different varieties of staple food to meet the different eating habits of people in North and South.