Monday: breakfast (vermicelli pot, steamed bread, porridge) and lunch (salted duck, dried bamboo shoots, fried bean sprouts with leeks)
Black chicken soup) dinner (crispy chicken fillet, stewed beef brisket with radish, garlic and vegetables.
Pleurotus ostreatus egg soup)
Tuesday: breakfast (jiaozi, fried noodles) and lunch (oily trotters, shredded pork with beans, eggplant and braised melon).
Fish head and bean curd soup) Dinner (spiced beef, fried ham with bell pepper)
Sauerkraut mixed with shredded pork soup with edamame and Chinese cabbage vermicelli)
Wednesday: breakfast (mung bean porridge, spiced eggs
Pickled mustard tuber) lunch (salted steak with scallion oil, fried shredded pork with bean skin)
Vinegar cabbage, clam soup) dinner (braised octopus, fried pork slices with lentils)
Stewed melon, tomato and egg soup in oil)
Thursday: Breakfast (Fried dough sticks, steamed stuffed bun
Steamed bread, porridge) lunch (salt and pepper wing root+sauce egg, Luo Songtang.
Fried shredded pork with dried celery and green cowpea.
Dinner (fish-flavored shredded pork, braised tofu)
Shredded potatoes with green peppers, dried keel soup)
Friday: breakfast (poached eggs
Shredded Chinese cabbage noodles
Sesame steamed bread) lunch (duck strips with sauce, beef vermicelli soup
Sauté ed shredded pork with sauerkraut and edamame, and sauté ed eight-treasure vegetables.
) dinner (big steak with noodles, braised pork with seaweed)
Three-color lotus root slices, pickled mustard tuber and shredded pork soup)
Saturday: breakfast (wonton, steamed stuffed bun, peanuts), lunch (bean curd, fried pork slices with cauliflower, fried carrots with mung bean sprouts, and bone overlord soup), and dinner (braised pork hands and fried beef with green pepper).
Stir-fried heart with mushrooms, Sam sun soup)
Sunday: Breakfast (shredded Chinese cabbage rice cake)
Chinese cabbage, porridge) lunch (crispy chicken wings, fried rice with red pepper)
Yinchen winter melon bacon soup) dinner (small row of honey juice, steamed louver bag)
Garlic, kidney bean, veal steak soup
)
Note: 1, rich and colorful in early days, can be used as a variety of cakes to meet learning needs.
2. The taste of food depends on the students' oral odor, and the menu changes alternately every quarter.