Monday breakfast: whole wheat bread, hot milk, jam.
Dinner: eggs and tomatoes, minced tofu, amaranth, dried laver, and winter melon soup.
Tuesday breakfast: steamed buns with bean curd or Guangdong fermented bean milk with poached eggs.
Dinner: Braised Hairtail, sweet and sour cabbage, Braised Kelp and Tomato Sliced Soup.
Wednesday breakfast: oil cake, tofu.
Dinner: stewed beef with Huai Qi, assorted vegetables, scrambled eggs with spinach, and pea fillet soup.
Thursday breakfast: walnut powder and sandwiches.
Dinner: Braised pork ribs, garlic bacon, pickles, cabbage, bean curd soup.
Friday breakfast: vegetable and meat wonton (you can buy quick-frozen wonton in the pot, it will be quick), boiled eggs.
Dinner: mutton hotpot.
Saturday breakfast: Hamburg (ready-made in the supermarket, heated by microwave for 50 seconds) corn soup.
Lunch: pineapple chicken with coconut milk, French fries and country soup.
Dinner: Indonesian fried rice, onion soup.
Sunday breakfast: San Ding Bao Zi (there are quick-frozen ones in the supermarket, which will be steamed soon), millet and jujube porridge.
Lunch: tofu roll, shredded pork, double skin crucian carp.
Dinner: Yangzhou fried rice, cabbage and chicken soup.