Monday:

Breakfast: milk cereal, nutrition porridge, fried eggs, pancakes, fruit.

Lunch: rice, steamed fish, fried vegetables and fruits.

Dinner: noodles, fried pork slices, fried vegetables and fruits.

Tuesday:

Breakfast: millet porridge, sausage, fried tofu, vegetable platter, fruit.

Lunch: rice, braised pork, fried vegetables and fruits.

Dinner: fried noodles, hot and sour potato shreds, fried vegetables and fruits.

Wednesday:

Breakfast: sliced bread, potato chips, sausage, broccoli, fruit, milk or tea.

Lunch: rice, sweet and sour fish, fried vegetables and fruits.

Dinner: fried rice, stir-fry, fruit with eggs.

Thursday:

Breakfast: steamed stuffed bun, soybean milk and fruit.

Lunch: rice, roast chicken, fried vegetables and fruits.

Dinner: noodles, fried pork, fried vegetables and fruits.

Friday:

Breakfast: seaweed clear soup strips, fried eggs, broccoli and fruit.

Lunch: rice, fish-flavored shredded pork, fried vegetables and fruits.

Dinner: fried noodles, fried chicken pieces, fried vegetables and fruits.

Saturday:

Breakfast: The staple food is Xiaolong steamed stuffed bun, eight-treasure porridge, marinated tofu, fruits and vegetables.

Lunch: rice, braised pork ribs, fried vegetables and fruits.

Dinner: fried rice, fried shrimps, fried vegetables and fruits.

Sunday:

Breakfast: baked or fried buns, porridge, pickles and fruits.

Lunch: rice, steamed bass, stir-fried vegetables and fruits.

Dinner: noodles, fried beef, fried vegetables and fruits.

The formulation of students' recipes should follow the following principles:

1, balanced nutrition:

A student's menu should contain a variety of foods, including grains, protein, vegetables, fruits and a moderate amount of fat. Reasonably mix different kinds of food to ensure that students get comprehensive nutrition.

2. Diversification:

The menu should provide a variety of food choices to meet the needs of students' tastes and food preferences. By providing different kinds of dishes, students' interest in diet can be increased and their appetite and appetite can be promoted.

3, fresh and safe:

Choose fresh and high-quality ingredients to ensure food safety and hygiene. Recipes should follow food safety standards, reasonably match ingredients, and avoid using expired or stale foods.

4, the right amount is reasonable:

Control the amount of food and cooking methods to avoid excessively greasy or over-processed food. Control the salt and sugar intake of food reasonably, and avoid eating too much high-calorie and high-sugar food.