The recipes for staff meals are basically divided into three categories: meat dishes, vegetarian dishes and soup:

First of all, meat dishes:

Braised pork with moo Shu pork, braised pork with salt and pepper, chicken wings and sliced waist.

Roast beef with potatoes, salted duck, salted ribs and smoked fish

Braised pork with dried plum, braised pork with tiger skin, braised pork with cabbage, roasted yellow croaker.

Stewed chicken leg with salted duck, fried chicken leg with braised fish.

Braised pomfret and pig's trotters with gluten jerky and sliced meat.

Roast duck, Chinese cabbage, beef, fish-flavored shredded pork, fish with Chinese sauerkraut.

Fried chicken wings with curry and braised sweet and sour pork ribs with large intestine.

Braised mackerel, beef pork lung slices, braised fish slices.

Braised red-cooked chicken blood curd

Second, vegetarian dishes

Fried Amaranth, Snow Vegetable, Shredded Pork, Green Vegetable and Kaiyang Winter Melon with Oil Residue

Stir-fried shredded tomatoes, mung bean sprouts, green peppers and potatoes with garlic.

Sweet and sour cabbage, tomato, scrambled eggs, sliced lettuce, fried cowpea.

Qianzi cauliflower fried with green pepper, egg and shredded celery.

Spicy tofu, loofah, scrambled eggs, sweet and sour lotus root slices, mushrooms and vegetables.

Stir-fried shredded garlic with diced green pepper and diced spinach with minced meat and sour beans.

Braised vegetarian chicken, green pepper and potato chips, cold seaweed, vinegar fried cabbage.

Fried eggs with garlic, three fresh tofu, boiled shredded garlic, shredded pork.

Stir-fried spinach, stir-fried chrysanthemum, cold peanuts, vegetables and tofu fruit

Stir-fried pork slices with spicy cabbage and cucumber, ants on the tree, green peppers and stinky tofu

Three: soup:

Pork ribs, winter melon soup, mushroom lean broth, tomato and egg soup

Egg soup, fish ball soup, sparerib and laver soup

Fourth, refer to the full-month menu of an enterprise staff canteen:

How to correctly manage employees' meals;

First, we should take into account the number of employees and the distribution ratio of men and women, which affects the diet and restaurant area.

Second, we should have a preliminary understanding of employees' tastes, such as whether employees eat spicy food, and whether northerners or southerners are the majority.

Three, the staff canteen can choose to operate, can also be outsourced, can choose according to the actual situation of enterprises.

Fourth, we should take into account the nutritional collocation of employees' diet, and the body is the capital of the revolution to ensure the basic needs of employees.

Fifth, we should advocate CD-ROM action. Eating more will not only cost the company a lot of money, but also waste resources.

Sixth, there must be strict standards for the hygiene of raw materials, and food poisoning must not happen, which will have serious consequences.