Day 1: Breakfast: low-fat milk, wheat bran bread, tomatoes, eggs; Lunch: rice, kelp braised pork, fried spinach; Dinner: Braised soft-shelled turtle or sea fish with wheat bran bread, astragalus root and medlar.

The next day: breakfast: freshly squeezed citrus juice, wheat bran bread and eggs; Lunch: steamed bread, ginseng stewed pig's trotters, fried cabbage; Dinner: steamed rice with soy beans, radish, loofah and gourd salad.

The third day: breakfast: yogurt, wheat bran bread, eggs; Lunch: steamed rice made of soaked black beans, garlic or green onions with garlic paste or onion paste, cold lean meat and fresh tomatoes; Dinner: Steamed pork ribs with steamed bread, carrots and longan.

The fourth day: breakfast: hawthorn juice, wheat bran bread, eggs; Lunch: rice, stewed chicken with mushrooms; Dinner: steamed bread, green vegetables, asparagus soup in chicken sauce.

Day 5: Breakfast: Kiwi, milk, eggs, wheat bran bread; Lunch: steamed bread, medlar slices, stir-fried tender tofu, coleslaw; Dinner: rice bran, stewed cuttlefish and fresh strawberry juice.

Day 6: Breakfast: fresh Rosa roxburghii juice or Hippophae rhamnoides juice drinks, bread and eggs; Lunch: Braised fish with laver, rice and steamed sweet potato. Sweet potato ranks first among many anticancer plants; Dinner: tremella, lotus seed and rock sugar soup, western-style cold.

Day 7: Breakfast: low-fat milk, wheat bran bread, tomatoes, eggs; Lunch: jiaozi, a fresh wild vegetable; Dinner: Steamed pork ribs with steamed bread, carrots and longan.

In a seven-day cycle, patients should gradually change from postoperative liquid and semi-liquid food to soft food or ordinary diet, and increase varieties according to patients' eating habits to increase their appetite and help them recover.