40 employees can sit at four tables and cook four servings for each dish. The following are the recipes of cauldron dishes: stewed pork ribs with potatoes, stewed chicken with mushrooms, scrambled eggs with tomatoes, braised tofu, braised fish, fried pork slices with cucumber, garlic lettuce and corn sparerib soup.

40 employee meal cauldron recipe

Menu 1: Fried pork slices with auricularia auricula, minced eggplant, shredded cabbage and radish, white gourd chicken soup, fried spinach with garlic, fried pork slices with potatoes, scrambled eggs with cucumbers and fried pork slices with zucchini.

Menu 2: shredded beef with green peppers, home-made tofu, shredded hot and sour potatoes, stewed chicken with mushrooms, chicken in sauce, shredded pork with green peppers, cabbage, pickles and egg soup.

Menu 3: scrambled eggs with loofah, lettuce with garlic paste, sweet and sour fish, beef vermicelli, melon with scallion oil, shredded bitter gourd, braised eggplant, kelp and shrimp soup.