Bian Xiao summed up the principles of catering: the staple food is mainly vegetables and fruits, a small amount of pork is cooked for lunch, fish, shrimp, cattle and sheep are not needed, and the staple food for dinner is porridge, which is light and easy to digest. Vegetables can be delicious if they are renovated.

-Monday

Breakfast: rice porridge, bean bags, side dishes;

Extra meals: apples;

Lunch: rice, cabbage fried meat, cold cucumber;

Dinner: porridge, fried yuba with fungus, and shredded potatoes with cold sauce.

-Tuesday

Breakfast: red dates and rice porridge, flower rolls and side dishes;

Extra meal: pear;

Lunch: Slag noodles, shredded cucumber;

Dinner: porridge, fried tofu, cold lotus root.

-Wednesday

Breakfast: corn porridge, steamed bread, side dishes;

Extra meal: strawberries;

Lunch: rice, mushrooms and rapeseed, cold celery;

Dinner: porridge, stewed melon and celery.

-Thursday

Breakfast: peanut rice porridge, radish buns, side dishes;

Extra meal: small tomatoes;

Lunch: braised noodles with black bean sauce;

Dinner: porridge, tomato and eggplant, cold bean sprouts.

-Friday

Breakfast: pumpkin porridge, steamed bread and side dishes;

Extra meals: apples;

Lunch: rice, shredded potatoes and cold lotus root slices;

Dinner: porridge and cold cucumber.

-Saturday

Breakfast: millet porridge, flower rolls and side dishes;

Extra meal: pear;

Lunch: pancakes, celery fried meat, cold bean sprouts;

Dinner: porridge, fried flowers, cold potato chips.

-Sunday

Breakfast: two meters of porridge, bean bags and side dishes;

Extra meal: strawberries;

Lunch: rice, cauliflower fried meat, cold green bamboo shoots;

Dinner: porridge, fried zucchini and bean jelly.