Monday breakfast: three yuan breakfast milk, a can of fried eggs, Chinese food: rice and cabbage, frozen tofu, minced pork beans, braised prawns, dinner: beef, Longxu Noodles, fried bones, fried cabbage, Tuesday breakfast: tomato juice, ham and vegetable sandwich, Chinese food: bean rice, fresh mushrooms, rape, spicy diced meat, steamed lotus root slices, and dinner: tortillas and radishes. Wednesday breakfast: soybean milk fritters Chinese food: rice and vegetable seafood soup with hot and sour eggplant shreds steamed mandarin fish dinner: Beijing sauce with three fresh shredded pork steamed flower rolls Thursday breakfast: purple rice porridge with vegetarian buns Chinese food: rice spicy gluttonous frog vinegar and potato shreds mixed with wild vegetables dinner: jiaozi salty prawns Friday breakfast: dried bean curd with scallion oil; Rice, kung pao chicken, fried broccoli, fish ball soup, dinner: fried steamed bread, tomato, egg soup, fried mutton slices, Saturday breakfast: wonton egg cake, Chinese food: assorted fried rice, spicy eel, vinegar, bean sprouts, pickled pepper, chicken feet dinner: lily sweet potato rice, steamed wuchang fish oyster sauce, lettuce, Mapo tofu, Sunday breakfast: lemon juice bread, ham. Three-silk alfalfa and fungus boiled beef for dinner: bean soup and seafood hot pot Our menu is quite simple, but we stress diversity and try to make the dishes richer and less repetitive in a week. In addition, when placing these dishes, there is another consideration: children, because children need more nutrition during their growth. I usually change some dishes after a while.