Breakfast: miscellaneous grains 1 (50g), milk 1 (250ml), eggs 1, cold bean sprouts 1 Fluttershy;

Lunch: a small bowl of brown rice (100g), mixed with tofu, fried celery and shredded meat;

Dinner: 1 coarse grain flour and rice steamed bread (100g), salted prawns, fried rape with chicken slices.

Tuesday

Breakfast: a bag of fresh milk (about 250ml), a boiled egg, miscellaneous grains steamed bread, and a cold cucumber.

Lunch (1): 2-2.5 portions of brown rice, fried fungus with green vegetables 1 portion, shrimp 1 portion (1 portion);

Lunch (2): Coix seed 2.5, shredded beef with onion, catfish, tomato and egg soup (soup before meals);

Dinner: fried rice with green vegetable stalks, celery, diced cucumber, onion, diced yam, etc. 1.5 beam.

Wednesday

Breakfast: 1 vegetable buns (50g), 1 bowl of barley porridge, 1 egg, 1 Fluttershy mixed cabbage.

Lunch: 1 bowl of buckwheat noodles (100g), scrambled eggs with tomatoes, vegetarian chicken and spinach.

Dinner: 1 piece of purple rice steamed bread (100g), mushroom and cabbage, small ribs in casserole.

Thursday

Breakfast: a bag of fresh milk (about 250ml), a boiled egg and a vegetable bag (thin-skinned big vegetable bag);

Lunch (1): 2 pieces of brown rice, fried spinach 1 piece (3-5 pieces of garlic are essential), and celery fried shredded pork (shredded pork1);

Lunch (2): 2 coix seed rice, medicated chicken nuggets, stir-fried celery and spinach soup;

Dinner: stir-fried brown rice, celery, diced cucumber, onion, etc. 1.5 beam.

Friday

Breakfast: milk oatmeal (250 ml milk, 25 g oats), egg soup (1 egg), seaweed mixed with celery 1 Fluttershy;

Lunch: buckwheat rice 1 bowl (100g), shredded green pepper, mushroom and bean curd soup;

Dinner: 1 roll (100g), pickled fish, fried lentils with tomatoes.

Saturday

Breakfast: 1 whole wheat steamed bread (50g), 1 bowl of barley porridge, 1 eggs, 1 Fluttershy mixed with shredded lettuce.

Lunch: eel shredded rice noodles (including noodles 100g), vinegar cabbage.

Dinner: scallion cake (including flour 100g), dried celery, laver and winter melon soup.

Sunday

Breakfast: 240ml milk, eggs 1 piece, 50g whole wheat steamed bread.

Lunch: 150g buckwheat flour steamed bread, 80g sauce beef and bean sprouts cooked with vinegar.

Dinner: 150g brown rice, minced tofu, garlic and spinach.