Breakfast: milk and toast.

Lunch: soup with loofah and shrimp, scrambled eggs with tomatoes, shredded beef with green peppers and rice.

Extra meal: apples.

Dinner: green vegetable bean curd soup, fungus zucchini, braised yellow croaker, rice.

2. Tuesday:

Breakfast: soybean milk, raisin cake roll.

Lunch: Three-shredded noodles with soy sauce.

Extra meal: yogurt.

Dinner: laver and egg drop soup, vegetable fried cauliflower, coke chicken wings, red dates and rice.

3. Wednesday:

Breakfast: eight-treasure porridge, thick eggs with cheese.

Lunch: winter melon and shrimp skin soup, shredded pork with garlic moss, home-made tofu and barley rice.

Extra meal: oranges.

Dinner: Sauerkraut and shredded bamboo shoots soup, straw mushroom and pea seedlings, braised prawns, and barley rice.

4. Thursday:

Breakfast: yogurt, lettuce and ham sandwich.

Lunch: tomato Flammulina velutipes soup, fried rice with vegetables and eggs.

Extra meal: cantaloupe.

Dinner: Chinese cabbage scallop soup, sliced peas with lotus root, steamed turbot and sesame rice.

5. Friday:

Breakfast: soybean milk, fresh meat buns.

Lunch: cucumber and egg soup, pickled cabbage, diced pineapple and red bean rice.

Extra meal: milk.

Dinner: kelp tofu soup, asparagus fried with Tricholoma, fried squid rings with soy sauce, and red bean rice.

6. Saturday:

Breakfast: tremella and lotus seed soup, carrot and egg cake.

Lunch: beef noodles with seasonal vegetables.

Extra meal: grapes.

Dinner: corn sparerib soup, boiled okra, fried cod, pine nut rice.

7. Sunday:

Breakfast: Sanxian small wonton.

Lunch: bamboo shoot and mushroom soup, baked eggplant with edamame, sesame duck liver and rice.

Extra meal: yogurt.

Dinner: shredded radish and shrimp skin soup, fried beans, clam egg soup and rice.