Chinese food: Braised pork ribs, boiled chicken, braised eggplant, assorted cucumbers, fried sharp vegetables and corn bone soup.
Dinner: boiled fish fillets, fried pork heart with garlic moss, dried green beans, cold mixed with three shreds, fried pork liver soup with fungus and medlar.
Tuesday:
Chinese food: stewed soybean with duck meat, fried large intestine with sauerkraut, fried lotus root, braised tofu, fried cabbage, horseshoe chicken feet soup.
Dinner: Fried onion with bacon, fried meat with green bamboo shoots, fried lotus root, fried loofah, spinach soup and melon bone soup.
Wednesday:
Chinese food: shredded pork with Chili, steamed ribs, shredded hot and sour potatoes, fish-flavored eggplant seeds, fried watercress, dried vegetables and bone soup.
Dinner: salt and pepper shrimp, pork fried yuba, tiger skin pepper, braised golden melon, fried Chinese cabbage, black chicken soup.
Thursday:
Chinese food: spicy chicken, fried pork ears with green peppers, stewed melon, shredded green bamboo shoots, lettuce in oyster sauce, and mushroom soup.
Dinner: Steamed fish, beef fried celery, fried beans, fried cucumber, fried amaranth, ribs and radish soup.
Friday:
Chinese food: Chili fried pork liver, celery fried fresh squid, leek roasted braised pork, braised towel gourd, garlic cabbage, tomato and egg soup.
Dinner: stewed beef brisket with radish, fried dried meat, fried wax gourd, mapo tofu, fried lotus root vegetables and lotus root bone soup.
Saturday:
Chinese food: steamed fish, fried vermicelli with luncheon meat, fried dried bean curd, dry fried bitter gourd, cauliflower with garlic and chicken soup with Flammulina velutipes.
Dinner: Roasted duck with ginger and onion, braised pork hands, fried bean sprouts, fried papaya, fried Chinese cabbage and white clam stewed in the capital.
Sunday:
Chinese food: fried chicken with onion, stewed ribs with taro, fried broccoli, fried cabbage vermicelli, fried mustard, watercress and fish bone soup.
Dinner: fried hairtail, raw pork knuckle, cold tomato, steamed chopped pepper, fried pork ribs soup with Shanghai green millet.