Reference varieties for breakfast (based on the products produced that day)
Monday breakfast: milk, boiled eggs, cakes, fried noodles, rolls and rice porridge.
Tuesday breakfast: soybean milk, boiled eggs, steamed buns, steamed bread, fried rice noodles and preserved egg porridge.
Wednesday breakfast: sugar-free milk, boiled eggs, whole wheat bread, steamed bread with vegetable juice, Chinese fried rice and millet porridge.
Breakfast on Thursday: orange juice, boiled eggs, golden cakes, steamed buns, Chinese fried noodles and mung bean porridge.
Friday breakfast: milk, boiled eggs, fried dough sticks, steamed stuffed bun with lotus seed paste, noodles with noodles and black rice porridge.
Saturday breakfast: soybean milk, boiled eggs, coconut steamed stuffed bun, pumpkin pie, Chinese fried powder and corn porridge.
Sunday breakfast: sugar-free milk, boiled eggs, coconut milk buns, salted bread slices, handmade noodles and millet porridge.
Dinner reference recipe (based on the products produced that day)
Monday
Lunch: sliced mushroom chicken, boiled chicken, braised tilapia, fish head with chopped pepper, cauliflower with straw mushroom, roasted Chinese cabbage, Daoxiao Noodles, northern steamed bread, rice porridge and kelp bone soup.
Dinner: braised pork, radish braised pork, stir-fried pork, Sichuan-style pork, fried diced vegetables, fried spinach, coarse grains, rice porridge, winter melon soup and fruit.
Tuesday
Lunch: south milk braised pork, steamed pork with rice flour, braised grass carp, sweet and sour fish pieces, roasted eggplant, fried Shanghai green, handmade noodles, steamed bread, millet porridge, laver and egg soup.
Dinner: yuba roast duck, Zui Xiang duck, sliced pork with onion, beef with onion, bitter gourd with strange taste, fried fungus, coarse grains, millet porridge, old fire soup and fruit.
Wednesday
Lunch: braised mutton with bamboo shoots, steamed snapper, braised fish pieces, fried fungus with fresh yam, cauliflower with garlic, noodles with noodles, northern steamed bread, corn porridge, and sliced soup with cold melon.
Dinner: garlic chicken wings, braised chicken wings, braised white meat, Chili beef, stewed fresh mushrooms with yuba, fried bean sprouts, coarse grains, corn porridge, tomato and egg soup, and fruits.
Thursday
Lunch: pineapple roast duck, salted duck, fried saury, braised sea fish, shredded potato with pepper and garlic, fried heart, handmade noodles, flower rolls, black rice porridge and oyster soup slices.
Dinner: roasted chicken with chestnuts, braised chicken with potatoes, moo Shu pork, roasted meat with black beans, tofu in oyster sauce, stir-fried cabbage, coarse grains, black rice porridge, lotus root bone soup and fruit.
Friday
Lunch: crispy mutton tenderloin with sauce, crispy mutton tenderloin with griddle, fish with Chinese sauerkraut, stewed bean sprouts with peanuts, noodles with noodles, steamed bread, sweet potato porridge and papaya bone soup.
Dinner: Fried ribs with potatoes, fried ribs with taro, fried shrimps with sauce, salted shrimps with salt and pepper, fried eggplant with salted fish, fried red hearts, coarse grains, sweet potato porridge, kelp soybean milk and fruits.
Saturday
Lunch: braised beef with potatoes, braised beef brisket, braised fish with tofu, scrambled eggs with bitter gourd, fried sweet potato leaves, handmade noodles, northern steamed bread, mung bean porridge and mushroom soup.
Dinner: braised pork in sweet and sour pork and Taiwan Province Province, cucumber mixed with pork liver, stir-fried assorted vegetables, fried vermicelli with Chinese cabbage, coarse grains, mung bean porridge, white gourd bone soup and fruit.
Sunday
Lunch: Boiled pork slices, sweet and sour tenderloin, steamed fish slices with black bean sauce, fried pork slices with potatoes, Chinese cabbage soaked in vinegar, noodles with noodles, flower rolls, millet porridge and corn radish soup.
Dinner: fried chicken nuggets with ginger and onion, fried chicken nuggets with ginger, scrambled eggs with tomatoes, marinated eggs, fried green beans, fried cabbage, coarse grains, millet porridge, green vegetable bean curd soup and fruits. Remarks: