Breakfast: millet lotus seed porridge, steamed bread,

Salted duck egg and fungus mixed with cucumber

Lunch: tomato and egg soup, fried rape

Fried bacon, braised pomfret and shredded radish rice.

Dinner: rice porridge and buns.

Fried shredded pork with green pepper and dried bean curd, hot and sour cabbage

Tuesday

Breakfast: soybean milk, cheese and ham sandwich, apples.

Lunch: Porphyra and Shrimp Skin Soup, Vegetarian Fried Cabbage.

Scrambled eggs with colored peppers, chicken wings with cola, rice.

Dinner: Zhajiang noodles (bean sprouts, vegetables, mushrooms, diced meat).

Wednesday

Breakfast: tremella Sydney soup, onion omelet,

Shredded potatoes with green pepper

Lunch: green vegetable bean curd soup and dried cauliflower.

Fried pork liver, salted shrimp and rice with onion

Dinner: black rice porridge, Chinese cabbage and fresh meat jiaozi.

Thursday

Breakfast: milk, raisin cake rolls, boiled eggs.

Lunch: loofah clam soup, fried spinach with sesame seeds.

Beef fried rice with mapo tofu and bamboo shoots.

Dinner: cucumber and egg soup, braised noodles with shredded pork and beans.

Friday

Breakfast: red bean rice porridge, sesame flour cake.

Braised lettuce with spiced beef and whitebait

Lunch: tomato and mushroom soup, garlic and spinach, hot sauce.

Fried eggs with chives and shrimps, fried mutton with onions, rice.

Dinner: cod bean curd soup, choking fried zucchini.

Fried steamed bread with green pepper and gluten

Saturday

Breakfast: soybean milk, fresh meat pot stickers and oranges.

Lunch: winter melon and shrimp soup, lettuce in oyster sauce.

Sauté ed beef with Agrocybe aegerita, boiled chicken and rice.

Dinner: cucumber seaweed soup, steamed bread fried with seasonal vegetables, eggs.

Sunday

Breakfast: milk and egg paste, steamed corn, spiced dried bean curd.

Lunch: radish sparerib soup, mushrooms and broccoli.

Fried squid, pickled edamame and rice.

Dinner: pumpkin porridge, gumbo sauce.

Sauced duck, flower roll