Monday: breakfast: milk, toast, lunch: towel gourd and shrimp soup, scrambled eggs with tomatoes, shredded beef with green peppers, two rice: apple dinner: green bean curd soup, fungus zucchini, braised yellow croaker and two rice.
Tuesday: breakfast: soybean milk, raisin cake rolls, lunch: three-silk sauce noodles with extra meals: yogurt dinner: laver egg drop soup, vegetarian fried cauliflower, coke chicken wings, red dates and rice.
Wednesday: breakfast: eight-treasure porridge, thick cheese eggs; Lunch: winter melon and shrimp skin soup, shredded garlic, home-made tofu, wheat kernel rice; Extra meal: orange dinner: shredded bamboo shoots soup with sauerkraut, straw mushroom pea seedlings, braised prawns, and barley rice.
Thursday: breakfast: yogurt, lettuce and ham sandwich, lunch: tomato and Flammulina velutipes soup, fried rice with seasonal vegetables and eggs, and extra meal: Hami melon dinner: cabbage scallop soup, lotus root peas, steamed turbot and sesame rice.
Friday: Breakfast: soybean milk, fresh meat steamed stuffed bun, lunch: cucumber and egg soup, cabbage with colored pepper, diced pineapple chicken, red bean rice and meal: milk dinner: kelp tofu soup, fried mushrooms with asparagus, squid ring sauce and red bean rice.
A recipe is a cooking method of a dish created by a chef through various cooking techniques using various cooking materials. In modern restaurants, merchants use brochures to introduce their dishes, with food maps, prices, introductions and other information.
The word "menu" comes from Latin, which means "instruction memo". This is a memo recording the list of chefs. The menu of modern restaurants should be shown not only to chefs, but also to guests. We can sum it up in one sentence: the menu is the catalogue and brochure provided by the restaurant. It is a restaurant's consumption guide and the most important business card.