Tuesday: Pork stewed vermicelli, braised hairtail, shredded hot and sour potatoes, scrambled eggs with tomatoes.
Wednesday: Stewed Chinese cabbage and pork vermicelli, fried meat with green peppers, cold cucumber and bean sprouts cooked with vinegar.
Thursday: Sweet and sour tenderloin, tomato box, stewed tofu with Chinese cabbage, spinach soup.
Friday: kung pao chicken, stewed chicken with mushrooms, kung pao chicken, old chef cabbage.
Saturday: Braised Spanish mackerel, shredded pork with Beijing sauce, old vinegar peanuts and flavored eggplant.
Sunday: Dry-fried tenderloin, braised ribs, fresh rehmannia root, hot and sour cabbage.
Monday's meat sauce, chicken legs, meatballs, meat dishes, fungus and cabbage, hot and sour potato shreds [cold], stewed potatoes with mung bean sprouts
Tuesday's meat, mushrooms, beef, fried fish, meat, vegetables, tomatoes, fried flowers, green peppers, duck gizzards and melons.
Braised pork ribs with minced pork and salted duck with minced pork celery and peanuts on Wednesday [cold] Chinese cabbage, bean sprouts, amaranth bean skin
Thursday's meat, Sichuan style, small fresh meat, fried tenderloin, steamed green beans, green peppers and potato chips mixed with three dices [cold salad].
Braised black-bone chicken with minced meat on Friday, steamed crucian carp, Chinese cabbage mixed with sweet potato vermicelli [cold] sauerkraut with water and tofu
Saturday's meat and pork ribs with lion's head sauce, meat and vegetables, celery powder, fried rape [cold] mixed with vegetarian chicken