Monday lunch: 2 rice, steamed bread, shredded garlic, minced mustard seed, carrot yuba, shrimp skin and seaweed soup.

Tuesday lunch: rice, sesame seed cake, fried fish balls, fried water bamboo, fried Chinese cabbage, tomato and egg soup.

Lunch on Wednesday: rice and bean curd rice, flower rolls, red-cooked chicken pieces, fried tofu with Chinese cabbage, shredded potatoes with green peppers, and chopped green onion soup with Undaria pinnatifida.

Thursday lunch: rice and mung bean rice, diced pork buns, fried cauliflower, sweet and sour fish pieces, fried shredded radish with vegetables and cabbage leaf soup.

Friday lunch: rice and corn rice, sesame paste rolls, braised beef, shredded celery and mushrooms, fried diced meat, laver and egg soup.

Middle School Students' Weekly Lunch Recipes (2)

Monday lunch: rice, bean paste, eggplant with meat, fried cabbage, fried bean sprouts, shrimp skin, seaweed soup.

Tuesday lunch: rice and mung bean rice, steamed bread, steamed fish, fried cabbage, fried tofu with onion, spinach and shrimp skin soup.

Lunch on Wednesday: rice and bean rice, flower rolls, roast chicken, potatoes and bell peppers, fried shredded pork, laver, shrimp skin and egg soup.

Thursday lunch: rice, corn steamed bread, braised beef, sweet and sour cabbage, fried diced meat, radish soup.

Friday lunch: rice, steamed buns, sweet and sour fish pieces, stewed kidney beans, baked tofu, winter melon and seaweed soup.

Middle School Students' Weekly Lunch Recipes (3)

Monday lunch: rice, fried liver tip, roasted Chinese cabbage, onion and sweet pepper, fried to dryness.

Tuesday lunch: rice, steamed bread, whitebait scrambled eggs, kelp stewed tofu, fried mung bean sprouts.

Lunch on Wednesday: rice and bean rice, scones, fried diced chicken, fried tofu and fried celery.

Thursday lunch: rice, steamed sweet potato, braised beef, fried water bamboo, fried cabbage.

Friday lunch: rice and mung bean rice, sesame paste rolls, sweet and sour fish pieces, roasted rape, shredded radish and tofu balls.

Middle School Students' Weekly Lunch Recipes (4)

Monday lunch: rice and bean rice, fried meat with garlic moss, fried red and white tofu, fried shrimp skin with cabbage.

Tuesday lunch: jujube rice, steamed fish, roasted rape, stewed kidney beans and potatoes.

Lunch on Wednesday: rice and mung bean rice, roast pork liver, fried shrimp skin with celery, kelp and bean sprouts.

Thursday lunch: two rice, stewed mushrooms with tofu, scrambled eggs with tomatoes and roasted mugwort leaves.

Friday lunch: rice, pork, fried potato shreds, vinegar-preserved Chinese cabbage and fried cowpea.