Monday breakfast: rice porridge (rice, millet), beef buns, celery leaves mixed with peanuts.

Tuesday breakfast: red dates, rice porridge, sesame seed cake, dried pork floss and tofu mixed with diced cucumber.

Wednesday breakfast: walnut kernel corn porridge, steamed bread, steamed fish, fried cabbage with shrimp skin.

Breakfast on Thursday: oatmeal, steamed cakes, scrambled eggs with Toona sinensis, and cold seaweed shreds.

Friday breakfast: millet longan porridge, bean paste buns, fried dried bean curd with shredded lean meat and spicy cabbage.

Saturday breakfast: rice and mung bean porridge, sesame paste rolls, boiled eggs, dried seaweed mixed with cowpeas.

Sunday breakfast: porridge, tortillas, bitter gourd fried chicken, onion mixed with shrimp skin, juice.

Middle School Students' Weekly Breakfast Recipes (2)

Monday breakfast: bread, steamed whitebait and egg soup, cucumber dried bean curd mixed with seaweed and milk.

Tuesday breakfast: cake, sauce beef, carrot and green beans, a raw tomato and milk.

Breakfast on Wednesday: sesame seed cake, boiled eggs, black sesame mixed with kelp and soybean milk.

Thursday breakfast: sesame cake with meat, fried green bean sprouts and shrimp skin, milk.

Friday breakfast: walnut crisp, sausage, sugar mixed with tomatoes, milk.

Saturday breakfast: diced pork buns, steamed bread, chopped green onion and shrimp skin mixed with tofu, cold sweet and sour radish and milk.

Sunday breakfast: bread, jam, sausage and milk.