1. Weekend lunch: fried duck with ginger sauce, five-course cold salad, steamed eggs, sauerkraut, watercress and cucumber soup.

Dinner: stir-fried sweet potatoes, stir-fried red beans with double peppers, stir-fried diced corn and bean jelly.

2, Saturday lunch: tomato egg drop soup, bean sprouts fried dried bean curd, cold crucian carp, stir-fried pumpkin tip.

Dinner: stir-fried lettuce, scrambled eggs with green bamboo shoots and cucumbers, steamed bread and litchi cake, Sichuan steamed dumplings.

3. Friday's shredded beef with celery, fried spinach, brown sugar cake and whole grain porridge.

4. Braised duck feet, scrambled eggs with bean sprouts and fungus, preserved eggs with cucumber and mung bean, and pumpkin soup on Thursday.

5. Sichuan-style pork, fried lettuce, boiled pumpkin and scallion cake on Wednesday.

6. Pickled chicken offal with pepper, fried melon with vegetables, cold cucumber slices and Sichuan sausage on Tuesday.

7. Monday's towel gourd egg soup, coriander beef, cold spinach, and miscellaneous grains.