Lunch: Steamed pork ribs with sticky corn, fried chicken with Pleurotus eryngii, fried squid with scallion, fried dried bean curd with celery, vegetables in soup, fried vermicelli with bean sprouts, rice, Sichuan Dandan Noodles, pea cake, healthy two-color flower rolls, steamed sweet potatoes, apples, rice wine and egg drop soup, and melon ball soup.

Breakfast: Steamed open-backed fish, crispy chicken slices, red and white meatballs with roasted ears, fish-flavored eggplant, boiled vegetables, scrambled eggs with pepper, rice, large pieces of mutton, griddle noodles, shredded cakes, steamed pumpkin, apples, tremella and sweet potato soup, and old-fashioned egg soup.

Dinner: Xinyang canned meat (Hui people, braised mutton), stir-fried sausage with celery (Hui people, beef tenderloin with celery), Maoxuewang with Sichuan flavor, bean curd with three bacteria, roasted vegetables, old vinegar vermicelli, rice, sesame leaf miscellaneous noodles, meat buns, vegetarian buns, fried dough twists, hawthorn, hawthorn soup and mutton offal soup.

Extended data:

The general principle of the general staff meal menu is to use seasonal dishes, and the cooking techniques are simple and tasteful. Therefore, in quite a few restaurants, braised dishes have become a common dish on the staff table. However, there are great differences in eating habits between North and South. Paying more attention to the menu can make employees feel concerned.

If possible, you can ask the chef team to draw up a week's menu in advance, and the dinner should be mixed with vegetarian soup, and different varieties should be prepared on the staple food to meet the different eating habits of people in the North and South.