Monday: 250 grams of fresh soy milk, 100 grams of steamed buns, served with 50 grams of cold diced cucumbers and diced carrots.

Tuesday: 250 grams of millet and mung bean porridge, 100 grams of fried steamed bun slices, served with cold celery segments, 50 grams of small shrimp skin, and a piece of fermented bean curd.

Wednesday: 250 grams of rice porridge, 100 grams of flower rolls or scallion pancakes, served with a salted duck egg, and 100 grams of vinegar-soaked mung bean sprouts.

Thursday: 250 grams of fresh milk, 100 grams of bread, accompanied by 100 grams of ham or lean pork.

Friday: 250 grams of eight-treasure porridge, 100 grams of steamed buns, served with vinegar, garlic, and 50 grams of pickles.

Saturday: 250 grams of shredded pork noodles, one cooked egg, and 50 grams of homemade diced radish or shredded mustard.

Sunday: 250g spicy soup, 100g fried dough sticks or red bean paste buns, served with scallions mixed with beef and 50g pickles.

The above recipes are more suitable for the tastes of northerners. They are economical and affordable, and ensure everyone’s daily caloric needs. Individuals can flexibly mix and match according to their own tastes to enhance appetite and ensure good health.