Breakfast: eight-treasure porridge, fried fritters, and vegetable buns; Lunch: fried grass shrimp, spicy chicken pieces, scrambled eggs with chives, small meat with green beans and stir-fried chicken pickles; Dinner: braised pork chops, crispy fish pieces, sliced mushrooms, celery squid rolls, stir-fried Shanghai green.

2, Tuesday staff meal recipes

Breakfast: Yangzhou fried rice, pickled mustard tuber and shredded pork soup; Lunch: cooked pork, braised beef brisket in oil, pork rice and green beans, scrambled eggs with leeks, fresh bamboo shoots and sweet potato vermicelli; Dinner: steamed pomfret, stewed small meat, diced chicken with kung pao, stewed beef nan with potato and water spinach with garlic paste.

3, Wednesday staff meal recipes

Breakfast: bean paddles, eggs, vegetable bags, fried fritters; Lunch: beef in oyster sauce, steamed chicken legs in fermented soya beans, fish fillets with green peppers, sauteed sausages with lettuce, and chickpea; Dinner: spicy grass shrimp, braised pork hands, small meat of green beans, scrambled eggs with cucumber, and flowering at night.

4, Thursday staff meal recipes

Breakfast: jiaozi, egg soup; Lunch: strips of tomato juice, crispy chicken legs, green bamboo shoots, small meat with double mushrooms and fragrant grass heads; Dinner: spiced beef, crispy chicken steak, Sichuan style pork, fried pork slices with cauliflower and cold tomatoes.

5, Friday staff meal recipes

Breakfast: red bean and black rice porridge, hemp balls, fried fritters and sauce products; Lunch: spiced pig's trotters, wild turtle with pepper, three-color mushroom beef, shredded garlic and Hangzhou cabbage; Dinner: chicken curry, oily meat, celery beef, minced bean in sour jar,

Shredded potatoes with green peppers.