Monday: breakfast: milk, toast, lunch: loofah and shrimp soup, scrambled eggs with tomatoes, shredded beef with green peppers, two rice meals: apple dinner: green bean curd soup, fungus zucchini, braised yellow croaker and two rice.

Tuesday: breakfast: soybean milk, raisin cake roll, lunch: three-silk Zhajiang Noodles plus meal: yogurt dinner: laver egg drop soup, vegetarian fried cauliflower, coke chicken wings, red dates and rice.

Wednesday: Breakfast: Eight-treasure porridge, thick egg with cheese; lunch: winter melon and shrimp skin soup, shredded pork with garlic, home-made tofu, and rice with wheat kernels; extra meal: orange dinner: soup with pickled cabbage and shredded bamboo shoots, straw mushroom and pea seedlings, braised prawns and rice with wheat kernels.

Thursday: Breakfast: yogurt, lettuce and ham sandwich, lunch: tomato and Flammulina velutipes soup, fried rice with seasonal vegetables and eggs, and extra meal: Hami melon dinner: cabbage and scallop soup, lotus root peas, steamed turbot and sesame rice.

Friday: Breakfast: soy milk, fresh meat steamed buns, lunch: cucumber and egg soup, cabbage with colored pepper, pineapple diced chicken, red bean rice and meals: milk dinner: kelp tofu soup, asparagus fried with mushrooms, squid rings with sauce, red bean rice.

Saturday: breakfast: tremella lotus root soup, carrot and egg cake lunch: seasonal vegetable beef noodles plus meal: grape dinner: corn sparerib soup, boiled okra, fried silver cod, pine nut rice.

Sunday: Breakfast: Three Fresh Wonton Lunch: Bamboo Mushroom Soup, Braised Eggplant with Soybeans, Sesame Duck Liver, Rice Plus Meal: Yogurt Dinner: Shredded Radish and Shrimp Skin Soup, Stir-fried Beans, Clam Egg Soup, Rice.