The menu of the staff restaurant is as follows:

1. Monday: Braised lion head, scrambled eggs with onions, hot and sour potato shreds, tiger skin green peppers, tomato and egg soup;

2. Tuesday: braised hairtail fish, fried chicken steak, stir-fried mushrooms with green vegetables, duck blood tofu, winter melon and shrimp soup;

3. Wednesday: white chopped chicken, blood vermicelli, stir-fried green peppers, hot and sour shredded potatoes, three Fresh soup;

4. Thursday: Salt and pepper ribs, shredded kung pao chicken, spicy and sour cabbage, braised radish, mushroom soup;

5. Friday: spicy chicken , Shredded pork with venetian leaves, fish-flavored shredded pork, stir-fried cabbage, seaweed and egg soup;

6. Saturday: smoked fish, fried fungus meat, bacon stewed eggs, two-color winter melon, shredded radish and egg soup;

7. Sunday: Salted duck, twice-cooked pork, third-line tofu, cabbage braised vermicelli, winter melon and kelp soup.