The menus in the canteen mainly include meat and vegetables, as well as fish soup, meat soup and other soups. Depending on the season and region, the dishes made will also be different.

Soups: Winter melon ball soup, cabbage and tofu soup, seaweed and egg drop soup, hot and sour belly soup, etc.

Vegetarian dishes: Di Sanxian, scrambled eggs with tomatoes, mushrooms and rapeseed, stir-fried spinach vermicelli, vegetarian fried carrot slices, spicy tofu, fried fungus cabbage, vegetarian fried beans, fried garlic beans, vegetarian fried bean sprouts, fried cucumbers with eggs, fried egg tips

Peppers, fried mushrooms with eggs, fried spinach with eggs, fried leeks with eggs, fried bamboo shoots with eggs, etc.

Meat dishes: Lamb wrapped in green onions, Mushu meat, roasted eggplant with sliced ??meat, stir-fried cucumber with sliced ??meat, stir-fried lentils with sliced ??meat, stir-fried shredded pork with coriander, sliced ??pork, stewed vermicelli with pork and cabbage, stir-fried pork liver with cucumber, fried kidney strips, stir-fried fungus with sliced ??meat, sliced ??meat

Stir-fried oyster mushrooms, stir-fried green bamboo shoots with sliced ??meat, stir-fried chicken slices with cucumber, stir-fried chicken slices with fungus, stir-fried diced chicken with soy sauce, etc.

Braised dishes: braised tofu, braised eggplant, braised pork ribs, braised hairtail, braised pork and beans, etc.

Fish: Dry-fried small yellow croaker, dry-fried hairtail, sweet and sour fish, etc.

Summer cold dishes: mixed cucumbers, spinach vermicelli, tomatoes mixed with sugar, shredded potatoes, cold beans, kelp shreds, etc. Extended information: Canteen health management system 1. Canteen staff must pass the physical examination and pass the on-the-job training assessment

, you can only start work after obtaining a health certificate.

2. Wash your hands and disinfect your hands before taking up work, wear work clothes and hats, and maintain personal hygiene.

3. There should be an inspection and acceptance system for the purchase of food raw materials, with a dedicated person responsible for ensuring that the raw materials are fresh and free of corrosion and deterioration.

Cleaning should be thorough to ensure the hygienic quality of food.

4. In the refrigerator, raw and cooked foods must be stored strictly separately, and personal belongings, medicines, etc. are not allowed to be stored.

5. Raw and cold mixed vegetables and raw aquatic products are not allowed to be served, and the dishes are cooked thoroughly. Leftovers left over overnight should be reheated in the pot and not mixed with fresh vegetables for the meal.

6. Keep the inside and outside of the canteen clean, and do not pile up construction materials and tools that have nothing to do with food. The operation room and storage room should be set up separately to prevent moisture, insects, flies, and rats.