Monday: Hot dish: stir-fried cauliflower. Potato chips in vinegar, fried meat with Chili peppers, fried tofu with green peppers. Cold dish: celery flavored peanuts. Rice soup: laver and egg soup.

Tuesday: Hot dishes: dry fried tenderloin, brine chicken, stir-fried cabbage and Mapo tofu. Cold dishes: large mixed dishes. Vegetable soup: tomato and egg soup.

Wednesday: Hot dishes: stewed lion's head, pepper zucchini and baby spinach. Cold dishes: cucumber and peanuts. Soup: ribs soup.

Thursday: Hot dishes: three kinds of mushrooms, pine nuts, corn and oil carp. Cold dish: cold mixed with three silk. Soup: Old duck soup.

Friday: Hot dishes: Steamed ribs, braised eggplant and vinegar bean sprouts. Soup: roasted chicken with chestnuts, and cold dish: cold cucumber.

Saturday: Hot dishes: scrambled eggs with onions, fried yuba and fried tofu skin with leeks. Cold dish: cold tiger. Vegetable soup: pickled mustard tuber and shredded pork soup.

Sunday: Hot dishes: mushroom rape, celery fried meat, pepper fried sausage, minced meat and sour beans. Cold dish: garlic tomato sauce.

Unified pasta: jiaozi, noodles, steamed bread, flower rolls, steamed buns and oil cakes.

The restaurant menu will not repeat the same cauldron dishes within a week;

Monday: Braised vegetables (Chinese cabbage, potatoes, carrots, vermicelli, meat), grilled fish.

Tuesday: Steamed pork, roasted eggplant and diced peas.

Wednesday: Sauteed shredded pork with hot and sour cabbage, Zi Yuan and celery.

Thursday: green pepper and beans, dry fried pork slices, scrambled eggs with tomatoes, shredded white radish and shredded beef.

Friday: glutinous rice pearl balls, sweet and sour hairtail, fried Chinese cabbage.

Saturday: Braised pork, fried bean sprouts, fried bacon with organic cauliflower.

Sunday: Fried sausage with minced meat tofu, green beans, yam and black fungus.