41 employees can be divided into four tables, and each dish is cooked in four portions. The following are the recipes of cauldron dishes: stewed pork ribs with potatoes, stewed chicken with mushrooms, scrambled eggs with tomatoes, braised tofu, braised fish, fried pork slices with cucumbers, garlic lettuce and corn sparerib soup. 41 employees eat cauldron dishes menu

Menu 1: fried pork slices with auricularia, eggplant with minced meat, shredded radish with vegetables, chicken soup with winter melon, fried spinach with garlic, shredded pork with potatoes, scrambled eggs with cucumber and fried pork slices with zucchini.

menu 2: shredded beef with green peppers, home-made tofu, shredded hot and sour potatoes, stewed chicken with mushrooms, chicken nuggets with sauce, shredded pork with green peppers, cabbage and egg soup with pickles.

menu 3: scrambled eggs with loofah, fried lettuce with garlic, sweet and sour fish pieces, beef with vermicelli, wax gourd with scallion oil, shredded bitter gourd, braised eggplant, kelp and shrimp soup.