Monday: Breakfast: steamed buns, five-spice quail eggs, stir-fried cabbage with minced meat, student milk; breakfast: cherry tomatoes, roasted sweet potatoes; lunch: rice with raisins, short crispy pork, eggplant strips and beans, colorful fruit soup; lunch

: Red pomelo, red dates and wolfberry water. Dinner: salt and pepper rolls, garden stew, stir-fried celery, Laba porridge. Tuesday: Breakfast: millet cake, steamed shrimp custard, loofah sliced ??pork, glutinous rice oatmeal; breakfast: cantaloupe, cashew nuts. Lunch: Yangzhou fried rice,

Salt and pepper chicken legs, duck blood vermicelli soup; Lunch: Apple, pear water Dinner: Pumpkin cake, shredded chicken tofu, garlic chrysanthemum, yam polenta Wednesday: Breakfast: scallion rolls, braised eggs, fried zucchini with minced meat, pumpkin noodles

Porridge; Breakfast: Yogurt, banana Lunch: Fresh meat wontons, fried chicken with eight-treasure hibiscus; Lunch: Sticky corn, appetizer hawthorn water Dinner: Golden steamed buns, fried pork slices with oyster mushrooms, stir-fried yuba with vegetables, red dates and white fungus porridge Thursday:

Lunch: rice with rice, braised beef with potatoes, homemade tofu, rice dumplings with rice wine soup; Breakfast: dragon fruit, almonds Lunch: rice with rice, roast beef with potatoes, homemade tofu, rice dumplings with rice wine soup; Lunch: yogurt, winter dates Dinner: small flower rolls

, Double-fried pork slices, stir-fried jelly with chives, red bean and rice porridge. Friday breakfast: vegetable and egg pancakes, bean tendon cabbage, student milk; breakfast: steamed pumpkin, green grapes. Lunch: tomato braised noodles, braised lion head, seaweed and egg drop.

Soup; Lunch: sugar orange, mung bean water Dinner: purple potato rolls, kung pao chicken, oyster sauce lettuce, purple rice and red date porridge