Recipes for one week of care for primary school students: Monday: Breakfast: milk, millet porridge, five-spice eggs, jam bread, steamed buns, soy cucumber strips, fried chopped radish strips, pickles, and can be paired with some seaweed crisps, yogurt, etc.

Lunch: Small pieces of chicken legs stewed with mushrooms, minced zucchini, scrambled eggs with tomatoes, minced garlic lettuce, seaweed and tofu soup, steamed corn segments.

Fruits such as apples, bananas, etc. may be provided for lunch.

Dinner: Little lion head, diced white dried bell peppers and carrots, braised radish, eight-treasure porridge, custard buns, served with pure milk.

Tuesday: Breakfast: milk, mung bean porridge, five-spice eggs, meat cages, custard buns, cabbage vermicelli, stir-fried mustard.

Breakfast: cake cubes, yogurt.

Lunch: Yuanbao pork, minced pork and chopped cabbage, Di Sanxian, garlic spinach, vegetable pimple soup, green onion soft pancake.

Dinner: Fried fish steak, minced meat, mushrooms and garlic sprouts, fried potatoes with tomatoes, mung bean porridge, sesame paste cakes, and pure milk.

Wednesday: Breakfast: milk, rice pudding porridge, quail eggs, fried dough sticks, jam buns, bean sprouts with pepper oil, fried rice pudding pickles.

Breakfast snacks: milk sachets, yogurt.

Lunch: Sweet and Sour Pork Ribs, Minced Pork, Tofu with Green Garlic, Fried Eggs with Peppers and Fungus, Dried Shrimp and Cabbage, Green Vegetable and Tremella Soup, and Steamed Sweet Potatoes.

Dinner: Boiled meatballs and winter melon, minced meat, green bamboo shoots, minced carrots, diced mushrooms and rapeseed, millet porridge, and bean buns.

Thursday: Breakfast: milk, white rice porridge, five-spice eggs, meat floss bread, green onion pancakes, assorted cauliflower, and soybean curd.

Lunch: Braised beef and potatoes, minced meat with fresh mushrooms and cucumbers, scrambled eggs with minced leeks, stir-fried chopped cabbage, musu soup, and cornmeal pancakes.

Dinner: braised noodles (vegetarian, meat-stewed), three shredded vegetables (bell pepper, carrot, tofu shreds), stir-fried chopped cabbage with corn kernels.

Dinner snack: pure milk.

Friday: Breakfast: milk, mung bean porridge, five-spice eggs, egg soft pancakes, sesame paste rolls, spinach vermicelli.

Breakfast: butter biscuits, yogurt.

Lunch: Cumin meat cubes, roasted eggplant with minced meat, homemade tofu double winter, three-color bean sprouts, tomato noodle soup, pumpkin pie.

Dinner: radish meatballs, fried vegetables, fried winter melon with meat, rice, steamed buns, and flower rolls.