What cuisines do you usually have in the company canteen?

The menu of the staff canteen is as follows:

1, Monday: Braised lion head, scrambled eggs with onion, shredded hot and sour potatoes, green pepper with tiger skin, tomato and egg soup;

2. Tuesday: Braised hairtail, fried chicken chops, fried mushrooms with green vegetables, duck blood tofu, melon and shrimp soup;

3. Wednesday: boiled chicken, blood vermicelli, fried dried green pepper, shredded hot and sour potatoes, and three fresh soups;

4, Thursday: salt and pepper strips, silk kung pao chicken, hot and sour cabbage, braised radish, mushroom soup;

5. Friday: spicy chicken, braised pork, fish-flavored shredded pork, fried Hangzhou cabbage and laver egg soup;

6. Saturday: smoked fish, fried meat with fungus, stewed eggs with bacon, two-color wax gourd and egg soup with shredded radish;

7. Sunday: salted duck, Sichuan style pork, three-line tofu, stewed vermicelli with Chinese cabbage, and seaweed soup with white gourd.