Monday: Breakfast: whole wheat bread, soy milk, cold spinach, eggs; Chinese food: egg soup, rice, stir-fried celery with meat, colorful peppers and broccoli; dinner: eight-treasure congee, stir-fried bean sprouts, seaweed and winter melon.

Tuesday: Breakfast: hot milk, bean paste bun, vegetable and fruit salad; Chinese food: rice, tomato scrambled eggs, simmered liver tip; dinner: millet pumpkin porridge, carp steamed egg custard, vegetarian assorted.

Wednesday: Breakfast: wontons, veggie buns, eggs, cold water radish; Chinese food: fried noodles, shredded cucumber, meat sauce, bean sprouts, shredded carrots; dinner: braised fish, white porridge, cold shredded cabbage.

Thursday: Breakfast: eight-treasure congee, vegetarian bun, egg, cold cucumber; Chinese food: rice, seaweed and egg soup, shredded pork with fish, stir-fried cauliflower; dinner: cold shredded seaweed, rice porridge, carrots mixed with broccoli.

Friday: Breakfast: sliced toasted buns, poached eggs, milk, veggie shish kebab; lunch: poached fish, rice, spinach soup, scrambled eggs with tomatoes; dinner: millet porridge, mixed cucumber, simmered liver tip.

Saturday: Breakfast: orange juice, bread, purple potatoes; Chinese food: ginger fungus, mixed rice, tomato and egg soup, steamed fish; dinner: malt congee, caper dumplings, shredded ear.

Sunday: Breakfast: skin-egg thin meat porridge, vegetarian pie; Chinese food: roasted eggplant, rice, egg soup, stewed pork ribs; dinner: seaweed and winter melon soup, fried garlic with egg, stir-fried pork with mushrooms.