The recipes for employee meals are basically divided into three categories: meat dishes, vegetarian dishes and soups:

First, meat dishes:

Muxu meat? Braised pork balls? Salt and pepper chicken wings? Boiled waist slices

Roasted beef with potatoes? Salted duck gizzard? Salt and pepper ribs? smoked fish

Braised pork with dried plum? Braised pork? Braised pork with tiger skin? Braised yellow croaker with cabbage

Salted duck? Braised chicken legs? Fried chicken legs? Braised fish pieces

Gluten stuffing? Dry sliced meat? Braised pomfret? Braised trotters

Roast duck? Roasted beef with Chinese cabbage? Fish-flavored shredded pork? Boiled Fish with Pickled Cabbage and Chili

Fried tripe? Chicken wings with curry? Braised large intestine? Sweet and Sour Spare Ribs

Braised mackerel? Dry cut beef? Husband and wife lung tablets? Braised fish pieces

Burning chowder? Red chicken? Mao Xue Wang

Second, vegetarian dishes

Oily vegetables? Fried amaranth? Shredded pork with cabbage? Kai yang wax gourd

Garlic green beans? Fried shredded tomato? Green bean sprouts? Shredded potatoes with green pepper

Sweet and sour cabbage? Scrambled eggs with tomatoes? Sliced lettuce? Fried cowpea

Xuecai qianzi? Sliced pork with cauliflower? Scrambled eggs with green peppers? Sautéed shredded P、pork with celery?

Spicy tofu? Scrambled eggs with loofah? Sweet and sour lotus root slices? Mushrooms and vegetables

Stir-fried diced pork? Shredded pork with green pepper? Garlic spinach? Cowpea with minced meat acid

Braised vegetarian chicken? Potato chips with green peppers? Cold kelp silk? Vinegar leavened cabbage

Scrambled eggs with garlic? Three fresh tofu? Boiled dried silk? Fried shredded pork with garlic

Fried spinach? Stir-fried chrysanthemum? Cold peanuts? Bean curd with green vegetables

Spicy Chinese cabbage? Fried pork slices with cucumber, ants on the tree? Green pepper stinky tofu

Three: Soups:

Pork ribs and melon soup? Mushroom lean broth? tomato and egg soup

Egg soup? Fish ball soup? Ribs seaweed soup

Fourth, refer to the full-month menu of an enterprise employee canteen:

How to manage staff meals correctly;

First, we should take into account the number of employees and the distribution ratio between men and women, which affects the food and restaurant area.

Second, we should have a preliminary understanding of employees' tastes, such as whether employees eat spicy food, whether northerners or southerners are the majority, etc.

Third, the staff canteen can choose to operate itself or outsource it, which can be chosen according to the actual situation of the enterprise.

Fourth, we should take into account the nutritional collocation of employees' diet, and the body is the capital of the revolution, so as to ensure the basic needs of employees.

Fifth, we should advocate CD-ROM action. Playing more and eating more will not only cost the company a lot of money, but also waste resources.

Sixth, there must be strict standards for the hygiene of raw materials, and things like food poisoning must not happen, which will have serious consequences.