Monday: Hot dish: stir-fried cauliflower. Sliced potatoes in vinegar, fried meat with Chili peppers, fried tofu with green peppers. Cold dishes: celery-flavored peanuts. Rice soup: laver and egg soup.

Tuesday: Hot dishes: dry fried tenderloin, salted chicken, stir-fried cabbage and Mapo tofu. Cold dishes: large mix. Vegetable soup: tomato and egg soup.

Wednesday: Hot dishes: stewed lion's head, zucchini with pepper and small spinach in a wok. Cold dishes: cucumber and peanuts. Soup: ribs soup.

Thursday: Hot dishes: three kinds of mushrooms, pine nuts and corn, and oily carp. Cold dish: cold mixed with three silk. Soup: Old duck soup.

Friday: Hot dishes: steamed pork ribs, braised eggplant and vinegar bean sprouts. Soup: chicken with chestnut, cold dish: cold cucumber.

Saturday: Hot dishes: scrambled eggs with onion, fried yuba and fried bean curd skin with leek. Cold dish: cold tiger. Vegetable soup: pickled mustard tuber and shredded pork soup.

Sunday: Hot dishes: mushroom rape, celery fried meat, pepper fried sausage, minced meat and sour beans. Cold dish: tomato puree with garlic sauce.

Unified pasta: dumplings, noodles, steamed bread, flower rolls, steamed buns and oil cakes.

Dining room menu does not repeat the same cauldron dishes in one week;

Monday: braised dishes (Chinese cabbage, potatoes, carrots, vermicelli, meat), roasted fish.

Tuesday: Steamed pork, roasted eggplant and diced peas.

Wednesday: stir-fry hot and sour cabbage, braised yuanzi and celery with shredded pork.

Thursday: green pepper and beans, dry fried pork slices, scrambled eggs with tomatoes, shredded white radish and shredded beef.

Friday: glutinous rice pearl balls, sweet and sour hairtail, fried Chinese cabbage.

Saturday: Braised pork, fried bean sprouts, fried bacon with organic cauliflower.

Sunday: Tofu with minced meat, fried sausage with green beans, yam and black fungus.