1, Monday

Breakfast: fresh vegetable soup (radish, carrot, egg) and custard.

Breakfast: Gala apples and Kyoho grapes.

Lunch: quinoa rice, lobster sauce ribs, garlic, wax gourd, laver and egg drop soup.

Afternoon: school milk, vegetable nutritious shortcake, steamed pumpkin.

2. Tuesday

Breakfast: school milk, red bean stuffing, cucumber scrambled eggs.

Breakfast: pitaya and bananas.

Lunch: sesame sauce roll, fried swordfish (seafood allergy: steamed tendon meat), braised eggplant meat and vegetable soup.

Noon: spaghetti with meat sauce (pork, tomato, onion, carrot, spaghetti).

3. Wednesday

Breakfast: gold and silver porridge, potato cake, braised eggs.

Breakfast: tremella pear soup.

Lunch: mung bean rice, beef tenderloin with green pepper, fried lettuce, loofah and egg soup.

Afternoon: school milk, crispy cashews, boiled corn.

4. Thursday

Breakfast: school milk, European nut toast, scrambled eggs with shredded carrots.

Morning: Peaches, sunny Wang Putao.

Lunch: radish, fresh meat, spinach, shrimp, preserved egg soup.

Noon: black sesame paste, okra carrot cake, steamed edamame.

5. Friday

Breakfast: oatmeal, sweet steamed bread, quail eggs.

Breakfast: Crispy pear pitaya.

Lunch: jujube paste Melaleuca cake, steamed pumpkin balls, dried kohlrabi, tomato and egg soup.

Afternoon: school milk, chocolate almond biscuits, boiled taro, sweet steamed bread (red beans, mung beans, high calcium milk powder, raisins, corn flour, flour).