Breakfast

1. 1 wok (50 grams), 1 cup (250 ml) of milk, 1 egg, 1 small dish of cold bean sprouts.

2. Whole wheat bread slices (50 grams), 1 cup (400 ml) of soybean milk, 1 tea egg, cold bitter melon 1 small dish.

3. 1 vegetable bun (50g), 1 bowl of rice porridge, 1 egg, 1 small dish of mixed cabbage hearts.

4. 1 bean bun (50g), 1 bowl of lotus leaf mung bean porridge, 1 egg, and 1 small dish of cold mixed three shreds.

5. Milk oatmeal porridge (250ml milk, 25g oats), egg custard (1 egg), seaweed with celery 1 small dish.

6. 1 whole wheat bun (50g), 1 bowl of barley porridge, 1 egg, 1 small dish of shredded lettuce.

7. 240ml milk, 1 egg, 50g steamed bun.

Lunch

1. A bowl of rice (100g), snowy vegetables and tofu, shredded meat and fried celery.

2. 2 pieces of pancakes (100 pieces), winter melon with portobello mushrooms, stir-fried carrots with shredded beef.

3. 1 bowl of buckwheat noodles (100g), scrambled eggs with tomatoes, stir-fried spinach with veggies.

4. 1 cornmeal bun (100g), fried squid rolled with celery, vegetarian roasted eggplant.

5. 1 bowl of buckwheat rice (100g), shredded pork with green peppers, mushroom and tofu soup.

6. Zizania eel noodles (with noodles 100g), vinegared cabbage.

7. 100g of pancakes, 80g of beef in sauce, bean sprouts cooked in vinegar.

Dinner

1. 1 steamed bun (100g), prawns in brine, fried greens with sliced chicken.

2. 1 bowl of rice (100g), chicken soup with tofu and baby bok choy, stir-fried shrimp and cucumber.

3. 1 purple rice steamed bun (100g), shiitake mushrooms and vegetable hearts, baby ribs in casserole.

4. 1 bowl of rice (100g), roasted tofu with scallions, pepper oil cabbage.

5. 1 roll (100g), fish with vinegar and pepper, fried lentils with tomato.

Adopt one