Kindergarten recipes are recommended as follows:

Monday

Breakfast: fresh vegetable and nutritious soup (kohlrabi, carrots, eggs), egg custard

Breakfast: Gala apple, Kyoho grape

Lunch: Quinoa rice, black bean ribs, garlic watermelon, seaweed egg soup

Lunch: student milk, vegetable nutritious shortbread , steamed pumpkin

Tuesday

Breakfast: school milk, red bean filling lunch bag, cucumber scrambled eggs

Breakfast: dragon fruit, banana

Lunch: sesame paste flower rolls, fried saury (seafood allergy: steamed tendon meat), roasted eggplant, seasonal vegetable soup

Lunch: spaghetti bolognese (pork, tomatoes, onions, carrots, pasta)

Wednesday

Breakfast: gold and silver porridge, potato cakes, braised eggs

Breakfast: Tremella pear soup

Lunch: mung beans and rice, Beef fillet with green pepper, stir-fried lettuce, loofah and egg soup

Lunch: student milk, crispy cashew nuts, boiled corn

Thursday

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

Breakfast: peaches, Qingwang grapes

Lunch: large radish and meat buns, spinach, shrimp and egg soup

Lunch Order: black sesame paste, okra and carrot cake, steamed edamame

Friday

Breakfast: oatmeal porridge, sweet steamed buns, quail eggs

Breakfast: crisp pear , dragon fruit

Lunch: date paste mille-feuille cake, pumpkin steamed balls, stir-fried kohlrabi, tomato and egg soup

Lunch snack: student milk, chocolate almond cookies, boiled taro