Dining standard of the weekly menu in the canteen: two big meats, two small meats, one vegetarian dish and one fruit, and rice and soup are self-help.

1, Monday staff meal menu, breakfast: eight-treasure porridge, fried dough sticks, steamed stuffed bun with vegetables and meat; Chinese food: fried grass shrimp, spicy chicken, scrambled eggs with chives, sliced peas and stir-fried chicken; Dinner: braised pork chops, smoked fish pieces, sliced mushrooms, celery squid rolls, stir-fried Shanghai green.

2, Tuesday staff meal menu, breakfast: Yangzhou fried rice, pickled mustard tuber shredded pork soup; Chinese food: Sichuan style pork, braised beef brisket in oil, eggplant with meat and rice, scrambled eggs with leeks, and preserved vegetable vermicelli; Dinner: steamed pomfret, braised small meat, diced chicken with kung pao, stewed beef nan with potatoes and water spinach with garlic paste.

3, Wednesday staff meal menu, breakfast: soybean milk, poached eggs, vegetable bags, fried dough sticks; Chinese food: beef in oyster sauce, steamed chicken legs in fermented soya beans, fish fillets with green peppers, fried sausages with celery, and chickpea; Dinner: shrimp with salt and pepper, braised pork hands, sliced peas, scrambled eggs with cucumber, and flowering at night.

4, Thursday staff meal menu, breakfast: dumplings (vegetables, shredded pork); Chinese food: strips of tomato juice, crispy chicken legs, shredded lettuce, sliced pork with mushrooms, and fragrant grass heads; Dinner: spiced beef, crispy chicken steak, Sichuan style pork, fried pork slices with cauliflower and cold tomatoes.

5, Friday staff meal menu, breakfast: red bean porridge, hemp balls, fried dough sticks, pickles; Chinese food: spiced pork knuckles, soft-shelled turtle with green pepper, tri-colored diced chicken, shredded garlic and Hangzhou cabbage; Dinner: chicken curry, oily meat, celery beef, pickled bean paste, green pepper and shredded potatoes.