Breakfast: 1 mixed grain nest (50 grams), 1 cup of milk (250 ml), 1 egg, cold bean sprouts 1 small butterfly;

Lunch: a small bowl of brown rice (100 grams), mixed with tofu, shredded meat stir-fried celery;

Dinner: a mixture of coarse and fine grains steamed buns (100 grams), brine prawns, slices of chicken fried greens.

Tuesday

Breakfast: one bag of fresh milk (about 250ml), one hard-boiled egg, mixed grain steamed bun, one cold cucumber.

Lunch (I): 2-2.5 taels of brown rice, a fried fungus with bok choy, a shrimp (1 tael);

Lunch (II): 2.5 taels of Coix lacryma rice, shredded beef with onion, cat's ear vegetables, tomato and egg soup (soup before dinner);

Dinner: 1.5 taels of fried rice with bok choy stalks, celery, diced cucumber, onion, diced yam and so on.

Wednesday

Breakfast: 1 vegetable bun (50 grams), 1 bowl of barley porridge, 1 egg, mix cabbage heart 1 small butterfly.

Lunch: 1 bowl of buckwheat noodles (100g), scrambled eggs with tomatoes, vegetarian chicken spinach.

Dinner: 1 purple rice steamed bun (100g), shiitake mushrooms and choy sum, baby ribs in casserole.

Thursday

Breakfast: one bag of fresh milk (about 250ml), one boiled egg, one vegetable bun (thin-skinned large vegetable bun);

Lunch (a): 2 taels of brown rice, one stir-fried spinach (garlic 3-5 essential), medicinal celery stir-fried with shredded meat (shredded pork 1 tael);

Lunch (b): 2 taels of Job's tears rice, medicinal chicken pieces, stir-fried celery, spinach soup;

Dinner: 1.5 taels of stir-fried brown rice with bok choy stalks, celery, diced cucumber and onion.

Friday

Breakfast: oatmeal porridge with milk (250 ml of milk, 25 grams of oats), egg custard (1 egg), seaweed mixed with celery 1 small butterfly;

Lunch: buckwheat rice 1 bowl (100 grams), shredded meat with green peppers, shiitake mushrooms and tofu soup;

Dinner: 1 roll (100 grams), vinegar peppers and fish, lentils fried with tomatoes.

Saturday

Breakfast: 1 whole wheat steamed bun (50g), 1 bowl of Job's tears congee, 1 egg, 1 small butterfly with shredded lettuce.

Lunch: wild rice and eel noodles (including noodles 100 grams), vinegar cabbage.

Dinner: scallion pancakes (with flour 100 grams), celery and scallions, purple cabbage and winter melon soup.

Sunday

Breakfast: 240ml of milk, 1 egg, 50g of whole wheat bun

Lunch: 150g of buckwheat noodle buns, 80g of beef in sauce, bean sprouts cooked in vinegar

Dinner: 150g of brown rice, roasted tofu with minced meat, spinach with garlic