Breakfast: steamed buns, spiced quail eggs, stir-fried cabbage with meat foam, and school milk; Breakfast: cherry tomatoes and baked sweet potatoes.

Lunch: raisin rice, crispy meat, tomato strips and beans, colorful fruit soup; Noon: red heart pomelo, red dates and medlar water.

Dinner: salt and pepper rolls, garden stew, celery stir-fry and Laba porridge.

Tuesday:

Breakfast: millet cake, steamed egg soup with shrimp skin, sliced loofah and glutinous rice oatmeal; Breakfast: cantaloupe and cashew nuts.

Lunch: Yangzhou fried rice, salt and pepper chicken legs, duck blood vermicelli soup; Noon: apple and pear water

Dinner: pumpkin pie, shredded chicken tofu, garlic chrysanthemum, yam and corn porridge.

Wednesday:

Breakfast: onion-flavored rolls, salted eggs, fried zucchini with meat foam and pumpkin noodle porridge; Breakfast: yogurt, bananas.

Lunch: fresh meat wonton, eight-treasure hibiscus chicken; Noon: sticky corn, appetizing hawthorn water

Dinner: golden steamed bread, fried pork slices with Pleurotus ostreatus, fried yuba with green vegetables, red dates and tremella porridge.

Thursday:

Lunch: two rice, roast beef with potatoes, home-made tofu and glutinous rice wine soup; Breakfast: pitaya, almond

Lunch: two rice, roast beef with potatoes, home-made tofu and glutinous rice wine soup; Noon: yogurt, winter jujube

Dinner: small flower rolls, fried pork slices with double flowers, fried bean jelly with leeks, and red bean and rice porridge.

Friday

Breakfast: seasonal vegetables, egg pancakes, tofu pudding and cabbage, school milk; Breakfast: steamed pumpkin, green extract

Lunch: tomato noodles with gravy, braised lion's head, laver and egg drop soup; Noon: Shatangju, mung bean water.

Dinner: purple potato rolls, kung pao chicken, lettuce in oyster sauce, purple rice and red date porridge.