Monday;

Breakfast: 1 cup of soybean milk, vegetable and meat steamed buns 100 grams to 200 grams, 1 orange.

Lunch: kung pao chicken, celery and tofu skin, mushroom and egg soup, steamed buns.

Dinner: stewed pork ribs and winter melon, baby bok choy vermicelli, persimmon and pepper scrambled eggs, red small beans and rice porridge

Steamed buns.

Tuesday;

Breakfast: sweet milk, bread, jam.

Lunch: rice, sliced Szechuan fish, sliced pork and cabbage, carrots.

Dinner: white cut pork, eggplant casserole.

Wednesday;

Breakfast: black rice porridge, knife-cut steamed buns, poached egg.

Lunch: rice, fried pork liver, fried tender cucumber.

Dinner: rice, braised eel segment, cold cucumber.

Thursday;

Breakfast: black rice porridge, knife-cut steamed buns, poached eggs.

Midday: rice, fried pork liver, fried tender cucumber.

Dinner: rice, braised eel segment, cold cucumber.

Friday;

Breakfast: congee, meat floss, sugar buns, mixed pickles.

Lunch: rice, five-spice beef, homemade tofu, tomato and egg soup.

Dinner: rice, yellow fish, fried string beans evening addition

Biscuits + milk.

Saturday;

Breakfast: 1 bag of milk, 100 grams to 200 grams of bean paste buns, 1 hard-boiled egg, mixed cucumber.

Lunch: steamed fish, sliced pork with kidney beans, egg soup with baby bok choy, rice.

Dinner: Stir-fried shredded pork with kidney beans, moo shu pork, hot and sour shredded radish soup, rolls.

Sunday;

Breakfast: 1 bag of milk, steamed buns 100 grams to 200 grams, 1 tea egg, mixed celery.

Lunch: salt and pepper ribs, cabbage and persimmon pepper, cilantro and tofu soup, rice.

Dinner: braised eggplant

fried liver tip

seaweed and seaweed soup

corn flour hair cake.