breakfast
1. Wotou 1 (50g), milk 1 cup (250ml), eggs 1, cold bean sprouts 1 platter.
2. Whole wheat bread (50g), 1 cup of soybean milk (400ml), 1 tea egg, 1 cold bitter gourd platter.
3. Vegetable steamed buns 1 (50g), rice porridge 1 bowl, eggs 1, cabbage heart 1 platter.
4. 1 bean bag (50g), 1 bowl of lotus leaf and mung bean porridge, 1 egg, 1 plate cold mixed with three shreds.
5. Milk oatmeal (250 ml milk, 25 g oats), egg soup (1 egg), dried laver mixed with celery 1 platter.
6. Whole wheat steamed bread 1 (50g), glutinous rice porridge 1 bowl, eggs 1, shredded lettuce 1 platter.
7. 240ml milk, eggs 1 piece, 50g steamed bread.
lunch
1. A bowl of rice (100g), pickled bean curd, shredded pork and celery.
2.2 Pancakes (100), mushrooms and white gourd, and shredded beef with carrots.
3. buckwheat noodles 1 bowl (100g), scrambled eggs with tomatoes, spinach with vegetables.
4. 1 corn flour steamed bread (100g), fried squid rolls with celery and vegetarian eggplant.
5. Buckwheat rice 1 bowl (100g), shredded green pepper, mushroom bean curd soup.
6. Monopterus albus noodles (including noodles 100g), stewed cabbage with vinegar.
7. Pancake 100g, sauce beef 80g, vinegar bean sprouts.
dinner
1. Steamed bread 1 (100g), baked shrimp with salt, fried rape with chicken slices.
2. 1 bowl of rice (100g), chicken soup, tofu cabbage, stir-fried shrimp and cucumber.
3. Purple rice steamed bread 1 (100g), mushrooms and cabbage, small ribs in casserole.
4. 1 bowl of rice (100g), chopped green onion tofu, Chinese cabbage with pepper oil.
5. 1 roll (100g), pickled fish, fried lentils with tomatoes.