Monday

Breakfast: low-fat milk, whole wheat cheese sandwich and an apple.

Lunch: spinach beef, mushroom tofu radish coriander soup, germ rice.

Dinner: tomato macaroni and Chinese cabbage slimming soup.

Tuesday

Breakfast: Nut oatmeal and yogurt salad.

Lunch: Vegetarian jiaozi, assorted vegetables and egg drop soup.

Dinner: fried rice with vegetables and eggs, loofah and seaweed slimming soup.

Wednesday

Breakfast: vegetable salad, whole wheat toast, wheat germ milk, kiwi fruit.

Lunch: Fried Chinese kale, roasted miso fish, fish-flavored eggplant, germ rice and Flammulina velutipes soup.

Dinner: vegetable soup hot pot.

Thursday

Breakfast: boiled water spinach, sweet potato porridge and pork floss mixed with tofu pear.

Lunch: tomato and beef risotto, Chinese cabbage and mushroom soup.

Dinner: dried noodles with vegetables, mushroom and cucumber soup.

Friday

Breakfast: egg steamed bread, alfalfa bud salad grapefruit.

Lunch: jiaozi with vegetarian stuffing and bean curd with soy sauce.

Dinner: steamed chicken legs, germ rice, burdock and radish soup.

Saturday

Breakfast: fruit salad, baked potato and orange juice.

Lunch: fried rice with edamame and eggs, Chinese cabbage and tofu soup.

Dinner: fried rice noodles and vegetable soup.

Sunday

Breakfast: seafood porridge and pomegranate.

Lunch: boiled cabbage, chicken and seaweed soup with scallion oil.

Dinner: vegetable pizza, tomato and mushroom soup.