Breakfast: lean porridge (50g rice, 25g lean meat), boiled egg white (1), cold cucumber (1 assorted 100g).

Lunch: Rice (100g), Steamed ribs with black bean sauce (ribs with bones 125g), and vegetarian fried Chinese cabbage (200g).

Dinner: Fried Bitter Melon (150g) with shredded pork, towel gourd and macaroni (macaroni 75g towel gourd/0/00g lean meat).

Meal: light skim milk (250 ml)

Tuesday

Breakfast: oatmeal (50g oats, 25g lean meat), steamed bread (30g flour) and apples (100g).

Lunch: three-in-one rice (black beans 10g lotus seeds 10g rice 75g), shredded celery and beef (celery 10g beef 50g), tomato and egg soup (tomato 10g egg 50g).

Dinner: sweet potato rice porridge (50 grams of sweet potato and 50 grams of rice), braised rabbit meat (50 grams) and fried lettuce (200 grams).

Meal: Salted biscuits (2 pieces, 25g each).

Wednesday

Breakfast: salty bread (50g/ slice), soybean milk (200ml) and fresh auricularia auricula (100g 1 dish).

Lunch: Chinese cabbage shredded pork soup rice noodles (rice noodles 100g Chinese cabbage 100g lean meat 75g), vegetable fried zucchini (200g).

Dinner: rice (75g), steamed pomfret with mushrooms (80g), vegetables and fried cabbage (200g).

Extra meal: carambola (200g)

Thursday

Breakfast: tomato and egg noodle soup (tomato 100g egg 60g noodle 50g), plums (2 pieces).

Lunch: rice (100g), three pieces of stir-fry (shredded tofu 100g, shredded pepper 50g, shredded auricularia 50g), stewed seafood and white gourd with vegetarian dishes (white gourd 150g, a small amount of shrimp skin).

Dinner: millet and red bean porridge (50g of millet and 25g of red bean), fried pork slices with Chinese kale (50g of lean Chinese kale100g) and fried Chinese cabbage (150g).

Extra meal: yogurt (130ml)

Friday

Breakfast: vegetable bag (60g flour, 50g vegetables), light skimmed milk (250ml), and cold kelp silk (100g 1 platter).

Lunch: miscellaneous grains rice (rice 75g buckwheat 15g black rice 10g), celery fried chicken (peeled chicken 50g celery 10g), pickles (150g).

Dinner: noodle soup with preserved noodles and shredded pork (noodles 75g, noodle soup 100g, lean meat 50g) and shredded potatoes with vinegar (100g).

Extra food: small tomatoes (5)

Saturday

Breakfast: raw meat buns (flour 40g, minced meat 25g), soybean milk (200ml) and salty biscuits (25g/ piece 1).

Lunch: buckwheat noodles with shredded Chinese cabbage (buckwheat noodles 100g sprouts 100g lean meat 75g) and vegetables fried with cucumber (150g).

Dinner: rice (75g), steamed red fish with ginger and onion (80g with ginger and onion) and fried soybean sprouts (200g).

Meal: pitaya (200g)

Sunday

Breakfast: bean sprouts and shredded pork soup with rice noodles (bean sprouts 100g shredded pork 50g rice noodles 150g wet weight) small tomatoes (5 cherry tomatoes).

Lunch: rice (100g), fried pork slices with radish and fungus (white radish 100g, fungus 10g lean meat 75g), garlic lettuce (150g).

Dinner: yam rice (75g yam rice 50g), stewed duck with dried tangerine peel (50g peeled duck with proper dried tangerine peel), laver egg flower soup (60g eggs and 10g laver).

Extra meal: cucumber (200g)