Monday? ：

Breakfast: steamed buns, spiced quail eggs, fried cabbage with minced meat, and school milk? Breakfast: cherry tomatoes and baked sweet potatoes.

Lunch: raisin rice, crispy meat, tomato strips and beans, colorful fruit soup. ?

Afternoon: 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.

Afternoon: apple and pear water.

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

Wednesday:

Breakfast: onion rolls, salted eggs, fried zucchini with minced meat 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 almonds.

Lunch: two rice, roast beef with potatoes, home-made tofu and glutinous rice wine soup.

Noon: yogurt, winter dates.

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, and school milk.

Breakfast: steamed pumpkin and green essence.

Lunch: tomato noodles with gravy, stewed lion's head, laver and egg soup.

Noon: Shatangju mung bean water.

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