Balanced menu for morning, noon and evening every week.

Monday: breakfast: whole wheat bread, soybean milk, cold spinach, eggs; Chinese food: egg soup, rice, fried celery with meat, broccoli with colored peppers; Dinner: eight-treasure porridge, fried bean sprouts, dried rice and wax gourd.

Tuesday: breakfast: hot milk, bean paste buns, fruit and vegetable salad; Chinese food: rice, scrambled eggs with tomatoes and fried liver tips; Dinner: millet pumpkin porridge, steamed egg soup with crucian carp, assorted vegetables.

Wednesday: breakfast: wonton, vegetarian buns, eggs, cold radish; Chinese food: Zhajiang Noodles, shredded cucumber, meat sauce, bean sprouts and shredded carrots; Dinner: Braised fish, rice porridge and shredded Chinese cabbage.

Thursday: breakfast: eight-treasure porridge, vegetarian buns, eggs and cold cucumber; Chinese food: rice, laver egg soup, fish-flavored shredded pork, fried cauliflower; Dinner: cold shredded seaweed, rice porridge, carrots and broccoli.

Friday: breakfast: baked steamed bread slices, boiled eggs, milk and assorted vegetables; Chinese food: boiled fish, rice, spinach soup, scrambled eggs with tomatoes; Dinner: millet porridge, mixed cucumber, fried liver tip.

Saturday: breakfast: orange juice, bread, purple potato; Chinese food: ginger fungus, mixed rice, tomato and egg soup, steamed fish; Dinner: malt porridge, shepherd's purse jiaozi, shredded ears.

Sunday: breakfast: preserved egg lean meat porridge, vegetarian cake; Chinese food: roasted eggplant, rice, egg soup, stewed ribs; Dinner: dry rice and winter melon soup, fried garlic with eggs and fried meat with mushrooms.