The spring breeze turns a new page

Dewdrops are still hanging on the grass tips of the sports ground

The gap between the sound of books

The fireworks in the cafeteria rose on time again

A week of warmth and taste

follow the same hours

But with different surprises

Go to the children's bowl

From the twilight of the morning to the setting of the sun's shadow

Every dish is a silent reminder

Every bite of rice is a solid companionship

Next

Please check the tip of the tongue preview for the new week——

Let the delicious food relay and the expectation continue

Recommended breakfast dishes

Morning light through the window

The pages of the book have not been turned

The fragrance of porridge has arrived first

A plate of crispy side dishes

A hot pack is soft and soft

the simplest food

Hiding the most solid good morning

full

Only then did I have the strength to write today’s text

Read louder than yesterday

(The following pictures are all taken in kind)

Recommended lunch dishes

a meal

Both meat and vegetables

There is soup and rice

Enough nutrition

quantity foot

Eat well

The children ate with satisfaction

The afternoon sun has become warmer.

(The following pictures are all taken in kind)

Monday recipes

Lunch

Lunch recipe: braised pork ribs, smooth pork slices, dried tofu with hot pepper, garlic broccoli, seaweed, shrimp skin and egg drop soup

Matching ratio:

Braised Pork Ribs: 120g pork ribs

Slippery pork slices: 60g pork tenderloin, 10g cucumber, 10g fungus

Dried tofu with hot pepper: 20g hot pepper, 70g dry tofu

Garlic broccoli: 80 grams of broccoli

Seaweed, shrimp skin and egg drop soup: 5g seaweed, 5g shrimp skin, 10g egg

Meal: Yogurt, Madeleine date cake, seasonal fruits

Main dish: braised pork ribs, smooth pork slices

Braised Pork Ribs: Made from high-quality pork ribs, rich in high-quality protein, calcium, calcium phosphate and collagen, it can supplement the nutrients needed for bone growth, enhance physical strength, and improve immunity for students during the growth and development period. The meat is soft and boneless, salty and fragrant, easy to digest and absorb, and helps children devote themselves to school study and life with full energy.

Slippery pork slices: Made from fresh and tender pork tenderloin, paired with cucumbers and fungus, it is rich in high-quality protein, vitamins and dietary fiber. It can supplement the energy required for daily activities, promote intestinal peristalsis and relieve eye fatigue. The meat slices are smooth, tender and refreshing, light and not greasy. It adapts to the digestive characteristics of students' gastrointestinal tract and takes into account nutrition and taste.

tuesday recipes

Lunch

Lunch recipe: braised pork slices, Orleans chicken legs, stir-fried lettuce, garlic spinach, cucumber soup

Matching ratio:

Braised pork section: 100 grams of pork essence

Orleans Chicken Legs: Pipa Legs 120g

Stir-fried lettuce with meat: 20 grams of pork, 80 grams of lettuce

Garlic spinach: 90 grams of spinach

Old cucumber soup: 20 grams of old cucumber

Meal: Yogurt, egg yolk honey cake, seasonal fruits

Main dish: braised pork slices, Orleans chicken legs

Braised Pork Slices: Made from fresh pork meat, it is crispy on the outside, tender on the inside, salty and delicious, rich in high-quality protein and a variety of minerals. It can quickly replenish students' physical strength and meet the energy consumption of recess activities and study. It is a classic campus dish that children love.

Orleans Chicken Legs: Made from large Pipa legs, marinated with secret Orleans marinade, the meat is tender, juicy, rich in flavor, and rich in high-quality protein, iron and vitamins. It can help students grow and develop, strengthen their physique, satisfy cravings and provide nutrition, and adapts to the taste needs of students.

Wednesday recipes

Lunch

Lunch recipe: salt and pepper prawns, Hong Kong-style beef brisket, stir-fried pork with mushrooms and cabbage, Mushu persimmons, polenta

Matching ratio:

Salt and pepper prawns: 100 grams of prawns

Hong Kong style beef brisket: 100g beef brisket

Stir-fried pork with mushrooms and Chinese cabbage: 20 grams of pork, 40 grams of mushrooms, and 40 grams of Chinese cabbage

Mushu persimmon: 60 grams of eggs, 40 grams of persimmons

Polenta: 20 grams of corn flour

Meal: Yogurt, grape soufflé, seasonal fruits

Main course: salt and pepper prawns, Hong Kong style beef brisket

Salt and pepper prawns: fresh prawns are used, fried and sprinkled with salt and pepper. The prawn meat is chewy, sweet and nutritious. It is rich in high-quality protein, unsaturated fatty acids and trace elements such as calcium and zinc. It can promote students' brain development, enhance memory and help children learn efficiently.

Hong Kong-style beef brisket: Select high-quality beef brisket, slow-cooked until tender and delicious. It is rich in high-quality protein, iron and B vitamins. It can provide students with sufficient energy, relieve study fatigue, and improve qi and blood. The meat is soft and not rotten, easy to digest and absorb, and is a nutritious dish that warms the heart and stomach.

Thursday recipes

Lunch

Lunch recipe: braised meatballs, abalone stewed with potatoes, sauced eggs, stir-fried rapeseed, snow pear and white fungus soup

Matching ratio:

Braised meatballs: 120g pork belly filling

Abalone stewed with potatoes: 50g abalone, 50g potatoes

Sauced eggs: 100 grams of eggs

Stir-fried rapeseed: 80 grams of rapeseed

Snow pear and white fungus soup: 10 grams of snow pear, 10 grams of white fungus

Meal: Yogurt, rhubarb rice cake, seasonal fruits

Main dish: Braised meatballs, abalone and stewed potatoes

Braised meatballs: hand-made with fresh pork belly stuffing. After braised, they are soft, glutinous and fragrant. They are rich in high-quality protein, fat and carbohydrates. They can supplement the energy required for students’ daily activities. They have a soft, salty and sweet texture that is suitable for students’ chewing and digestion abilities.

Abalone stewed with potatoes: Abalone is rich in high-quality protein, various amino acids and trace elements, which can enhance students' physical fitness and relieve brain fatigue; potatoes provide carbohydrates and dietary fiber, supplement energy and promote intestinal peristalsis. The dish is soft, waxy and fragrant, taking into account nutrition and taste, and helps children grow up healthily.

friday recipes

Lunch

Lunch recipe: twice-cooked pork, soft fried fish fillet, roasted eggplant, garlic lettuce, tomato fat beef soup

Matching ratio:

Twice-cooked pork: 70 grams of pork belly, 10 grams of green garlic, 10 grams of carrots

Soft fried fish fillet: 100g fish fillet

Grilled eggplant: 100g eggplant, 15g green pepper, 10g carrot

Garlic lettuce: 80 grams of lettuce

Tomato and beef soup: 20 grams of persimmon, 20 grams of beef

Meal: Yogurt, small hot dogs, seasonal fruits

Main dish: twice-cooked pork, soft fried fish fillet

Twice-cooked pork: Made from fat and lean pork belly, stir-fried with green garlic and carrots. It is salty and tasty, fat but not greasy. It is rich in high-quality protein, vitamins and dietary fiber. It can replenish energy and stimulate appetite for students. It is a classic campus dish that goes with meals.

Soft-fried fish fillet: We choose fresh fish fillet without spines, which are soft-fried and crispy on the outside and tender on the inside. It is rich in high-quality protein, unsaturated fatty acids and DHA, which can promote brain development and improve memory of students. The spine-free design ensures safe consumption, making it a nutritious dish that children love.

One meal at a time

Hidden is the school’s most meticulous care for children

One porridge and one dish

Guarding the young people every day as they grow up

I wish every student

in a steaming meal

Gain health, gain happiness, gain strength

Growing towards the sun, walking without stopping