Every dish served at the kindergarten is filled with care and hope Nourishing, wholesome home-cooked meals nurture the little ones’ growth And through daily companionship, they nurture their innocent joy and ensure years of gentle well-being
The Delicious Aroma of Kindergarten Meals It’s not just the “aroma” filling the children’s plates— it also conveys the kindergarten’s deep care and affection for the children, warming the hearts of our little Haiva students.
Tuesday Menu
Lunch Menu: Braised Pork Ribs, Stir-Fried Beef Tenderloin with Asparagus, Chinese Spinach with Oyster Sauce, Beef Bone and Wakame Soup, Green Pea Rice
Serving Sizes:
Braised Pork Ribs: 15g pork ribs;
Stir-Fried Beef Tenderloin with Asparagus: 15g beef, 30g asparagus, 10g carrot;
Oyster Sauce Chinese Spinach: 40g Chinese spinach;
Marrowbone and Wakame Soup: 5g marrowbone, 3g wakame;
Green Pea Rice: 10g green peas, 30g rice.
Main Dishes: Braised Pork Ribs, Stir-Fried Beef Tenderloin with Asparagus
The braised pork ribs are tender and fall-off-the-bone, with a rich, savory sauce—a mild and delicious dish perfect for young children. Carefully selected fresh pork ribs are blanched to remove any gamey odor, then stir-fried with rock sugar to caramelize and coat evenly. They are simmered over low heat with a sauce of scallions and ginger, reducing the sauce to lock in the freshness.The meat is tender and succulent, not dry, with a perfectly balanced sweet-salty flavor. The meat falls off the bone effortlessly, with a savory aroma permeating every fiber. It’s flavorful yet not greasy, leaving a lingering fragrance on the palate—a dish that’s both nutritious and a favorite among children.
Beef Stir-Fried with Asparagus is fresh, crisp, and nutritious, making it an excellent choice for a balanced diet for young children.Carefully selected tender beef tenderloin is thinly sliced and marinated to perfection. The tenderest sections of asparagus are blanched to remove any bitterness. Quickly stir-fried in a hot pan to lock in the freshness, the dish achieves the perfect balance between meat and vegetables with just the right cooking time. The beef is tender and easy to chew, while the asparagus is crisp, tender, and sweet. Fresh and light without being greasy, the dish offers a refreshing and pleasant taste—every bite is naturally delicious, nutritious, and appetizing.
Wednesday Menu:
Lunch Menu: Steamed Pork with Potato Starch, Tender Beef Stir-Fried with Zucchini, Wood Ear Mushrooms with Chives, Dried Shrimp and Winter Melon Soup, Dried Fruit Rice
Ingredient Ratios:
Steamed Pork with Potato Starch: 20g pork, 20g potato;
Tender Beef Stir-Fried with Zucchini: 15g beef, 30g zucchini;
Scrambled Eggs with Yellow Chives: 20g eggs, 30g yellow chives;
Dried Shrimp and Winter Melon Soup: 3g dried shrimp, 10g winter melon;
Dried Fruit Rice: 10g dried fruit, 30g rice.
Main Dishes: Potato-Steamed Pork, Tender Beef Stir-Fried with Zucchini
Potato-Steamed Pork is soft, chewy, and fragrant, with a mild, non-greasy flavor—making it an excellent choice for a heartwarming meal for young children. Carefully selected fresh pork with a perfect balance of fat and lean meat is sliced and coated with steamed rice flour. Thick, soft potato chunks are arranged at the bottom to enhance the aroma, then slowly steamed over low heat until the meat’s flavor is fully infused.The meat is tender and flavorful, with a mild, savory taste. The potatoes soak up the meat juices, becoming soft and sweet. The dish is tender, easy to chew, rich in flavor, and not greasy—both nutritious and appetizing.
Tender Beef Stir-Fried with Zucchini is a refreshing and mild dish, making it a delicious and nutritious choice for young children.Select tenderloin is sliced thinly and marinated, while fresh zucchini is cut into thin, crisp slices. Quickly stir-fried in a hot pan to lock in freshness and flavor. The beef is tender and easy to chew, never tough, while the zucchini is sweet and juicy. The combination of meat and vegetables creates a dish that is fresh yet not greasy, with a mild and refreshing texture. Every bite is naturally rich and flavorful, making it both a delicious accompaniment to rice and a nutritious meal.
Thursday Menu
Lunch Menu: Beef Braised with Scallions, Steamed Cabbage and Pork Rolls, Home-Style Tofu, Vegetable and Corn Kernel Soup, Red Bean Rice
Serving Sizes:
Beef Braised with Scallions: 20g beef, 3g scallions;
Steamed Cabbage and Pork Rolls: 15g pork, 30g cabbage;
Home-Style Tofu: 30g tofu, 10g onion;
Vegetable and Corn Kernel Soup: 5g carrot, 5g green peas, 5g corn;
Red Bean Rice: 10g red beans, 30g white rice.
Main Dishes: Scallion-Braised Beef, Steamed Cabbage and Pork Rolls
The Scallion-Braised Beef features a rich scallion aroma and tender beef, making it a nutritious and mild-tasting dish perfect for young children.Premium, tender beef tenderloin is thinly sliced and marinated. Green onions are cut into sections and stir-fried to release their aroma and enhance the flavor, then quickly stir-fried over high heat to lock in the juices. The beef is tender and easy to chew, not dry; the green onion aroma is delicate and not overpowering. The dish is mildly salty and savory, with a rich, aromatic flavor that is refreshing and not greasy—perfect for serving with rice and highly nourishing.
Steamed Cabbage Meat Rolls are sweet, fresh, and moist, tender and easy to digest, making them an excellent choice for young children seeking a gentle, nourishing meal.Tender cabbage leaves are blanched until soft and pliable, then wrapped around a smooth, flavorful minced meat filling. Shaped into small, delicate rolls, they are arranged on a plate and steamed slowly to lock in the juices. The cabbage is sweet, tender, and slightly chewy, while the meat filling is fresh, rich, and tender. The aroma of the cabbage blends with the meat, creating a fresh, non-greasy flavor. The texture is smooth and easy to chew. Light and gentle on the stomach, this dish is nutritious and flavorful—a healthy favorite for little ones.
Friday Menu
Lunch Menu: Garlic-Steamed Split-Back Shrimp, Pork and Eggplant, Braised Kelp and Potato Slices, Seaweed Egg Drop Soup, Nori Rice
Ingredient Ratios:
Garlic-Steamed Split-Back Shrimp: 20g large shrimp, 2g garlic;
Pork and Eggplant: 15g pork, 30g eggplant, 10g carrot, 10g green pepper;
Braised Kelp and Potato Slices: 10g kelp, 30g potato;
Seaweed Egg Drop Soup: 3g seaweed, 10g egg;
Nori Rice: 10g nori, 30g rice
Main Dishes: Garlic-Steamed Split-Back Shrimp, Pork and Eggplant
Garlic-Steamed Split-Back Shrimp is fresh, crisp, and sweet, tender and easy to digest, making it an excellent nutritional choice for young children. Carefully selected fresh shrimp are split down the back, deveined, and thoroughly cleaned. They are then topped with aromatic, finely minced garlic to enhance the flavor and slowly steamed to lock in their natural sweetness. The shrimp meat is firm yet tender, delicate and soft without being dry,The garlic aroma is delicate and subtle, not overpowering; the dish is rich and flavorful yet refreshing and not greasy. Each bite is tender and leaves a sweet aftertaste, making it both nutritious and appetizing.
Pork Chunks with Eggplant is a fragrant, tender, and moist dish that is both mild and palatable, making it a nutritious and delicious choice for young children. Carefully selected fresh pork is cut into tender chunks, lightly battered, and gently cooked. The eggplant is cut into soft, tender pieces and prepared to remove any bitterness, then braised together with the pork to blend the flavors and reduce the sauce.The pork pieces are tender and juicy, while the eggplant is soft and flavorful. The dish features a harmonious balance of savory and sweet notes, with a rich, savory sauce that is sweet and refreshing. It has a rich, full-bodied flavor without being greasy, is tender and easy to chew, and is both delicious and nourishing—perfect for serving with rice.
Amidst the sweet and savory aromas,
children embrace life with their taste buds,
illuminating every moment with their smiles,
making every meal
a warm, cherished memory of childhood.
