Seasons change, yet time remains silent

But in the daily meals of Zhonghai

Quietly leaving the imprint of growth

Breakfast dish recommendation

Hot Congee in the morning

Afternoon snack, mid-class snack

From the tip of the tongue to the heart

Capturing the daily life of the children in school

We nourish children's innocence with the warmth of everyday life

Grow up with deliciousness

Let every bite of food

All have become Zhonghai

A heartfelt letter to the Haiwa girls

(The following pictures are all taken from real objects)

Lunch dish recommendation

Crispy and tender seasonal vegetables, soft and tender meat products

Served with fluffy and separate rice

It is the most healing human warmth in Nanhu Primary School

Every bite is filled with the chefs' dedication

Every ingredient nourishes Haiwa's growth

From the tip of the tongue to the heart

The principle of eating well

Surreptitiously instill a childlike innocence

(The following pictures are all taken from real objects)

Monday Recipe

lunch

Lunch Recipe: Braised Pork Ribs, Chicken Thighs Stewed with Vermicelli, Egg Cake, Boiled Romaine Lettuce, Red Bean Soup

Mixing ratio:

Braised Pork Ribs: 100g pork ribs, 5g rock sugar, 5g braising seasoning;

Braised chicken leg meat with vermicelli: 80 grams of chicken leg meat, 30 grams of potato vermicelli;

Egg cake: 50 grams of eggs, 15 grams of dried shrimp;

Braised Romaine Lettuce: 50 grams of Romaine lettuce, 5 grams of light soy sauce;

Red bean soup: 20 grams of red beans, 5 grams of rock sugar.

Snacks: yogurt, black chocolate mochi with beans, seasonal fruits

Main dishes: Braised Pork Ribs and Chicken Leg Meat Stewed with Vermicelli

Braised pork ribs are made from high-quality, tightly-textured pork ribs, rich in high-quality protein, collagen, and minerals such as calcium and phosphorus. Eating them in moderation can help supplement nutrition and maintain bodily functions. The sweetness of rock sugar and the mellow flavor of spices such as star anise and cinnamon penetrate into the meat, resulting in a red and shiny color, rich bone fragrance, tender and boneless meat, and a balanced flavor of saltiness and sweetness after being braised over high heat. It is not only a delicious dish to accompany rice on the table but also can stimulate a full appetite.

The chicken thigh meat stewed with noodles is made from high-quality chicken thigh meat that is fresh and tender. It is rich in high-quality protein and minerals such as iron and zinc. Consuming it in moderation helps to replenish energy and support bodily functions. The chewy texture of the noodles, combined with the fresh and fragrant flavors of spices such as scallions, ginger, and star anise, is infused into the soup. After slow simmering over low heat, the dish exhibits a warm and lustrous color, rich meat aroma, tender and juicy meat texture, and the noodles, having absorbed the rich flavor of the soup, are soft and flavorful, with a salty and fragrant taste that is popular among children.

Tuesday Recipe

lunch

Lunch Recipe: Soft Fried Fish Fillet, Braised Pork and Stewed Egg, Stir-fried Pork with Dried Peppers and Tofu, Garlic Broiled Double Flowers, Corn Paste

Mixing ratio:

Soft-fried fish fillet: 90 grams of fish fillet, 10 grams of egg, 10 grams of starch;

Braised pork and stewed eggs: 90 grams of pork belly, 20 grams of quail eggs;

Stir-fried Pork with Dried Tofu and Peppers: 10 grams of pork, 15 grams of peppers, and 60 grams of dried tofu;

Garlic Broccoli and Cauliflower: 5 grams of pureed garlic, 30 grams of broccoli, and 30 grams of organic cauliflower;

Corn paste: 30 grams of corn flour.

Snack: yogurt, thickly sliced pumpkin toast, seasonal fruits

Main dish: Soft-fried fish fillet

Soft-fried fish fillets are made from high-quality, tender fresh fish meat, rich in high-quality protein, unsaturated fatty acids, and various minerals such as calcium and phosphorus. Eating them in moderation helps to supplement nutrition and promote brain and physical development. After being coated with a thin layer of batter and deep-fried at a moderate temperature, the outer skin becomes golden and crispy, while the inside remains fresh and boneless. The texture is soft and delicate, with a fresh and fragrant flavor that is not greasy. It is lightly seasoned and easy for the body to absorb nutrients. It is not only a delicious dish that children love, but also an easy way to supplement nutrition and enhance appetite.

Wednesday Recipe

lunch

Lunch Recipe: Curry Beef, Braised Pork Chop, Garlic Sprout Stir-Fry, Stir-Fried Chinese Cabbage, Chicken Shreds and Mushroom Soup

Mixing ratio:

Curry beef: 90 grams of beef, 30 grams of potatoes;

Stir-fried Pork Chop: 80 grams of lean pork, 15 grams of green pepper;

Stir-fried pork with garlic sprouts: 10 grams of lean pork, 60 grams of garlic sprouts;

Stir-fried choy sum: 60 grams of choy sum;

Shredded Chicken Mushroom Soup: 10 grams of chicken breast, 5 grams of fresh mushrooms, 5 grams of button mushrooms, and 5 grams of hazel mushrooms;

Snacks: yogurt, chocolate-flavored cupcakes, seasonal fruits

Main dishes: Curry beef, stir-fried pork belly

Curry beef is made from high-quality beef with tender meat, rich in high-quality protein, iron, zinc, and other minerals. Eating it in moderation helps to supplement nutrition, enhance physical strength, and support physical growth. Paired with fragrant curry and fresh seasonal vegetables, the soup is rich and the meat is tender and flavorful after slow simmering over low heat. The curry has a mellow and mild aroma, with a balanced and delicious taste. It is not only a delicious appetizing dish but also easily stimulates appetite.

The braised pork chop is made from high-quality, fresh and tender pork lean meat, rich in high-quality protein, iron, zinc, and other minerals. Eating it in moderation helps to supplement nutrition, enhance physical strength, and support physical development. Coated with flour and fried until crispy on the outside and tender on the inside, it is then braised with a fragrant sauce, resulting in a tempting golden color, crispy exterior and juicy interior, salty and fresh taste, rich aroma, and a full-bodied but not greasy texture. It is a classic dish that satisfies both appetite and cravings.

Thursday Recipe

lunch

Lunch Recipe: Twice cooked pork, abalone stewed with potatoes, garlic minced pork with enoki mushrooms, fermented black bean and oil wheat, and Muxi persimmon soup

Mixing ratio:

Twice cooked pork: 100 grams of pork belly, 10 grams of garlic sprouts, 10 grams of black fungus;

Abalone stewed with potatoes: 60 grams of abalone, 90 grams of potatoes;

Garlic and Pork Mince with Flammulina Mushrooms: 15 grams of pureed garlic, 15 grams of pork, 60 grams of flammulina mushrooms;

Fermented black bean and lettuce: 10 grams of fermented black bean, 50 grams of lettuce;

Mushu Persimmon Soup: 15 grams of egg, 15 grams of tomato;

Snacks: yogurt, milk-flavored custard, seasonal fruits

Main dish: Twice cooked pork, abalone stewed with potatoes

Twice cooked pork is made from high-quality streaky pork, which is rich in high-quality protein, fat, and various minerals. Consuming it in moderation helps to replenish energy and nourish the body. When stir-fried with fresh and fragrant garlic sprouts and authentic sauce, the meat slices become curly and flavorful, moist but not greasy, with a rich sauce aroma. The dish boasts an attractive red and shiny color, and an enticing aroma that fills the nose. It is a classic traditional dish that pairs well with rice.

Abalone stewed with potatoes uses high-quality abalone with firm meat texture and fresh potatoes with dense and fluffy texture. Abalone is rich in high-quality protein, various amino acids, and minerals such as calcium and zinc, while potatoes are rich in carbohydrates and dietary fiber. Eating them together provides a balanced nutrition, helping to supplement nutrients and nourish the body. After slow stewing over low heat, the abalone becomes tender and chewy, the potatoes soft and flavorful, and the soup thick and fragrant with a lingering aftertaste. The taste is warm and smooth, fresh but not gamey. It is both a high-end nourishing dish and an appetizing one.

Friday Recipe

lunch

Lunch Recipe: Braised Chicken Wings in Chili Oil, Braised Small Meatballs, Stir-fried Pork with Onion, Cucumber and White Mushroom, Crucian Fish and Tofu Soup

Mixing ratio:

Bifengtang Chicken Wings: 100 grams of chicken wings, 15 grams of bread crumbs, 10 grams of eggs;

Braised pork meatballs: 80 grams of pork mince, 10 grams of egg, 10 grams of tofu;

Stir-fried pork with onion: 10 grams of pork, 90 grams of onion, 10 grams of green pepper;

Cucumber and White Mushroom: 30 grams of cucumber, 40 grams of white mushroom;

Crucian carp and tofu soup: 20 grams of crucian carp, 30 grams of tofu;

Snacks: yogurt, chocolate-flavored thick-cut toast, seasonal fruits

Main dishes: Chicken Wings in Sheltered Bay, Braised Small Meatballs

The chicken wings used in Bifengtang are selected from high-quality chicken wings with plump meat, rich in high-quality protein and various minerals. Eating them in moderation helps to supplement nutrition, enhance physical strength, and support physical growth. Wrapped in golden garlic crisps and spices, they are stir-fried until the outer skin is crispy and golden, while the inside remains tender and juicy. The garlic aroma is rich and the flavor is salty and delicious, dry and not greasy, with a full flavor.

Braised small meatballs are made from high-quality pork with tender meat texture, rich in high-quality protein, iron, zinc, and other minerals. Eating them in moderation helps to supplement nutrition, enhance physical strength, and support physical development. Handmade into balls, they are braised and stewed until they have a red and lustrous appearance, a chewy and firm texture, a rich and mellow sauce, a balanced saltiness and sweetness, and are soft, tender, juicy, and not greasy.