Soups: melon meatball soup, cabbage bean curd soup, laver egg flower soup, hot and sour belly silk soup, etc.
Vegetarian dishes: fresh potatoes, scrambled eggs with tomatoes, mushrooms, rapeseed, spinach, fried vermicelli, fried carrot slices, spicy tofu, fried cabbage with fungus, fried beans with garlic, fried bean sprouts with vegetables, fried cucumber with eggs, fried peppers with eggs, fried mushrooms with eggs, fried spinach with eggs, fried leeks with eggs, fried green bamboo shoots with eggs and so on.
Meat dishes: mutton wrapped in onion, moo Shu pork, eggplant slices, cucumber slices, lentil slices, shredded coriander, pork slices, braised pork and cabbage vermicelli, fried pork liver with cucumber, fried kidney flower with pork slices, fried fungus with meat slices, fried Pleurotus ostreatus with meat slices, fried bamboo shoots with cucumber, fried chicken with fungus, fried diced chicken with soy sauce and so on.
Braised dishes: braised tofu, braised eggplant, braised ribs, braised hairtail, braised pork, braised beans, etc.
Fish: dry fried small yellow croaker, dry fried hairtail, sweet and sour fish, etc.
Summer cold dishes: assorted cucumbers, assorted spinach fans, assorted tomatoes with sugar, assorted shredded potatoes, cold beans, assorted kelp, etc.
Extended data:
Hygienic management system of canteen
1, the canteen staff must pass the physical examination, pass the on-the-job training exam and obtain a health certificate before taking up their posts.
2, should wash your hands before mount guard disinfection, wear work clothes, hats, maintain personal hygiene.
3. There should be an acceptance system for the procurement of food raw materials, and there should be a special person in charge to ensure that the raw materials are fresh and free from corrosion and deterioration. Cleaning should be thorough to ensure the hygienic quality of food.
4. The raw and cooked food in the refrigerator must be strictly stored separately, personal items, medicines, etc. Storage is not allowed.
5. Cold vegetables, uncooked products and dishes shall not be supplied, and overnight leftovers shall be returned to the pot for heating, and shall not be mixed with fresh vegetables.
6. Keep the canteen clean inside and outside, do not pile up building materials and tools unrelated to food, set the operation room and storage room separately, and do a good job of preventing moisture, insects, flies and rats.