In spring, everything recovers, plants and trees sprout, and they are full of vitality.
Seasonal fruits and vegetables are also in season.
The "chopsticks" of modern canteens are all kinds of food
Eat without getting tangled
Energy meats, specialty pastries.
Nutritious seasonal vegetables, healthy fruits.
In spring, food fills us with strength.
Breakfast. Two-color flower rolls Steamed buns, corn cakes, small oil cakes, barbecued pork buns.
Pumpkin glutinous rice porridge, Jiuyang soybean milk, fried lotus root slices with minced meat.
Stir-fried tofu with celery, shredded spicy steak, egg.
Lunch. Rice, Orleans schnitzel, cumin stir-fried meat (large meat).
Spicy kidney sausage, shredded potatoes from Lao Gan Ma, fried yam with green bamboo shoots.
Mixed sauce noodles, seaweed and shrimp skin soup, seasonal fruits.
Dinner. Stir-fried chicken with corn kernels, hot and sour cabbage.
Spicy vegetarian chicken, steamed pumpkin, and crispy corners.
Fried cakes, steamed bread, flower rolls, porridge.
Breakfast. Steamed buns, flower rolls, jujube cakes, crispy bananas, steamed egg dumplings.
Millet porridge, spicy soup, spicy eggs.
Pot gas cabbage, cucumber mixed with yuba, eggs.
Lunch. Rice, salt-and-pepper pot wrapped meat, shiitake mushroom roasted chicken.
Spicy tofu, Hunan flavor stir-fried pork, scrambled eggs with tomatoes.
Sauerkraut and shredded pork noodles, large bone radish soup, seasonal fruits.
Dinner. Shredded pork with green pepper and shredded cabbage.
Celery mixed with dried tofu, steamed corn, shell crisp.
Braised hemp food, steamed buns, flower rolls, porridge.
Breakfast. Chive rolls Steamed buns, sugar triangles, fried spring rolls, milky steamed buns.
Eight treasure porridge, original soybean milk (Jiuyang), shredded potatoes with meat foam.
Stir-fried beans and vegetables, stir-fried fungus with green bamboo shoots, and eggs.
Lunch. Rice, braised lion's head, twist back to the pot (big meat).
Kung Pao chicken, braised eggplant, fried vermicelli.
Chopped pepper noodles, green vegetable and tofu soup, seasonal fruits.
Dinner. Steamed pork, potato chips in a dry pot, hot mix with three shreds.
Pumpkin pie, rice noodles, hot and sour potato flour.
Steamed buns, flower rolls, porridge.
Breakfast. Duobao flower rolls, steamed buns, brown sugar cakes, and twisted flowers.
Hot dog rolls, red bean porridge, twist oil tea, stir-fried pork slices with celery.
Dry pot cabbage, spicy vegetarian chicken, five-spice marinated quail eggs.
Lunch. Rice, fried crab leg sticks, fried bacon.
Boiled pork slices (large meat), fried broccoli with green onions, and stir-fried fungus with lettuce.
Dumpling noodles, black chicken soup.
Dinner. Stir-fried pork with green onions, fried fungus with onion and eggs, and shredded steak with three colors.
Fried sugar cake, yam slices, chicken noodles.
Steamed buns, flower rolls, porridge.
Breakfast. Steamed buns, golden silk rolls, fried cabbage corners, purple potato buns.
Wrapped grain hazelnuts, old soybean milk (Jiuyang), spicy meat foam.
Cauliflower, shredded pickled cabbage in red oil, eggs.
Lunch. Rice, snowflake chicken fillet, potato chips and stir-fried meat (large meat).
Eggplant with minced meat, scrambled eggs with grandma's vegetables, fried enoki mushrooms with leeks.
Chicken noodles, yam and corn claypot chicken, seasonal fruits.
Dinner. Stir-fried meat with celery and dried beans, stir-fried zucchini.
Shredded seaweed with mountain pepper, fried buns, tartary buckwheat crisp.
Beef steamed buns, steamed buns, flower rolls, porridge.
Xi'an Modern Canteen has always been practiced.
"Parents are at ease, students are comfortable".Service concept.
The dish varies from day to day.
There are weekly updates to the menu.
From the purchase of ingredients, cleaning, and cooking.
Crafting modern cuisine with care.
Meet the nutrition needs of students for growth.
In the new semester, we will enjoy a beautiful "food" light.