Menu at Happy Home For The Healthy Care
Legislative Council Q10
Annex A
Comfort Rehabilitation Home
Menu
|Breakfast |Lunch |Dinner |Night Snacks |
| |Chicken Claws, Black Eye Beans and | | |
| |Octopus Soup | | |
| | | | |
|Oatmeal + Egg |Steamed Shredded Pork with Chinese | |Soybean Milk + Biscuits |
| |Preserved Cabbages |Pork Chops with Onions in | |
| |Fried Pork Slices with Celery and |Tomato Sauce | |
| |Cashew Nuts |Fried Seasonal Vegetables with | |
| | |Garlic | |
| |Fruits | | |
Legislative Council Q10
Annex A
Happy Home For The Healthy Care
Menu
Saturday
Breakfast: Soybean Milk
Barbecued Pork/Sweet Paste Bun
Lunch: Chicken Claws, Peanuts and Black Eye Beans Soup
Steamed Minced Pork with Chinese Preserved Cabbages
Seasonal Vegetables
Dinner: Chicken Claws, Peanuts and Black Eye Beans Soup
Curry Pork Chops
Vegetables
Legislative Council Q10
Annex A
Ming Sum Home (Tuen Mun)
Nutritious Menu
Breakfast: Congee with Lean Meat and Preserved Duck Eggs
Bread with Jam
Lunch: Fried Garoupa Slices in Tomato Sauce
Chicken Claws with Seasonal Vegetables
Tomatoes, Potatoes and Pork Ribs Soup
Rice/Congee
Fruits
Afternoon Tea: Cake/Biscuits
Tea/Water
Sweet Soup or Chinese Herbal Tea provided every Sunday
Dinner: Steamed Eggs with Minced Meat
Fried Chinese Flowering Cabbages with Pork Slices
Rice/Congee
Remarks: Residents may request biscuits or dim sum from staff members if in need.
Legislative Council Q10
Annex A
Oi Lok Home
Menu (Fourth week)
|Day |Breakfast |Lunch |Afternoon Tea |Dinner |
|Monday |Congee with Lean Meat and |Steamed Spare Ribs in Garlic |Red and Green Beans Sweet |Steamed Fresh |
| |Preserved Duck Eggs |and Black Bean Sauce |Soup |Fish with |
| |Steamed Pork Balls |Boiled Headed Lettuces | |Gingers and |
| | |Peanuts, | |Spring Onions |
| | |Black Eye Beans, Papaya and | |Boiled |
| | |Pig Bones Soup | |Shanghai White |
| | | | |Cabbages |
| | | | |Seasonal Fruits |
|Tuesday |Macaroni with |Steamed Chicken with |Tea |Bean Curds with |
| |Ham and |Black Fungi |Biscuits |Shredded Salty |
| |Shredded Meat |Boiled Seasonal | |Fish and Diced |
| | |Vegetables | |Chicken |
| | |Pumpkins, Carrots and Pig | |Boiled Headed |
| | |Bones Soup | |Lettuces |
| | | | |Seasonal Fruits |
|Wednesday |Congee with |Stewed Streaky Pork with |Bean Curd Skins and Eggs |Stewed Deep Fried Bean |
| |Dried Vegetables and |Preserved Vegetables |Sweet Soup |Curd Puffs with Fish Meat |
| |Salty Pig Bones |Boiled Seasonal Vegetables | |and Vermicelli Boiled |
| |Barbecued Pork Buns |Assorted Vegetarian Food Soup| |Shanghai White Cabbages |
| | | | |Seasonal Fruits |
|Thursday |Noodles in Soup with |Steamed Chicken Claws in |Herbal Tea |Stewed Spare Ribs with |
| |Preserved Mustard Greens and |Black Bean Sauce | |Potatoes |
| |Shredded Pork |Boiled Seasonal Vegetables | |Boiled Seasonal Vegetables |
| | |Hairy Gourd, | |Seasonal Fruits |
| | |Dried Fish and Pig Bones Soup| | |
|Friday |Congee with Peanuts and Black|Steamed Eggs with Minced |Tea |Pork Chops in Tomato Sauce |
| |Eye Beans |Meat |Sliced Bread |Boiled Seasonal |
| | |Boiled Chinese | |Vegetables Seasonal Fruits |
| | |Flowering | | |
| | |Cabbages | | |
| | |White Fungi, | | |
| | |Sweet Corn, | | |
| | |Carrots and Pig Bones Soup | | |
|Saturday |Noodles in Soup with Shredded|Minced Meat with Preserved |Sago and |Garoupa Slices in Fresh |
| |Meat |Vegetables |Coconut Milk |Tomato |
| |and Crab Sticks |Boiled Spinach |Sweet Soup |Sauce |
| | |Tomatoes, | |Boiled Seasonal Vegetables |
| | |Potatoes and | |Seasonal Fruits |
| | |Fish Soup | | |
|Sunday |Oatmeal with Eggs and Milk |Steamed Soy Sauce Chicken |Tea |Fried Zucchinis with Black |
| |Sliced Bread |Boiled Vegetables |Biscuits |Fungi and Meat Slices |
| |with Condensed Milk and |Chinese Herbs, Brown Dates | |Boiled Vegetables |
| |Peanut Butter |and Pig Bones Soup | |Seasonal Fruits |
* The same soup will be served for lunch and dinner.
* Changes in the menu will be notified by the kitchen on the white board.
Legislative Council Q10
Annex A
Tung Fong Rehabilitation Home
Menu (Third week)
|Day |Breakfast |Lunch |Afternoon Tea |Dinner |
|Monday |Congee with Minced Meat |Steamed Spare Ribs in Plum |Sago Sweet Soup |Steamed Seasonal Fish |
| |Plain Buns |Sauce | |Boiled Seasonal Vegetables |
| | |Boiled Vegetables | |Seasonal Fruits |
| | |Dried Cabbages, Carrots and | | |
| | |Pig Bones Soup | | |
|Tuesday |Noodles in Soup with |Steamed Minced Pork with |Tea |Braised Bean Curds |
| |Shredded Pork and Crab |Salted Fish |Sliced Bread |Boiled Vegetables |
| |Sticks |Boiled Spinach | |Seasonal Fruits |
| | |White Fungi, Carrots and Pig | | |
| | |Bones Soup | | |
|Wednesday |Congee with Preserved |Steamed Chicken with Black |Herbal Tea |Eggplants with Spicy Garlic |
| |Root Mustard and Minced|Fungi | |Sauce |
| |Meat |Boiled Chinese Flowering | |Boiled Headed Lettuces |
| |Barbecued Pork Buns |Cabbages | |Seasonal Fruits |
| | |Assorted Vegetarian Food | | |
| | |Soup | | |
|Thursday |Macaroni with Ham and |Steamed Chicken Claws in |Tea |Stewed Bitter Cucumbers with |
| |Shredded Meat |Black Bean Sauce |Biscuits |Spare Ribs |
| | |Sauteed Shanghai White | |Sauteed Cucumbers |
| | |Cabbages | |Seasonal Fruits |
| | |Lotus Roots and Pig Bones | | |
| | |Soup | | |
| | | | | |
|Friday |Congee with Salty Pig |Sauteed Fillets of Chicken |Tea |Stewed Seasonal Melons with |
| |Bones |with Onions and Bell Peppers |Sliced Bread |Minced Fish |
| |Buns with Meat and |Boiled Small Chinese White | |Boiled Chinese Flowering |
| |Vegetable Filling |Cabbages | |Cabbages |
| | |Green Radishes and Carrots | |Seasonal Fruits |
| | |Soup | | |
|Saturday |Noodles in Soup with |Stewed Streaky Pork with |Papaya, White Fungi and Red |Garoupa Slices with Sweet |
| |Preserved Mustard |Preserved Chinese Cabbages |Dates Sweet Soup |Corn |
| |Greens and Shredded Pork|Boiled Headed Lettuces | |Boiled Seasonal Vegetables |
| | |Black Moss, Peanuts and Black| |Seasonal Fruits |
| | |Eye Beans and Chicken Claws | | |
| | |Soup | | |
|Sunday |Oatmeal with Eggs and |Plain Chicken | Tea |Stewed Hairy Gourds with Bean|
| |Milk |Boiled Vegetables |Biscuits |Curd Puffs, Vermicelli and |
| |Barbecued Pork Buns |Chinese Herbs, Brown Dates | |Minced Fish |
| | |and Pig Bones Soup | |Boiled Vegetables |
| | | | |Seasonal Fruits |
* The same soup will be served for lunch and dinner.
* Changes in the menu will be notified by the kitchen on the white board.
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