BREAKFAST --- coffee
LUNCH --- rice with Tong-hao porridge (leftovers)
AFTERNOON-TEATIME --- apple
DINNER --- ratatouille (tomato, onion, eggplant, zucchini, red pepper and shiitake) | sauteed mushroom with tong-hao leaves | steamed stinky tofu | rice
chestnut turns golden in the garden- the onion and tomato are sauteed slowly in olive oil first, add it later to the diced vegetable mix pot to give ratatouille intense flavor.
