On the afternoon of June 15th, Beihang’s second annual “Twelve Dishes of Hang” competition, a taste-off of delicious Chinese cuisines, was hosted in the cafeteria for the university staff. It was attended by representatives from schools and administrative organs, teacher and student representatives and dieticians from Tsinghua University, Beijing Institute of Technology, Beijing Forestry University, China Agricultural University, and the University of Science and Technology Beijing. The host was Liu Jingwei, Vice Director of the Division of Logistic Services, and Cheng Wenhao, Executive Chair of the Labor Union, delivered the opening speech.
At backstage, the skillful cafeteria chefs chopped, baked, fried and stirred various foods. Outside, an alluring feast drew the crowd. The gallery section of creative dishes and local snacks attracted many hands jamming for a try. The Cooking Presentation section included fried twisted pastry, hand-pulled noodles, and Chinese knots made from fish. The guests were offered opportunities to try and learn the cooking skills.
It was time for the main dishes to arrive. The chefs themselves carried out the steaming dishes one by one, and each plate featured varied colors, enticing aroma, and beautiful presentation. A swarm of eager judges surrounded the tables, appreciating the deliciousness.
Beihang currently has more than 30,000 students, which means its cafeterias are important places to supply the staff and students with their daily meals. Based on Beihang’s goal of “building a world-class university rooted in China”, the Division of Logistic Services devotes itself to the provision of top-notch services, and the annual “Twelve dishes of Hang” competition is one example of such practice.
The event was aimed at promoting Beihang’s cuisine culture by finding the brand dishes of the cafeterias. It also had the goal of improving the quality of the meals served and the creativity of the chefs so as to meet the growing expectations from the teachers and students for better service. The first competition in 2017 was warmly received and widely recognized, and now it has become an iconic event at Beihang.
Reported by Yuefeng Han
Photographed by Chao Song, Siyu Han and Xinyu Yang
Edited by Chao Song
Translated by Virginia Peng
