On the afternoon of October 28, Beihang‘s sixth “Twelve Dishes of Hang” competition, a taste-off of delicious Chinese cuisines, was held. Among the attendees were Vice President Zhang Hailan, Ji Suju, former secretary of Discipline Inspection Commission and chairman of trade union, teacher and student representatives, and experts from Tsinghua University, Peking University, Beijing Institute of Technology, Renmin University of China, China Agricultural University and Beijing Normal University.

After careful planning and preparation, the sixth “Twelve Dishes of Hang” grew more innovative and distinctive, with the final competition being held at Xueyuan Road Campus and Shahe Campus simultaneously and broadcast online. Judges made up of professionals as well as teachers and students were invited to score the cuisines on the spot.

On the occasion of the successful conclusion of the 20th CPC National Congress and the 70th Anniversary of Beihang University, this year’s event involved special elements of the anniversary. Before the competition, attendees cut cakes together to celebrate.

It was time for the main dishes to arrive. The chefs carried out the steaming dishes one by one, and each plate featured varied colors, enticing aromas, and beautiful presentation. The gallery section of creative dishes and local snacks attracted many hands jamming for a try. Flying pastry, hand-pulled noodles, dough figurines and sugar figurines showed chefs’ cooking skills and amazed the audience.

In the practice part, students learned to make wonton from chefs. They said that making food themselves brought them not only joy but also tasty cuisine.

According to judges’ appraisal and previous online voting, twelve dishes were selected as the sixth " Twelve Dishes of Hang”. All the twelve dishes are supplied in canteens currently.

The first competition in 2017 was warmly received and widely recognized, and now it has become an iconic event at Beihang. The event is aimed at promoting Beihang’s cuisine culture by founding the brand dishes of the canteens. It also has 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.

Reported by Han Yuefeng

Photographed by Di Bailu, Chen Jiaheng, Qin Yuhang, et al.

Reviewed by Xiao Hong

Edited by Jia Aiping

Translated by Wen Li