For the creation of ethnic unity and progress – the 16th campus ethnic food festival was held successfully
Recently, “the 16th campus ethnic food festival” has been held successfully for the creation of ethnic unity and progress, the publicity and education. The food festival was hosted by the logistics department of SMU, lasting for two weeks. And the team of chefs from ten different universities such as Tongji University, Fudan University, Central South University, South China University of Technology, South-Central University For Nationalities, North Minzu University, Shandong University of Finance and Economics, Kunming Medical University, Shanghai Normal University and Nanjing University of Aeronautics and Astronautics were invited to SMU to give the teachers and students of SMU a bite of delicious food.
Nearly a hundred delicious food with attractive color, fragrance and taste across China with local characteristics have been presented at the food windows both in Wu Hou campus and Airport campus, like the spicy Hunan cuisine, delicate Guangdong cuisine, unique Shandong cuisine, authentic Huaiyang cuisine, sweet Benbang(Shanghai) cuisine, mellow cuisine from Northwestern China and tasty Yunnan snacks.
The food festival has gained its reputation from teachers and students in our university. Those classic delicious food with local characteristics including Tongji smoked fish, pork ribs cooked with sweet and sour sauce, eight-treasure rice pudding, rice with Xixia mutton chops, sweet and sour pork with pineapple, rice noodles and scallops, Hakka stuffed tofu, Yunnan Cross-Bridge Rice Noodles, Ade braised pork in brown sauce, Northwest baking powder, Hunan fried streaky pork slices with chili and Yongzhou blood duck have greatly impressed everyone, and they have felt the charm of the culture of food in different colleges and universities.
The food festival has not only met the diverse needs of taste of the teachers and students from all ethnic groups in SMU, but also has further enhanced the exchanges and learning between our catering service center and the peers of the brother universities, as well as has set an example and provided a help for improving the quality of food in our university canteens and enriching the types of food to lead the catering service in our university to a higher level.