The Fourth Gourmet Festival Opens in USTC

On April 9th,2017, the
fourth Gourmet Festival of the University of Science and Technology of
China (USTC) is officially open in the staff canteen at East Campus.
Themed “I have a date with Sichuan cuisine”, this year the festival
specially invited University of Electronic Science and Technology of
China (UESTC) and Southwest University of Science and Technology (SWUST)
from Sichuan, bringing us a veritable taste of Sichuan cuisine culture.

Vice Party Secretary Jiang
Yi delivered a warm welcome to all the chefs and supporting staff from
UESTC and SWUST, and gave thanks for their effort and skills. Deng Likun
hoped for a better friendship between UESTC, SWUST and USTC and
progress in diet in the three schools through the festival. Then Vice
President Zhou Xianyi announced the festival officially open.

 

The canteen is divided into
various sections including UESTC&SWUST special section,
self-service, Sichuan flavor, exotic cuisine, chef competition,
sculpture, childhood memory and tea& coffee.

 

In UESTC&SWUST special
section, five chefs from both schools cooked and illustrated 8 classic
Sichuan dishes for the audience. The stories behind them fascinated all
the spectators, and the delicious cuisines drew many foreign students
with their wonderful tastes.

 

In the activity “Let the
chef teach you to do Sichuan dishes”, many students competed in cooking
Mapo tofu and fish deer with the chef showing the whole prcedure. And
after careful tasting, the new chef of USTC was elected by the chefs and
audience.

 

Every year the Exotic
Cuisine is among the most popular sections, and this year it is no
exception. Exchange students from Coate d'Ivoire, Bangladesh, Bolivia,
Nigeria, Tanzania, Cambodia, India, Pakistan, Iran prepared different
kinds of native specials, such as Italian salads, galli and pudding.

 

Childhood Memory section is
newly added this year. Before the festival, students shared stories
about childhood snacks online, bringing back many moving memories. Here
the staff prepared aboudant snacks according to previous students’ vote
for their favorite snacks. Sugar-coated haws on a stick and spicy bars
attracted many students, taking photos with the snacks.

 

Delicate dishes from the sculpture section

Chefs from UESTC&SWUST
will go on to satisfy students with delicious Sichuan foods in staff
canteen, Fanghua canteen and student canteen in south campus and east
campus from April 10th to April 27th. Further interactions with students
includes Sichuan Dishes teaching in the staff canteen of east campus in
April 15th.

 

The gourmet festival is
developed on the basis of the traditional cooking competition, and has
been held successfully for 13 years with continuous innovation and
improvement. It has become a calling card for USTC, exhibiting the charm
of cuisines and acting as a communication platform for the staff and
students, and will go on to enrich students extracurricular activities
and promote the development of catering services in USTC.