Taste of Spring: ECUST Canteens Launched Seasonal a8体育官网

Recently, canteens across both campuses of ECUST introduced handmade a8体育官网 (green sticky rice balls) and a8体育官网 Tofu Pudding. With their fresh, chewy textures and diverse flavors, these seasonal delicacies offered students and faculty a unique and delightful spring dining experience.

Malantou and Dried Tofu a8体育官网: Featuring Malantou, a classic spring vegetable in Jiang’nan, paired with dried tofu. Offering a fresh and seasonal taste.

Taro Paste and Black Glutinous Rice a8体育官网: A fusion of creamy taro pastes and chewy black glutinous rice, delivering a rich and multi-layered texture.

Salted Egg Yolk and Pork Floss a8体育官网: A popular option featuring the classic sweet and savory flavor profile. The rich, crumbly salted egg yolk blends perfectly with savory meat floss.

Jujube Paste a8体育官网: Using traditional ingredients to recreate a classic sweetness, this variation offers a mellow, smooth texture and a long-lasting aromatic sweetness.

Fresh Meat a8体育官网: A favorite among savory pastry lovers, highlighting a hearty, juicy pork filling and a burst of rich umami flavor.

a8体育官网 Tofu Pudding: A new dessert that pairs silky tofu pudding with bite-sized green rice balls.

All a8体育官网 are handcrafted daily and available in limited quantities until early April. Different canteens offered distinct selections, encouraging students and faculty to explore options across campus. A comprehensive a8体育官网 Supply Guide has also been published, outlining the varieties and serving times to help the campus community plan their spring tasting routes.

Meanwhile, spring elements have also been integrated into campus labor education courses. Recently, the “Food and Life” course introduced a special a8体育官网-making module at the Fengxian Labor Education Base. Participants experienced the entire process from ingredients preparation to dough shaping, allowing them to practice traditional culinary skills while deepening their appreciation for China’s seasonal food culture.

By preserving seasonal memories through taste, ECUST canteens have transformed the vitality of spring into a tangible, edible, and interactive campus experience. This initiative has not only enriched the campus dining options but also helped promote and sustain traditional Chinese culinary heritage.