Peking University food stall at the Uni-Heart Gala

  • 2012-12-31
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In the past two years, the Peking University Alumni Association, which has been responsible for organizing and appraising the snacks on the New Year’s Day of the College Union, has changed its role this year, participated in person, offered a snack, and exchanged culinary skills with many brother alumni associations.

This year, the main variety of food stalls in North China is Dandan noodles from "Jiang's Xiaoguan". "Jiang's House" is actually not a real restaurant. Its owner is a senior IT professional in Washington DC. He was originally from Jiangsu and grew up in Beijing. He has studied and worked in Hunan and Sichuan for a long time. The life experience in multiple regions gave him the opportunity to taste various cuisines, and then to study and personally produce various cuisines. Over the years, he has gained quite a lot of experience and his skills have become more popular. "Jiang's Xiaoguan" is an nickname given to dad by his two baby daughters for enjoying delicious meals at home. The Dandan noodles he brought this time are based on Chengdu's practice, and add dried radish, mustard, mushrooms, chives, crushed peanuts and homemade seasoning to the seasoning. It has the traditional spicy Sichuan flavor, but also has a slightly sweet chewy. This is the first must-have for his family to look up. The guests were full of praise.

In addition, the Peking University Alumni Association also prepared a variety of foods. Honorary President Lu Mei’s mother will bring her famous Shandong steamed buns, pancakes, and buns. The honorary chairman Wang Qiyun wants to make the prickly marinated pork marinated with the secret recipe passed down by the family. After eating these, you can also drink hot frozen tofu and cabbage broth. Those who like sweets can taste the bean paste and rice cake soup made by the current chairman Bao Yiming’s wife Huang Jie. Our food is extremely rich, but the charges are absolutely cheap. Welcome friends to visit our booth.

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