Two flavors in the four seasons and three meals!
Four seasons, three meals a day. The cafeteria carries the ups and downs of the four years of the students of the second foreign language, and is an inseparable memory point for the students. Halal canteen, real flavor house Korean food, Cantonese style, crockpot soup ......All kinds of "stalls" are dazzling, not only satisfying everyone's taste buds with delicious meals, but also soothing the homesickness of the "wanderer". Behind every dish is the conscientious dedication of countless canteen staff day and night. Let's uncover the vivid stories behind the food and explore the flavors of the four seasons!
Halal canteen injects the "fresh blood" of the old signboard of Erwai
Walking down the stairs into the bright and spacious new flavor canteen on the second floor, there is a halal canteen.
We have been working in school canteens for 15 years, and we have worked in many university canteens in Beijing. Ma Xiaofeng, the person in charge of the stall, said, "We will do our best to meet the tastes and preferences of students from the second foreign language and ensure the quality of the dishes in the canteen." ”
Make every dish with conscience", Ma Xiaofeng has always said, this is not just a slogan, but a belief that the halal canteen really practices. In order to let the students eat fresh and safe dishes, they insist on using the freshest ingredients every day.
At the same time, they also attach great importance to and pay close attention to the dining experience of the students, and will conduct research records from time to time to collect everyone's opinions on the quality of the dishes and the best products, and make timely adjustments according to these suggestions. "We will hold a training meeting every Tuesday, and every time we talk about food safety, fire safety, including the personal hygiene of employees, the grooming of work uniforms and polite language, we will go to train employees. ”
When asked about the reason for working in the school cafeteria, Ma Xiaofeng said: "Actually, the reason why I do school catering is very simple, I will have a feeling after staying in one place for a long time. He told us that when he used to work in the cafeteria, the students would bring them hometown specialties and they would also help the graduating students carry their luggage. This kind of precious affection between people will always move them.
Jinmiya Korean Cuisine Prepare original Korean cuisine with heart
In 2000, Zhenweiya Korean Food, which was settled in Erwai, is a veritable "time-honored brand" on campus. With the passage of time, it is still located on the third floor of Xiangyu Building, and it is still one of the first choices for many teachers and students to eat.
Ms. Kim, the proprietress of the Korean restaurant, is of Chinese Korean ethnicity, and when talking about her relationship with Erwai, she said, "I heard that there are Korean language departments and many Korean students in Erwai, so I came up with the idea of bringing hometown food to the Erwai campus." "In 2000, Jinweiya Korean Restaurant opened on the second floor of the flavor restaurant, and at that time there were only 8 tables of staff in the entire restaurant. "When we first started, we had to prepare the ingredients very early every day and finish after 10 p.m. She said, "Although it was hard work, every time we saw the satisfied smiles of the teachers and students after the meal, we were very happy, so we decided to stick to the restaurant." ”
After Zhenmiya Korean food stabilized, they gave up their business elsewhere and concentrated on making Korean food in Erwai. Mr. Lee Yoo-seung, a foreign teacher of the Korean language department, was one of the first customers, and he said, "The Korean restaurant has changed a lot in the past 20 years, and it is better than before in terms of decoration and taste. "In order to make Korean food healthier and more authentic, the raw materials used in Korean restaurants are imported from Korea. The team not only follows the principle of less oil and less salt when cooking, but also regularly travels to South Korea to research local food and learn from Xi.
Spicy cabbage", "miso soup", and "Korean bibimbap" are the three dishes often ordered by students of the second foreign language, and they are also the golden signatures of Korean food for many years. Yang Luolin, Jenny and Mai Jiama, international students from the Chinese Language Institute, are frequent customers of the restaurant, and the three of them often have dinner here. During the interview, they repeatedly praised the taste of "bibimbap" as authentic as they had eaten in Korea, and Jenny joked, "If I have to give some advice, I hope the boss can share the secret recipe with everyone!"”
Twenty-three years of trials and hardships, Zhenweiya Korean Cuisine has still been the same, bringing the best service and the most delicious food to every customer. Whether you are a Korean student who misses the taste of her hometown, or a foreign student who wants to taste the flavors of other countries, you can always find your own taste buds in the small shop with wooden tables and chairs under the warm light.
Cantonese flavor sticks to its original heart in integrity and innovation
When it comes to the Cantonese style stall on the first floor of the flavor canteen, everyone must be familiar with it. The loudest and most popular dishes here are roast duck, white-cut chicken and Cantonese pork knuckles. In the future, Cantonese Flavor's plan is to focus on Cantonese cuisine and continue to introduce local specialties such as casserole congee, claypot rice, tea snacks and rice rolls. In addition, they have also made certain improvements and innovations on the basis of Cantonese flavors, such as slightly reducing the sweetness of the sweeter Cantonese dishes.
As early as 2008, Cantonese Flavor has been opened in Beijing Second Foreign Chinese College, and it has taken 15 years to get to the present. Wang Shuai, the boss of Cantonese style, said, "Although there is a turnover of personnel in the middle, there are also some old employees who have stayed for many years." At the beginning of the Cantonese flavor business, Master Wang was just a young "worker", and now he has become the boss of the stall. In addition to him, Cantonese Flavor now has some experienced and experienced masters like him, mainly dealing with roast duck.
Consistent with their original intention from the beginning to the end, they insisted on not using cooking kits, even though that might greatly simplify the cooking process, but they insisted on making their own bone broth supplemented with shrimp skin. "The food that comes out of it is healthier. Master Wang said. "Students and teachers will be more comfortable and relieved when they eat it. ”
In the course of business, Chef Wang has met many old customers with Cantonese flavors, and has even had a relationship for the longest time. These kind "old acquaintances" will occasionally bring some specialties from their hometown or other small gifts to Cantonese flavors. Speaking of these warm things, Master Wang's tone was full of relief.
Master Wang Shuai. After 15 years of ups and downs, Cantonese flavor has come steadily, there have been changes and innovations, but what remains unchanged is the original intention of serving students and all customers.
Crockpot soup and "crockpot soup" have been together for 20 years
As the saying goes: "The people take food as the sky, and food takes taste first." "When it comes to the delicious taste, the crockpot soup deserves to be nominated as a stall in the second foreign canteen. Now located in the crockpot soup stall on the second floor of the flavor canteen, the boss still prepares vegetables and simmers soup every day. Talking about work experience, Boss Yang said: "We have been here since 08 years, and we have been here for more than ten years. By chance, Boss Yang, who was engaged in university catering in Wuhan, followed in his sister's footsteps and came to Beijing, and the family brought authentic crockpot soup to the north.
Boss Yang said: "Since the opening, labor costs have been rising, but our prices have not moved since 2018, and we basically rely on small profits and quick turnover, relying on our own labor to sustain us." Boss Yang insisted on using a professional crockpot configured from Jiangxi as tableware. Every morning at 5:40 a.m., the preparation work begins and is simmered slowly, in order to retain the original taste of the ingredients and maximize the retention of nutrients and texture.
Corn pork rib soup, winter melon pork rib soup, white fungus soup and pear soup are the most ordered soups by students, "In winter, everyone orders more chicken soup, and in summer, the cold soup is generally more refreshing, especially mung bean soup and pineapple soup are particularly popular!."Boss Yang said, with pride on his face. Talking about whether it will be new in the future, Boss Yang said that this is actually already underway. He studied the recipe and found that there was a lack of sweet and sour soup, so he launched "Hawthorn Soup", "Hawthorn soup can dissipate food and gas, and it can also be appetizing!".”
Lu's Spring and Autumn Season: The Original Flavor Chapter records the true meaning of simmering soup: "The essence of all tastes, water is the beginning, five three materials, nine boiling and nine changes, it becomes the taste." In the past 20 years, Boss Yang has not changed his original intention, just to make this can of soup, bringing everyone the warmth of winter and the coolness of summer.
Beijing Second Foreign Language Chinese College.
Produced by Xiangyu Oriental News Agency.
Produced by Jusdi.
Reporter Song Yufei, Liu Ruochen, Zhu Sidi
Generations and times Chen Yi Feng Yixuan.
* Generations and Times, Zhu Sidi, Feng Yixuan.
Editor丨Tian Wen.
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