Xiamen University (XMU) recently introduced a selection of iconic regional dishes from different cities and provinces including Beijing, Jiangsu province, Sichuan province, and Shaanxi province, offering faculty and students a rich nationwide culinary experience.
Peking duck is the top choice among faculty and students. [Photo/en.xmu.edu.cn]
At the Beijing booth, neatly sliced Peking duck arranged in a fish-scale pattern and served with pancakes rolled with duck meat — tempted passersby with its savory aroma. The rich scent of zhajiang noodles created a perfect setting for a hearty meal, especially when paired with a cup of tea, making diners feel as if they were enjoying comforting, home-style dishes in the cozy alleys of Beijing hutong.
At the Jiangsu booth, crab-roe soup dumplings impressed with their delicate wrapper and fresh, succulent filling. Traditional treats such as Changzhou glutinous rice cakes offered a subtly sweet, chewy texture, while crisp-skinned rice cakes provided a satisfying contrast of crunchy exterior and tender interior.
The Sichuan booth, known for its bold flavors, featured freshly cooked dumplings doused in red chili oil, enhanced with fragrant Sichuan peppercorns and crushed peanuts, delivering a spicy, numbing, and aromatic experience that awakened the palate.
For noodle lovers, the Shaanxi booth offered various kinds including hand-stretched biangbiang noodles and saozi noodles. In addition, dishes such as lamb stew with pita bread, liangpi (cold noodles), and roujiamo (Chinese hamburger) are ideal for winter.
