At 3:30 p.m. that day, the opening ceremony of the Food Culture Festival was officially held at the east gate square of Yipinyuan Canteen. The host introduced the background, core content, and special segments of the event in detail. Student representatives and the head of the Logistics Management Office delivered speeches, sharing their understanding of food culture and healthy eating. Chen Hao emphasized that this food festival, grounded in the college’s health and medical specialties, deeply integrates dietary culture with food safety education. It serves not only as a vivid practice of campus culture but also as an important platform for college-enterprise collaboration and teacher-student interaction. Following this, Chen Hao, along with guests Ding Yan and Liu Yanjun, cut the opening cake together. A dragon dance performance, lively drumming, and artistic programs carefully prepared by various secondary schools, such as “Sun Never Sets” and “Tea-Picking Dance”, took the stage one after another, kicking off the food festival with a vibrant opening.
After the opening ceremony, three core activity zones opened simultaneously, each offering unique food experiences that captivated teachers and students. The “Free Taste of Flavored Foods” zone at the entrance of Shihu Supermarket was particularly popular, featuring over ten delicacies such as crispy fried chicken wings, spiced tea eggs, peppery fried crispy pork, steamed hairy crabs, and boiled shrimp, all neatly displayed. Teachers and students lined up in an orderly manner to sample the dishes, with the fresh and savory flavors receiving unanimous praise. The “Campus Food to Your Heart’s Content” area near the dormitory buildings featured 30 food stalls offering a wide array of popular dishes, including Russian meat skewers, Hulunbuir grilled meat, cheese stir-fried rice cakes, takoyaki, and candied haws, creating a bustling and lively atmosphere. The “Intangible Cultural Heritage Snack Street” at the square in front of Yipinyuan Canteen became a highlight of the event. The display counters of specialty snacks from Sanyuan Hotel, intangible cultural heritage foods from Jiangsu Suzhou Technician College, and creative fruit platters complemented each other, showcasing both the craftsmanship of traditional dietary culture and the integration of regional characteristics and innovative concepts. Meanwhile, the student works area inside Yipinyuan Canteen was bustling with activity. Led by the Nutrition and Diet Club, students showcased their skills in fruit platter making and culinary performances, using fresh fruits and vegetables to create imaginative platter designs that demonstrated their practical abilities and aesthetic taste. The event also featured food photo check-in spots, where teachers and students took pictures and shared their experiences, capturing the delightful moments of culinary enjoyment.
This Campus Food Culture Festival not only provided teachers and students with a feast for both the palate and the eyes but also served as a bridge to pass down intangible cultural heritage and promote healthy eating concepts. It strengthened awareness of food safety and further enhanced campus cohesion. Moving forward, the college will continue to leverage its professional strengths, deepen college-enterprise collaboration, and create more high-quality campus cultural activities to make campus life more vibrant and enrich the atmosphere of cultural education.
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