2024 "Taste of Hunan" Special Event Held at HUTB

2024-11-17

On November 15, the 2024 "Beautiful New Era, Hunan Cuisine Goes to Campus" special event, as part of “The Taste of Hunan” delicacy season, organized by the Department of Commerce of Hunan Province and hosted by the Hunan Business Service Center and HUTB, was held at HUTB. The event brought Hunan cuisine and culture to the campus, allowing teachers and students to experience and learn about the distinctive flavors of Hunan cuisine up close. The event was attended by Hou Junjun, member of the CPC HUTB Committee and Vice President of HUTB, and Xie Haizhen, Deputy Secretary of the CPC Committee of the Hunan Business Service Center, who both delivered speeches. The event was also attended by relevant department heads from HUTB, relevant department heads from the Hunan Business Service Center, industry experts, business representatives, as well as HUTB's teachers and students.

In his speech, Vice President Hou Junjun pointed out that HUTB has a long-standing cultural heritage and profound history. The thousand-year-old tradition of Hunan cuisine not only conveys the flavors of the region but also embodies the core spirit of Hunan people: "fearless of hardship and always striving to overcome challenges." This event represents an interdisciplinary exploration and promotes the industry-education-research integration. It helps students deepen their understanding not only through textbooks but also through cultural experiences, enhancing their sense of pride in Hunan's culture.

Deputy Secretary Xie Haizhen stated that HUTB has experienced rapid development in recent years, and its dining services are among the best in universities. Currently, Hunan cuisine has become the fastest-growing and largest regional cuisine. The purpose of the "Taste of Hunan" event is to promote Hunan cuisine to "enter key scenes, enter the public domain, and reach across the country and the world," allowing the younger generation to gain a deeper understanding of Hunan culinary traditions through tasting Hunan dishes, and further promoting the culture of Hunan cuisine.

Ren Weizheng, Executive Vice President of the Hunan Provincial Catering Industry Association and master of Chinese Cuisine and Hunan Cuisine, delivered a keynote presentation on Hunan culinary arts during the event. He expressed the hope that through this event, more people would come to understand and experience the taste of Hunan cuisine.

At noon on the same day, a special "Taste of Hunan" food stall was set up on the third floor of Cuiya Cafeteria, at the Zhiweixuuan Youth Bar, offering 600 portions of classic Hunan dishes for free tasting by faculty and students. The event area was bustling with people, as teachers and students eagerly participated in the tasting and praised the delicious Hunan cuisine. The array of exquisite dishes captivated many, drawing them to stop and enjoy the offerings.

In the afternoon, Yingcai Square became a "Campus Food Market." Self-heating rice, camellia oil, cured meat and sausages, banana taro powder, accompanying spicy sauces... Each dish told the story of the deep connection and historical legacy between the people of Hunan and their food. The event featured five main areas: tasting, display, photo-taking, interaction, and stage performances. The interactive area also set up a traditional skills demonstration booth, where teachers and students could closely observe the exquisite techniques of Hunan culinary masters and savor authentic Hunan cuisine.

In the evening, the tasting dinner at Chufengxuan added an exciting climax to the event. Hunan cuisine masters Ren Weizheng and Zhang Weiming teamed up to cook, and presented a variety of dishes, including the state banquet dish Dong'an Chicken, the famous Hunan dish Mao Family’s Braised Pork, the traditional specialty Quick-fried Julienne Ox Tripe, and the secret recipe Hanshou Soft-Shelled Turtle, showcasing the diversity and refinement of Hunan cuisine.

(Written by Xia Qingsen, Zhou Yali and Zhang Gaoyang and photo by Tu Hua, Qiu Yufei, Li Zonglin and Hu Run)