On the occasion of the Qingming Festival, the School of Food and Pharmacy, in conjunction with the School of Architectural Engineering, held Qing dumpling making activity on April 3rd in Room 103 of Building 6. Using Qingtuan culture as a carrier, by making Qingtuan, we can experience the cultural connotation, inherit the craftsmanship through kneading and kneading, and taste the nostalgia in the delicious taste on our tongue.
Liu Lan, the head of the club management department, explained and demonstrated to everyone: glutinous rice flour and wheat green juice were skillfully mixed together, making every trace of it just right; Carefully knead the outer layer of Qingtuan and wrap it with pre prepared bean paste or salted egg yolk and meat floss filling. The technique is precise, allowing each Qingtuan to have a sweet and enticing rich filling.
Gently pick up a green ball, slowly pry open the soft and sticky outer layer, and the unique fragrance of wheat green juice mixed with the sweet filling permeates. Classmates held their handmade Qingtuan, filled with a sense of achievement, and took out their phones to record this precious moment, preserving the sweetness and warmth of this exclusive spring day.
The completed Qingtuan is as green as a new lotus, with a delicate fragrance and a smooth and delicate taste. Classmates savored the homemade Qingtuan, allowing this sweet comfort to busy hearts and also experiencing the profound heritage contained in traditional cuisine.
The Qing dumpling making activity jointly organized by the School of Food and Pharmacy, and the School of Architectural Engineering has brought students a warm and unforgettable time, deepened communication and cooperation between the schools, and built a bridge for students from different professional backgrounds to communicate. Under the influence of traditional culture, it has promoted mutual communication and friendship, allowing the charm of traditional Chinese cuisine to shine in cross school interactions.
Article source: WeChat official account of School of Food and Pharmacy, Shanghai Zhongqiao Vocational and Technical University
