On the afternoon of April 23, with the strong support of the school logistics center, the production experience of Shanghai Chinese Dim Snack fried steamed Bun of the Shanghai Cultural Experience Week series of activities arrived in Haixinlou No. 1 Canteen as scheduled. Under the leadership and guidance of the staff, the teachers and students of the College of Marine Science and Engineering entered the world of Shanghai's special food and enjoyed the traditional food culture of Shanghai.
Fried steamed bread is a traditional dim sum in Shanghai, which is a part of Shanghai culture. Dongtaixiang traditional fried bread making technique has also been included in the intangible cultural heritage of Shanghai. The bottom of the Shanghai fried skin is golden brown, and the top half is sprinkled with sesame seeds and chives. Smells sweet, bites a mouthful of soup, popular with people.
The atmosphere at the event was very warm. The teachers and students entered the kitchen after wearing the chef's clothes, and the canteen staff explained the production techniques of raw steamed bread carefully, including rising noodles, waking noodles, wrapping and frying. The teachers and students rolled up their sleeves, rolled out the skin, put the filling, and pan-fried. After a long time, the first pan-fried steamed bun took shape. Soon, a fried steamed bread in the teachers and students production line. After waking up, the ladies in the canteen put the steamed buns in the pot, and after a while, the aroma of sesame and meat filled the kitchen.
The teachers and students experienced the freshness of Shanghai style culture and received a training in daily life skills while tasting the hand-made steamed bread. Let the students perceive the Shanghai school culture contains the down-to-earth fireworks flavor in the practical experience, taste more cultural flavor in the daily dining hall, and receive a vivid labor education.
Figure 1 Demonstration teaching
Figure 2 Demonstration teaching
Figure 3 Demonstration teaching
Figure 4 Demonstration teaching
Figure 5 Hands-on experience
Figure 6 Hands-on experience
Figure 7 Frying
Figure 8 Group photo