The chef and his menu of feastsfor hungry university students
Print Edition
The eight regional cuisines of China, which include dishes from Sichuan, Guangdong and Zhejiang provinces, are well known.
In 2013, another category came on the scene. College canteen food came to be called a “ninth cuisine,” after Chef Liu Yuhong at East China Normal University created a dish called stir-fried corn with grapes.
After the dish went viral online to popular applause, Liu came up with a succession of new dishes, like fried cress with strawberries, fritters stuffed with eggs, and yams in blueberry juice. He said improving the diet of students was behind his new creations.
Liu, 43, who comes from a village in Anhui Province and is now the director of the campus canteen, was honored last year for his culinary inventiveness with the award of a May 1 Labor Medal.
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