Taste of Spring: ECUST Canteens Launched Seasonal Qingtuan

Recently, canteens across both campuses of ECUST introduced handmade Qingtuan (green sticky rice balls) and Qingtuan Tofu Pudding. With their fresh, chewy textures and diverse flavors, these seasonal delicacies offered students and faculty a unique and delightful spring dining experience.

Malantou and Dried Tofu Qingtuan: Featuring Malantou, a classic spring vegetable in Jiang’nan, paired with dried tofu. Offering a fresh and seasonal taste.

Taro Paste and Black Glutinous Rice Qingtuan: A fusion of creamy taro pastes and chewy black glutinous rice, delivering a rich and multi-layered texture.

Salted Egg Yolk and Pork Floss Qingtuan: A popular option featuring the classic sweet and savory flavor profile. The rich, crumbly salted egg yolk blends perfectly with savory meat floss.

Jujube Paste Qingtuan: Using traditional ingredients to recreate a classic sweetness, this variation offers a mellow, smooth texture and a long-lasting aromatic sweetness.

Fresh Meat Qingtuan: A favorite among savory pastry lovers, highlighting a hearty, juicy pork filling and a burst of rich umami flavor.

Qingtuan Tofu Pudding: A new dessert that pairs silky tofu pudding with bite-sized green rice balls.

All Qingtuan are handcrafted daily and available in limited quantities until early April. Different canteens offered distinct selections, encouraging students and faculty to explore options across campus. A comprehensive Qingtuan Supply Guide has also been published, outlining the varieties and serving times to help the campus community plan their spring tasting routes.

Meanwhile, spring elements have also been integrated into campus labor education courses. Recently, the “Food and Life” course introduced a special Qingtuan-making module at the Fengxian Labor Education Base. Participants experienced the entire process from ingredients preparation to dough shaping, allowing them to practice traditional culinary skills while deepening their appreciation for China’s seasonal food culture.

By preserving seasonal memories through taste, ECUST canteens have transformed the vitality of spring into a tangible, edible, and interactive campus experience. This initiative has not only enriched the campus dining options but also helped promote and sustain traditional Chinese culinary heritage.