美食台 | 這是我吃過最感人的大學食堂！

便宜、油膩、賣相一般、每天重覆……說起食堂菜，大家好像很難把它和“好吃”搭上關係。但作為填飽肚子快速進食的場所，食堂菜是不是也可以很有吃頭？在美食台新欄目《中國好食堂》，你一定會發現一些令人刮目相看的食堂。

比如第一期這家傳說中國”第九大菜系“締造者、硬核食堂華東師範大學夏雨廳，六年前這裡推出的玉米炒葡萄，堪稱高校食堂混搭菜的鼻祖。

發明人劉玉紅大廚為了學生吃得好、願意天天進食堂而操碎了心，這也是刺激他不斷創造新菜的動力。油條灌蛋、玉兔爬三鮮、糯米鳳尾蝦、宮保山藥……看看吧，人家的大學食堂，可真是個讓人好好吃飯的的地方。

Cheap, greasy, uninviting look, same course everyday… Canteen dishes do not seem to have ever tried for a better taste. But as a place where people eat to survive, is it possible for canteens to serve attractive food? In Foodvideo’s new program “The Canteen of China”, you may find the answer to that question.

Such as today’s very hardcore Summer Rain Canteen from East China Normal University, known as the creator of the ninth cuisine of China. Six years ago, its Stir-fried corns with grapes ushered in an era where university canteens started experimenting with mix and match.

The inventor of the dish, chef Liu Yuhong did everything he can to keep students eating at school canteen. And that’s also why he keeps creating new dishes. Eggs in Chinese fried churros, Rabbits with three delicacies, Shrimps in glutinous rice, Kung Pao Chinese yam... Who said you can’t have a decent meal at a university canteen?

Видео 美食台 | 這是我吃過最感人的大學食堂！ канала 美食台foodvideo