Handling the ingredients is usually the first step in preparation. As is shown in the picture, the worker is handling large quantities of pakchoi cabbages. Removing roots and rotting parts, keeping edible parts and repeatedly cleaning, boring and tiring work is indeed an important step to ensure the safety and hygiene of students’ food. In this process, they often divide up the work of handling different vegetables to avoid cross-contamination or odour of foods such as onions. “Cutters should be cleaned and disposable gloves replaced at different stages of treatment”, Li asks seriously. And refrigerate all cut, peeled or cooked fresh fruit or vegetables within one hour. 

Meat is also an essential ingredient in everyday meals. The pork shown here is pre-cut into small pieces for the chef to use. Compared to vegetables, handling raw meat requires a higher level of skill and standard on the part of the staff. Maintaining an even cut of meat is a challenge to the workers’ cutting skills. And since raw meat usually contains more bacteria, it is necessary to ensure that it is separated from other materials, especially cooked food. “Any curing boards, knives or plates that come in contact with raw meat will be washed with hot soapy water or in a dishwasher”, says the supervisor. 

While workers are cleaning and disposing of the ingredients, another group of people in the canteen are doing another important thing. Nearly 200kg of rice needs to be cooked at the same time at a given period by using the steamed rice ark, which is quite different from the smart rice cookers we use at home and more difficult to operate. It takes several strong men a long time and energy just to clean and wash the rice. But it is worth the effort when the cauldron of rice rises and the rice-scented steam fills the back kitchen. A bowl of fluffy rice will go well with any dish in Asian cuisine by soaking up sauces. 

Another staple food is noodles where the staff is kneading dough. To ensure better taste, chefs often choose to make the noodles by hand rather than using machines or semi-finished products instead. They strictly control the time because the dough can not be left too long or too short. And in this process often need to pay more attention to hygiene. “The school has stricter control over food safety during the outbreak. As employees, we need to report our temperature and health status every day. Wearing clean protective clothing like aprons and hats is necessary. Disposable gloves need to be replaced regularly”, Li tells me. 

In a delicious dish, the key is to control the heat. The moment the best cooking oil enters the wok, they begin their most exciting experience. Experienced chefs pour the required ingredients into the pot in turn at the right time. “Because of the huge demand for dishes, we often make three or four portions at a time, and controlling the proportions of ingredients and sauces could be a challenge”, says the chef. At the same time, all kinds of nutrient elements of food materials would be stimulated and activated to provide enough nutrition for the human body. 

After a few hours, the fresh vegetables and meat were transformed into delicious dishes by workers’ hard work and high skill. “Before the pandemic, we would often line up to pick our favourite dishes”, students say. Now the dishes are neatly packed into lunch boxes ahead of time to reduce the time students have to gather and wait. However, the diversity of dishes and different collocations are still guaranteed for students to choose from. Staff would start this work 20-30 minutes in advance and ensure the temperature of the food. Soon after the food was ready, students from different grades entered the canteen in turn. 

Jim is a second-year student in this high school. He used to eat at home most of the time, but due to the outbreak, the school has implemented closed-off management and all students were required to live on campus. “I love today’s food matching, especially Sweet and Sour Pork. The sour and sweet taste could whet my appetite. Each piece of meat is crispy on the outside but supremely juicy on the inside”, the student praises. Green vegetables, potatoes and free fruit are also served for balanced nutrition. Jim says that although students are kept in isolation at school, the food in the canteen always brings back the taste of home and makes him feel warm.

When it comes to dinner, eight treasure congee becomes the students’ favourite. Due to the complexity of this porridge, it is not available every day. It usually requires a lot of ingredients, not only grains like brown rice, barley and corn, but also nuts like cashews, walnuts and chestnuts. Additionally, the cooking process is also longer because all the ingredients need to be soaked in advance. “However, we prepared the surprise for the students to improve their diet, balance the nutrition and ease their mood under the pressure of study and the pandemic”, Li tells me. The staff here is thoughtful and considerate, serving porridge to the students.