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Results of Poll for PKU Top Ten Dishes and Waiter/Waitresses Revealed
Dec 22, 2008

Peking University, Beijing, Dec. 3-5, 2008: Peking University’s poll for top 10 dishes and waiter/waitresses was held in all the cafeterias. During those three days, the Student Union set up 21 voting points on campus. Ballots were tallied and award badges and flags were handed out to the winning cafeterias and waiter/waitresses on December 13. This poll received high participation from the student and staff body, collecting in return 4283 valid ballets from a total of 4518. The baozi stuffed with chicken, pork and bamboo from Song Lin took first place with 1399 votes.

 

Also to note, concerning the contest for top ten waiter/waitresses, rules required that the waiter/waitresses being voted for had to be working at the same cafeteria as the ballet was marked at. Due to the difference in number of diners in each cafeteria, the number of votes for Top Ten Waiter/Waitresses has been curved to try to reach a highest level of fairness.

 

Top Ten Dishes and number of votes:

Song Lin

Baozi stuffed with chicken, pork and bamboo

1399

Yan Nan

Teriyaki meat

1242

Noodle Stop

Henan braised noodles

1143

Song Lin

Vegetarian Baozi

930

Campus Chinese Food

Spicy drumstick rice

894

Jia Yuan

Chongqing spicy boiled fish

823

Yan Nan

Pumpkin porridge

719

Campus Dumplings

Pork and lotus roots dumplings

707

Nong Yuan

Onion beef rice with cumin on a hot plate

695

Cafeteria Five

Braised eggplant

644

 

 

 

 

 

 

 

 

 

 

 

 

Top Ten Waiter/Waitresses:

Cafeteria

Number

 Name

ratio

Cafeteria One

137

Qiao Fengwei

18.4%

Yi Yuan

228

Li Yunna

30.1%

Song Lin

301

Geng Xiaolin

30.4%

Campus Chinese Food

310

Yin Zhao Liang

23.6%

Noodle Stop

338

Liu Haili

20.3%

Yan Nan

437

Xu Xiuzhi

21.6%

Cafeteria Five

518

Du Yadong

28.6%

Nong Yuan

643

Li Jianhua

27.5%

Jia Yuan

716

Yao Peng

45.1%

Chang Chun

803

Wang Yongguo

43.4%

 

 

 

 

 

 

 

 

 

 

 

 

 

Translated by: Connie Chang

Edited by: Wang Yi

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