No plates like home

In China, food is never just food. Rooted in an agricultural civilisation, daily life has long followed the rhythm of the seasons: growing, harvesting, preserving and cooking what the land provides. Over time, this seasonality shaped not only what people ate, but how they related to one another: meals became a way to show care and keep family traditions alive.

That’s why eating together feels like more than a routine. This meaning becomes especially clear during Chun Jie (春节, Chinese New Year), when families travel home for reunion dinners, cook dishes and share wishes for the year ahead. For many of us, the festival is inseparable from the familiar flavours of home and the memories gathering around a table.

As part of the No plates like home campaign, this menu was developed through a collaboration between lime tree and two Chinese societies: the Chinese Students and Scholars Association (CSSA) and the University of Bath Association of British and Chinese University Students (ABACUS), bringing a taste of Chinese home cooking to campus. In the spirit of the New Year in China, it’s an invitation to share, celebrate and connect through dishes made for togetherness.

The menu: A big country with many cuisines

Chinese cuisine is highly regional, formed by local ingredients and traditions. To give everyone a taste of regional flavours, we've selected home-style dishes from across the country. Simple and heartfelt, they're perfect for sharing.

香辣拌鸡; Spicy Chicken with Cucumber (xiāng là bàn jī)

Fresh cucumber with fragrant, seasoned chicken. This version is based on a recipe from Yi Wu’s mum, blending Sichuan and Jiangxi flavours.

大盘鸡; Big Plate Chicken (dà pán jī)

A rich dish with chicken and potato, originally popularised in northwest of China.

麻婆豆腐; Ma Po Tofu (má pó dòu fǔ)

It represents the spicy flavours of Sichuan cuisine. Soft tofu in a savoury sauce is comforting and memorable, and it can also be made vegetarian friendly.

胡萝卜丝炒肉; Shredded Carrots with Minced Pork (hú luó bo sī chǎo ròu)

A classic everyday home-style dish. It’s a simple combination of carrots and pork, but full of flavour and surprisingly nourishing.

干炒鸡河; Chicken Chow Fun (gàn chǎo jī hé)

A popular Cantonese noodle dish. It is often enjoyed at dim sum, a filling option that pairs well with the smaller sides.

番茄炒鸡蛋; Tomato and Egg Stir Fry (fān qié chǎo jī dàn)

One of the most iconic Chinese home-style dishes, it is seasoned with regional variations across the country. It’s easy and loved by all ages.

叉烧; Char Siu (chā shāo)

A much-loved Cantonese flavour, roasted pork that’s sweet, savoury and gently caramelised.

炒饭; Egg Fried Rice (chǎo fàn)

One of the most popular mains you’ll find in Chinese takeaways. Simple, filling and easy to customise with whatever ingredients you like.

酸辣土豆丝; Hot and Sour Shredded Potatoes (suān là tǔ dòu sī)

It is a dish you can find in almost any restaurant in China. Shredded potatoes quickly stir-fried to keep them crunchy, balanced with sour vinegar and gentle spicy.

红糖年糕; Brown Sugar Rice Cake (hóng táng nián gāo)

It’s a familiar Chinese New Year dessert in southern China, made from Nian Gao (年糕, rice cake) that many families prepare at home for the festival. Chewy, lightly caramelized and finished with a special brown sugar sauce, it captures the homemade warmth of the season.

For many Chinese, a shared meal is a simple way to show care. We hope these dishes bring a little warmth and togetherness to campus.

Come and try the ResLife x CSSA x ABACUS menu at the Global Plate counter in Lime Tree from Friday 13 February to Friday 20 February. We can’t wait to welcome you!