Hands-on Dumpling Making, Get-together Family Feeling –LUCI Hosted Dumpling Culture Experience Activity

On the evening of April 5 and 6, a warmhearted scene occurred in the Confucius Institute. A practical culture experience activity “Hands-on Dumpling Making” was hosted by Zeng Rong, Pan Bin and Zeng Qingjun in the LUCI classroom. The 2-night activity invited all the students of the LUCI main campus, identity ranging from elementary school students to professional elites, some of whom are parent-and-children students. Big hands and small hands worked together, all participants well immersed in a joyous atmosphere.

Integrated with language, culture and experience, the activity strived to create a target language environment. In the beginning, the host introduced the language and culture element in dumpling making: the gold-ingot shaped dumpling symbolized fortune and unification, and dumpling making is an important family activity during the traditional Chinese holidays. Later the host demonstrated the ingredient and process of dumpling making. While watching the steps, the students were already eager to try. After the introduction, the hands-on making began. Students were divided into 3-person groups. In reference to the teacher and the videos’ introduction, students of different ages coordinated with each other to make the dumplings. A few moment’s later, a plate of tradition and creativity combined dumplings were ready to be cooked. All the ingredient and seasoning were labeled with Chinese tags, and students were encouraged to communicate in Chinese.

Dumpling making has been established as a traditional activity in LUCI. Yet every year there will be some differences in ingredient and taste. Students all look forward to this annual activity. This year’s activity is particularly well received. It not only creates a scenario for students to closely experience Chinese food culture and speak in Chinese, but also provides a harmonious family atmosphere. With the expansion of LUCI, parent-child students are becoming more and more common. Such kind of activity not only caters to the taste of students, it also sets up a channel for students to interact and bond with each other.