On Wednesday 12 March, a cultural workshop was held during which students had the opportunity to explore the history, symbolism, and regional variations of tangyuan, a traditional Chinese delicacy. The teacher, Miss Weili Wang from the Confucius Institute, provided a detailed introduction, guiding students through the rich cultural stories behind this festive treat.

The highlight of the event was a live demonstration by Master Chef Wan Daguo from the Chinese medical team. Showcasing his exceptional culinary skills, he demonstrated the ancient dough-kneading technique known as “three kneads, three rests” and the traditional “warm water activation method.” The students watched in awe as they gained insight into the craftsmanship and wisdom of Chinese culinary traditions.

To make the experience more engaging, Master Chef Wan prepared a variety of fillings, including sesame paste, red bean paste, blueberry jam, and strawberry jam, allowing students to choose their favorite. Participants from different countries gathered around, learning and creating together. With the patient guidance of the Confucius Institute teacher and the chef, the students gradually mastered the techniques and successfully made their own round and delicate tangyuan.

The event was filled with joy and laughter, fostering cultural exchange and appreciation through hands-on experience.