NCKU International Students Made Dumplings and Aiyu Jelly
Tainan, Taiwan, July 9th, 2010
International Students from George Mason High School, Emmanuel Christian School, Centreville High School and Langley High School in Virginia and Naperville North High School in Illinois, United States, made dumplings and aiyu jelly on July 8th in College of Liberal Arts at National Cheng Kung University (NCKU), Tainan, Taiwan.
Chinese Language Center at National Cheng Kung University has prepared dumpling ingredients and aiyu seeds for the international students and accompanied parents from United States to experience the local cultural, customs and cuisines of Taiwan.
Students either put too much ingredients on the dough skin that made the skin difficult to wrap or put too little ingredients that made the wrapped dumpling flat. The students also used spoons to carefully scratch out the aiyu seeds and washed and messaged them in water to produce a slimy gel.
Sixteen-year-old Mary Williamson, from George Mason High School, expressed, “I came to National Cheng Kung University because I wanted to get a scholarship for college and at the end of this program we can get one. I believed it will help me in college. Also, because I’ve never been to Tainan, it’s another reason I decided to come. I’ve made dumplings at home, but we made them differently. It’s an interesting experience to make it with classmates and friends. I’m enjoying my trip so far, it’s really interesting to see the different cultures and how people in Taiwan handle things differently than people in America. I’m also learning a lot in class, and it is very fun.”
Seventeen-year-old Katie Douthitt, also from George Mason High School, revealed, “This is my second time making the dumplings, but I really like it. It’s fun because you can make different shapes with it. I made it last year when I went to Beijing for a month. I really like the school here. It’s a really large and beautiful campus. I’m enjoying the stay and the foods are really great. This is my first time in Taiwan. I’ll definitely come back next year, maybe in the winter, when it’s cooler.”
Seventeen-year-old Aleeya Ensign, from George Mason High School, too, said, “I like cooking, so it’s a lot of fun. I’ve never done anything like this style of cooking before. The feeling of squeezing the seeds is quite weird. It’s sticky and tactile. But it’s always interesting to try something that’s new.”
The 2010 George Mason High School Summer Chinese Language Program, formed by 12 students between 15-year-old and 18-year-old, is a three-week program from July 3rd to July 21st. The curriculum includes language classes, culture classes, language exchange and field trips.
International Students from George Mason High School, Emmanuel Christian School, Centreville High School and Langley High School in Virginia and Naperville North High School in Illinois, United States, made dumplings and aiyu jelly on July 8th in College of Liberal Arts at National Cheng Kung University (NCKU), Tainan, Taiwan.
Chinese Language Center at National Cheng Kung University has prepared dumpling ingredients and aiyu seeds for the international students and accompanied parents from United States to experience the local cultural, customs and cuisines of Taiwan.
Students either put too much ingredients on the dough skin that made the skin difficult to wrap or put too little ingredients that made the wrapped dumpling flat. The students also used spoons to carefully scratch out the aiyu seeds and washed and messaged them in water to produce a slimy gel.
Sixteen-year-old Mary Williamson, from George Mason High School, expressed, “I came to National Cheng Kung University because I wanted to get a scholarship for college and at the end of this program we can get one. I believed it will help me in college. Also, because I’ve never been to Tainan, it’s another reason I decided to come. I’ve made dumplings at home, but we made them differently. It’s an interesting experience to make it with classmates and friends. I’m enjoying my trip so far, it’s really interesting to see the different cultures and how people in Taiwan handle things differently than people in America. I’m also learning a lot in class, and it is very fun.”
Seventeen-year-old Katie Douthitt, also from George Mason High School, revealed, “This is my second time making the dumplings, but I really like it. It’s fun because you can make different shapes with it. I made it last year when I went to Beijing for a month. I really like the school here. It’s a really large and beautiful campus. I’m enjoying the stay and the foods are really great. This is my first time in Taiwan. I’ll definitely come back next year, maybe in the winter, when it’s cooler.”
Seventeen-year-old Aleeya Ensign, from George Mason High School, too, said, “I like cooking, so it’s a lot of fun. I’ve never done anything like this style of cooking before. The feeling of squeezing the seeds is quite weird. It’s sticky and tactile. But it’s always interesting to try something that’s new.”
The 2010 George Mason High School Summer Chinese Language Program, formed by 12 students between 15-year-old and 18-year-old, is a three-week program from July 3rd to July 21st. The curriculum includes language classes, culture classes, language exchange and field trips.
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