Celebrating the Chinese New Year!

by Chang S., Panther Blogger

February 9th is the Spring Festival - the Chinese New Year. Since both China and Korea have the tradition of lunar New Year, we international students decided to celebrate the Asian New Year together.  To make it more fun, I, as an RA, decided to hold a residence life program using this as a main theme. We invited folks around the campus to come and celebrate this great event. (Apart from the students, we also invited Ms. Sasha Saari, Dr. Basu, and Dr. David Johnson and his wife.)

In order to get a more vivid sense of what the Chinese New Year is like, we specifically demonstrated how to make dumplings -- one of the most traditional types of food served on New Year's Eve. The full process of making dumplings includes several steps. First, we made the noodles needed to cover the dumplings. The noodles were made out of flour and albumen. Secondly, we made the meat stuffing using chopped pork and beef. So as to get better-tasting dumplings, we mixed the meat with ginger and green onion scraps. (The aim of this is to avoid the potential raw smell of the meat.) These first steps were mainly a presentation of us (the Chinese students). For the next step, we "wrapped" the dumplings together, which is the most interesting step because it allowed us to make whatever shapes to design the dumplings. Finally, we cooked the dumplings and served them, enjoying various types of seasonings, such as soy sauce, vinegar and oyster sauce.

I think everyone enjoyed that day. For the Chinese and Korean students, it has been a unique experience to celebrate the New Year overseas. Also, for the rest of the participants, I would say it was a great opportunity to get to know about eastern culture, as well as to share the enjoyable time together.

In Beijing time, February 9th is New Year's Eve. There is always a half-day difference between Beijing time and U.S. eastern time. Apparently, such time differences do not affect people's enthusiasm for the New Year across the globe.

Although the program was a residence area program instead of a campus-wide program, we did actually have people around campus coming. Special thanks to Botao Wu, who proudly served as the chef and brought us such delicious food!