UDNSLIY July 12, 2017
Allen Zou
Today was another eventful day in Xiamen. We began the day like any other class day, with a traditional Chinese breakfast from Xiamen University’s cafeteria. After the meal all NSLI-Y students went to their designated Chinese language class and studied hard for three hours. When class ended, all the students rushed to the cafeteria for a well-deserved lunch.
Now, let’s talk about the highlight of the day: Kieth Xia’s lecture. Professor Xia is not only a distinguished intellectual, but also a distinguished gourmet. This leads into the subject of his lecture: Chinese cuisines. In his lecture, Professor Xia informed us about how there are in reality not four, but eight great regional cuisines: Shandong, Sichuan, Hunan, Guangdong, Zhejiang, Anhui, Jiangsu, and Fujian. In addition, Professor Xia informed us of how weather and social customs have impacted and varied the styles Chinese cuisines.
Learning about all the different types of cuisines in China has taught us about the vastness of China’s culture. It has allowed us to become more knowledgeable about Chinese food. It has allowed us to more deeply understand China’s culture.
