Peking University, April 3, 2025: Fizzling with excitement as the hot oil sizzled in the pan, 36 students from 11 countries and regions gathered at Hongya Hall on March 20 for an immersive Spring Equinox-themed cooking class. Jointly held between Shao Yuan and Zhongguanyuan Global Village, this cooking class is the first of four-part series intended to introduce Chinese gastronomy by the four season-heralding solar terms — Spring Equinox, Summer Solstice, Autumnal Equinox, and Winter Solstice.
Group photo
Eliciting a poem verse of Liu Changqing, a Tang Dynasty poet, Shi Zixuan, a PhD student from the Department of Chinese Language and Literature, painted a beautiful early spring visual to set off the event with vibrancy. She then elaborated on the ancient Chinese philosophy of harmony between humanity and nature, introducing students to China’s 24 solar terms.
Shi Zixuan hosting the event
Wu Junlin, executive chef of Shao Yuan’s Center of Dining Service showcased his culinary artistry by masterfully preparing in-season vegetables like bamboo shoots, Chinese mahogany, and shepherd’s purse. He put on a vivid display of Chinese cooking wisdom by demonstrating fine techniques in blanching and heat control to preserve ingredients’ color while infusing them with flavors.
Wu Junlin showcasing his culinary skills
As bamboo shoots were braised to a golden sheen and tofu tossed with sprinkles of Chinese mahogany, gasps and clicks of camera filled the room. Students tried their hands at preparing the delicacies under the careful guidance of chefs, enjoying the delight to the palate and absorbing the millennia-old culture imbued in every grain of rice and drop of oil.
Students guided by a chef
Carrying forward intangible cultural heritage, Shao Yuan and Zhongguanyuan Global Village are committed to promoting Chinese culture through taste buds, as a way to contribute to cultural exchanges and comprehensive education.
Written by: Wu You
Edited by: Rachel Lee, Chen Shizhuo
Source: PKU News (Chinese)
