AHSNCCU

This is our penultimate work.
We don not know whether we will be this class's students...we like this class very much.
Finish this homework,I feel That’s a load off my mind,and depressed.
I don't know what the other menbers think,but this is the thing that I want to say.

The work after all of activities are make me little tired.
Another reason is language,my English is awful......

Like this time,I hand on this video late,my teacher doesn't angry at me, but I don't want to be a drag on my menbers,so I do it now....

However,this is a meaningful class.
My classmates and I go to many place to learn Taiwanese culture.
And we have many precious experience when we visit traditional industries

That is the purpose of the class.

We did it.

We attempted to cook Jajangmyeon here.

A Family Delicious meal

There are three groups to prepare a meal.
Before students cooked it at school ,they interviewed and cooked with their  families in advance.
Then we cooked  in the cooking classroom.(yes!! we have a professional cooking classroom)

Group 1:
FRIED RICE
TOFU
TARO CAKE
FRIED SWEAT POTATO LEAFS



Group 2
FRIED RICE
FRIED RICE NOODLES
STEAMED LOOFAH AND CLAM
CORN SOUP

 

Group 3
BASIC CURRY RICE
STEAMED EGGS




I hope you can try to cook it at home.
The recipe is very traditional in Taiwan.

A White World

Spring Festival (also called Lunar New Year) is the most important festival in China. It has a history of more than 4000 years. Our ancestors attributed special meanings to Spring Festival as the beginning of the year and the time when everyone can get rid of all the bad luck from the previous year. People are willing to sacrifice their time and efforts to go back to their hometowns and reunite with their families on that day. During Spring Festival, people enjoy different kinds of traditional food varies with regions. I have been living in Shanghai with my parents since I was one. Neither of my parents, however, is from Shanghai. My mother comes from Beijing and I visited my grandparents with my mother every year during Spring Festival before I came to the US. On Lunar New Year’s Eve, our family usually ate dinner together while watching The Spring Festival Gala. Dumplings are always the main role on our dinner table on that particular day.

My mother used to be in charge of making dumplings. She liked to sit at the side of table where she could watch TV and while making dumplings. Flours gradually transformed into a dough as she gently kneaded and added water. Then she rubbed the dough into a long strip and cut it into smaller pieces on a cutting board. She used a rolling pin to make those pieces into flat, smooth dumpling wrappers. Once in a while, she applied some flour powder to the cutting board in order to prevent the dumpling wrappers from sticking. As soon as the dumpling wrappers were ready, the rest would be much faster. My mother usually dipped a little water with her forefinger on the edge of the dumpling wrapper to help the seal stay closed. She then put the stuffing in the middle of the dumpling wrapper and closed it with her thumb and forefinger. Within ten minutes, she could make more than fifty dumplings. Boiling them was also a simple process. After putting them into boiling water, they would be done in five or six minutes. 

When I opened the pot, the steam came out and covered everything in my eyes with a white mist layer. Looking outside the window, the white snow was falling on the white ground. Whenever I recalled those days I spent with my family, I thought of the whiteness I saw. Although white is not used to represent delightful moments in China, for me, it can be a symbol of the pure happiness of being with my family.