the Chinese Cultural Experience of Making Dumplings — Riga 34 Secondary School
拉脱维亚当地时间12月17日，拉脱维亚里加34中学孔子课堂兴趣班学生在汉语教师志愿者梁娟的带领下体验了包饺子，并品尝了系列中华美食，初步了解了中国传统饮食文化。
课上，教师先是和学生就“食物”这一主题的语言内容进行了复习，帮助学生进行了复习，随后拿出事先准备的“蒸馒头”“拍黄瓜”“炸鲜奶”“银耳汤”等美食依次让学生猜测原材料、味道，品尝并评价。学生表示终于明白了馒头和包子的差别，拍黄瓜则“一言难尽”，银耳汤其貌不扬却内有乾坤。之后是本次活动的重头戏——包饺子，学生们在看到面团和馅料后纷纷跃跃欲试，擀面、分面团、包馅料忙得不亦乐乎。一开始学生不得章法地包出了包子状、韭菜盒子状的开口饺子，在教师的演示和指导下，饺子渐渐呈现出饱满的半月形。饺子出锅后，学生都迫不及待地大快朵颐，并对自己亲手制作的饺子赞不绝口，声称“我最喜欢吃饺子！”最后，学生一边享受美食一边欢快地唱起《新年好》，齐道“干杯！”，预祝新年快乐。在一片欢声笑语中，活动圆满结束。
此次活动不仅点亮了学生的包饺子技能，还在语言上帮助学生复习了食物名称，掌握了酸甜苦辣四味、筷子杯子碗等餐具的中文表达，做到“在做中学”。文化上学生对中国饮食有了初步的的体验，并对博大精深的中华饮食文化产生了愈发浓烈的好奇与向往。
Latvia local time December 17th, the students in the Chinese interest calsses of Riga 34 Secondary School experienced how to make dumplings, tasted a series of Chinese cuisine.
In the class, the teacher first reviewed the language content of the theme of “food” with the students, and then took out some chinese food prepared in advance: the “ steamed bread”, “salted cucumber”, “fried milk” and “white fungus soup.” The students had a taste to different cuisines, said the white fungus soup looks bad but tastes good.
About making dumplings,the students were eager to try after seeing the dough and stuffing, the students were eager to try, and the noodles, dough and stuffing were very busy. At the beginning, the students were not good at packing dumplings,. but thery gradually succeeded with the guidance of teacher.When the dumplings are cooked, , the students couldn’t wait to eat and sip, and they praised the dumpling s they made themselves, claiming that “I like dumplings the most!” Finally, the students sang “Happy New Year” while enjoying the food.
The event not only lighted the student’s skill in making dumplings, but also helped the students to review the food name in language, mastered the Chinese expression of the tablecloths such as sweet and sour taste, chopsticks and cups, and so on. On the Culture, students have had a preliminary experience of Chinese diet and have become more and more curious and yearning for the profound Chinese food culture.
