Czech and Chinese students bond over sweet treats in Ningbo

Czech university students make tangyuan at the Ningbo Cuisine Museum. [Photo/Ningbo Daily]

A unique culinary cultural exchange took place in Ningbo, Zhejiang province, on Aug 28, as Czech students discovered intriguing parallels between two beloved traditional dishes: Ningbo tangyuan and Czech Ovocné knedlíky (fruit dumplings).

As part of a summer camp program organized by Ningbo University, Czech students from the University College Prague explored the rich culinary heritage of Ningbo at the Ningbo Cuisine Museum. They were treated to a special culinary experience led by Chef Yu Shufang, an expert in Zhejiang cuisine and Chinese pastry making.

Under Yu's guidance, the students learned about the intricacies of Ningbo cuisine and then participated in the making of tangyuan, a traditional dessert made from glutinous rice flour wrapped around a sweet filling. They found the process of preparing tangyuan to be strikingly similar to that of Czech fruit dumplings, a sweet snack filled with fresh fruit.

Excited by this unexpected discovery, Aneta Busanska shared her family's recipe for the fruit dumplings with the Chinese students. As she demonstrated its preparation, she said that fruit dumplings are a staple in her family, often enjoyed after dinner as a sweet treat.

"It was fascinating to see the similarities in our culinary traditions," Yu said.

The shared experience of making and tasting both tangyuan and fruit dumplings fostered a deeper understanding and appreciation for the culinary traditions of both countries. Through food, the Czech and Chinese students enjoyed a memorable moment of cultural exchange.