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| L to R: Helen, Zheng-dong Tang, Wendy, Zhong Yang, Ying-hua Li, Irene, Guo-qiang Dong. |
On February 21, a group of visiting Chinese scholars prepared a delicious Chinese dinner for the Cosmopolitan Club. The dinner, intended to resemble a Chinese New Year's banquet, included a vegetable salad, shrimp and peas, eggs with vegetables, sweet and sour fish, chicken with tomatoes, mapo tofu, yunnan balls, egg fried rice, pork and cabbage dumplings, and sweet dumplings. It was a wonderful-tasting and beautifully-presented feast!
All cooks for the Chinese Dinner, except Ms. Ying-hua Li, are Freeman Fellows, are engaged in a Sino-American exchange program sponsored by the Freeman Foundation. The purpose of this one-year program is to promote understanding and co-operation between the Chinese and American scholars. This year, there are fifteen Freeman Fellows working at the Center for East Asian and Pacific Studies at the U of I. They come from six different Chinese universities.
Jing Gao (Irene), the organizer and an assistant cook of the dinner, is an associate professor of neurobiology in Nanjing University School of Medicine and deputy director of the Institute of Materia Medica, Nanjing, Jiangsu Province, P.R. China. As a research fellow, she is working in Dr. Weyhenmeyer's lab in the Cell and Structural Biology Department. Her research subject is modulation effects of Angiotensin II on NMDA-induced neurotoxicity.
Hong Wang (Helen), the cook for our dumplings, is an associate professor from College English Department, Northwest University, Xi'an, Shanxi Province. She has been teaching classes in listening and speaking, in reading, and in writing there for many years. Now she engages in an advanced study program here, focusing on teaching English as a foreign language.
Wei Xing (Wendy), is an associate professor from Yunnan University, a famous university located in the southwest of China. Her research subject here is social work education in America. The dish she cooked for the Chinese Dinner, Yunnan ball, is her favorite. The ingredients are tofu, peanuts, meat, ginger, and starch. This dish has the distinctive flavor of her hometown.
Guo-qiang Dong was our chief cook. Most dishes for the dinner came from his hand. He is an associate professor in the History Department of Nanjing University, where he specializes in modern Chinese history. His research subjects here are the modernization of rural China and the Cultural Revolution.
Zheng-dong Tong, one of our assistant cooks, is an associate professor in the Philosophy Department in Nanjing University. Ms. Ying-hua Li is his wife, a chemical engineer of Jiangsu Chemical Engineering Institute of China.
Zhong Yang, another assistant cook, is an associate professor of business management at Nanjing University.
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| L to R: Helen, Zheng-dong Tang, Wendy, Zhong Yang, Ying-hua Li, Irene, Guo-qiang Dong. |
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