From December 21 to 22, 2022, the China-Tajikistan Tourism Food Culture and Intangible Cultural Heritage Exchange Workshop, sponsored by Shenyang Normal University and co-organized by the Institute of Economy and Trade of Tajik State University of Commerce, was successfully completed through the combination of online and offline. The workshop was funded by the International Chinese Education Innovation Project of the Chinese Foreign Language Exchange and Cooperation Center of the Ministry of Education. Saidqosim Mukhtorov, director of the International Center and Global Engaement of the Institute of Economy and Trade of Tajik State University of Commerce, Shoira Muhitdinova, head of the World Economic Department, Ismailova Mutriba, head of the Foreign Languages Department; Zhang Wei, director of the International Chinese Education Office of our school, and the School of Tourism Management Changmao Jinfeng, Secretary of the Party Committee Zhao Wei, Deputy Director of the International Chinese Education Office Hu Bo, project host Professor Liu Lihua from the School of Tourism Management, teacher Bai Wei, project team members He Jun and Yan Ping, national craftsmen, Shenyang Intangible Cultural Heritage Project Li Xue, the inheritor of “Li’s paper-cutting”, Bao Xiuyan, deputy researcher of Liaoning Ethnic Religion Liaison and Public Opinion Center, Fan Xiaojun, associate professor of the School of Business Administration of Guangdong University of Finance, and more than 50 teachers and students from the two schools participated in the workshop. The workshop was chaired by Li Xiaoyi, head of the Central Asia Cooperation Project of the International Exchange and Cooperation Office.
At the beginning of the workshop, Professor Liu Lihua introduced the construction of the national first-class major and the national higher education characteristic major of tourism management in our school, the modern school conditions of the college, the student-oriented, open and international school-running philosophy and school-running characteristics , as well as the fruitful school-running achievements in personnel training and other aspects. During the two-day workshop, the teachers and students of China and Tajikistan had full sharing and in-depth exchanges on the characteristic tourism food culture and intangible cultural heritage of the two countries under the background of the rapid development of international tourism. Teacher Bai Wei from the School of Tourism Management of our school shared the representative cuisines of Lu, Sichuan, Zhejiang, Anhui and other Chinese cuisines, famous tourist food cities and landscapes, Kunqu opera, Chinese calligraphy, traditional Chinese tea-making skills and related customs, Liang Zhu, Jingdezhen handmade porcelain Intangible cultural heritage such as skills and related characteristic tourism culture such as Humble Administrator’s Garden and West Lake. Teacher Li Xue introduced Li’s paper-cutting intangible cultural heritage project and representative works that have been passed down for hundreds of years, and carried out online teaching using traditional paper-cutting techniques, and made a paper-cutting vase. Cui Tiantian and Wu Haoran, students majoring in tourism management, combined world cultural heritage The Shenyang Forbidden City and the century-old middle street shared the traditional food of Chinese time-honored brands such as Laobian dumplings, as well as Shenyang’s characteristic intangible cultural heritage tourism culture such as Errenzhuan, shadow puppetry, and Manchu costumes.
Saidqosim Mukhtorov, director of the Tajikistan International Center and Global Engagement, and Ismailova Mutriba, head of the Foreign Languages Department, shared the characteristics of Tajik tourism culture, traditional specialties such as pilaf and pouches, as well as embroidery, shashmuqam, and farak and other intangible cultural heritage, showing local festivals, summer camps and other tourism activities, allowing students to experience the ancient Central Asian urban civilization and strong exotic customs at close range. In the free exchange session, teachers and students from China and Tajikistan conducted extensive exchanges and heated discussions in various fields around the Chinese New Year, the representativeness of Chinese cuisine, Shenyang Forbidden City tourism, Tajik festivals, food production and other tourism cultures.
This event not only enhanced the exchange and mutual learning between Chinese and foreign cultures, but also built a platform for friendly dialogue between Chinese and foreign teachers and students. At the same time, it will also further promote the development of international Chinese education in our school and expand the relationship between our school and universities in countries along the “Belt and Road”. Pragmatic cooperation has played a positive role in improving the international vision of teachers and students and improving the level of international education.