Sally Wu (L), the instructor of the Confucius Institute's food culture programs, admires a traditional Chinese dumpling (jiaozi) assembled by Dana Armstrong (R), a UC Davis staff member and workshop participant. Cooking workshops, at which participants hear about the history and culture of food in China, and learn to make different Chinese dishes, are part of the Institute's ongoing activities. Check out all our food activities here.


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  • Did you miss Global Confucius Institute Day and the Davis Chinese Film Festival Foundation? Check out the Opening Ceremony remarks here.
  • Our YouTube channel is live! View "The Origins of Chinese Food" by Prof. E.N. Anderson - the inaugural lecture in our Distinguished Lecture Series.