Chinese food culture has a long history and the predominance of hot, cooked food is a feature of Chinese food customs. This is due to the early development of Chinese civilisation and the development of cooking techniques. The Chinese Food Culture Experience course focuses on the making of dumplings as a way of learning about China's long-standing food culture. The aim of the course is to give international students a brief introduction to the history, types and fillings of dumplings, the tools used to make them and the process of making them. Dumplings are a long-established folk food, originating from the Eastern Han Dynasty, when they were first made by Zhang Zhongjing, the sage of medicine. Dumplings are characterised by their thin skin, tender filling, delicious taste and unique shape, and are loved by the Chinese people. Dumplings are made with a wide range of nutrients and the steaming method ensures that less nutrients are lost and that they are in keeping with the connotations of Chinese food culture of colour and flavour. Dumplings are a long-established folk food and are very popular with the people, as the saying goes, "You can't beat dumplings". During the Chinese New Year festivities, dumplings become an indispensable delicacy of the season. Eating dumplings is also a unique folklore tradition for the Chinese New Year. During the Chinese New Year, dumplings become an indispensable delicacy. In many regions, eating dumplings on New Year's Eve is a feast that cannot be replaced by any other delicacies.