To guide young students to experience the joy of labor in practice and hone their teamwork skills, on December 4, 2025, the Qingmeng Workshop of the College of Marine Science and Engineering organized the Youth League Branch of Environmental 252 Class to carry out the practical activity of "Making Dumplings to Talk about Collaboration, Practicing Labor to Understand Growth" with traditional Chinese food culture as the link, allowing students to appreciate the value of labor through hands-on practice. Pass on traditional food culture through collaborative sharing.
At the event site, under the teaching guidance of the cafeteria staff, the students were highly enthusiastic and worked in teams. The processes of kneading dough, rolling out wrappers, and making dumplings were carried out in an orderly manner. Some students were highly skilled and quickly made neatly shaped dumplings. While others, although it was their first attempt, gradually found the tricks under the guidance of their peers and made "creative dumplings" with their own unique features. On the cutting board, plump and round dumplings were neatly arranged. Amidst laughter and joy, everyone not only mastered the basic skills of making dumplings but also realized the importance of teamwork through division of labor and cooperation - from the allocation of ingredients to the connection of processes, from the sharing of skills to mutual assistance, every link was filled with the collective wisdom and strength.
During the dumpling-cooking session, steaming hot dumplings were taken out of the pot, their aroma wafting through the air. The students sat around together, sharing the dumplings they had made and chatting freely about their gains and insights from the labor. I used to think making dumplings was very simple. But after trying it myself, I realized that every step requires patience and meticulousness. This made me truly understand the difficulty and joy of labor. Li Sihan, a student from Class 252 of Environment, said. This activity took traditional food culture as the entry point, organically combining labor education with cultural inheritance. It not only enabled students to enhance their practical skills in practice and feel the sense of achievement brought by labor, but also deepened their understanding and recognition of traditional Chinese food culture. As an important practical carrier of labor education in the college, Qingmeng Workshop has always focused on the all-round development of students and continuously explored a new model of labor education that is "life-oriented, interesting and practical", bringing labor education out of the classroom and closer to students.
In the future, the college will continue to enrich the content and forms of labor education, promote the integration of labor education into daily life and its implementation, and help students grow through labor and become talented through practice.
Written by Lei Mengyu.
Photographed by Wang Zhiqi, Liu Jingwen and Gong Rui
The event site
The event site
The event site
The event site
The event site