To promote traditional culture and practice the concept of labor education, on March 26, 2026, the Youth Dream Workshop of the College of Marine Science and Engineering, with the strong support of the university logistics center, organized the League Branch of Class 241 of Port and Waterway Engineering to carry out the special labor course "Seafarer's Sentiment · Flavors of the Four Seasons". Taking Qingtuan (green rice dumpling) making as the carrier, the activity allowed students to experience the joy of labor and appreciate the beauty of traditional culture through hands-on practice.The activity site was filled with warmth and fragrance. The canteen staff had prepared ingredients such as glutinous rice flour, red bean paste and meat floss in advance. They explained in detail the key points of shaping Qingtuan through step-by-step demonstrations and detailed breakdowns. Wearing disposable gloves, the students were eager to try their hand.They then threw themselves into creation: dividing the dough, wrapping the filling, and rolling them into balls. With nimble fingers, the jade-like dough gradually transformed into plump, rounded Qingtuan. Each one reflected both the precision of traditional craftsmanship and the creative ingenuity of youth. Amid laughter and chatter, the canteen kitchen became a lively labor classroom, where every Qingtuan embodied the students' focus and enthusiasm.More than just a traditional delicacy for Qingming Festival, Qingtuan is a cultural symbol that carries folk memories and cultural codes. Through hands-on making, students not only mastered the traditional craft but also gained a direct appreciation for the dedication and charm of Chinese food culture, further strengthening their cultural identity and confidence. This model of "labor practice + cultural immersion" allows traditional culture to glow with new vitality in the new era through the fingertips of young students.
Figure 1 Activity Photo
Figure 2 Activity Photo
Figure 3 Activity Photo