How TsinghuaRen celebrated the Spring Festival

Editor’s Note:

Millions around the world gather with family and friends to celebrate the Chinese New Year. Yet some students from Tsinghua University have chosen a different path. This Spring Festival, they dispersed across the globe to welcome the Year of the Loong (also known as the Dragon). These students shared their traditional impressions of the Chinese New Year while embracing diverse cultures. Join us as we explore the tales of Tsinghua students across the globe celebrating the Spring Festival!

Katherin Thouvenin

from the School of Journalism and Communication

I'm Katherin, from France, and currently a 2nd-year Ph.D. student at Tsinghua's School of Journalism and Communication. Due to the urgency of some schoolwork, I've decided to stay on campus for the Chinese New Year without putting much thought into how I would celebrate this holiday. I was very pleasantly surprised by all the consideration and enthusiasm that was put into the preparations for the Chinese New Year Gala and had the amazing opportunity to perform and extend my wishes to all participants. I am especially moved by the faculty and staff members who stayed to ensure the smooth operation of the holiday activities and to provide such a joyful environment. And to everyone reading this, I wish you a very happy and prosperous year of the Loong!

Wang Haoyue

from the Academy of Art and Design

I work at the Confucius Institute for Business London (CIBL), and I am staying in London this year during the Chinese New Year. As the host of the Chinese New Year Gala of the CIBL, I felt both nervous and excited. During the event, I met Sir Sherard, the president of the China-Britain Business Council, and Prof Emma, the vice president of the London School of Economics. I also received a small gift from students—a potted plant. It was a great time. After the gala, I went back to my place with my Chinese friends in London, where we cooked the New Year’s Eve dinner, watched the Spring Festival Gala, and did paper cutting. Though away from China, I still felt the warmth of home.

Yu Pengyu

from the School of Aerospace Engineering

With the support of Tsinghua University’s winter vacation overseas training program, I came to Paris for an academic visit, and felt extremely delighted to experience the wonderful Spring Festival abroad. The communication with the professor and his research group was very rewarding. On New Year’s Eve, I made dumplings and other Chinese food with my Chinese friends. Although the dumplings were not very delicious, I think they were filled with nostalgia. A unique and wonderful journey!

Han Ruirui

from the School of Journalism and Communication

For an overseas internship, I spent this year’s Spring Festival in Kenya. Unexpectedly, even on the distant African continent, the atmosphere of the Chinese New Year was very festive. We put up couplets and the character “fu”, organized a Chinese New Year’s Eve party, and enjoyed dumplings. We also took a stroll through the temple fairs, ensuring that nothing traditional was left out. No matter where we celebrate the Chinese New Year, as long as there is mutual care and good wishes, even in a foreign land, it feels equally warm.

Liu Fan

from the School of Economics and Management

I traveled to Chile to spend the Spring Festival and made a plan to travel for 2 weeks from Santiago. From Neruda to Che Guevara, from cherries to wine, Easter Island, Paine Park, Sky Land, Machu Picchu, and Iguazu Falls... I was curious about everything here.

As a Tsinghua student, I also hope to promote communication between people in China and Latin America. On my New Year’s Eve in Puerto Montt, a couple learned that I could not board the boat without cash, and generously gave me 5,000 pesos, so I could enjoy the scenery below.

I wish you all a happy New Year and a breakthrough in your career in the Year of the Loong!

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Campus | How TsinghuaRen celebrated the Spring Festival

Writers:  Peng Xinyi, Wang Xiyuan

Editors:  Fang Si, Gillian Tang

Designer: Fang Si

Reviewers: Chen Ken, Lin Yuan