Year 10 and 13 students took part in a dumpling‑making workshop at Din Tai Fung, learning from expert chefs how to wrap vegetable jiaozi, flower‑shaped dumplings, and the famous 18‑fold xiaolongbao. While our folding skills may not yet meet restaurant standards, the experience offered a wonderful insight into Chinese culinary traditions beyond the classroom. We ended the trip with a delicious meal, tasting our own creations, and left feeling very well fed (you could say we 吃“包”了).
Frances, year 13 & Alexia. year 10
