Coming Home to Kuliang: A Cross-Ocean Reunion in Fuzhou
Coming Home to Kuliang: A Cross-Ocean Reunion in Fuzhou
Sharing Spring Delicacies in Kuliang, Renewing the Bonds Between China and the World
The participants of the Fuzhou Evening News Writing Camp were making dumplings together with Mu Yanling. (Photo by Reporter Shi Meixiang)
On March 16, the front courtyard of the Kuliang Families Story Museum was lively and bustling as the “Press Conference and ‘Coming Home: Renewing the Kuliang Friendship’” event kicked off. Among those in attendance were Mu Yanling (Elyn MacInnis), the initiator of the “Kuliang Friends,” along with descendants of the Fu Yihua (Edward Lydston Bliss) family, Ann Bliss and Thomas Anthony, as well as Professor Charles Wang from the University of Arizona. Together, they explored the century-old history of Kuliang, savored the flavors of spring, and embarked on a cultural and culinary journey that bridged vast distances.
“I’m so happy to be back in Kuliang! It feels so warm and familiar here - just like coming home.” Eighty-three-year-old Ann Bliss, granddaughter of Fu Yihua, shared her joy. Her father was born right here in Kuliang.
The Kuliang Spring Delicacies Experience featured a haicai (a type of green vegetable unique to Kuliang) dumpling-making area and a steaming area, drawing enthusiastic participation from guests. Local residents and international guests sat together, wrapping haicai dumplings and spring rolls while enjoying the vitality of spring and the warmth of togetherness.
Haicai is one of the four treasures of Kuliang. With its tender texture and high nutritional value, it has been beloved by Kuliang people and foreign residents for over a century. At this event, the owner of the renowned Kuliang restaurant brand “Jufuyuan” was invited to guide the guests in making haicai dumplings.
Ann Bliss was learning how to make dumplings. (Photo by Reporter Shi Meixiang)
At the event, Ann Bliss made dumplings while recalling her grandparents’ life in Kuliang: “This takes me back to my childhood when my family told me stories about Kuliang. They said the food here has the taste of home, and today, I’ve finally had the chance to experience it myself.”
As the steaming hot haicai dumplings were served, both Kuliang residents and guests delighted in them. After a tasting, the international guests couldn’t stop praising it, calling it “the most beautiful taste of spring.”
A relevant official from the Kuliang Management Committee stated that this event was not only a feast for the taste buds but also a platform for cultural exchange and heritage. The goal was to help more people learn about the history and culture of Kuliang, allowing the “Kuliang story” to shine with new brilliance in the modern era. (Fuzhou Evening News Reporters: Wang Guanghui/Text; Shi Meixiang/Photo)