Category Archives: China

Save Them Bears

By Ya-Ting Yu, Taiwan

Black Bear recently moved north for climate change research. During the festive season, Black Bear’s colleague, Polar Bear, invited him to her family dinner. “No Bear should be alone on Christmas Eve,” she said when she heard the un-partnered Black Bear planned to hibernate in his cave. With no excuse to say no, Black Bear obliged.

That evening, Black Bear arrived at Polar Bear’s home with a basket of cloudberries in his paws. He’d agonized over the gift, unsure what to bring. Though he’d seen Polar Bear’s lunch boxes: ringed seals, whale carcasses, geese eggs, he still preferred chestnuts and persimmons. Honey and beetle larvae were rare treats he savoured after long hours of foraging through data at the lab, but to be inclusive, a value Polar Bear emphasized, he chose cloudberries, safe for vegans, vegetarians, and the nut-allergic.

Polar Bear’s family welcomed Black Bear warmly, hugging, kissing and thanking him profusely for the cloudberries. Flustered by the sudden physical contact, Black Bear forced a courteous smile and awkwardly patted Polar Bear’s Mom’s back, relieved when she finally let go of his paw. It was his first time receiving kisses from complete strangers. Where he came from, in the East, Bears rarely even shook paws, sniffing was usually as close as they got.

But their habitat differences didn’t stop there. For an occasion like Christmas Eve, Polar Bear’s family usually indulged in seal and whale fat. Vegetation was more for decoration, except for the hippie Cousin who’d recently turned vegan to combat the melting ice.

Before dinner, the family gathered in prayer positions, bowing their fluffy heads to say grace. Black Bear, unfamiliar with their faith, looked from left to right at the table and hurried to mimic their gestures.

“Amen,” Black Bear echoed, a pace too slow.

“Do Bears in your forest also celebrate Christmas?” Polar Bear’s Mom asked.

Black Bear scratched his ear. “I guess so? But it’s more of a time when Bears hunt for deals—shopping sprees, fancy meals. We don’t get the day off, you see. Lunar New Year, now that’s a feast worth hibernating in Taiwan.”

“Oh, are you from Taiwan?” Polar Bear’s Aunt leaned closer, her snout twitching. “My son volunteered to build homes for the poor children in rural parts of your forest. Right, Cubby? He, sorry—they have an igloo architectural license.”

Mortified, Polar Bear injected, “Auntie, Cousin went to Thailand, not Taiwan.” Her fur bristled as she glanced at Black Bear.

“That’s cool,” Black Bear said. “But igloos? My Sun Bear friend told me they melt once the volunteers take off. At the end, it seems easier for them to sleep in trees.”

“In trees!” Polar Bear’s Aunt gasped. “Son, you must go back and build them un-meltable igloos next time. The poor cubs. Just imagine—they don’t even have blackout curtains!” She sighed sympathetically and turned to Black Bear. “Do you have blackout curtains in Taiwan? Don’t tell me you also sleep in trees.”

“Oh no,“ Black Bear said with an uneasy laugh. ”Mostly caves or tree cavities. The only time I climb trees is when I’m hungry—for honey and bee larvae. Have you tried them?”

“Bee larvae? That sounds disgusting,” Polar Bear’s Cousin said, wrinkling their nose, unfazed by Polar Bear’s death glare across the table. “Thailand fed us Pad Thai and Green Curry every day.”

“Son,” Polar Bear’s Uncle rumbled as he lumbered over with a platter of barbecued seal fat. “Don’t you know Formosan Black Bears are battling Giant Pandas to protect their territory? What propaganda are you watching all day on TikTok? Read the news.”

Polar Bear’s Aunt sniffled. “I heard about that conflict. Is that why you left, Black Bear? It must be so dangerous back home. Don’t worry. Stay here in the Arctic as long as you want. We’ll sponsor you.”

No longer able to tolerate her extended family’s political incorrectness, Polar Bear tried to stir the conversation. “So, Black Bear, how’s your research? Any insights to share?”

“Yes, actually,” Black Bear said. “Before coming here, I thought Taiwan did a terrible job on climate change initiatives. Sure, we mostly rely on fossil fuels, but imagine squeezing Australia’s population into an area the size of Switzerland. Add typhoons and earthquakes to the mix. Our islands need to generate energy for millions and the semiconductor industry, which, by the way,” he added, fixing his gaze on Polar Bear’s Cousin, “powers your AI, EVs, solar panels, and wind turbines. Charity case, eh?”

A beat of silence followed as Polar Bear’s family exchanged looks. The Cousin shifted in their seat, ears flattening. Minutes passed. Polar Bear cleared her throat.

“Did you know Taiwan is smaller than many of our icebergs?” she asked, her voice tentative, like a kind schoolteacher. “Every Bear does what they can with what they have. And really, isn’t that what this is about? Climate change affects us all—even those big-headed humans. Here we are, just bears trying to adapt.”

She surveyed her family, looking each in the eye, and finally at Black Bear. “And if Black Bear can adapt to seal fat and bear kisses, maybe we can try a little harder too.”

For the first time that evening, Black Bear felt the tension in his shoulders ease, melting faster than glaciers. Maybe he didn’t fully belong in the Arctic yet, but any bear could find a caring companion who understood, even in this icy corner of the world. He leaned in to sniff the barbecue seal fat and said, “Hold up. Let me get my soy sauce.”

Story and illustration by Ya-Ting Yu is a Taiwanese writer based in Taipei, with roots stretching to Toronto and Edinburgh. Writing in English as her second language, she weaves themes of identity and belonging, drawing on her background in counseling and psychology to tell the stories of East Asian expatriates and international students.

Save Them Bears was inspired by my own experience as a Taiwanese expat, navigating the nuances of cultural assimilation and identity. I hope to highlight how cultural misunderstandings can be wrapped in well-meaning gestures. By anthropomorphizing the characters, I aim to create a story that is somewhat ‘trigger-free’ yet thought-provoking.

Hazel Lee, Chinese American Fighter Plane Pilot

By Fanny Wong, New York

“Race you to the corner!” Hazel challenged the boys.

The boys groaned, but maybe, just maybe, they could beat her this time.

They didn’t. Beaten again by this scrawny young girl. She also played handball and cards with them. Guess who won?

Hazel’s parents, immigrants from China, met and married in Portland, Oregon. Hazel, the third of eight children, lived with her family in Portland’s Chinatown. It was the only community the Chinese were allowed. The children went to Chinese school on Saturdays to learn to their language and culture.

Hazel was good at writing and speaking Chinese, but a traditional Chinese girl she wasn’t. Her voice was too loud, her laughter too boisterous. She was handy and fixed things around the house. Not ladylike at all.

When Hazel was a teenager, a friend took her up in a biplane at an air show. Her eyes danced, face flushed, and her heart raced with excitement as the plane lifted off. The rumbling motor and whirring propellers were music to her ears. She was as free as a bird high up in the sky. Hazel’s dream soared with the plane. She knew she belonged in the cockpit of a plane.

Now that she had a dream, she had to find a way to make it come true.

First, she had to find a job after graduating from high school in 1930. The only job she could find was as an elevator operator in Liebes department store in downtown Portland. Up and down she took customers from floor to floor. She stuck to the boring job her job to save money for flying lessons.

Hazel’s parents turned pale when she enrolled in a flight school in 1931. It was not what a woman did. It was not what a young Chinese woman did. What would the Chinese community think of their daughter!

“You’re not afraid of the water, you’re not afraid of the wind!” her mother lamented. It was her way of saying Hazel was not scared of anything. Eventually, her parents let her try something different, be someone different from what the Chinese community expected of her.

Hazel went through the same training as the men at the Chinese Aviation School in Portland. The mind-boggling controls, dials and levers did not intimidate her. She lived for the moment when the plane swooped like a swallow over sea and land. The higher the plane soared, the freer she was.

Hazel passed all the flight tests in a year and received her pilot license in 1932. At that time, only one percent of American pilots were women. In those days, people thought a woman should not fly a plane. How could a woman handle an emergency? Too emotional! Too nervous! And whoever heard of a Chinese female pilot? Hazel couldn’t find a pilot job.

In response to Japanese aggression against China in 1932, Hazel journeyed to China, hoping to join the Chinese Air Force. But again, she was frustrated that it did not accept women pilots. In the end, she settled in Canton and flew for a private airline.

After returning to the United States in 1938, Hazel waited for years before she could prove herself. In 1942, during WWII, when male pilots fought overseas, the military needed more pilots at home. Some 25,000 women applied for the program. In 1943, with 35 hours of flying time and a medical exam, Hazel was one of 1097 women pilots accepted by the new Women Airforce Service Pilots Program (WASP) to prove their skills.

Like the other trainees, Hazel had to pay her way to Sweetwater, Texas for training. Their pay was $259 a month, with no benefits. She was among the select few and the only Chinese. For six months, in the dusty and hot Avenger Airfield, she endured sand in her hair, snakes and spiders even indoors. But she learned to fly different military airplanes, parachuting and making emergency landings. She studied all the parts of the plane, rudder bar, stick and struts. When she learned to take apart the engine and put it back together, she was as proud as if she had won a trophy.

One time, Hazel’s instructor made an unexpected loop. Her seat belt did not work properly. She fell out and parachuted safely. On the ground, she dragged the parachute behind her all the way back to the airfield. The incident didn’t faze her.

Another time, Hazel’s plane’s engine cut out in mid-flight. She made an emergency landing in a wheat field in Kansas. A farmer chased her, thinking the Japanese had invaded Kansas. She convinced him that she was flying in a U.S. flight program. Hazel knew no matter how American she was she would be looked at differently. But this incident did not discourage her. No, she might look like the enemy, but she was thoroughly American.

Easy-going Hazel made many friends. At 31, she was eight to ten years older than the rest of her classmates. They soon forgot she looked different, that she was the only Chinese they knew. Her calm, fearless piloting skills impressed them. They loved her irrepressible sense of fun, as when she wrote their nicknames in Chinese on their planes with lipstick. Her personality bubbled over like a pot of soup. Her friends knew she was nearby when they heard her laugh, “Heeyah! Heeyah!”

Although Hazel graduated from the WASP program in 1943, the U. S. Government did not allow women in combat roles at the time. Instead, being one of the best graduates, she was chosen for Pursuit School at Brownsville, Texas. There, she trained with 134 other graduates to fly fighter planes, such as the Pursuit and the P-51 Mustang, high powered single-engine jet planes. After the training, she delivered the new planes from factories to airfields all over the North America. If anything was wrong with them, she was among the first to know.

Hazel accepted dangerous missions, such as flying in open cockpit planes in the winter, shivering in many layers of clothing. Another dangerous job was flying a plane that served as a “tow.” A large target sleeve was attached behind her plane for gunners to practice shooting from the ground. She cringed when bullets whizzed by the cockpit, but she kept flying these dangerous flights. Sometimes, after the practice flight, she found holes in the tail of the plane.

Hazel crisscrossed the country in wartime to deliver planes that would be used in combat. She flew seven days a week, bone-tired, but proud of her non-combat role in wartime and took every challenge in strides.

As Hazel zoomed cross the sky, she wished her Chinese community could see her in an unconventional job, and doing it well!

On Thanksgiving Day, 1944, Hazel delivered a plane-a P-36 King Cobra from Niagara Falls, New York to Great Falls, Montana. As her lane approached the airfield, a plane above her lost radio control reception. The pilot did not know the position of Hazel’s plane. The two planes collided and burst into flames. The other pilot had non-life-threatening injuries., but Hazel died of her wounds two days later.

Because the WASPs flew military planes as civilians, they received no military benefits. Hazel’s family had to pay for her remains to be shipped home. After resistance from the River View Cemetery in Portland to bury a Chinese person there, Hazel’s family sought help from an Oregon senator, who appealed to the White House. The cemetery relented and Hazel was buried in a gentle grassy slope. Her grave marker was a polished slab of red granite with a winged diamond etched above her name, a symbol of the silver WASP wings pinned on the uniforms of American women who flew in WWII.

In 2004, the State of Oregon inducted Hazel into the Aviation Hall of Honor. Hazel and the other WASP pilots would not be recognized with military status until 1979. In 2009, President Obama awarded surviving and deceased pilots the Congressional Gold Medals.

Comfortable in a career dominated by men, Hazel not only lived her dream but proved a woman could fly a fighter plane as well as any man. She didn’t expect to make history. As the first Chinese American women to fly for the U. S. military, she was doing what she loved, for a country she loved.

—Fanny Wong, Chinese American Author, New York. She is a frequent contributor to Skipping Stones Magazine.

Memories of Dumplings

By Julia Qi, educator, Nevada.

I remember a time when steaming dishes of dumplings were laid out before me on the dining table. I was five years old, and a bowl of Chinese vinegar with two drops of sesame oil sat under my nose, eagerly awaiting the three hot dumplings that my grandma would soon drop in.

She’d always break the dumplings in half for me so my little fingers could navigate my chopsticks, and that day, I was the pride and joy of my family for devouring a total of nine dumplings.

That was the last time I remembered looking at a plate of dumplings without fear—at least until recently.

Somewhere along the way, food transformed into something I avoided. Any plate became a conversion of fat-protein-carbs in my eyes. The rich fat on decadent, red-braised pork belly remained untouched on my plate, and even my mom’s delicious stir-fried dishes were secretly rinsed off in the sink before I’d attempt to pick away at them. Passing by bakeries consumed me with conflict for the rest of the day because they looked so, so delicious. I wanted a taste so bad, but no, I couldn’t.

What my family saw as a “glow-up” before college was, in reality, my refusal to cook with salt or oil. I limited myself to raw foods for weeks and pretended I had simply outgrown my love for my childhood favorite foods. Steering clear of soup dumplings, BBQ skewers, and hearty pots of Chinese stew, I opted instead for bland salads and spinach smoothies.

The restriction ate away at me as I started college. I refused to eat before drinking water to “avoid” the calories. Despite the arrays of dishes in the dining halls, I spent 90% of my time at the salad bar, and the rest of the time lurking in the dessert section mustering the occasional courage to nibble a cookie. The additional walking in New York City resulted in me rapidly losing weight my first semester, which, as I anticipated, was celebrated not only by my peers, but also by my family.

My mother’s beauty was hard to miss. She’s a slender petite woman with voluminous curly hair, big bright eyes, and her classy fashion choices were always a topic of envy. She taught me the meaning of strength, independence, and courage as I saw her create the life she wanted for us in America. When she bought her first house in 2019 after 13 years of moving here, those walls represented something only immigrant parents can really understand. Her words were, “I just wanted to give you a home.” What she meant was, this is something that is finally ours. In a place where we had to start over, we had something that finally belonged to us.

My mom imparted many invaluable lessons growing up, but our culture also taught us that a woman’s beauty is paramount. Despite her exhaustion our first few years in the states from working consecutive night shifts and still managing to get up in time to wake me, cook breakfast, and take me to school, my mom maintained her elegant appearance. She always reminded me that as immigrants, we must pay extra attention to how we looked; we shouldn’t give anyone a reason to look down at us. My naturally tan complexion contradicted the porcelain-white Chinese beauty standard, and the fixation on my appearance naturally grew towards my weight as I got older. While genetically slender, my mom and her three sisters dreadfully feared weight gain. As I rounded out my teenage years, comments about my weight, what I was eating, and what I was wearing gradually took up a dangerous amount of space in my head.

Eating disorders are addictions. You’re stuck in a cycle, and even though you know it’s bad for you, you don’t know how to stop. Years of restriction led to an overwhelming preoccupation with food, which manifested in binging, then overcompensating by purging. The painful details of my four-year struggle with bulimia are oddly blurry, numbed by a filter of shame as I walked around hiding this part of me that I despised but couldn’t let go.

In a culture where famine was still a childhood memory for many, food was not meant to be wasted. Food was nourishment, and the idea of intentionally restricting or purging would have been absurd to those like my grandparents who grew up in the countryside and never had enough to eat for their four little girls. Northeastern Chinese stews were hearty, crafted to keep hunger at bay. Buns and baos were designed to fill you up for hours. My actions were completely at odds with what I was taught, which is likely why I wouldn’t touch my favorite foods for years, at least without bringing it back up.

This past March, I visited my family in China for the first time in six years. There was a stillness unlike earlier springs. The winter chill overstayed its welcome, seemingly in response to my grandpa’s passing just a few weeks prior.

My grandpa always requested peanuts with his dumplings, sometimes a Tsingtao beer, if my grandma allowed it. He liked sauerkraut or chive filling, since meat was hard on his dentures, which made clicking sounds when he chewed. This time around, we bought giant sauerkraut dumplings from the morning market made of purple forbidden rice. My grandma still broke them in half for me, except only one giant dumpling could fit in my bowl. This time, I couldn’t eat nine, but I ate until I was full, and over the memories of my grandpa’s clicking and the warmth of my belly filling up, I found solace.

—Julia Qi, received her undergraduate degree a few years ago, Nevada.

a castle of words

By Kevin Zhang, age 16, Shenzhen, People’s Republic of China.

I shall gather your
words into a castle
of shards

and walk (barefoot
into it
like a king

into his final
breath) and
I shall blow life

into them and
watch as they
flutter between

me and you
like dancing
elephants

By Kevin Zhang, age 16, Shenzhen, People’s Republic of China. Kevin is a junior at BASIS International School PLH. He is an Honorary Junior Fellow of the John Locke Institute and serves on the PLATO Student Advisory Council. Kevin enjoys boating, collecting rocks, and learning about other cultures.

The Song of Saccidānanda

By Kevin Zhang, age 16, Shenzhen, People’s Republic of China.

I sing the song of forever.

I sing the gentle winds
as they brush against the cliffs
of endless time.

I sing the tireless birds
as they crowd the windswept plains
of limitless space.

I sing the hushed darkness
as it dreams the Rudra Tandava*
of boundless life.

I sing myself,
I sing the song of Saccidānanda.**

Notes: * Rudra Tandav: A divine dance of Lord Shiva, the Hindu god of destruction and transformation, with vigorous, brisk movements.

** Saccidānanda: In Hindu philosophy, the direct experience and bliss of absolute, unchanging reality.

Born To Be A Chef: Eileen Yin-Fei Lo

The Woman Who Taught America How to Cook Real Chinese Food

By Fanny Wong, author, New York.

Standing on the kitchen stool, Yin-Fei could barely see the wok on the stove. Who would expect a five-year-old to cook with a wok and a spatula?

It was Ah Po, Yin-Fei’s grandmother!

“Just the right age to learn cooking,” Ah Po said. “And never have a short temper or use bad words when you are in the kitchen.” She then pointed to a paper image of Jo Kwan, the Kitchen God, and added, “You want Jo Kwan to think well of this family.”

Baba, Yin-Fei’s father, instructed her, “Eat first with your eyes, then with your mind, then with your nose, and finally, with your mouth.”

Luk Gu Jeh, her aunt, was another teacher of hers. “With patience and practice, you can create something that brings happiness and miles of satisfaction,” she told her.

With a family like hers, Yin-Fei was born to be a chef.

Yin-Fei’s skills grew with Ah Po’s instructions.

“Chop the choy sum properly.”

“Stir the fish mixture in one direction to make it stick together.”

“Pour the hot peanut oil and soy sauce on the steamed fish.”

For Yin-Fei, the learning was easy, but finding the joy in cooking was hard.

Too much time cutting and dicing.

Too much time waiting for the oil to be hot enough to stir-fry.

Too much time waiting for the meat to be tender in the braising pot.

But then Ah Po’s birthday changed everything for her.

Yin-Fei was to contribute one dish for Ah Po’s birthday. She picked the White Cut Chicken recipe because in her Chinese culture, a chicken was always cooked for special occasions.

Yin-Fei placed the whole chicken breast side up in seasoned boiling water and covered the pot. When the water returned to a boil, she lowered the heat to simmer, turned the chicken and let it simmer again. She had to time the cooking just right, and allow the chicken to rest in the pot to finish the cooking. Otherwise, the chicken would be overcooked or undercooked.

Yin-Fei lifted the chicken from the pot. She prepared a dipping sauce of soy sauce and ginger. It looked perfect, but did it taste perfect?

Yin-Fei watched Luk Gu Jeh cut the chicken into bite-sized pieces with a cleaver. Ah Po, surrounded by her family at the table full of many delicious dishes, chose to eat the chicken first. She took a bite, closed her eyes, and chewed it slowly.

Yin-Fei held her breath and waited for Ah Po to finish swallowing.

“Hm….” Ah Po opened her eyes that crinkled with a wide smile and commented, “That was the best chicken I ever had.”

Everyone at the table loved the chicken! Not a single piece was left over! An eleven-year-old girl had made her loved ones happy with her cooking skills! From that moment on, making delicious dishes was her gift to others in the family, a way of showing her love and respect.

Now, she was eager to learn more from Ah Po. She learned that what people ate had to be balanced within their bodies.

Foods such as fish and most vegetables brought them coolness.

Foods such as most meats and some fruits brought their bodies heat.

The combination of these two types of food brought balance and good health to the body.

Yin-Fei learned to cook balanced meals for good taste and good health.

But life was not balanced in their village of Sun Tak. To escape the repressive government in China, 12-year-old Yin-Fei fled with her family to Hong Kong. There, she continued to improve her cooking skills by learning from her aunt. She also learned English in night school and picked an English name for herself—Eileen.

When she was 21, she met an American journalist named Fred Ferretti, and they fell in love and soon married. They moved to New York City. And that was when Yin-Fei’s life took another turn!

Her new in-laws brought her to a Chinese restaurant.

“What is this? This omelet is like an overdone pancake covered with a brown sauce,” she remarked.

“This is egg foo yung, our favorite Chinese dish,” her in-laws said.

From that moment, Yin-Fei had a mission! She wanted to teach Americans how to make good-tasting, authentic Chinese food.

First, she gave her friends Chinese cooking lessons at her home.

“You must write a book!” her friends said.

And she did. Eleven books in all! Each book taught readers how to cook traditional Chinese food at home.

She also taught at cooking schools and appeared in cooking demonstrations on television.

And when a renowned chef invited Yin-Fei to create a dim sum menu for his restaurant and teach his cooks, that’s exactly what she did. She took charge of his cooks!

“No, no, no, do it this way, let me show you.”

If she felt a Chinese restaurant was not up to her standards, she was not shy to say to the chef, “Make it this way, don’t Americanize your food!”

Yin-Fei had found a new passion. She wanted to teach others about how to make good Chinese food.

“Always learn, learn, learn, and never take a short-cut in cooking,” Eileen Yin-Fei Lo told her students. “The food you cook shows your love and respect.”

Yin-Fei became a great chef and a teacher who taught Americans how to cook authentic Chinese food. Born and raised near Canton, the capital of Guandong Province, Cantonese cooking was her specialty.

She taught at The New School in New York City and beyond—from Singapore to Helsinki. Cooking shows on television invited her to demonstrate how to make authentic dishes. She won two International Association of Culinary Professional Awards. Many Chinese food writers that came after her still think of her as the foremost Chinese expert chef.

Yin-Fei passed away at age 85 in 2022, leaving a delectable and mouth-watering legacy.

By Fanny Wong, Asian American author, New York. Fanny has written often on multicultural interest topics and been published in Skipping Stones frequently.

Grandma

By Jessica Chen, age 16, Shenzhen, People’s Republic of China.

Every Tuesday and Thursday, I go back to our old house to take vocal lessons because the piano is still there.

Before my class, I always spend some time with Grandma on the eighth floor. She is a lovely old lady, short and chubby, with big eyes and rosy cheeks that look like steamed buns.

Our whole family was raised under her care. She is like Buddha to us. My brother and I often kneel before her and bow, making her both annoyed and amused. Yes, she is fun. When I badmouth Confucius, she makes me spit on the ground and slap myself three times before letting me off. My cheeks turned red instead.

Today, I went to keep her company again. As I entered, the slippers were neatly arranged at the door, and the TV was on the children’s channel. Grandma was wearing her usual floral shorts. I changed my shoes and adjusted the TV channels while she bent down to place my sneakers in a convenient position for later.

I collapsed on the sofa and asked Grandma what she had been up to today. Her response was the same as always: got up early, made her bed, cooked, went out to buy groceries, haggled, came home, cleaned, washed clothes, watched TV, cooked again, watched videos (and forwarded some to me), and cleaned the already tidy house once more. But then she raised her voice, saying that a girl sitting so sloppily would be an embarrassment outside. I laughed, saying I looked like a free person. Nonetheless, I put my legs down, leaned over, and hugged her. She couldn’t stand my affectionate gestures and made playful noises in protest. My attention soon drifted back to the TV, lying quietly beside Grandma.

Suddenly, she asked casually, “Kaka, shall I make you some noodles?”

Noodles. I hadn’t had noodles in a long time.

“Sure,” I said.

She got up and went into the kitchen, and I watched her. She bent down to retrieve a pot and bowl from the cupboard, placed them on the stove, filled the pot with water, and turned on the heat. Then she tiptoed to reach into the cupboard above her head, pulling out noodles, salt, soy sauce, and vegetables.

She kept rummaging, her hands feeling around. I got up and went into the kitchen to ask if she needed help. She told me to stay out of her way, so I stood nearby, watching her. She finally found a small green canister, its surface worn, with some red oil stains on the lid. Curious, I tried to open it to smell, but Grandma smacked my hand away. Apparently, badmouthing Confucius was out of the question, and even smelling condiments was off-limits. I went back to my spot, continuing my time-out.

Grandma put the noodles into the pot and started adding soy sauce and salt to the bowl.

“Add more salt,” I suggested.

She replied, “Eat, eat, eat. You’ll get diabetes when you’re older and won’t be able to eat at all.”

“If I get diabetes, will you take care of me?” I joked.

“Spit, spit, spit! Quick, spit, spit, spit,” she insisted.

“Okay, okay,” I said. The noodles were ready.

She used long, thick chopsticks to pull the noodles from the boiling pot into the bowl, then ladled in some broth. The aroma was incredible, like the intense scent that wafts into your house from a neighbor’s kitchen. I leaned over to smell it, but she stopped me and brought out the green canister. Opening it, I saw it was chili seasoning. My eyes lit up.

“Add more,” I urged.

“That’s enough,” she said.

“I like it spicy. Add more,” I insisted.

“Look at the pimples on your face. Grandma used to have such clear skin,” she sighed.

“Fine, fine,” I relented.

But she still added a heaping spoonful of chili sauce. I grinned at her, but she turned away to avoid my smile. I carried the steaming bowl of noodles to the dining table.

“Let Grandma carry. It’s hot,” she said. Hot or not, I wasn’t going to let her carry it.

I placed the noodles on the table. Grandma came out with chopsticks and a spoon, setting the spoon in the noodles and the chopsticks across the bowl. She pulled out a chair and sat beside me.

I stared at the noodles. They smelled so good, made by Grandma. I looked up to find her watching me.

The noodles lay quietly in the bowl. I gently lifted a few strands with my chopsticks, placing them in the spoon filled with the rich, red broth. I blew on it, and the aroma filled my nostrils. In the steam, I brought the spoon to my mouth.

The hot broth slid down my throat, soaking into each noodle. I lowered my head, using my hair to hide my face as I continued eating. Why did these noodles taste just like they did when I was a kid? The chili sauce was perfect, just like before.

Grandma asked gently, “Is it good?”

My mouth full of noodles, I nodded slightly, “Delicious.”

Perhaps because my mouth was stuffed, she didn’t notice the tears in my voice. That’s good. She’s an emotional person. If I cry, she will, too. I can’t bear to see her cry, especially not because of me.

I tried to keep my sniffles from falling into the noodles while gobbling them down. Grandma watched me quietly.

“Eat slowly. No one is going to take it from you,” she said.

That’s the line I hate most in movies. Why does my hand feel so painfully hot? Grandma, I miss you so much. What will I do when there’s no one to make me these noodles in the future?

—Jessica Chen, 16, is a rising senior at an international school in Shenzhen, China. A passionate playwright and performer, she has written and brought to life several compelling scripts, both in English and Chinese. Jessica also writes film reviews and makes global film recommendations for her school’s news media. In her spare time, she enjoys following soccer and often gets a kick out of the games, whether winning or losing.

Jessica also sent the story in Chinese. Here it is:

《姥姥》

每周的周⼆和周四我都会回搬家前的家去上声乐课，因为钢琴还在那。上课前我都会去下⼋楼去陪姥姥⼀会⼉。她是个可爱的⽼⼈。矮矮胖胖的，⼤⼤的双眼⽪，⼤⼤的眼睛，脸颊像两颗馒头，会变红的馒头。我们全家⼈都是在她的照顾下长⼤的。她像佛祖⼀样。我经常和我哥突然跪在她⾯前拜两下，搞得她又烦又觉得好笑。对，她很好玩。我平时说孔子坏话她还会让我“呸呸呸”，还要让我打⾃⼰三下逼⽃才肯放过我。脸颊红的⼈成我了。

这天，我又去陪她。进门后，拖鞋已经规整的摆放在门⼜，电视上放着少⼉频道。姥姥穿着平时的花裤衩。我换了鞋，去调电视频道，⽽她又弯下⾝⼦把我的运动鞋规整的摆成⽅便⾛时穿的⽅向。我瘫在沙发上问姥姥今天⼲了些什么。又跟每次⼀样的回复：清晨起床叠被⼦，做饭，出门买菜，讨价，回家，打扫，洗⾐服，看电视，做饭，刷短视频，给我转发短视频，又打扫⼀遍已经⼲净了的屋⼦。嗯。但这时她又提着嗓⼦说我⼥孩⼦家家坐的七扭⼋歪要是在外⾯会像什么样。哈哈，像⾃由⼈。但我只是把腿放下了，跨过去“么么哒”了⼀下她。她受不了我这么⾁⿇就“诶诶诶”，哈哈哈。我的注意又很快的被电视夺⾛，安静躺在姥姥⾝边。

这时，她突然很平常的问，“卡卡，我给你做⾯吃好不好”。

⾯。我好久没吃过⾯了。

“好”。

她起⾝⾛进厨房开始捣⿎，我躺在沙发上看她。看她弯腰在柜⼦⾥翻出锅和碗，放到灶台上又往锅⾥加⽔，开⽕烧。接着又踮起脚尖翻开头顶的柜⼦，拿出⾯条、盐、酱油和蔬菜后还在往⾥翻，⼿到处摸。我起⾝⾛进厨房问她需不需要我帮忙，她让我⼀边呆着看别添乱，我就乖巧地在旁边罚站，看她左摸摸右摸摸，摸出了个⼩绿罐。绿⾊的表⾯有些掉⾊，盖⼦外有些红红的油渍。我好奇地想打开闻，被姥姥扇了个⼤逼⽃⼦。不是，我到底做错了啥，骂孔子不⾏，闻个调味的也不⾏。我只好回到刚站在位置继续罚站。

姥姥把⾯下进锅后就开始往碗⾥加酱油和盐。

我说，“盐多放点”。

她说，”吃吃吃⽼了以后得糖尿病看你还吃不吃“。

“我得糖尿病了你来照顾我呗”

“呸呸呸，快，呸呸呸”。“好好好”

我把⾃⼰呸掉了。⾯，也好了。

她⽤粗长的筷⼦把⾯从沸腾的锅⾥捞出来夹到碗⾥，再⽤勺⼉把⾯汤陈进去。⾹。太他妈⾹了。这种⾹就像是隔壁⼩孩⼉家吃饭时从你家窗⾓缝飘进来的浓郁感。我跨到姥姥⾝边想低头闻，她把我打住并拿出了那瓶绿⾊罐⼦。打开，⾥⾯是辣椒调味料。我⼀看就两眼放光

“多加点”

“啧，够了”

“我吃辣啊，多来点”

“你吃，你看看你脸上长的疙瘩，啊，姥姥以前脸⼲净的很”

“哎呀我好好好”

但她还是听我的加了很厚的⼀勺辣椒酱。我开⼼的向她呲⽛，可她却转过头回避了我的笑脸。我⽤⼿端起热腾的⾯条往餐桌⾛。“姥姥端，烫“。

烫，才不让你端呢。

我当没听见，把⾯放在桌⼦上。姥姥这时拿着筷⼦和勺⼦⾛了出来，把勺⼉放进⾯⾥，筷⼦架在碗上。她拉开凳⼦坐在了我旁边的旁边。

我盯着⾯条。好⾹啊，是姥姥做的。我抬起头，姥姥盯着我看。

⾯条在碗中静静地躺着。我⽤筷⼦轻轻挑起⼏楼⾯条放在舀着鲜红粽⾊的汤汁的勺中。我凑近吹了吹，汤汁的⾹⽓扑⿐⽽来。热⽓氤氲中，我将勺⼦送⼊⼜中。

热汤划过我的喉咙，⽽汤汁早已渗⼊每⼀根⾯条。

我低下了头，⽤头发挡住了我的脸颊继续吃⾯。为什么，味道跟⼩时候吃的⾯⼀模⼀样呢。

好好吃的辣椒酱。味道和⼩时候的⼀样。好好吃啊姥姥。

她见我不抬头，关切地问：“好吃吗”？

我的嘴巴被⾯条塞满了，低着点了点头，”很好吃。“

可能是嘴巴被⾯条塞满，并没有让姥姥听出被压抑着的哽咽。也好。她是个⾮常感性的⼈。

我⼀哭，她就会哭。我看不得她哭，更看不得她因为我哭。

我努⼒吸着⿐涕不让它掉进⾯⾥，同时又狼吞虎咽。

姥姥静静地看着我。

她说，”慢点吃，又没⼈跟你抢.“

这是我在影视中最讨厌的台词。为什么突然感觉⼿⼼被烫得好疼啊。姥姥我好想你啊。要是以后没⼈给我做这样的⾯条我该怎么办？

Dahu Park

By Eason Lin, age 10, Taiwan

One Thursday, my classmates, teachers, and I went to Dahu Park to study nature. Dahu park’s moon bridge is one of the most famous places in the whole world. That’s because, at night, it shines bright like the moon! On the bridge, I saw something huge floating on top of the water. I wondered what it was, so I went down to look; when I saw what it was, I wished I hadn’t. There was a rotting, dead, ugly fish floating in the pond. My friend Jasper came over to see what I was looking at and he almost threw up. I asked him if he needed medicine, he said he needed me to get that fish as far away from him as possible. I poked it with a stick, I realized that it was hard and it’s eye was missing. I was totally disgusted. I lost my appetite. Our teacher, sensing what was about to happen, took us away from the pond.

We walked for a while, avoiding the lake and bridges. After a while, our appetites came back. We started to feel hungry when we arrived at the restaurant. After we ate, we kept exploring Dahu Park. As we crossed over a bridge, I tried not to look into the water.

Then, I saw three old men fishing. Two looked exasperated and nervous, the other was calm. They looked like they were competing. I got closer. One of them swore under his breath when a fish nibbled the bait and swam away. The calm one however, patiently waited for a fish to fall into the trap. He wore a hat that made him look like a cowboy and also had a lot of other fishing gear. When he finally caught a fish, I was so happy I could’ve jumped into the lake. But then, the fish managed to squirm out of the old man’s hand, falling back into the lake. I was so disappointed that I moaned in despair. After a while, he caught another one. This one was really small. I expected him to put it in a container or something, but no, he threw it to a nearby bird. It gobbled it up happily. The other birds looked at it with jealousy, then moved closer to the old man. I was shocked. He worked so hard and finally caught a fish, and he threw his first one to a bird!

I thought maybe the disgusting fish earlier had something to do with this old man’s actions. The fish he caught had been scrawny and looked sick. I was so close to him that I could hear him mutter something about the people polluting the water. That’s when I realized what he was talking about. The reason why we saw the dead fish earlier was because people were polluting the water. I noticed the fish he caught had the same black pattern on its scales as the dead fish. Those weren’t scales, those were the result of bad chemicals. I felt really bad for the fish. Maybe someone threw some trash with chemicals into the water. Then another person threw another piece of trash into the lake. Maybe when the two chemicals were mixed together, they created a new deadly substance that killed the fish. This doesn’t just affect the fish, it affects us too. If the smaller fish get poisoned, and the big fish eat them, the big fish will get poisoned. If we eat the poisoned fish, we will get poisoned. Then, Dahu park will not be famous for its moon bridge, it will be famous for it’s dead fish.

We, humanity, need to think about our actions before doing them. If we don’t stop littering, it will be our turn to become polluted and sick.

—Eason Lin, age 10, Taiwan.

“I speak Chinese and English. I don’t care about anything else other than growing up healthily. I want to be an author when I grow up. My teacher and my classmates inspired me to write my submission. In my spare time, I like to read books. I like Taiwan because it’s peaceful and beautiful. So I wouldn’t want to damage it. I tell my classmates not to litter, or Taiwan will turn ugly.”

Butterfly

Butterfly

By Richard Siyi HE, 17, P. R. China

It’s the antennae, then the wings, then…flight.

It slowly took off, the blue velvet-like sheen on its wings reflecting onto a large red enchanting flower below it, so intense; the obsidian-like eyes silently gazed at the sky that was inferior to its blue, disdainfully glanced at the flowers below, and slowly swayed in the soothing breeze.

“Hello, I should call you ‘Number 86’… Oh no, let’s call you ‘Flutterby’,” a young girl smiled at it. Her blonde hair and turquoise eyes blended in with the flowers, looking very natural and pretty.

“Oh, this blue-spangled butterfly turned out to have successfully emerged. I had thought it was a damaged butterfly. Having seen you take care of it day and night, I couldn’t bring myself to tell you.” Her father came to her side, “You know, in order to prevent these butterflies from becoming extinct, we can only evolve them into higher predators. Well, since those despicable interest-driven people have taken their habitat, on which they depend, away. But anyway, hopefully, we didn’t over-evolve them.”

“What does that mean?”

“Nothing, but we should go home for dinner. Let’s go!” The girl reluctantly followed her father out of the hexahedral simulated breeding greenhouse.

Not long after they left, Flutterby began to fly steadily. Its eyes slowly fixated on a praying mantis, which was also staring at it. As if provoked, the praying mantis pounced over with its sharp scythes waving fiercely. Flutterby took advantage of the airflow created by the scythes with just one slight flap of its seemingly frail and thin wings, dodged the fatal blow, and landed behind the mantis. It then plunged its proboscis into the head of the mantis and began sucking. The praying mantis twitched for a moment before falling to the ground, its scythes still swinging helplessly.

Soon, the first batch of butterflies was ready to be released into an artificially simulated natural environment. They came to a beautiful hillside and brought many newly emerged blue-spangled butterflies in boxes. “Don’t be nervous. This area has been equipped with a well-developed defense system. If the results are not satisfactory, we can easily eliminate them all. But the simulated environment here is no different from their habitat. Come on, let’s get started.”

The little girl nodded and prepared to gently open the lid with both hands, her palms sweating profusely. But just before opening the lid, she asked softly, “If the results are not satisfactory, is killing them all the only choice?”

“Oh, rather than saying we are killing them, let’s say it’s more like natural selection.”

The little girl reluctantly opened the lid, and the blue-spangled butterflies flew out continuously. In the company of sunlight and breeze, they flew towards the forest, lake, hillside, and stream. Up close they looked like slow-moving blue elves and from far away they looked like a large piece of blue silk rippling with the wind, slowly disappearing into the distance. The little girl smoothed her windswept hair and watched them leave.

“Oh, so sorry, I really didn’t expect to have such a massive outbreak of the butterflies. Hmm…Okay, I’ll be right there.” The little girl’s father hung up the phone and anxiously prepared to leave. The little girl asked curiously, “What’s wrong? Need my help?”

“Oh, the experiment results were terrible. They completely disrupted the ecological balance of that area. But it’s okay, you wait at home.” After that, he kissed her and left.

As soon as the little girl’s father arrived at the release site, he pressed the backup restart button. Time began to speed up, and then the butterflies began to reproduce in large numbers. Billions of blue-spangled butterflies densely covered every tree. The meteor shower made up of them in the sky searched for the trace of any prey. Whenever found, they would frantically wrap their prey. Their sharp proboscises pierced the prey’s body like needles and the blood that splattered on their wings made their wings full of blood-red eyes. Their larvae ate almost all of the leaves and dense black-red larvae wriggled together, even cannibalizing each other. But it didn’t take long for the reproduction rate of prey and host plants to slow down and a large number of butterflies starved to death…The blue-spangled butterflies were eliminated by natural selection. And this process only took a few minutes.

The little girl saw that her father’s face was very pale when he came back. Her father said weakly, “I’m sorry, we may have to terminate this experiment.” The little girl’s eyes welled up with tears. “Oh no, why? There must be a solution, right? Right? Please, please!”

“I’m sorry.” Both were silent, “Time to go to bed, okay?”

In the afternoon, when her father went out, the little girl quietly ran into the greenhouse to say a final goodbye to the butterflies. Flutterby gently stopped on her fingertip. It was so beautiful and charming, and then she was shocked to find that Flutterby was pregnant! The little girl bit her lip and took a deep breath, quietly taking it out of the greenhouse. “You can go. Although I don’t know if this is right.” But Flutterby didn’t leave, as if waiting for her to make a final decision, “Before I change my mind.”

Flutterby gently flew up and headed towards the sunset. Through her tearful eyes, the little girl seemed to see the blue light on the butterfly’s wings and the orange light reflected by the sunset meet to create a fireworks-like pattern of brilliant colors, dancing with the wind in search of light.

Underneath the angelic face of Flutterby, a devilish smile loomed.

—Richard Siyi HE, age 17, high school junior, People’s Republic of China. Richard adds: “I am obsessed with biology but also love writing. My favorite places are butterfly gardens all over the world (unfortunately, Beijing’s Colorful Butterfly Garden has gone). I am trying to breed butterflies and their host plants in the hope of protecting endangered butterflies.”

I Have Two Names

By Joy (Peixin) Yin, grade 7, Mexico.

I have two names; a Chinese name and an American one. My Chinese name is Peixin (沛心) . It means “pure heart.” My American name is Joy. My parents named me that because they want me to be happy.

My Chinese name is the one that is official. It’s written all over my legal documents. On first days of school, when the teacher calls roll, I’m always last, because my last name is Yin (尹). But I always need to correct them, “I go by Joy, though.” Sometimes, the teacher forgets and keeps calling me Peixin. And sometimes, I hear laughs and giggles from my classmates. I feel guilty to say, that sometimes, I feel a bit ashamed for having a Chinese name. So, when someone asks me, “What’s your name?” I always tell them to call me Joy. When the substitute pauses while taking attendance, it’s always me. When I write my name on my computer or phone, it always gets autocorrected. It’s almost as if the universe hates my name.

My American name is what they call me. When my family moved to the U.S., my parents gave me my American name so it would be easier for people to remember me, and for it to not be awkward and embarrassing for me every time someone pronounced my Chinese name wrong. My American friends all know me as Joy. I feel connected to the name; I feel like it’s me. Yet, I always get reminded of my real name.

But after three years of living in my hometown in China again, my feelings towards my name have changed. In China, my classmates and teachers all called me Peixin (pronouncing it perfectly!), and I was normal for once. In school, I was able to improve my Mandarin as well (a hard process, but worth it!). During that time, I also felt more connected to my culture, and learned more about it, although I sort of missed my American name and identity.

By now, I’ve accepted the fact that both of my names are part of my identity. Different parts of it. And I’ve embraced my Chinese name more. Especially after I saw many Asians at my new international school use only their Asian names.

My two names are two parts of my identity—living together in harmony, forever and always.

—Joy (Peixin) Yin, grade 7, Mexico. She adds: “Born in Wuhan, China, I have also lived in California for five years. I speak and write Mandarin Chinese and English but I am also trying my best to learn Mexican Spanish. I have never been a sports person. Instead, I’ve always loved reading and writing. I’m currently 13 years old, and attending an international school in Mexico City.”