Flavors, Culture, and Courage – A Nepali Daughter’s Journey from Nepal to China

I come from a tiny village called Thulitar, Dhulikhel. As a child, I was obedient, hardworking, and always eager to learn. I listened carefully to the guidance of my parents and teachers, and throughout my school years, I never missed a single homework assignment. Because of this, my teachers were very fond of me. Although I was young, I often helped my mother with housework after school. At that time, I did not have a clear dream for the future. I only admired my aunt, who went to work every day looking neat, elegant, and confident. Deep inside, I hoped that one day I could also have a job like hers. I still remember how I used to imitate her—wearing the clothes she gave me and trying on long earrings and necklaces. Looking back now, those memories make me smile.

Time passed quickly, and I consistently maintained excellent academic performance from primary school to secondary school. By the time I reached the tenth grade, I graduated as the top student in my school and was awarded a scholarship to continue my higher secondary education free of charge. After completing high school, I was fortunate to receive a full scholarship from the Confucius Institute to pursue my university studies in China. This was both an exciting opportunity and a great challenge. Coming from a background where I did not even eat mutton, I often worried about how I would adapt to life in a country with such different food traditions. Before leaving, I even heard a joke that “the Chinese eat everything except airplanes and wood,” which made me even more anxious.

Despite my concerns, I chose to face the challenge bravely. I still remember my first day in China, when I was shocked by the food in the cafeteria. My very first meal was chicken, but there were more Sichuan peppercorns than meat on the plate. Back in Nepal, I never liked the taste of peppercorns; if my mother added them to pickles, I would refuse to eat. Yet in China, almost every dish contained peppercorns, and as a result, I often could not eat properly. Eventually, I became so weak that I fell ill with a high fever, low blood pressure, and even fainted. Seeing myself grow thinner day by day, I made a firm decision: no matter what, I had to adapt and eat well. From then on, I began trying different dishes at the school cafeteria.

During this process, I discovered a dish that completely changed my experience of studying abroad—Gong Bao Jiding. Its flavor was refreshing and familiar, very similar to Nepali home-style cooking. It included my favorite ingredients: chicken, cucumber, and peanuts. It did not contain pork or beef, nor did it have the peppercorns I disliked. The first time I tasted it, I felt an immense sense of relief: “From today, I can truly live here.” The dish was slightly sweet and savory, absolutely delicious with rice. Before, I could barely finish yi liang mifan (in Nepali, ek dadu bhaat), but after discovering Gong Bao Jiding, I could easily eat er liang mifan (dui dadu bhaat).

Another unforgettable experience was tasting corn porridge. At first, I found it bland and tasteless, and it reminded me of the animal feed back in my village. But with time, I grew to accept its simplicity. Looking back now, I realize that even this plain porridge carried the warmth of my student life in China.

Studying in China was not an easy journey. Beyond the challenge of food, I had to overcome language barriers, cultural differences, and academic pressures. Nevertheless, I chose persistence over retreat and faced every difficulty with determination. Eventually, I successfully completed my studies and gained invaluable life experience. Today, just like my aunt whom I admired in my childhood, I also hold a respectable job. In a way, this is the realization of the dream I once had as a little girl.

Reflecting on my journey, I believe more strongly than ever that as long as one faces challenges with courage and perseverance, life will always reward us by shaping us into stronger, more independent individuals.