Guiyang Legal Clinic Serves Up Remedy of Justice – pub’d on China Daily

China Daily just published my latest column titled Guiyang Legal Clinic Serves Up Remedy of Justice, detailing my encounter with a legal aid clinic nestled within a community in Guiyang, Southwest China’s Guizhou province. Here’s an excerpt:

On a tour of the comprehensive service center for the Jinyuan community in Guiyang, the capital of Southwest China’s Guizhou province, the last thing I ever expected our guide to say was, “This is our legal clinic.”

A red sign with the Chinese characters for “legal clinic “hung just above the door, and inside, behind a desk, sat a middle-aged man wearing a military green button-down shirt. As I peered inside, I noted the curious smile on his face, as if he were just as surprised to find a foreigner observing him from the hallway as I was to discover this clinic. Never before had I seen a lawyer within the walls of a community service center anywhere in the world.

“Pardon me, but could I ask you a few questions?” I said to him, as I stepped into the clinic with an outstretched hand and my fascination.

He introduced himself as Liu Yuanhe, the head of the clinic’s legal team and a retired soldier from the People’s Liberation Army. While his career as a lawyer dated back to 1996, when he passed exams to become certified in the profession, he had been involved in legal aid service in the community over the past year. Liu said the clinic, which had officially opened its doors in January, helped people free of charge with anything at all involving the law. While typical cases involved matters like contract disputes and recovering unpaid wages, he emphasized they handled any legal problem and would even file lawsuits, if needed, at no cost. In his view, the work he did at the clinic was part of a selfless dedication to give back to society.

Moreover, he stressed the importance of justice to people’s well-being. “What do people want? They want some form of happiness. What is the essence of happiness? I think it is a kind of social fairness and justice.”

Head on over to China Daily to read the full piece — and if you like it, share it!

Time for Full Reckoning With Anti-Asian Racism – Pub’d on China Daily

China Daily recently published my column titled Time for full reckoning with anti-Asian racism. Here’s an excerpt:

The National Day of Action and Healing on March 26 was launched in the United States to galvanize individuals, businesses and organizations to take steps to tackle anti-Asian racism and hate incidents. As organizers have called for efforts to make streets and businesses safer for Asians, they’re also asking that business leaders work to address the long-standing problem of anti-Asian discrimination in areas such as the workplace. 

I’m encouraged that people are also seizing this moment as an opportunity to shine a light on the pervasive problem of anti-Asian bias, which often acts insidiously through systems and institutions and doesn’t usually produce the kind of shocking video footage that commands more attention in the media.

The 2019 study Discrimination in the US: Experiences of Asian Americans published in Health Services Research found 37 percent of Asian adults said they had experienced racial discrimination. That number jumped to 60 percent for the overseas Chinese in a recent survey highlighted by the US-based World Journal in a March 26 article. Such discrimination may not necessarily inflict physical harm, yet can be devastating.

Imagine being prosecuted by the government for alleged espionage you never committed. Racial profiling under the guise of national security has long threatened the livelihoods of scores of Chinese scientists in the US. Most are familiar with Wen Ho Lee, who was later exonerated, but more recently many others have been wrongfully targeted-including Cao Guoqing, Li Shuyu, Sherry Chen and Xi Xiaoxing.

More often, though, anti-Asian workplace discrimination occurs in subtle ways. Consider the news in February 2021 that Google agreed to a settlement with the US Department of Labor, after an investigation exposed problems including “hiring rate differences “that impacted not only female but also Asian job seekers.

Meanwhile, Asian students can have their education and careers harmed at the hands of instructors and faculty, who may disguise racial animus behind pretextual explanations.

Read the full article here. And if you like it, share it!

Photo credit: John Englart – https://www.flickr.com/photos/takver/24802572641

Nothing Replaces My Cup of Hangzhou Green Tea – Pub’d on China Daily

China Daily recently published my latest column, inspired by a blog post. It’s titled Nothing replaces my cup of Hangzhou green tea — here’s an excerpt:

The arrival of March inevitably turns my thoughts to this tea, as this month sees the first harvest of the spring longjing. The leaves, plucked off the bushes before the coming of Qingming Festival in April, are considered the most tender of the year, and command the highest prices. I’ve sampled it a handful of times, luxuriating in its delicately sweet fragrance and flavor.

Nearly two years ago, I traveled back to Hangzhou for a video shoot that included a visit to the restaurant Charen Cun, nestled within the city’s longjing tea fields. I walked through the terraces of jade-green bushes along with the owner of the restaurant, who had inherited the fields and tradition of tending and appreciating longjing tea from his own father. Hovering over one of the bushes, he pulled a small bunch of leaves off with a gentle tug and placed them in my hands. They were a light and exuberant green, a shade recalling the uplifting joy of warmer spring days and the return of more sunshine. I tucked into my pocket those leaves, which were the most precious souvenir of my trip, a real physical reminder that I had stepped among the fields of my most favorite tea.

Read the full column here — and if you like it, share it!

Despite Tough Year, Guesthouse Still in Business – Pub’d on China Daily

China Daily published a column of mine detailing the story of a guesthouse in Zhejiang province that managed to open and thrive in a tough year. Here’s an excerpt:

“In 2020, the most important thing is not what you’ve already lost, nor what you’ve yet to achieve, but rather what you have now. Let go of the past, and laugh for the rest of your life.”

Yu Jianping, who wrote these words in a post on his WeChat page, might just have been imagining his recent entrepreneurial venture. He and his wife, Huang Li, opened a guesthouse and restaurant in Tonglu county, Hangzhou, Zhejiang province, during the star-crossed year of 2020, but still survived and thrived.

You can read the full piece here — and if you like it, share it!

Holiday Purchases Boosting Income Is a Good Tradition – Pub’d on China Daily

China Daily published my article detailing how I started a new tradition of making holiday purchases that supported a good cause at the same time:  Holiday Purchases Boosting Income Is a Good Tradition. Here’s an excerpt:

“No need to give us jujube dates-we have plenty of them.”

This message from my in-laws, delivered by my husband Jun after he returned from a quick trip to his hometown in rural Zhejiang province, exploded my annual Chinese New Year tradition of sending all the family members packaged gift boxes of large Xinjiang jujube dates. After years of believing I had hit upon the perfect gift for the holidays, I was now left scrambling for an alternative.

And the options in my usual online supermarket didn’t look promising. As I ticked off the possibilities with my husband-Beijing-style haw cakes or ginseng or chocolates-he vetoed every one, saying the family could probably buy them or already had them. His mom had even tucked into his backpack a heaping plastic bag of assorted chocolates in flavors ranging from toffee to brandy, a reminder of the increasingly global goods available in the village of his childhood, making my search for something unique even more challenging.

After what felt like the 100th time of fruitlessly scrolling through Chinese New Year goods online, a picture of a gift box of goji berries, a specialty of Ningxia Hui autonomous region, suddenly drew my thoughts back to my 2020 reporting trip to the region for a video shoot. I went to Ningxia to explore how it was leveraging some of its most celebrated agricultural products-including those renowned goji berries-to alleviate poverty, mainly through online sales. And I’d made a number of friends along the way, who welcomed me to contact them anytime.

Surely, they must have some Chinese New Year goods, I thought.

Read the full piece here — and if you like it, share it! Wishing you a Happy (and bullish) Year of the Ox!

P.S.: Image above features me and the friend from Ningxia I mentioned in the article.

Christmas Is Your Chinese New Year: Fascinating Similarities – Pub’d on China Daily

China Daily published my latest column Christmas is your Chinese New Year: Fascinating similarities. Here’s an excerpt:

“Christmas is your Chinese New Year.”

I’ve heard this phrase uttered to me countless times by people in China when the holidays roll around, whether Christmas or Chinese New Year.

I once thought the comparison a bit of a stretch, wondering how the holiday of Santa Claus of my childhood in the United States could possibly resemble a celebration involving fireworks and lion dances. But over the years I’ve recognized that Chinese New Year and Christmas share fascinating, and sometimes surprising, commonalities.

Here are some interesting ones I’ve observed:

Good fortune

Many Chinese New Year customs I’ve experienced at my in-laws’ home in Zhejiang province revolve around auspiciousness, such as the red couplets and firecrackers used to ensure a propitious start to the new year. But Christmas traditions I’ve grown up with are also said to represent good fortune, including the centerpiece of all decorations: the Christmas tree.

The color red

Red is a beloved shade for Christmas and a lucky one for Chinese New Year.

Marking beginnings

While Chinese New Year signals the start of the new lunar year, Christmas once fell on the exact date of the winter solstice, the shortest day of the year in the Northern Hemisphere and a time traditionally marking the “rebirth” of the sun.

Lights

Both Chinese New Year and Christmas dazzle with plenty of lights in decorations and rituals. My father-in-law loves adorning the family home in Zhejiang with traditional red lanterns for Chinese New Year, just as my husband and I enjoy decking our Christmas tree and home with strings of colored lights. Growing up, my family would drive to Christmas light displays in town where we would gaze upon twinkling Santas, reindeer and stars. So naturally, I felt right at home attending my first Lantern Festival in China, surrounded by huge, glowing displays shaped like Chinese zodiac animals.

You can read the full column here. And if you like it, share it!

Lawyer’s Anti-racism Leadership Lights the Way for Action – Pub’d on China Daily

China Daily just ran my most recent column titled Lawyer’s Anti-racism Leadership Lights the Way for Action. Here’s an excerpt:

This year has witnessed an alarming spike in hate incidents against Asians around the world. The surge of openly racist and xenophobic attacks has only exacerbated the dark reality of a cruel pandemic overshadowing the globe.

But this tragic situation has also sparked hopeful activism, forging some new heroes in the battle against racism and discrimination — including Xiaojiu Zhu PhD, MBE, a distinguished lawyer at the Cruickshanks firm in London, UK.

In the face of rising reports of discrimination against the Chinese community in the UK, including stories of children being targeted at school, Zhu believed something needed to be done. And as a lawyer, she considered it her duty to help people in the Chinese community protect their interests and legal rights.

Zhu came up with the idea of having an online forum for Chinese communities on responding to racism during the pandemic. The May 27 event, organized by the UK Beijing Association, the UK Society of Chinese Lawyers, and the Roundtable of Southern California Chinese-American Organizations, featured keynote speakers — including Zhu — who encouraged people to take positive action against racism and discrimination, such as reporting incidents to authorities and taking legal recourse.

More than 8,000 people from over 10 countries attended the forum, and the online replay attracted some 10,000 views. This extraordinary reception was a testament to the significance of racism to Chinese around the world, and made Zhu realize the need for an international group to forward the cause.

Read the full column here — and if you like it, share it.

Wowed by Ningxia ‘Wonder Woman’ at Poverty Relief Plant – Pub’d on China Daily

Recently, China Daily published my most recent column titled Wowed by Ningxia ‘Wonder Woman’ at poverty relief plant. Here’s an excerpt:

Late into the evening during a recent trip to Ningxia Hui autonomous region, I couldn’t stop thinking of Hai Yan, a “Wonder Woman” I had met at a factory in Minning, operating in support of poverty relief efforts.

Her Cinderella-like transformation, which I had learned about in the course of a video shoot, left me feeling so inspired that I gushed about her to my husband in our usual nighttime video call, even though it was nearly 11 pm and I had to get up early the next morning.

As a child, Hai grew up in an arid, mountainous village deemed one of the most inhospitable places in the world for living. Photos of her at the age of 5 or 6, rosy-cheeked and dressed in a festive red down jacket, seemed to belie the hardships of her youth. She never finished primary school, dropping out to start working, along with her older sister, to support the family after their mother had become disabled and confined to a wheelchair.

Eventually she and the family migrated to Minning, moving into a Hui community with neat rows of one-story brick homes and willow trees, but even then her life trajectory diverged little from that of the typical local woman.

“Before I joined the plant, I was just a housewife and didn’t really have a lot of thoughts about my life,” she shared with me.

Initially, when Hai entered the factory as it first opened in Sept 2019, she was an average worker at the plant, sorting and packaging local specialty foods such as the region’s celebrated goji berries.

But when COVID-19 arrived in early 2020, a shift in strategy at the factory suddenly paved the way for her debut in the spotlight. The management decided to train the workers, of whom 99 percent are young women, to do livestreaming to promote products online.

You can read the full column here (and also listen to a recording of me reading it too). And if you like it, share it!

P.S.: You can see more photos of my trip to Ningxia in this photo essay.

A Helping of ‘Guoji Jiaoliu’ Over Tasty Noodles in Hangzhou – Pub’d in China Daily

China Daily just published my latest column, titled A helping of guoji jiaoliu over tasty noodles in Hangzhou. Here’s an excerpt:

Years ago in September when I first started working in the city of Hangzhou, I had an unexpected encounter at one of my favorite pulled noodle carts.

One night several Chinese soldiers with short buzz cuts and light-green buttoned shirts displaying their military ranks sat down at one of the plastic tables beside me, as I was enjoying my usual bowl of vegetarian pulled noodles.

They asked where I was from. After I told them, the tallest and most muscular man of the bunch said: “I don’t like America. Americans don’t respect China.”

His words unnerved me. I knew Americans weren’t universally beloved around the world, but it was the first time anyone had ever admitted it to my face in such blunt terms. On top of it, the admission came from a man trained to fight and defend his nation against other countries, such as my own.

I didn’t doubt this man’s resolve to safeguard China – there was a razor-sharp look in his dark and steady eyes. Yet he also smiled at me at the same time. This expression of friendliness, though at odds with his response, moved me to continue the conversation, even if my fledgling Mandarin Chinese was still on shaky ground.

So I attempted to suggest an alternative explanation. “Americans just don’t understand China. If they really knew China, they would like China.” It was a very simplified version of my own journey from an outsider wary of China to one who had gradually come to embrace and appreciate it. “We just need more international communication.”

Read the full piece here. And if you like it, share it!

Shaobing Stack Up as Perfect Treat Even in Sultry August – Pub’d on China Daily

China Daily recently published my column titled Shaobing stack up as perfect treat even in sultry August. Here’s an excerpt from that piece:

When I think of shaobing, the fried flatbread that has become a favorite treat of mine from my mother-in-law’s kitchen in rural Zhejiang province, I often recall a sultry August afternoon a few years back, when, amid the drone of late-summer cicadas, she invited me to sit at a wooden stool beside her well-worn cutting board to teach me how to prepare it from scratch.

Making her shaobing involves frying with oil at a high temperature, which might seem an unsuitable thing for the month of August, especially when the “autumn tiger” pounces across the country with its ferocious summer heat that lingers around.

But if you had ever sank your teeth into a piece of my mother-in-law’s shaobing just fresh from the pan-where the crispy, golden exterior gives way to a savory filling of onion mingled with salted bamboo shoot-you would understand that this irresistible delight inspires cravings that know no season or circumstances.

Besides, preparing her shaobing proved easier than expected-something welcome on those muggy days when you’d prefer to spend less time in the kitchen.

Read the full column right here! Additionally, here’s my my more detailed recipe for shaobing, first shared in a guest post for the Almost Indian Wife:

Easy Vegan Shaobing (Chinese-style Stuffed Flatbread)

Jocelyn Eikenburg
Shaobing, a fried flatbread stuffed with savory salted veggies and then pan-fried until crispy, is a treat enjoyed in China. This Zhejiang-style recipe is from my mother-in-law -- it's totally vegan, and wonderfully delicious!
Cuisine Chinese

Equipment

  • Cutting board
  • Rolling Pin
  • Pan or electric fryer

Ingredients
  

  • Flour
  • Water
  • Salt
  • Onions minced
  • Pickled or salted vegetable of choice (such as bamboo, mustard tubers or even olives)
  • Cold-pressed oil of choice (such as canola oil or olive oil)

Instructions
 

  • Mince the onions and your salted vegetable of choice. Then mix them together with a spoonful or two of oil. (They should not be too oily – just enough to bind them together.) If the mixture is not salty enough for you, add salt to taste. (Note: There should be a half-half mixture of the onions and the salted veggie.)
  • Pour flour into a bowl and add in just enough water to make dough that you can knead without having it stick to your hands. On a cutting board surface, knead the dough until it is elastic, shiny, smooth and without lumps.
  • Roll the dough into a roll with a diameter of about four inches. Then, at about two-inch intervals, cut the dough with a knife into rounds.
  • Cradle the rounds in the palm of your hand, and using your fingers create a bowl-like crater. (Note: don’t make this too thin – the edges should still be around a half-inch thick.) Stuff it with the vegetable mix, then pull the edges of the dough over the top to seal it inside.
  • Place the stuffed rounds on a floured surface. Using your hand, press down first in the center of the dough, then out to the edges. Keep flipping it over and repeating this process, making sure to shape it into a circle, until it’s thin enough to roll out.
  • Using a rolling pin, roll the dough from the center to the edges applying medium pressure. Flip it over and repeat. Keep flipping and rolling out the round until the edges are very thin. (Note: the vegetable filling may occasionally poke holes through the round; this is expected with this type of flatbread and doesn’t affect the final product.)
  • Heat a spoonful of oil in a non-stick pan or wok over medium heat, or on electric fryer. Add the flatbread, cooking it until it no longer sticks to the pan and is crispy and slightly browned (about 1 and a half to two minutes.) Flip and repeat for other side.Once done, cut the flatbread into four pieces and serve immediately.