In the summer of 2019 I was one of a group of six chemistry undergraduates from the University of York who attended a 2-week immersion programme at Sichuan University in Chengdu, China. Sichuan (formerly spelled Szechuan) is famous for its cuisine —I have developed quite a taste for its intense flavours and hot spices, derived from a potent combination of powerful chillies and Sichuan pepper.
The journey began with a long flight involving two airport transfers. I was greeted by a Chinese student at the airport. Each of us had been assigned to one of several volunteer chemistry students from Sichuan University who were looking to improve their English. They were our guides throughout our stay in Chengdu, and their support helped make the visit an amazing experience.
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