By: Karissa Moy
In America on the morning of the first day of the New Year, all five of the Moy children roll out of bed and head to the kitchen where Mom and Dad are already starting to make "gumball" soup. We roll floury dough into small balls-that look like gumballs-and fill some of them with silly surprises like hot sauce. We drop the gumballs into the concoction, Chinese soup filled with vegetables, shrimp, and meat, and we watch the Pasadena Rose Parade on TV while we wait for the soup to finish. As tradition demands, we sit around our kitchen table enjoying the soup and reflecting on the year that has passed and the year that is to come. Now thousands of miles away from home, I found myself indulging in this family tradition with my second grade students.
During our first month on Kinmen, my friends and I found a well-known restaurant in Shanwai that serves a snack called "tang yuan." I never heard of tang yuan before, but it was delicious. Tang yuan are sticky doughy balls filled with black sesame, peanuts, or plain. They can be served hot in sweet soup or cold on shaved ice.The restaurant offers it with different toppings, such as fruit or red bean. After trying it for the first time, I thought to myself, "Hmm…this is like the gumballs we make at home."
When my co-teacher, Joy, told me that the second graders were going to make tang yuan in school, I was excited to join them and learn how to make this delicious snack. As we began to make it, I immediately recognized the process and realized it was exactly the same thing as the Moy home. Unexpectedly, I became overwhelmed by feelings of nostalgia, and I missed home and my family even more. I sat with the second graders rolling the dough into balls, filling some with chocolate, some with black sesame, and leaving some plain. We even dyed some red and made fun shapes and designs: fish, flowers, braids. We cooked the tang yuan in a sweet sugary soup, and we got to enjoy a little midday snack together. Although not the same kind of soup as home, it still hit the spot.
Growing up in a Chinese-American household, I have always considered myself Asian-American. But I always identified stronger with the "American" part rather than the "Asian" side. My life here on Kinmen has helped me realize that my life in America is actually a lot more connected to my Chinese roots than I ever thought. Everyday, I'm learning more about the culture and making more connections to my life back home. My experiences here have given me a deeper appreciation of my culture, family, and traditions, and I hope to carry on these traditions, new and old, upon my return to America.

『本專刊由<金門日報>編輯部與學術交流基金會(傅爾布萊特交換計畫/Fulbright Taiwan)共同策畫製作』