During the "Understanding Contemporary China through Experiencing Xinjiang" program, we had the opportunity to explore four cities: Aksu, Kuqa, Urumqi, and Yining. As a French international student majoring in Journalism and Communication, I found this experience particularly enriching. The tour allowed us to delve into Xinjiang's rich history and vibrant culture by visiting significant sites such as the Kizil Thousand Buddha Caves, Subashi Ancient City, and the Kizilgaha Beacon Tower.

Locals dance with international students from Peking University participating in "Understanding Contemporary China through Experiencing Xinjiang" program in northwest China’s Xinjiang Uygur Autonomous Region.

We also experienced the natural beauty of places like Sayram Lake and the Ili River. Among the many activities we participated in, making traditional Xinjiang bread (Naan) and learning Xinjiang dance stood out to me. These experiences highlighted how deeply ingrained cultural practices are in the daily lives of the people.

Naan is rooted in a long history, serving as one of the essential foods along the Silk Road.The process of making naan, for instance, is not just about preparing food; it is a ritual that embodies the warmth and hospitality of Xinjiang's people. Similarly, the exuberance and rhythm of Xinjiang dance offer a glimpse into the region's rich cultural tapestry.

From a journalistic perspective, these activities provided a unique lens through which to understand the daily life and cultural heritage of Xinjiang. The hands-on experiences, combined with the exploration of historical sites, offered a well-rounded understanding of how tradition and modernity coexist in this region. This study tour not only deepened my appreciation for Xinjiang's culture but also enhanced my ability to communicate these experiences within my field of study.

Laetitia Helene Luo is from France and is a master’s student at Peking University.

Producer: Xiao Chunfei

Supervisors: Ding Tao and Jie Wenjin

Planners: Jie Wenjin and Cheng Li

Reviewers: Cheng Li and Hou Weili

Editors: Gvlzar Mijit