International students showcase Suzhou culture through creative design
22 Jan 2026
"My design concept is to incorporate my favourite Chinese food into Qi Baishi's 'Lotus and Mandarin Ducks' painting, blending traditional art with modern life to display innovation and individuality..."
During the Business Chinese Fieldwork Project at Xi'an Jiaotong-Liverpool University, Australian exchange student Jonathan Cunningham shared his creative concept for the cultural product "Lotus Roast Duck Canvas Bag". In this project, eight students from various countries and academic backgrounds experienced the entire process of creating and selling cultural products, from initial concept to final sale.
The Business Chinese Fieldwork Project, which began in October 2025, started with a visit to the Suzhou Museum for research and learning. Students engaged in discussions with Han Jiang, Head of the Merchandise Development Department at Suzhou Museum.
Following this, the students toured the museum's exhibition halls, admired Suzhou Museum’s cultural relics, and visited the museum's store to gather inspiration for their designs.
After a month of designing and production, the students created a variety of cultural products, including canvas bags, cups, and hand-painted bookmarks featuring unique designs. Throughout the process, students engaged in multiple rounds of communication with vendors to discuss customisation requirements, which significantly strengthened their practical Chinese language skills. In December, a "Cultural Product Launch" event was organised for students to showcase their work and share their creative concepts.
The event invited Dr Henghua Su, Head of the Modern Languages Centre, Dr Xinyi Zhou, Programme Director of International Business with a Language, Yiyuan Chen from the X-Global, Jing Wen from the Graduate School, and undergraduate students in the International Chinese Language Education programme, who provided valuable feedback on the students' works.
Dr Su remarked, "Many students incorporated AI collaborative tools in their designs. This blend of technology and creativity not only enhanced the quality of the designs but also nurtured the students' innovation in the digital age."
Dr Zhou praised, "These cultural products reflect the students' unique understanding of Suzhou culture and their innovative thinking in combining tradition with modernity."
After the launch event, the students held a showcase on campus, attracting a significant number of teachers and students to participate. By running the promotional booth, the students not only experienced the practical aspects of selling products but also received real market feedback.
“This module adopts a project-based learning approach to develop students’ ability to solve real-world problems,” said Ting Wen, the module leader of business Chinese, “this year, we focused on international students’ perceptions of local Suzhou culture and encouraged them to express creativity through cultural products. More importantly, students received feedback from different real-world perspectives, allowing them to reflect, adapt, and grow while applying language skills, intercultural communication, and critical thinking in authentic contexts.”
Cunningham shared, "This experience expanded my business vocabulary and improved my Chinese, while also helping me better understand Suzhou’s unique culture. I am glad that I could combine my love for Chinese food with traditional art to create a product that people enjoyed."
22 Jan 2026