Title:
ON THE EXTERNAL COMMUNICATION OF CHINESE FOOD CULTURE FROM HSK

Authors:
Yidan Gao and Shengnan Ding, China

Abstract:
In the context of globalization, foreign cultures have permeated people's daily lives extensively. Consequently, the dissemination of Chinese culture to the international community has become a matter of urgency. Food culture, as a crucial aspect of Chinese heritage, merits thorough exploration. The HSK, a standardized test assessing foreigners' proficiency in Chinese, offers valuable insights through its annual test content. Therefore, this paper analyzes 60 sets of real questions sourced from the "HSK Real Question Set (Levels 1-6)" from both the 2014 and 2018 versions. By examining the food culture referenced in these questions and comparing it to the content of the "HSK Standard Course," this study aims to identify the primary foods featured in the dissemination of Chinese food culture globally, assess any shifts in dissemination focus over recent years, and evaluate the alignment between textbook compilation and actual test content.