Chinese - Term 2, 2021

HSK Chinese Proficiency Test

HSK is an international standardized exam that tests and rates Chinese language proficiency. There are both written and spoken tests. It assesses non-native Chinese speakers’ abilities in using the Chinese language in their daily, academic and professional lives.

These tests are essential tools to determine the student’s Chinese proficiency level and useful qualifications for further language study in China and universities worldwide. HSK certificates are also often an essential requirement when applying for Chinese scholarships. The University’s Confucius Institute offers a series of training workshops and training materials for test candidates.
The written tests consist of six levels from HSK-Level 1 to HSK-Level 6. The online written tests are also being offered. Oral tests are divided into 3 levels, HSK-Speaking basic, intermediate, and advanced.

The levels of the new HSK correspond to the levels of the Chinese Language Proficiency Scales for Speakers of Other Languages (CLPS) and the Common European Framework of Reference for Languages (CEF) as follows:

HSK-Level 1

  • HSK Speaking: N/A
  • Vocabulary: 150
  • CLPS: Level I
  • CEF: A1

HSK-Level 2

  • HSK Speaking: HSK-Speaking Basic
  • Vocabulary: 300
  • CLPS: Level II
  • CEF: A2

HSK-Level 3

  • HSK Speaking: N/A
  • Vocabulary: 600
  • CLPS: Level III
  • CEF: B1

HSK-Level 4

  • HSK Speaking: HSK-Speaking Intermediate
  • Vocabulary: 1200
  • CLPS: Level IV
  • CEF: B2

HSK-Level 5

  • HSK Speaking: N/A
  • Vocabulary: 2500
  • CLPS: Level V
  • CEF: C1

HSK-Level 6

  • HSK Speaking: HSK-Speaking Advanced
  • Vocabulary: Over 5000
  • CLPS: Level V
  • CEF: C2

For more information on registration please see the following links.

Click here for Wellington

Click here for Auckland

*If you would like to learn more about HSK and discuss how to integrate HSK to your existing curriculum, you can make a workshop inquiry by contacting our facilitator
Karen Hu, her email is:  karen.hu@auckland.ac.nz


Dragon Boat Festival 端午节 14 June 2021

Many Chinese families will make zongzi during this festival.  Zongzi is made from glutinous rice with many different fillings and wrapped in reed leaves.  Usually, sweet ones are from northern China and savoury ones are from southern China.  The fillings include jujubes, bean paste, meat, ham, egg yolk, mushroom, etc. 

Zongzi originated from the Spring and Autumn Period (770 - 476 BC), Zongzi had really developed into a food festival during the Warring States Period (475 - 221 BC), when the great poet Qu Yuan drowned himself in a river. He was a patriotic poet of the Chu State, and gave his life to the state rather than surrender to other kingdoms. To protect his body from becoming fish's dinner, people fed the water creatures with Zongzi. Since then, eating Zongzi has been kept as one of the most important Dragon Boat Festival traditions.

How to make Zongzi:

Ingredients:

  • Sticky rice
  • bamboo or reed leaves 
  • red dates or red bean paste

Method:

1.    Wash the rice, and then boil the rice for 15-20mins, or soak the rice in water for at least 2 hours.
2.    Wash the leaves and soak them in boiling waters for 30 mins, then cool it in the water.
3.    Fold one or two leaves into a cone-shaped fossa, then fill one teaspoon rice, add other ingredients, then fill with 2 tablespoons of rice. 
4.    The fillings should not be too packed. Then wrap tightly and tie it with strings.
5.    Boil the zongzi, for 2-3 hours.

More detailed instruction please watch the video: