logo
DSE versus gaokao: more mainland Chinese pupils opting for Hong Kong system

DSE versus gaokao: more mainland Chinese pupils opting for Hong Kong system

An increasing number of mainland Chinese pupils are taking Hong Kong's university entrance exams as a step towards more diverse opportunities in higher education, with at least two achieving flying colours as private candidates this year.
Leslie Wang Ziqi, 18, a student in Shenzhen, switched from the National Higher Education Entrance Examination or gaokao, mainland China's university entrance exam, to the Diploma of Secondary Education (DSE), as a private candidate at the beginning of his final year of senior high school.
'Compared to the gaokao, the DSE is less stressful,' he said, adding that the DSE was also internationally recognised and opened up more diverse pathways for mainland students like him who wanted to pursue their tertiary education and careers abroad.
To prepare for the exam, Wang travelled to bookstores in Hong Kong to buy study guides and also used AI tools to help him organise his notes.
'The DSE is a strictly standardised exam, and a lot of study materials are publicly available, so it's very suitable for self-study,' he said.
On Wednesday, all candidates received their exam results, with individual subjects graded on a seven-level scale from 1 to 5**. Wang scored an impressive total of 28 marks across his subjects: 5** for compulsory mathematics, 5* for physics, 5* for the extended module of algebra and calculus, 5 for Chinese language and 4 for English language.
Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

‘Huge shift': why learning Mandarin is losing its appeal in the West
‘Huge shift': why learning Mandarin is losing its appeal in the West

South China Morning Post

time11 hours ago

  • South China Morning Post

‘Huge shift': why learning Mandarin is losing its appeal in the West

When Colby Porter began Mandarin classes in sixth grade in Syracuse, New York, he was studying alongside 20 of his peers. By his final year of high school, only two other students remained, and the school had fewer than 25 Mandarin learners in total. Soon after he graduated in 2020, the programme was shut down entirely due to dwindling enrolments and budget cuts during the Covid-19 pandemic The situation at Porter's school is not unusual in the United States and other countries in the Global North. While data is scarce, the available figures suggest that interest in learning Mandarin – once globally hailed as the language of the future – is waning after years of rapid growth. In the US, Mandarin language enrolments in universities were down by 25 per cent in 2021 from their 2013 peak, according to the Modern Language Association's most recent report. Across New Zealand, official data shows a decline in the number of Mandarin learners at secondary school level since 2020. Meanwhile, university students in Britain pursuing Chinese language studies saw a 35 per cent drop in 2023 compared to their 2016 high, according to data from the Higher Education Statistics Agency. And even in some European countries like Germany and France where Mandarin learning continues to grow, its expansion is modest compared to other more popular languages.

How Sichuan peppercorns give dishes that numbing mala flavour, and a recipe idea
How Sichuan peppercorns give dishes that numbing mala flavour, and a recipe idea

South China Morning Post

time2 days ago

  • South China Morning Post

How Sichuan peppercorns give dishes that numbing mala flavour, and a recipe idea

The spice we know as Sichuan peppercorn is not actually part of the pepper family, although it is used in the food of China's Sichuan province (as well as in a few other cuisines). The spice is very fragrant but the effect on the tongue is less a flavour than a tingling sensation that numbs. The Sichuan peppercorn is the fruit of a type of prickly ash that belongs to the citrus family – and because it can carry citrus canker bacteria that has the potential to decimate the citrus industry in the United States, it cannot be imported into that country unless it has been irradiated. When buying Sichuan peppercorns, look for a bright, reddish colour; if they are dull and brown, they will not be very aromatic. Despite their name, Sichuan peppercorns are not from the pepper family; they are the fruit of a type of prickly ash that belongs to the citrus family. Photo: Shutterstock To enhance their fragrance, Sichuan peppercorns are usually toasted by being stirred in an unoiled pan. They can also be lightly fried, with the spice imparting its numbing sensation to the oil used.

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into a world of global content with local flavor? Download Daily8 app today from your preferred app store and start exploring.
app-storeplay-store