On November 3-6, the practical part of the program continued at the OSMU College. The delegation held master classes on meridian acupressure and traditional Oriental techniques. Participants were able to learn about the historical foundations of traditional Chinese medicine during the theoretical block, which created a solid foundation for a deeper understanding of the technical aspects of massage. Knowledge of the origin and philosophy of the methods allowed us to understand each movement of the experts in a new way. Of particular value was the opportunity to work out the learned techniques under the guidance of specialists who adjusted the technique, direction and depth of impact.
In the response part of the program, teachers of OSMU College prepared a practical lesson on classical types of massage for respected colleagues from China. The lesson was based on the principle of «learning through practice»: first, Russian specialists demonstrated the techniques of classical therapeutic massage, adopted in domestic physiotherapy; then followed a detailed study of key techniques (stroking, rubbing, kneading and vibration) with an explanation of their physiological effects and indications; participants had the opportunity to work out their skills on mannequins and on each other supervised by experienced mentors. Special attention of doctors was paid to the method of postural massage, which is used to facilitate sputum separation. Russian specialists demonstrated the technique in detail, emphasizing its importance in the complex therapy of diseases of the respiratory system.
A busy week of work ended with a warm ending - an introduction to local cuisine at the «Richness of Siberia» restaurant. The format of the common table brought a relaxed atmosphere and give each guest the opportunity to discover the gastronomic features of Russian cuisine. Among the dishes were dumplings with different fillings, dumplings, cheesecakes, dim sum and sweets. During the meal, lively conversations ensued: participants shared their impressions of each dish, discussed the similarities and differences in the culinary traditions of their countries.
