VIETNAMESE STUDENT’ APPLICATION OF TASTE-RELATED WORDS “KU” AND “TIAN” IN CHINESE

Abstract

This study investigates the level of application of taste-related words formed by the radicals "Ku" and "Tian" by university students majoring in Chinese Language. Data was collected from 57 students studying Chinese Language at Lac Hong University. The data collection method used a questionnaire with 21 questions. The results indicated that students had a relatively high overall level of application of the target words "Ku" and "Tian", but this rate was not uniform among the target words. Specifically, students demonstrated a good ability to use “苦练”, “苦心” and “香甜”, with a correct rate of over 50% in all three parts. Meanwhile, “艰苦” and “甜蜜” were applied at an average level, with the correct and incorrect rates varying depending on the part. Students could answer this part correctly but made many mistakes in other parts. “甜头” and “苦头” were applied at a low level, with an average correct rate of less than 50% in all three parts.The study also identified some factors that affect students' level of application, including the negative effects of language transfer. In addition, students' limited knowledge of the target language also contributed to their reduced ability to apply target vocabulary. Finally, students lacked cultural knowledge, including knowledge of cultural context and expression. Based on the research results, the author proposes some teaching suggestions to improve students' level of application, including the application of comparative and contrastive teaching methods between Chinese and Vietnamese to help students understand the similarities and differences between the two languages to reduce negative language transfer and enhance their understanding of how to use vocabulary in appropriate contexts. Teachers should create a language environment and cultivate students' language sense