The plaza in front of Yawen Building on Guizhou University's West Campus was filled with excitement on the morning of May 11 as the International Food Carnival got underway.

Food stalls serving dishes from around the world attracted large crowds of students and faculty members. The air was filled with tempting aromas, while music and dance performances added to the festive atmosphere.Mahdi, a vendor from Afghanistan, was delighted by the enthusiastic response. As he handed out food to visitors, he said, "I'm so happy to see so many people eager to try our food! Meeting and talking with people in person is a great way to bring us closer together."

At the Sri Lankan stall, the aroma of freshly brewed tea offered a welcome contrast to the lively atmosphere. Several display boards featuring photographs told the story of cooperation between China and Sri Lanka. The partnership began when Guizhou University introduced its green pest management practices under the "Clean Guizhou Tea" initiative to Sri Lanka. The two sides then worked together to tackle pest and disease problems in tea plantations. Today, scientific and technological advances are helping give Ceylon tea a new lease on life. The story behind the tea was about more than agricultural cooperation. It also showed how science, culture and shared interests can bring people from different countries closer together.

For many students, the carnival was more than an opportunity to sample food from around the world. It was also a chance to experience different cultures firsthand.

Dong Wenyue, a student from Biotechnology Class 2401, had just tried some food at the Thai stall when she shared her thoughts: "I used to think international culture was something far removed from my daily life. Today, I realized that I could experience it through food. Talking with international students and hearing about education and the lives of young people in their home countries has given me a much clearer picture of the world."

The International Food Carnival was more than a celebration of food. It also offered a glimpse into Guizhou University's efforts to promote internationalization. By bringing together different food traditions and creating opportunities for face-to-face interaction, the event encouraged students and faculty members to learn about other cultures, exchange ideas and develop a broader international outlook.

Editors: Pang Aizhong, Yin Zixi
Chief Editor: Li Xufeng
Senior Editor: Yao Zuozhou

Translator: Nie Xiaoxia