Since its launch in November, Shanghai Ocean University’s online seminar series "Ocean China · Wisdom Future" has been generating enthusiastic participation. The series features four live sessions held via Zoom, focusing respectively on "Traditional Chinese Festivals," "Special Chinese Fish," "Modern Chinese Technology," and "A Bite of China." These dynamic lectures have attracted a broad real-time audience, including students and faculty from both China and abroad, as well as members of the global public. With their rich and engaging content, the sessions do more than showcase the depth of Chinese culture; they also reflect the university’s inclusive academic environment. The series has been met with active engagement and positive feedback from all participants.

The inaugural lecture, "Traditional Chinese Festivals," took place on November 12. It offered an in-depth look into the rich heritage and contemporary relevance of China’s festival culture. Starting from their historical origins, the talk traced the development of major holidays such as the Spring Festival, Dragon Boat Festival, and Mid-Autumn Festival, explaining the cultural symbols and customary wisdom embedded within them. Online attendees actively exchanged stories about regional customs in the chat, creating a vibrant interactive atmosphere. The lecture also drew connections to campus life, illustrating how activities like making zongzi for Dragon Boat Festival and writing Spring Festival couplets for the New Year reflect the university's unique culture and its emphasis on student experience.

On November 21, the second lecture turned the spotlight to “Special Chinese Fish.” Leveraging the university's academic strengths, it provided a systematic analysis of their ecological, cultural, and research value, attracting over 30 international participants online from countries such as Cambodia and Malaysia. The content was structured into three parts. It first featured three iconic species: the manta ray, tuna, and Chinese sturgeon. Next, it delved into the distinct cultural concepts of “fish” and “fishing”—two notions represented by the same Chinese pronunciation—and traced the historical development of Shanghai's fisheries. Finally, the lecture highlighted the integration of fish themes across campus, from the Fish Culture Museum to the development of smart bionic fish, illustrating their deep connection to scientific research, education, and everyday life.

On November 27, the third lecture explored “Modern Chinese Technology.” Starting from an overview of China’s Four Great Inventions, it transitioned into the role of technology in contemporary daily life, providing international viewers with a clear picture of the country’s modern technological landscape. The presentation was organized around three fundamental aspects of life—food, clothing, and transportation. It examined China’s “super-app ecosystem” dominated by WeChat and Alipay, described the comprehensive food delivery network (encompassing platforms, delivery riders, and consumer habits), and introduced popular social-commerce and video-sharing platforms that drive trends and purchases. In the realm of transportation, the lecture covered high-speed rail, shared bicycles, autonomous vehicles, and the fully automated Yangshan Deep-Water Port, painting a comprehensive picture of technology-driven convenience services in China. The session engaged multiple international learners, who actively participated in discussions and exchanged ideas throughout.

On December 2, the fourth and final lecture embarked on a flavorful journey titled “A Bite of China.” The session opened with a panoramic view of China’s culinary map, diving into the country’s Eight Great Cuisines. Each cuisine was explored through its signature dishes—unpacking their distinct flavors, cooking techniques, and cultural stories. These abstract descriptions were vividly brought to life by instantly comparing them to the authentic versions served at the university’s own “Da Zao Cai” canteen window. The focus then narrowed to Shanghai, savoring the rich, sweet-and-savory profile of Benbang cuisine and the fragrant broth of its iconic soup dumplings (Xiaolongbao) and pan-fried buns (Shengjian mantou). The on-campus counterparts, “Haida Xiaolong” and “Haida Shengjian,” served in the student dining hall, offered a direct and delicious point of connection. From regional landscapes to the dining table, and from famous restaurants to the campus canteen, the lecture used taste as a common thread. It not only painted a grand picture of Chinese culinary culture but also reflected how the university integrates this everyday “living culture” into its educational environment.

Source: Shanghai Ocean University