About Guangzhou

Located at the flourish Pearl River Delta area, is the central city of South China.

Guangzhou, a city in spring forever. With the Tropic of Cancer crossing through north of the city. Guangzhou enjoys a favourable weather, thus is also called Flower City. In December the monthly temperature spans from 9 ℃ to 20 ℃.

As a modern city, you can find some modern building here, such as Guangzhou tower. Guangzhou tower is the second highest TV tower in the world, which is 600m tall. It began to be built in 2006 and be finished in 2009. Now, each guests can get to the top of Guangzhou tower and hold all over the Guangzhou in your eyes. If you want to be more enjoy, you can taste a cup of coffee in the Guangzhou highest coffee shop where you can see Zhujiang new town through the window.

In such a modern city, the traffic is very convenient. It has ten underground lines and 960 bus lines. So you can travel throughout Guangzhou easily. In Guangzhou’s CBD, you can go shopping there and don’t need to worry that if you can buy what you want. Because it has one of the biggest supermarket in Asia. It is said that you need three days to finish this supermarket.

 

 

Cantonese cuisine is one of the eight regional cuisines in China.

Guangdong food is also called Cantonese food.

Cantonese food originates from Guangdong, the southernmost province in China. The majority of overseas Chinese people are from Guangdong (Canton) so Cantonese is perhaps the most widely available Chinese regional cuisine outside of China.

Cantonese are known to have an adventurous palate, able to eat many different kinds of meats and vegetables. In fact, people in Northern China often say that Cantonese people will eat anything that flies except airplanes, anything that moves on the ground except trains, and anything that moves in the water except boats. This statement is far from the truth, but Cantonese food is easily one of the most diverse and richest cuisines in China. Many vegetables originate from other parts of the world. It doesn’t use much spice, bringing out the natural flavor of the vegetables and meats.

Tasting clear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually chooses raptors and beasts to produce originative dishes. Its basic cooking techniques include roasting, stir-frying, sauteing, deep-frying, braising, stewing and steaming. Among them steaming and stir-frying are more commonly applied to preserve the natural flavor. Guangdong chefs also pay much attention to the artistic presentation of dishes.

You can’t miss on the menu:

Commissioner(及第粥)

Ginger Milk(姜撞奶)

Steamed Rice Rolls(肠粉)

SiuMai(烧卖)

Shrimp Dumpling(虾饺)

Cantonese Sponge Cake(马拉糕)

Egg Tart(蛋挞)

Roasted Goose(烧鹅)

 

 

 

 

Operating Organization

OAHOST
Sponsors
UESTC
University of Electronic Science and Technology of China
UARK

Springer
Conference assistant:Vantasy Wang emnguangzhou2015@hotmail.com guangzhou@emnmeeting.org