At the 2025 First "Zhongning Plastics Cup" and Fourth Shanghai International Student Tai Chi Chuan Friendship Competition, which concluded on June 7th, the international student Tai Chi Chuan team of Shanghai Business School (SBS) stood out among 16 universities from Shanghai, Jiangsu, and Anhui provinces. Their fluid movements and innovative choreography earned them the Excellence Award in the team competition. This achievement highlights the school's success in cultivating the cultural literacy of international students and adds another highlight to the school's "Silk Road Business Venture" brand.
The competition, held at Shanghai University Gymnasium, opened with traditional lion dances, a classical Chinese dance "West Lake: First Makeup", and a martial arts performance “The Spirit of Tai Chi”. SBS's international student Tai Chi Chuan team, dressed in traditional white training uniforms, demonstrated their solid Tai Chi Chuan skills to the accompaniment of Guqin music. Every move showcased the grace and charm of Tai Chi. Through rigorous training, they overcame cultural and language barriers, gradually understanding the essence of traditional Chinese culture embodied in Tai Chi Chuan. In the competition, they fully displayed the beauty of Tai Chi's combination of strength and softness, stillness and movement. "Tai Chi is like a flowing meditation; it allows me to experience a completely different kind of Eastern wisdom,” said NGUYEN HUONG GIANG from Vietnam.
This Tai Chi competition not only demonstrates the school's philosophy of "integrating business with culture and connecting with the world" in managing international students but also provides a unique perspective for international students to understand the Chinese economy and integrate into the Chinese market, building a bridge for cross-civilization dialogue. In the future, the school will continue to deepen the connotation of the "Silk Road Business Venture" brand and contribute to the building of a community with a shared future for mankind.
Written by: Zhang Ruyi
Photograph by: Zhang Ruyi
Reviewed by: Chen Wei
