The regional bloc was founded in 2001 by China, Russia and several Central Asian countries to promote the safety and trust of the region. Today, there are 10 member states, including India, Pakistan and Iran, and together with 14 dialogue partners and two observer states, defending trade, diplomacy and cultural exchange, serving as an important platform for Eurasian collaboration and as a prominent voice for global Southern solidarity.
But beyond the official statement, what does the Shanghai spirit look like in everyday life?
Surprisingly, I got a glimpse of it in a small trade-driven city in Z Jiang Province.
Often called “the supermarket of the world”, Yiwu is best known for its vast wholesale market and export of small goods. But beyond the shelves of trinkets and holiday lights, international cooperation in a more quiet form is being developed. One plate at a time.
Today, the city has 52 foreign-owned restaurants representing 20 countries and regions. Originally founded to help the city’s foreign traders influx, these eateries have evolved into a cultural bridge that connects with international entrepreneurs and local Chinese customers.
Spice, friendship, and everyday diplomacy
Local spice supplier Liang Wang has been working with many of these restaurants for over 15 years. His warehouses have more than 4,000 different seasonings sourced from countries such as India, Torkie, Egypt, and Russia.
“But Indian curry uses over 40 spices,” he explains. “We learned a bit and we picked up some of their language and we understood what they needed.”
One of his regular customers is Amit Ramani, an Indian restaurateur. Indian restaurateurs always greet Lean with a wide range of smiles and the nickname “Big Boss.”
Their connections go far beyond business.
“In China, they really support us,” says Ramani. “We buy drinks, alcohol, vegetables, everything – from local suppliers. They know our faces. They don’t just ask for money right away.
Building on shared efforts over the years, trust has transformed the commercial exchange into something deeper. It is a quiet form of intercultural cooperation rooted in respect, generosity and mutual trust.
Eat with your hands and heart
At Ramani restaurants, the business is booming, but not always.
“In 2004, I served only Indian traders,” he says. “We didn’t think the Chinese wanted our food, but when we showed them how to eat it, they loved it.”
He’s not just talking about taste – he means the whole experience. For example, Panipuri, a crispy Indian street snack, is intended to be eaten quickly by hand.
Panipuri, a crisp Indian street snack, is served at Ramani restaurants.
“The Chinese guests were shy at first,” he recalls. “They were used to chopsticks and spoons. But we said to them: “Wash your hands. Try it as we do.” And they are enjoying it now. ”
Over time, Chinese customers have grown to account for 70% of his diners.
This is more than just a food story. It’s about breaking barriers with laughter, hospitality and an open mind.
When policies meet people
Ozkan Cesa, owner of a Turkish restaurant just a few blocks away, serves an increasingly diverse range of customers. The Turkish chef shares a kitchen space with his Chinese colleagues. Egyptian waiters greet both local and international diners. The menu is also adapted. Mix traditional flavors with local tastes, use brown sugar with ice cream, and adjust spice levels.
Sezer, who lived in China for 25 years, says his business has benefited from evolving local policies. “In the beginning, it was difficult to hire foreign staff. But the city made it easier from visa to permit. That support was really helpful.”
Yiwu has launched several initiatives aimed at supporting foreign entrepreneurs, such as the “Shangyou Card” or “Merchan Friend Card,” which will allow foreigners to access local services. By early 2025, more than 316,000 of these cards had been issued.
Sezer currently operates 16 restaurants in five Chinese cities, with the goal of reaching 50 by 2030. He brings his family in and calls China not only to his second home, but to his new home.
Cooperation, one meal at a time
SCOs are often discussed in the language of strategy, such as security, trade corridors, and infrastructure. But at Yiwu, its core ideals come to life not in policy papers, but in spice markets, shared kitchens, and trust between people in very different places.
In an age where world headlines are dominated by division and rivalry, these small acts of cooperation – suppliers who learn different languages, chefs who adjust flavors for the local palate, handshakes across cultures – offer something different.
They remind us that diplomacy is not always built up in summit halls or state dinners. Sometimes it starts with a plate of food and conversation – humble, human, and deeply hopeful.
guo
Keyu Guo is a journalist at CGTN Radio and reports on global issues and stories at the intersection of culture and economic cooperation.
MNA/