Canton Tower, Guangzhou's most iconic landmark, reopens its doors to the public starting from today (March 6th), according to the Canton Tower Cultural Tourism Development Co., Ltd.

Opening hours are from 09:30 to 22:30, with no ticketing nor entry will be allowed after 22:00. The maximum capacity is set at no more than 1000 tourists per day, down from 22,000.

(Photo: Canton Tower WeChat account)

Reopened areas

1. Outdoor sightseeing observation decks and adventure facilities at the top of Canton Tower, including the Bubble Tram and the Sky Drop.

2. Indoor venues are not open to visitors but will be used as passageway only.

3. Shops meeting the requirements to resume operation will gradually reopen.

4. Jinyi Cinema Sky Club is still closed.

(Photo: Canton Tower WeChat account)

Ticket reservation

1. Visitors are required to make a real-name reservation for tickets online in advance and tour the building during the specific period of time arranged by the management company.

2. Visitors are also required to provide their ‘Suikang code’ (穗康码) while picking up their tickets. Only those with a current health self-report showing ‘asymptomatic’ can enter the building.

3. People who arrive from or have been to regions with a serious outbreak epidemic (both in China and abroad) and are still in the 14-day quarantine period are not permitted to enter the Tower.

(Photo: Canton Tower WeChat account)

Visitor information

1. Please check in via the west gate, and note that there will be a temperature check upon arrival. Wear a mask and try to keep at least 1.5 meters from others during the whole tour. People with temperature exceeding 37.3℃ and wearing no mask will be refused entry.

2. The opening of outdoor facilities is subject to the weather. Please check the weather report and pay attention to the announcements on Canton Tower’s WeChat or Weibo account before arrival to avoid disappointment.

Inquiry hotline: 020-89338222

Complaint hotline: 020-89338223

Emergency services: 020-89338225

Authors: Monica Liu, Zoey Huang (intern)

Editor: Simon Haywood