The awesome NiuShou Mountain Buddhist temple, NanJing – don’t miss it !

With China Walking Tour ...

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Bonus film - with Walk East ...

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Nanjing, known as the Southern Capital, is one of China's most historically significant cities and a vibrant modern metropolis. Situated in the Jiangsu Province, Nanjing offers visitors a blend of rich history, cultural heritage, scenic landscapes, and modern amenities. Here's a guide to Nanjing for visitors:

Historical and Cultural Attractions:
Nanjing City Wall: Explore the remnants of the ancient city wall, one of the most well-preserved in China, offering panoramic views of the city and surrounding areas.

Sun Yat-sen Mausoleum: Pay homage to Dr. Sun Yat-sen, the founding father of modern China, at his grand mausoleum located at the foot of Purple Mountain.

Confucius Temple (Fuzimiao): Immerse yourself in traditional Chinese architecture, visit the Confucius Temple, and stroll along the Qinhuai River, known for its lively atmosphere and historic charm.

Nanjing Massacre Memorial Hall: Commemorates the victims of the Nanjing Massacre. Learn about this tragic chapter in history.

Presidential Palace: Explore the former presidential residence of China's early republican era, showcasing exhibits on Chinese history and culture.

Jiming Temple: Visit one of Nanjing's oldest temples, known for its serene atmosphere, beautiful gardens, and ancient pagodas.

Natural Beauty:
Purple Mountain (Zijin Shan): Escape the urban hustle and bustle with a visit to Purple Mountain, home to scenic hiking trails, tranquil lakes, and historical sites like the Ming Xiaoling Mausoleum.

Xuanwu Lake: Relax by the shores of Xuanwu Lake, a picturesque oasis in the heart of the city, offering boat rides, walking paths, and lush greenery.

Modern Landmarks:
Nanjing Olympic Sports Center: Experience modern Nanjing at the Olympic Sports Center, home to state-of-the-art sports facilities, shopping malls, and entertainment venues.

Nanjing Eye Pedestrian Bridge: Take a leisurely stroll across the Yangtze River on the Nanjing Eye Pedestrian Bridge, offering stunning views of the city skyline.

Culinary Delights:
Nanjing Salted Duck: Sample this local delicacy, known for its savory flavor and tender meat, at traditional restaurants throughout the city.

Nanjing Dumplings (Soup Dumplings): Indulge in Nanjing's famous soup dumplings, filled with flavorful broth and served piping hot.

Practical Information:
Transportation: Getting around Nanjing is easy, with an efficient public transportation system including buses, metro, and taxis.

Accommodation: Nanjing offers a range of accommodation options, from luxury hotels to budget-friendly hostels, catering to different preferences and budgets.

Language: Mandarin Chinese is the official language, but some locals may speak English, especially in tourist areas.

Nanjing's blend of historical significance, natural beauty, cultural richness, and modernity makes it a compelling destination for travelers seeking a diverse and immersive experience in China.

JiangSu map

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MaPo DoFu – vegan / vegetarian recipe version
Or Tofu, as they say in HK / West. With chick peas, Shiitake mushrooms, chili oil and SiChuan peppercorns ... Chili oil ... Wil Yeung : Ingredients: 4 dried shiitake mushrooms 2 1/2 cups water 3 sticks green onion 1 cup canned chickpeas 1lb soft or medium firm tofu 2 pieces garlic 1 small piece ginger 1-2 tsp Sichuan peppercorns (or black peppercorns) 3 tbsp chili oil (https://youtu.be/DUDKIcYltZA) 1 tsp chili powder 2 tbsp doubanjiang (Chinese broad bean chili paste) 1 tsp cane sugar 1 tbsp soy sauce splash of rice vinegar 1 tbsp potato starch + 1 tbsp water Directions: 1. Place the dried shiitake mushrooms in a small saucepan and add in the water. Cover and bring to a boil 2. Chop the green onion. Roughly crush the chickpeas with a fork 3. When the water comes to a boil, simmer on medium for 10min 4. Drain out the tofu and carefully slice into cubes 5. Pour out and reserve the mushroom water. Cool down the mushrooms with cold water and squeeze out the liquid. Then, remove the stalks from the mushrooms and finely dice 6. Finely chop the garlic and ginger 7. Heat up a sauté pan to medium heat. Toast the peppercorns for 1min. Then, grind down the peppercorn in a pestle and mortar 8. Place the pan back onto medium heat. Add the chili oil 9. Sauté the chickpeas and mushrooms for 1-2min. Add the garlic and ginger and sauté for another minute 10. Add in the chili powder, crushed peppercorn, and the doubanjiang. Give the pan a good stir, then add in the reserved mushroom water 11. Add in the cane sugar, soy sauce, and rice vinegar. Give the pan a stir 12. Make a slurry by combining the potato starch with 1 tbsp water 13. Slowly pour in the slurry while stirring 14. Add in the tofu and gently stir around them 15. Plate and garnish with the chopped green onion Bonus film - vegan Dan Dan Mian (noodles) ... Ingredients: 4 broccolini 1 large piece garlic small piece ginger 2 sticks green onion 1/2 cup canned chickpeas small bunch canned bamboo 2 tbsp white sesame paste (or tahini) 3 tbsp soy sauce 3 tbsp chili oil (https://youtu.be/DUDKIcYltZA) 1 portion Chinese wheat noodles or udon 1/2 tbsp Sichuan peppercorn drizzle of grapeseed oil 1 tsp liquid smoke 2-3 tbsp crushed roasted peanuts 1 tbsp white sesame seeds Directions: 1. Chop the broccolini into bit sized pieces. Finely chop the garlic and ginger. Chop the green onion separating the white part from the green 2. Roughly mash the chickpeas in a small bowl with a fork. Slice the canned bamboo 3. Bring a small pot of water to boil for the noodles 4. Make the sauce by combining the sesame paste, 2 tbsp soy sauce, chili oil, and the green part of the green onions 5. Boil the noodles to package instructions 6. Heat up a sauté pan on medium heat and toast the peppercorns for 45sec 7. Crush the peppercorns in a pestle and mortar. Place the pan back on the heat and drizzle some grapeseed oil 8. Add the garlic, ginger, and green onion 9. Add the broccolini and sauté for 3-4min 10. Add the chickpeas, bamboo, and liquid smoke. Sauté for 4min 11. Add the crushed peppercorns and 1 tbsp soy sauce. Give it a good stir, then turn off the heat. When the noodles are cooked, strain out the water 12. Pour the prepped sauce into the serving bowl 13. Add the noodles into the sauce and top with the sautéed veggies 14. Top with the crushed peanuts and sesame seeds ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE: https://www.yeungmancooking.com
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