Nanjing, a bustling metropolis in eastern China that serves as the capital of Jiangsu province, has embraced eclectic influences across its long history, from foundations laid during the Six Dynasties (220-589) to the intellectual cosmopolitanism of China’s Republic era (1912-1949).
Its culinary scene is infused with the Halal flavours of its Hui Muslim residents and imperial influences, all niftily blended with the precision of Huaiyang chefs.
A weekend trip to Nanjing is a great idea for those who love great food and architecture with a side of history. Here is an itinerary to consider.
4pm: Relish in Halal snacks
The Qijiawan neighbourhood is home to Nanjing’s first large Hui Muslim community. It was first established during the early Ming period, when Hui generals helped the founding emperor consolidate his rule.
Under the third emperor, more members of the Hui elite from Ningxia, in north central China, relocated to the city. The area remains the centre of the community’s culinary history.
Li Ji Qing Zhen Guan (1 Dading Lane, Qinhuai district) is widely known for its golden, crispy beef guo tie (potsticker dumplings). This hearty snack is best consumed fresh off the sizzling pot and can be paired with a refreshing salad of blanched and braised vegetables or a steaming beef soup. Visiting during off-peak hours is advised to avoid having to wait for seats.
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