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Magazine

The Nanjinger arose from a dream that a city with a history as long, and a status as important, as Nanjing, deserves a world-class English media outlet. Beginning life in 2009 and evolving into being the city’s English media of record, The Nanjinger brings the international and English-speaking community a wide and varied selection of news and features about Nanjing, its surrounding area, and Chinese culture, while adhering to international journalistic standards as to both impartiality and objectivity.

Nanjinger Kitchen

Cooking Chinese; 扬州炒饭 Yangzhou Fried Rice

Ella Fisher -
Whenever I think of Italy, I think of pasta; England, I think of potatoes, and China, guess what, rice! I can’t believe I haven’t thought about doing a rice dish until now; it seemed so simple and yet so...
Nanjinger Kitchen

Cooking Chinese; 葱椒椒炒牛肉 Stir Fried Beef with Spring Onions, Peppers & Chilli

Ella Fisher -
In the colder months I crave food that will warm me up. Naturally, I want lots and lots of chilli, so it is lucky I live in a country that will provide me with such dishes whenever I  want.  Chillies...
Nanjinger Kitchen

Cooking Chinese; 宫保鸡丁 Kungpao Chicken

Ella Fisher -
Sichuan food is an extremely popular cuisine in China. Once you have tasted it, you understand why; the full whack of intense spices making your eyes and nose run leaves you craving more each time.  One particular spice that leaves...
Nanjinger Kitchen

Cooking Chinese; 西红柿炒鸡蛋 Stir Fried Egg & Tomato

Ella Fisher -
So far, I have focused on traditional Chinese herbs and spices, but now I am going to cook using a key ingredient that features in nearly all Chinese cookery; the humble egg. Find it in noodles, rice, dumplings, soups,...
Nanjinger Kitchen

Cooking Chinese; 拍黄瓜 Smashed Cucumber Salad

Ella Fisher -
The first herb that springs to mind when I think about Asian cooking is coriander. You can roast the seeds to create an aromatic curry, or chop up some of the leaves and sprinkle them over the top of...
Nanjinger Kitchen

Cooking Chinese; 孜然牛肉 Cumin Beef

Ella Fisher -
I may be being naïve, but cumin is a spice that I never thought I would taste within Chinese cookery. I always associate it with Indian food. I could never make any form of Indian curry without the use...
Nanjinger Kitchen

Cooking Chinese; 干煸四季豆 Sichuan Style Fried Beans

Ella Fisher -
A staple in any Chinese kitchen, garlic has been used for over 5,000 years and is known to have medicinal purposes. Mainly used within stir fries, it is normally chopped or sliced finely to ensure taste is throughout the...
7 Days in Diplomacy; this Week in Chinese History

On this Day in Chinese History; 29 February

Frank Hossack -
This day, 29 February, in 1980, navigation between Shanghai and the Port of Portland in the United States was officially opened. The Port had been engaged in maritime trade with Tianjin in China and other places since the late...
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Latest News

Frank Hossack -

Foreigners Coming to Nanjing Return to Near Pre-COVID Levels

Certainly it can be felt on the streets of Nanjing these days. Our city is once again “en vogue”...
Frank Hossack -

Just how has Suzhou become a Hotbed for the Private Economy?

Suzhou’s GDP in the 1st quarter of this year topped half a trillion renminbi, a year-on-year growth of 7.9...
Frank Hossack -

Nanjing-Melbourne Flight Marks 45 Years as Sister State Friends

Check in counters might be the oddest of places to hold an anniversary celebration for 45 years of ties...
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News Snippets from Jiangsu