南京英文介绍(2页).doc
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1、-NanjingIntroduction:Nanjing is situated on the middle and lower reaches of the Yangzi river in eastern China. The city covers an area of over six thousand square kilometers with a population of over 6.2 million.As the capital of Jiangsu province, Nanjing is an important cultural and education cente
2、r. The city boasts many of the provinces top universities and colleges. The citys notable student population consists of both native Chinese and foreigners.The name Nanjing, which means South Capital, is reflective of the importance of Nanjing as the capital of six dynasties in Chinas fabled history
3、 (Wu, Eastern Jin, Song, Qi, Liang and Chen). The Chinese often refer to Nanjing as Jinling and/or Stone City, while some foreigners know it as Nanking. Officially named Nanjing during the Ming dynasty, it was called Ning for short.Visitors to Nanjing will be impressed by the citys well-preserved tr
4、aditional architecture and historical sights. Parts of the original city walls and city gates are still intact, a feature which sets Nanjing apart from most ancient Chinese cities.food:Duck blood and vermicelli soup is a traditional delicacy of Nanjing, capital of Jiangsu province, and is also eaten
5、 in other regions of China. A similar dish is also eaten in Poland, Belarus and Lithuania where its called czernina. Duck blood, vermicelli, dried fried tofu, dried small shrimp, duck gizzards, duck intestines, duck livers, shallots, ginger, sesame oil, caraway, (and possibly some other ingredients)
6、 are used to make the soup.Legend:It is said that once there was a poor man in Nanjing. He killed a duck and used a bowl to hold the ducks blood, but accidentally dropped some vermicelli into the bowl. He cooked them together and surprisingly found that the soup was delicious. A rich man heard the s
7、tory and employed the poor man to cook the dish for his family. The soup has been popular ever since.Xiaolongbao is a type of steamed bun (baozi) from the Jiangnan region of China, especially associated with Shanghai and Wuxi. It is traditionally prepared in xiaolong, small bamboo steaming baskets,
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