Zhenjiang, situated on the southern bank of the Yangtze River near its confluence with the Grand Canal, serves as a vital transportation hub in Jiangsu Province. Formerly the provincial capital, it retains significant historical weight and is globally renowned for its fragrant black vinegar. The city comprises three main urban districts, offering convenient access to key attractions and business centers. Its strategic location between Nanjing and Changzhou makes it an ideal stopover or base for exploring the region. For frequent travelers, the compact metro area ensures efficient connectivity, while the rich cultural heritage provides a unique backdrop for stays.
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Focus your stay within the three main urban districts, particularly near major transit hubs like the high-speed rail station or metro lines. This central location provides efficient access to key sites such as Jinshan Temple and Xijin Ferry, while keeping you connected to business districts and the broader Jiangsu network.
As a former provincial capital and current transport hub, Zhenjiang offers excellent connectivity via high-speed rail. Within the city, public transport is reliable, and taxis or ride-hailing services are readily available in the built-up areas, making navigation straightforward for hotel guests.
Spring and autumn offer the most pleasant weather for exploring outdoor historical sites like the Jinshan and Beigu Mountain areas. Summers can be humid and hot, while winters are damp and cold. Travelers should plan their stays accordingly to maximize comfort during their visit.
bridge complex that crosses the Yangtze River in Jiangsu Province, China
mosque in Jiangsu
temple in Zhenjiang, Jiangsu, China
building in Jingkou District, China
mountain in Jiangsu, China, associated with Taoism
hill in Zhenjiang, Jiangsu, China
museum in Zhejiang, China
mosque in Yangzhou, Jiangsu, China
ecological and historic district of Yangzhou, Jiangsu, China, preserving various Qing-era landmarks centered around some of the town's former canals and moats
mount in Zhenjiang, Jiangsu, China
bridge in Yangzhou, Jiangsu, China
This hotel restaurant originally served Cantonese fare but later switched to Huaiyang cuisine. Just like its counterparts around the world, the well-appointed room is done out in modern Chinese style. The kitchen is helmed by a formally trained young chef, who expresses his creative take on Huaiyang traditions in his "new three heads": mugwort lion's head pork balls, pig's head terrine with finger lime and fermented sour soup with deboned fish head.
WebsiteGiving onto a historical street adjacent to the moat, the palatial façade and entrance exude royal grandeur. In stark contrast, the cosy interior is decorated in modern Jiangnan style. The chef and owner, both from Yangzhou, champion a menu that crosses borders, showing Japanese, Cantonese, Zhejiang and even European influences. Standouts include the smoked tilefish uroko-yaki, and deep-fried pork ribs in fermented shrimp sauce with parmesan.
Over the 30 years it has been in business, this friendly noodle shop has fed generations of Yangzhouese with its signature noodles – either tossed in garlic soy sauce or served with assorted toppings such as shredded pork and pepper, pork and vegetables or vegetables and egg. Cooked to order, every bowl boasts exceptional wok hei and springy noodles. Eat like a local and order yours with pork kidney soup. Their handmade wontons are also popular.
This teahouse occupying the same elegant space as Shang Palace opens daily from 7:30-10am only. On the menu, traditional Huaiyang dim sum takes centre stage, its classic flavours recreated thanks to exquisite craftsmanship. Must-tries include the dim sum duo – diamond-shaped sugar sponge cake with 64 layers, and long-neck vase-shaped jade shaomai stuffed with shepherd's purse and grated ham. The steamed soup-filled dumpling is also stunning.
This long-standing restaurant in Yangzhou enjoys a stellar reputation among foodies from near and far for its Huaiyang cuisine. It has moved many times over the decades, before settling in this nondescript alley in 2023. Home-style classics are its strong suit, such as blanched shredded dried tofu in a savoury sauce drizzled with sesame oil. The sautéed pork intestine is loaded with wok hei and the meat is tender while the sauce is mildly tart.
This no-frills home-style joint has been serving affordable Huaiyang classics for over 20 years, earning acclaim from local food lovers. The traditional lion's head meatballs are prized for their melt-in-the-mouth texture and their perfect ratio of fat to lean pork. The brine-poached goose has firm flesh and robust flavours, as well as a lovely sheen to the skin. The relaxing vibe makes it perfect for a friends' or family get-together.
A quiet oasis in the bustling city centre, Shuang Dong is tucked away in a non-descript alley near the historical Dongguan Street. The restaurant is extremely popular among locals on account of the wide array of well-made Huaiyang fare and local specialities it offers. With its bold flavours and rich sauces, the stinky tofu and pork intestine in sizzling hot pot is perfect with a bowl of steamed rice. Reserve a room for more privacy.
For over 20 years, this homely noodle joint tucked away in an alley has been building a loyal following for its flavoursome slow-boiled broth, handmade "jumping" noodles kneaded with a bamboo pole, and an array of toppings cooked à la minute. The blanched noodles topped with shrimps, crabmeat and roe are pricier, but worth every penny – a dash of vinegar cuts through the crab's richness and accentuates the shrimps' sweetness.
Attraction data from Wikidata (CC0) and open sources, ranked by notability and distance — for reference.
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