Zhenjiang

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Zhenjiang

Zhenjiang (jŭnˈjyängˈ) or Chinkiang (chĭnˈkyăngˈ, jĭnˈjyängˈ), city (1994 est. pop. 405,700), S Jiangsu prov., China, a port at the junction of the Grand Canal with the Chang River. It is also on the Shanghai-Nanjing RR. An important commercial and industrial center, it is known for its lumbering and food processing industries. Pharmaceuticals, machine tools, and paper products are also made. Zhenjiang was known in the Sung dynasty (12th cent.), flourished under the Ming and Manchu dynasties, was held by the Taipings and ravaged (1857), and was opened to foreign trade in 1859. It was a British concession until 1927 when it was returned to China. It declined in the late 19th cent. when the Grand Canal lost its importance, but flourished again as capital (1928–49) of Jiangsu. The Jiangsu medical college is there. The name also appears as Chen-chiang.
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References in periodicals archive ?
In places like Chinkiang, China; Assiout, Egypt; and Nawabganj, India, the monetary offerings of American pentecostals fed the hungry, housed the homeless, and clothed the naked.
NOTES: If you can't find the Kikkoman Memmi noodle soup base, substitute 2 tablespoons soy sauce, 2 teaspoons Chinese black (Chinkiang) or rice vinegar, 1 teaspoon sugar, and 1/2 teaspoon Asian fish sauce.</p> <pre> 1 quart chicken broth 6 to 7 ounces Chinese rice stick noodles (mai fun), rinsed 1/4 cup plus 1 teaspoon vegetable oil 1 large egg, beaten to blend 1/2 boned, skinned chicken breast (4 oz.), cut into very thin matchsticks (2 in.
1708 China's Chinkiang Association for the Saving of Life constitutes the earliest known organized lifesaving group.
In the late 1920s, KHT had agencies in Surabaya, Yogyakarta, Solo, Cilacap, Singapore, Xiamen (Amoy), Shanghai, Hankow, Tientsin, Chinkiang, Hong Kong and Taipei; it also had representative offices in Kobe and Osaka.
Marines were deployed in November to guard the cable stations at Shanghai; landing forces were sent for protection in Nanking, Chinkiang, Taku, and elsewhere.
The starters convinced us that we were on to a good thing -- the Prawn Cheung Fun ( ` 575) were steamed just right, light and a soothing white; the Chicken Shao Mai ( ` 425) looked and tasted just like they would in Hong Kong; the Steamed Xiao Long Bao ( ` 250), the chicken dumplings in a consomme were served, as you'd expect at an authentic Cantonese restaurant, with the Chinkiang black vinegar dip; the Seafood Dumplings with Mayonnaise Dip ( ` 575) came as a pleasant surprise; and even card- carrying carnivores will love the Pok Choy Mushroom Dumplings ( ` 380).