Xiting Crispy Cake, Baipu Dried Tea, Yangkou Bullacta exarata, Lvsi Changbian, Yangtze shad, Yangtze saury, Yangtze choking shrimp, Rudong Meretrix coupling cake, Rudong cold-cut mutton, Langshan chicken, Lvsi Pseudosciaena crocea, Rudong crab, Rudong tortoise. Braised Sole with Tea, Rugao Ham, Lvsi jellyfish, Yangkou Golden Hook Shrimp, Nantong Pig's trotters, Haimen Braised Mutton, Changsha Hare Meat, Braised Tea Pheasant, Nantong Pheasant Shredded, Haian Ma Shrimp Sauce, Rugao Luobopi, Tangzha Beef, Yangtze White Shrimp, Neijiang River Fresh. Too many, too many.
Nantong people really get tired of eating fine food.
/kloc-more than 0/00 towns, each town has several special dishes that are not available in other towns and villages and are not seen in other areas at all. Every township has at least one food story that has been passed down for a long time.
The same fish, there are sea fish, river fish and pond fish. According to different methods, steamed vinegar and braised barbecue are excellent in taste and unforgettable in food.
Have you seen this guy? Want to eat it, go to Hai 'an. Puffer, known as the "king of hundreds of fish" and "the best fish", once ate puffer fish, never loved the fish in the world; I have tasted all kinds of fish in the world, but the puffer fish tastes freshest. The puffer fish is delicious because of its tender meat. Su Shi has a poem saying: "The reed buds are short all over the ground, which is exactly when the puffer fish wants to go up. The sweetness is far better than the milk of Xizi, which the king of Wu did not know in those days."
For example, Rudong Meretrix is known as "the freshest in the world". The meat is delicious and contains nutrients such as protein, fat, sugar, calcium, phosphorus, iron and zinc. This "first freshness" is not boasting, it is sealed by the dry dragon.
It's my ignorance to say that you haven't eaten chicken. Are you surprised to say that you haven't eaten chicken in Tang Dynasty? Haimen native chicken has evolved for more than 0/000 years, and still maintains its ancestral lineage, which is regarded as a superior delicacy and tonic by the local people.
Qidong Lvsi seafood is as famous as Zhoushan in Zhejiang, so I won't introduce it to you. What you see is eggplant. Qidong green eggplant has always maintained its excellent characteristics and original flavor and taste, and is rich in nutrition. It can be fried, boiled, steamed, braised and soup, and has a unique flavor.
Rugao people live a long life, and the secret of longevity is to eat dried radish. It is not a common radish on the market, but a unique variety in Rugao. Its cultivation history can be traced back to more than a thousand years. According to legend, it was planted by monks in Dinghui Temple in Rugao during the Taihe period of Tang Dynasty (827-836 AD). They used their own radish to carve lotus flowers, bergamot, pagodas, lanterns, etc. as offerings, and gave them to donors. They were called Chinese flowering cradles, and their seeds were called Chinese flowering cradles for medicinal purposes. Later, it gradually spread among the people and was widely planted.
There are too many lists, just pick a few that are not available in other places.
Nantong and Greater Nantong include three cities and two counties in the urban area, and the urban area of Nantong can basically enjoy the characteristics of all parts of Greater Nantong.
Welcome friends from all over the world to Nantong to have a good meal. The special delicacies here will definitely leave a deep memory for you, and you still want to eat after eating.
One of the most prominent features of Nantong cuisine is freshness.
Puffer fish
The puffer fish meat is tender and delicious, which can be said to be the best fish. It has a profound historical origin and cultural connotation, rich nutrition and unique health care effect. However, its liver, gonads and blood contain toxins, which must be strictly treated before eating.
Clam with iron plate
The clam, which is rich in Nantong, has the reputation of "the freshest in the world" and was listed as a tribute to the court in ancient times. There are many ways to eat in clam shell, among which iron plate clam and money clam cake are famous dishes in Nantong.
Langshan chicken
Named after Langshan Mountain in the south of Nantong, tourists who visit Langshan Mountain now usually taste it specially.
Nantong tiaomian
The craft is exquisite, the appearance is uniform, smooth, flexible, strong, and it won't paste after a long time of cooking. With various toppings and seasonings, it tastes particularly delicious. As a top-grade pastry, it has a long reputation.
Boiled seed fish
Seed fish, also known as anchovies, is one of the local specialties in Nantong. Every year from long summer to the summer heat, anchovies migrate to the Yangtze River estuary to lay eggs, forming a fish season. There are many red egg pieces in the abdomen of female anchovies, which are nutritious and delicious.
Furong huoxiang dumplings
Pogostemon fragrans is cool and fragrant, and it is a good Chinese herbal medicine. The pastry chef in Nantong uses the leaves of Pogostemon as the dumpling skin and sweet-scented osmanthus bean paste as the stuffing, and the soft fried Pogostemon dumplings are like hibiscus buds in bud, and the entrance is cool and fragrant. This point has been included in "China Snacks" and "Encyclopedia of China" and has become a famous point throughout the country.
Money radish cake
Money radish cake was created in the late Qing Dynasty. The finished product is harmonious and pleasing to the eye, shaped like money, with clear lines, crisp skin and delicious stuffing.
Cylinder (pán)
The jar is also called "oblique angle", which is an economic snack in Nantong area and belongs to the category of baked wheat cake. Golden color, crispy shell, soft inner layer, economical, salty and delicious.
Huojiao
Huojiao, a traditional snack in Nantong, is relatively simple to make. Because it is required to use boiling water when making and hot oil when frying, the finished product is similar to that of jiaozi, so it is called fire dumplings. The making method of fire dumplings is basically the same as that of dumplings, except that different water temperatures are used when kneading dough, so two different kinds of dough are formed. Fire dumplings are characterized by beautiful dishes, golden color, crispy outside, soft and waxy inside, fresh and tender stuffing, rich in marinade and delicious taste.
Nantong tiaomian
Nantong tiaomian, also known as "sliced noodles" or "knife noodles". Because the processing technology is exquisite, the appearance is uniform, the strip length is smooth, flexible and ribbed, so it won't paste after long cooking. When eating, it is tough but not hard and chewy. If it is accompanied by various toppings. Stir-fried with soy sauce, lard, monosodium glutamate, etc., it tastes particularly delicious. Nantong tiaomian, as a top-grade pastry, has a long reputation.
Mutton soup
"Mutton with soup" is a traditional name in Nantong. Before liberation, "Haimen Mutton with Soup" was a famous specialty dish in the north and south of the Yangtze River. At that time, "Haimen Mutton with Soup" was often used as a listed dish in restaurants in big cities such as Jiangsu, Zhejiang and Shanghai.
Lvsi hairtail
Lusi hairtail is a specialty of Lusi Fishing Port in Qidong City, Nantong City, Jiangsu Province. Lusi hairtail is one of the four famous products in Lvsi fishing port. Lvsi Fishing Port is one of the four largest fishing ports in China and one of the nine largest fishing grounds in the world, which is close to the mouth of the Yangtze River. Cold, warm, salty and light water systems meet here, and they are in the mixed area of coastal low salt water system and offshore high salt water system.
From the network
In Qidong, there are pickled bean soup, shrimp and lentils when green eggplant is roasted, sand taro, Luji, fried green broad beans, egg cakes, chicken skewers, braised mutton, "wheat silkworm" made by Xiaoqing wheat, braised crayfish, steamed long fish, small yellow croaker, hairtail, fried crab and red banger made by Lvsi in Qidong.
Nantong, a prefecture-level city in the southeast of Jiangsu Province, is also a national historical and cultural city. The main scenic spots in Nantong include Langshan Scenic Area, Haohe Scenic Area, Shuihui Garden, Nantong Museum, Nanshan Lake and stacked stone Home Textile City.
There are many delicious foods in Nantong, mainly including braised Langshan chicken, steamed swordfish, frog-type yellow croaker, white-sauce squid, frog-type yellow croaker, mutton soup, shrimp coral, money radish cake, Wenfeng double bamboo, crab powder fresh fish skin, mussel wrinkled meat, general three fresh, puffer fish and so on.
Tian Xia di yi xian
Braised Langshan Chicken Steamed Swordfish Nantong is located in the southeast of Jiangsu Province, and it is also the core city of the Yangtze River Delta in China. In recent years, Nantong has developed quite well, and many people travel to Nantong every year. When it comes to Nantong, there are actually many delicious local foods, especially the delicious local seafood. After all, it is also a city close to the sea.
People in Nantong are very particular about eating. Every day, they must serve several dishes. For example, Nantong Meretrix meretrix is a famous local dish, and it is also known as the best stuffing in the world, because the clam shell inside tastes particularly fresh. There is also braised Langshan chicken, which is also a famous local food, mainly because the meat of this chicken is particularly fresh, and it is the same as the small Chai chicken we eat.
Nantong's silver carp, also known as silver carp, Jiangtuan, Migao, Nantong instant noodles, fire dumplings and anchovies, also known as seed fish, are also Nantong's specialties, as well as Nantong's golden radish cake, Wenfeng double bamboo, shrimp coral, crab powder fresh fish skin, cylinder slices, hibiscus huoxiang dumplings, frog-style yellow croaker, soup mutton and so on.
Nantong is under the jurisdiction of Jiangsu Province, but it is close to Shanghai, and it is one of the darlings around Shanghai. Its dishes exclusively benefit from the confluence of Soviet and Shanghai cuisines. I can't tell whether a variety of delicacies are Shanghai cuisine or Jiangsu cuisine.
1, pure Langshan chicken: thin skin, fresh and tender, delicious, and delicious soup and meat.
2. Roasted bamboo chicken with taro: Bamboo chicken is a kind of pheasant, with chestnut feathers and white spots. It likes eating bamboo shoot moths and has delicious meat. Nantong people use taro and chicken in the same pot, which is crispy and delicious.
3, Wenfeng Double Bamboo: With bamboo shoots, stir-fried with bamboo razor clams in the east beach (named after the bamboo tube), it is delicious.
4, white catfish: the white is hidden in red, and the thorns are less tender. In the Ming Dynasty, Yang Shen praised: "Pink and white, beautiful and beautiful, the beauty of beauty is overflowing, and the water sheep is ripe." This dish has been selected in China Famous Cookbook.
6, cooking seed fish: seed fish, also known as anchovies, is a specialty of Nantong, shaped like swordfish, with a body length of about 10cm, thin meat and many seeds. When fried, the bones are crisp and the tender meat and seeds are delicious.
7. Lotus Huoxiang Dumplings: Huoxiang Dumplings soft fried by Nantong Dim Sum Chef with Huoxiang leaves and sweet-scented osmanthus bean paste stuffing are cool and fragrant at the entrance. Selected as "China Dim Sum".
Nantong's geographical location is destined to be a place where delicious food is gathered. As my hometown, there are too many unique foods here. A place where the Yangtze River enters the sea and Nantong where the East China Sea and the Yellow Sea meet, seafood and fresh river are naturally indispensable.
When it comes to Nantong seafood, it belongs to: Qidong and Rudong, with all kinds of seafood restaurants, various flavors and multi-level consumption, especially Lvsi Fishing Port and Rudong Yangkou Fishing Port, are famous seafood:
1: iron plate mosquito clam
2: Yellow Sea puffer fish
3: Silver pomfret
4: laver cake
5. Huang Hai Xi Shi Tongue
6: Wild Pseudosciaena crocea
7: Acacia snails
8: Yellow Sea Bullacta exarata
9: Yellow Sea jellyfish
10: Yellow Sea Flower Shrimp
1 1: Yellow Sea Shrimp Gu
12: Daughter Crab
12: Squash.
13: plum bean fish
14: spring fish
15: anchovies
16: saury
17: pang
18: hairtail.
19: Yellow Sea shark skin
20: shrimp cake
There are too many little seafood in the Yellow Sea, so I won't cite them one by one.
Let me talk about Jiang Xian in Nantong:
1: Puffer in Changsha
2. Yangtze River Carp
3: Changsha whitebait
4: Yangtze shad
5: Changsha saury
The water quality of the Yangtze River determines the freshness of the Yangtze River, which is first-class.
Let me talk about seafood:
1: Eriocheir sinensis
2: Snails
3: mussels
4: Shrimp
Now talk about snacks in Nantong:
1: Shrimp Cake (recommended by China on the tip of the tongue)
2. Crab yellow buns
3: Cylinder cake
4. Spiced dried (dried bean curd)
5: vinegar chicken
6: Fengli braised pork
7: Langshan Chicken
8: Tak cuisine (black cuisine)
Summed up so much, Nantong cuisine can only be said to be rare. Welcome to Nantong, my hometown! I hope Nantong, which can help you, is a delicious trip.