Seedfish

Seedfish alias Phoenix crabs, alias anchovies, Nantong local specialties its one. The phoenix tail fish body and swordfish similar to the body length of ten Cm characteristics of snacks to join the Hangzhou specialties, because of the meat thin seed abundant Shanghai specialties, so called seed fish. Every year, the small summer within the summer, anchovies from the Luzon Ocean migrate to the Yangtze River estuary spawning, producing fish floods. Female anchovies have a lot of bright red egg masses in the abdomen, nutritious characteristics of snacks to join, taste extremely delicious.

Embedded peach sesame cake

Embedded peach sesame cake, is the Nantong region of Jiangsu Province, Han Chinese snacks, the key by the sesame powder, sugar, fried rice flour and walnuts and other raw materials made. The color is golden yellow, the taste is fragrant, sweet, fluffy and crispy, with the aroma of white sesame. It is made of raw materials such as sesame powder, white granulated sugar, fried rice flour and walnuts, etc., and is finely crafted. One catty two roots, each strip of about fifty pieces, a piece of the color of golden yellow, embedded peach well-proportioned, fragrant, sweet, loose, crispy. Dry food, crispy and sweet, there is a thick white sesame aroma, bubble food, flavorful, tasty and not greasy.

Haimen Braised Mutton

Haimen Braised Mutton is the best match with Xiangsha Taro, which is an excellent dish for receiving VIPs. Cut the lamb into pieces, put into boiling water to blanch foam, cleaning; onion cut into segments, ginger cut a piece; pot with a little oil, add onion and garlic sautéed, and then put into the lamb, fragrant taro stir-fried over high heat; and then put into the old brown sugar, rice wine, soy sauce, soy sauce and other seasonings and stir-fried again; to the pot to add the right amount of cold water, and so on the water boiled after the water, low-fire simmering thirty minutes until the sauce becomes thick, you can get up the pot. Haimen braised mutton soft into the flavor, fresh and crisp, the tenderness of the meat, very suitable for taking in the cold winter, nutrient-rich, taste Ran, warm heart and stomach, is the best ingredients for nourishment and health.

Baipu Tea Dried

Baipu Tea Dried is a traditional snack of Rugao, which has a history of more than three hundred years. Bai Pu tea dry processing technology is meticulous, with unique materials, must choose high-quality soybeans, and a variety of natural spices production and processing production, flavor aroma, detailed fine tough, color and fresh aroma, eaten for a long time without getting tired.

Nantong Fire Dumplings

Fire dumplings are often called fire dumplings, the key lies in two points: first, the skin of the fire dumplings is scalded with boiling water during the production process, and secondly, the fire dumplings are made by frying and deep-frying with hot water, focusing on the right degree of cookedness and the temperature of the oil, which is indispensable in order to make the most crispy and fresh flavors.

Zhengchang smoked cake

Originally from the Qing Dynasty Qianlong period, the middle is all taken by the dignitaries and gentry and merchants, with the use of high-quality glutinous rice, white sesame dominated raw materials, add the right amount of sugar, oil, cinnamon and spicy raw materials, after more than 20 craft process made. Its color yellowish, crispy and not burnt, brittle and long-lasting; its taste crispy and sweet, sweet with salty, distinctive taste.

Xiting Crispy Cake

Xiting Crispy Cake secret recipe is different, crafted, sweet and crispy, famous at home and abroad, known for a hundred years old, is a pure Nantong specialty. There is that a song about Xiting crisp cake ballad: "Xiting crisp cake eighteen layers, layer by layer clear can shine, advantage to eat downwind smell, sweet and crispy love." Xiting crisp cake has eighteen layers, the crisp package to the rolling skin, after rolling with care on the white sesame, and finally baked, the taste is more crispy than the average cake.