Xiting Crispy Cake is Nantong Xiting area of the Han Chinese famous points, began in the Qing Dynasty in the late years of the Guangxu, so far there is a hundred years of history, is Nantong's famous traditional snacks. Xiting Crispy Cake is made of exquisite materials and fine workmanship, and has a unique style of crispy, sweet, fragrant and delicious.
2, Lin Zi Chao cake
Lin Zi Chao cake was created in the Qing dynasty Yongzheng rengzi year (1732 AD), is the Nantong Rugao area characteristics of the traditional cake snacks, Jiangsu specialties, northern Jiangsu famous points. Linzichao cake selection of materials, the year of production of high-quality glutinous rice, round-grained rice pounded into rice flour, mixed with sugar, cinnamon flowers, pine nuts and red and green melon silk, with lotus leaves on the bottom, made of round cake billet, sophisticated knife cutting, steaming and become. Just out of the cage is not sticky, flexible as a sponge, rice, osmanthus, lotus, refreshing, fragrant but not cloudy, sweet but not greasy, soft and refreshing, pure flavor.
3, crab buns
Nantong crab buns is Nantong quite a characteristic of the morning snack, as the name suggests the bun filling is made of crab, crab meat mixed, yellow crab oil soaked through the thin skin of the bag. Characterized by thin skin like paper, blowing and breaking, the production of "absolute", the form of "beautiful", eat "strange", in Jiangsu Province are featured, such as Nanjing Dragon robe crab roe soup dumplings, Jingjiang crab roe soup dumpling The Nantong Crab Roast Buns are especially famous for Ding Puzhao Crab Roast Buns and Sihai Lou Crab Roast Buns.
4, a pillar building baklava
A pillar building baklava is Nantong _ tea town's signature snacks, baked through the barrel furnace, baklava taste is unique, the outside of the crispy glutinous, crispy and crisp, but also a unique flavor, "crispy, fragrant, fresh" as the characteristics, favored by consumers. The filling of the baklava is different according to the season, such as minced leek, shredded radish, pickled vegetables, etc., and it can also be filled with crab oil, shrimp roe, sugar and bean paste according to the needs of customers. Yizhulou baklava was awarded "Nantong Top Ten Noodle Snacks" in the "Landmark Cuisine of 13 Cities in Jiangsu" organized by Jiangsu Catering Association. In the winter streets and alleys, there are so many baklava store, from early every morning, until nightfall, in front of the baklava stove can always be seen in a long line of people, quietly waiting for the baklava out of the oven.
5, money turnip cake
Money turnip cake is Nantong's famous traditional snacks, created in the late Qing Dynasty, the seventies Nantong dim sum master and according to the "with the garden food list" to be improved, so that the finished product is harmonious and pleasing to the eye, the shape of the money, the grain is clear, the skin is flaky and fluffy, rich and flavorful filling. The money turnip cake is made of oil and water, breaded with shortening and then wrapped with shredded turnip and lard filling, and baked in layers in a pan. Money turnip cake has been included in the "Chinese snacks", "Encyclopedia of China", sponsored by the Jiangsu Provincial Food and Beverage Association "13 cities in Jiangsu landmark food" was named "Nantong top ten noodle snacks".
6, hibiscus patchouli dumplings
Hibiscus patchouli dumplings is a traditional food in Nantong, Jiangsu Province, with the aromatic herb patchouli leaves as the dumpling skin, osmanthus bean paste as the filling, hanging on the above white flour, glutinous rice flour, egg whites, egg foam batter, and deep-fried in low oil temperature. The surface is as white as snow, with a hint of green, and the flavor is refreshing in the mouth, which is cool and sweet, and has the effect of dispelling the summer heat, making it a suitable snack for the summer season. Hibiscus patchouli dumplings were awarded "Nantong Top Ten Noodle Snacks" in the "Landmark Cuisine of 13 Cities in Jiangsu" organized by Jiangsu Catering Association. Jiangsu Province Catering Association named "Nantong top ten noodle snacks" and crab nut soup shumai, artemisia dumplings, Cao Gong noodles, emerald clams cake, and so on.
7, emerald clam cake
Emerald clam cake is made of clam meat, pork, squash, water chestnuts and flour and system, its products are light green in color, shaped like ancient money, soft and fragrant. Emerald clam cake fat and crisp, fresh and unusual flavor, can be eaten alone, but also can be accompanied by wine and rice, is a fresh and fragrant to the United States of America's treasures, the folk proverb "ate the clam cake, all the flavors are out of order," is Nantong's famous snacks.
8, Cao Gong noodles
Cao Gong noodles, legend has it that Nantong pastry chef Cao Ding invented this noodle, the folk called this noodle "Cao Gong noodles", also known as "Cao Ding noodles", "cut noodles" or "small noodles". Cao Gong Mian", also known as "Cao Ding Mian", "Cutting Mian" or "Small Knife Mian", is a famous traditional food in Nantong area of Jiangsu Province, also a specialty snack of Nantong, which is rated as "Top Ten Noodle Snacks of Nantong" by Jiangsu Food and Beverage Industry Association. Cao Gong Noodle is cooked knife cut noodles with seafood, chicken soup and become, its freshness is excellent, there are soup cooking, oil fried, braised brine, dry mixing and other cooking methods, the base soup is made of pork bone soup, chicken soup, shrimp, clams and other good materials simmering into; noodles portion is generally in about three taels, big bowl, soup thick, tough noodles, flavor, often let diners eat after feeling unfulfilled. Due to the sophisticated processing technology, the appearance of uniform thickness, long and smooth, flexible and sinewy, and therefore not mushy for a long time. When eating, tough but not hard, chewy and flavorful.
9, Rugao Dong sugar
Rugao Dong sugar is a delicious Nantong a delicious point, belongs to the Soviet-style pastry, produced in Rugao, Jiangsu Province. Rugao Dong sugar is mainly refined white flour, sugar, sesame, caramel as raw materials, by the selection of materials, boiling sugar, sugar core, sugar bone, molding and other processes and become, the core system will be sesame roasting, grinding, the first separation of the skin kernel, and then baked to a light yellow, the fire, the time must be just right, so as not to be raw and burnt, so that the sesame aroma is rich. The boiling process of the sugar bone requires good ductility and smooth molding. The final process is to unfold the sugar bone, evenly matched with sugar pistil, repeated folds, pressure cutting molding. The finished product is a flat rectangular body, white and yellowish color, clear layers, the profile can be spinning texture, the center of the phoenix eyes; easy to melt in the mouth, fluffy and sweet, with a long aftertaste.
10, Shihang manhole cake
Shihang manhole cake is a traditional specialty of Nantong City, a thousand-year-old town of Shihang cake class, is a traditional seasonal tea, because each piece of cake above the word is printed, and also known as Indian cake. The chenggao is made of locally produced round-grained polished japonica rice, together with a certain proportion of glutinous rice, and finally added with osmanthus bean paste and steamed into a cake. The finished product is characterized by white and fluffy, sweet and delicious, cool but not hard and very tasty.