Nantong shida gourmet
First, the world's first fresh (clam)
Meretrix meretrix, which is rich in South Yellow Sea Beach, has the reputation of "the freshest in the world" and was once listed as a court tribute in ancient times. There are many ways to eat mussels, such as stir-frying, simmering soup, barbecue and eating raw. Clam cakes and money are famous dishes in Nantong.
From 20 10 to 20 12, Nantong relies on superior natural conditions to produce seafood and seafood. The unique "drunk" method makes it sweet, crisp, salty and unique in flavor. Drunk mud snail, drunk fragrant snail, drunk shrimp and drunk crab are among the best.
Second, drunk and fresh
The main raw material is ootheca mantidis, which is fried with bamboo shoots. Bamboo is mainly produced in Rudong Beach in this city. It looks like a bamboo tube, with a yellow shell and jade-like meat. It is the top grade of seafood. For example, in recent years, a bamboo shoot farm has been developed in Dongdongsha area, and the bamboo shoots harvested in autumn and winter to Qingming have good body fat and taste.
Third, Wenfeng Shuangzhu
Anchovies, also known as baiji, have long mouthparts and many varieties. _ Fish, produced in the Yangtze River section of Langshan Mountain in Nantong, is a rare species in the Yangtze River's long-snout fins, and its body color is white and reddish. This dish won the "Famous Cuisine in China" in Yuan and the "China Cuisine Dictionary" in Yuan.
Four, white juice _ fish
Haimenshan mutton is famous for its tender and delicious meat, and Haimen mutton soup is very famous in the late Qing Dynasty and early Ming Dynasty. Local famous chefs select castrated fat sheep as raw materials and cook them uniquely. It has the characteristics of fresh and juicy, delicious taste, tender meat, less fat, easy digestion and light smell.
Five, Haimen soup mutton
Yellow croaker is one of the oldest and most important economic fish in China, which is produced in Lvsi Fishing Ground. Yellow croaker contains protein, fat, sugar, vitamins, calcium, iron and other nutrients, and yellow croaker gum is an advanced nutritional supplement. There are many ways to eat yellow croaker. Sweet and sour yellow croaker is a famous dish in Nantong.
Six, sweet and sour yellow croaker
Created in the late Qing Dynasty. In 1970s, Nantong pastry chef improved it according to Suiyuan Food List, which made the finished product harmonious and pleasing to the eye, with clear money lines and crisp skin and fragrant stuffing. It is usually baked with oil-water bread and cake, shredded radish and suet stuffing, and a pan sandwich.
Seven, money radish cake
Pogostemon cablin is cool and fragrant, and it is a good Chinese herbal medicine. The pastry chef in Nantong used patchouli leaves and sweet-scented osmanthus bean paste as dumpling skins for stuffing. Stir-fried Huoxiang Zhengqi Water, jiaozi, is like a budding hibiscus flower, with a cool and fragrant entrance and a good taste. After eating, my stomach is cold, and the lingering fragrance lasts for a long time. This is a summer snack.
Eight, lotus and musk dumplings
Named after Langshan Mountain in the south of Nantong, it was originally named Chahe Chicken and Matang Black Chicken. Originated in Rudong County, with Matang and Chahe as the center, it digs ports and serves tea, with Fengli and Shuangdian nearby, and there is Shigang in Nantong County. Wolf pheasant feathers are mostly pure black, and a few white ones have been gradually eliminated. The adult cock weighs about 3.5 ~ 4 kg, and the hen weighs 2.5 ~ 3 kg.
Nine, Langshan Chicken
The puffer fish has the distinctive characteristics of "Three Freshness in the Yangtze River": carnivorous, migrating between rivers and seas, tender meat, and its historical origin and cultural connotation are also quite profound. Ancient name: silver carp. The puffer fish tastes very delicious, and it is also called "the three wonders of the Yangtze River" with the shad and swordfish. Although puffer fish is highly toxic, its meat is delicious and tender. People often compare puffer fish slices to Japanese paintings, which are soft, delicate and memorable.