Top Ten Foods in Nantong
First, the world's first fresh (clam) The clam rich in the South Yellow Sea Beach has the reputation of "the world's first fresh" and was listed as a court tribute in ancient times. There are many ways to eat clam shells, such as stir-frying, simmering soup, barbecue and raw wok. Iron plate clams and money clams cakes are famous dishes in Nantong.
Second, drunk fresh Nantong relies on superior natural conditions to produce river fresh and river fresh. In addition, the unique "drunk" method makes its taste sweet and crisp, salty and fresh, and its flavor is unique. Drunk mud snail, drunk snail, drunk shrimp and drunk crab are all among the best.
3. The main raw material of Wenfeng Shuangzhu is Soren, which is fried with bamboo shoots. The flounder flounder is mainly produced in Rudong Beach in this city. It looks like a bamboo tube with a yellowish shell and jade-like meat, and is the top grade seafood. In recent years, a sole fish farm has been developed in Dongsha, Rudong, and the sole fish harvested from autumn and winter to around Qingming is delicious.
Fourth, white juice _ fish _ fish, also known as baiji dolphin, kisses the minister, and there are many kinds. _ fish, which is produced in Langshan, Nantong, Yangtze River, is a rare and precious species in the Yangtze River long snout, and its white and tender meat is hidden in red. This dish has been included in China's famous dishes and China's cooking dictionary.
5. Haimen mutton soup Haimen goat is famous for its freshness and delicacy. Haimen mutton soup was famous in the late Qing Dynasty and early Ming Dynasty. Local chefs choose castrated fat sheep as raw materials and cook them uniquely. They are tender and juicy, delicious, low in lean meat and fat, easy to digest and light in smell.
6. Sweet and sour yellow croaker is one of the oldest and most important economic fish in China. Yellow croaker contains protein, fat, sugar, vitamins, calcium, iron and other nutrients. Yellow croaker gum is an advanced nutritional supplement, and there are many ways to eat yellow croaker. Sweet and sour yellow croaker is a famous dish in Nantong.
Seven, money radish cake was created in the late Qing Dynasty. In the 1970s, Nantong pastry chef improved it according to Suiyuan Food List, making the finished product harmonious and pleasing to the eye, with clear money shape, clear lines, crisp skin and fragrant stuffing. Generally, it is filled with oil-water bread crisp, shredded radish and pork plate oil, and baked in the interlayer of the pot.
Eight, hibiscus huoxiang dumplings are cool and fragrant, and they are good Chinese herbal medicines. The pastry chef in Nantong used the leaves of Pogostemon cablin as dumpling wrappers, sweet-scented osmanthus bean paste as stuffing, and the soft-fried Pogostemon cablin jiaozi was like a hibiscus flower in bud. The entrance was cool and fragrant, and it tasted good. After eating, the mouth and stomach are cool and fragrant, and they will last for a long time. It is a seasonal snack in hot summer.
9. Langshan Chicken is named after Langshan Mountain in the south of Nantong, formerly known as "Chahe Chicken" and "Matang Black Chicken". Originated in Rudong County, with Matang and Chahe as the center, it is also distributed in other places, such as Digang, Tea Making, Fengli, Shuangdian and Shigang in Nantong County. Langshan chicken 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.
Ten, puffer fish puffer fish has the distinctive characteristics of "Three Freshness of the Yangtze River": carnivorous, river-sea migration, tender and delicious meat is the best fish, and its historical origin and cultural connotation are also quite profound. Ancient name: _ mackerel. The puffer fish is extremely delicious, and it is also called "Three Freshness 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 with Japanese paintings, which are soft, delicate and memorable.