When you go to Jiangsu, the first thing that comes to mind is definitely Nanjing or Suzhou. I believe that everyone has a certain understanding of Nanjing cuisine and Suzhou cuisine. So Xiaobian will introduce the special cuisine of Nantong, Jiangsu today. Although it is not as famous as Nanjing and Suzhou, Nantong cuisine also has its own taste.

Rugao Dongtang is produced in Rugao, Jiangsu Province, with a history of one hundred years. According to legend, it was made by Dong Xiaowan, the beloved concubine of Rugao celebrities who ventured across the border in the late Ming Dynasty, so it was called Dong Tang. It is made of refined white flour, white sugar, sesame seeds and caramel through the processes of boiling sugar, making sugar cores, making sugar bones and forming. The entrance is easy, crisp and sweet, and the aftertaste is long.

Rugao sausage, also known as Rushi sausage, is a traditional local food, which was produced in the late Qing Dynasty and has a history of more than 100 years. Its characteristics are: dense meat, bright color, moderate salty and sweet.

Xiting Crispy was originally called Fulong Maobai Crispy, which existed in Guangxu period of Qing Dynasty, with a history of 100 years, and its origin was Xiting Town, Tongzhou City, Nantong. It is made of refined white flour, soft sugar, white oil and peeled white sesame seeds as the main raw materials, and is often made through various processes. Its characteristics: crisp, fragrant and sweet; Moreover, it can also be eaten in water, and the level is not chaotic, the soup is not muddy, and the smell is fragrant, which is very popular among people.

Rugao ham is a specialty of Rugao City, Nantong, Jiangsu Province. It is made of excellent pigs with pointed feet and thin skin and tender meat raised in Rugao and Hai 'an. Ham skin is thin and claws are thin, shaped like a pipa, red as fire and unique in flavor. With Zhejiang Jinhua ham and Yunnan Xuanwei ham, it is one of the three famous legs in China. Rugao is called "North Leg" because it is located in the north.

Nantong tiaomian, also called "Caoding Noodles", "Sliced Noodles" or "Knife Noodles", is a traditional famous food in Nantong area. Its processing technology is exquisite and its thickness is uniform, so it won't be cooked for a long time. The method is: cook the noodles, put salt, lard, monosodium glutamate in the bowl, rinse with chicken soup, and then put the cooked noodles in the bowl. You can also cover them with ribs, shredded pork with cabbage, eggs, etc. It tastes better.