Danyang's specialties are yellow wine, Zhenjiang crab and Yanling duck dumplings. Among them, Danyang yellow wine is the first-class tonic, which can promote the metabolism of the body and prolong life. Zhenjiang crabs have a long history of eating, and there were crab yellow dumplings in the Three Kingdoms period. Jiaozi, a Yanling duck, is made of local specialty ducklings and selected unique cooking methods.

1, Danyang yellow rice wine

Danyang yellow rice wine is a product protected by geographical indications. Li Bai, a poet in the Tang Dynasty, famously said? Southern Xinfeng wine, Dongshan little geisha song? Xinfeng wine is the ancient name of Danyang yellow rice wine, with Huang Liang color, mellow aroma, sweet and refreshing taste, and endless aftertaste after drinking. Regular drinking can promote human metabolism and is an excellent nourishing drink.

2. Zhenjiang river crab

Zhenjiang crab has a long history from the late Three Kingdoms to the Yuan, Ming and Qing Dynasties. After years of inheritance, Zhenjiang crab culture has been formed. It is said that in the late Three Kingdoms period, Zhenjiang people invented a unique crab-yellow soup dumpling, which made Zhenjiang a place for transporting crabs. The hibiscus crab of Zhenjiang crab was once a dry dragon royal banquet.

3. Yanling Duck jiaozi

Yanling duck dumplings are the intangible cultural heritage of Danyang. Duck jiaozi is not a jiaozi wrapped in duck, but a delicious dish made of a duckling, which is a specialty of Yanling Town. After hundreds of years and countless chefs' improved cooking methods, it is light in taste, soft in meat, neither fat nor greasy. Every autumn is the best time to taste it.