Dongtai Fish Noodle Soup belongs to Huaiyang Cuisine, which is made of river fish in the soup, which is delicious and nutritious, and is one of the best in many Jiangsu cuisines.

November 2015, Dongtai Fish Noodle Soup has been officially announced by the People's Government of Jiangsu Province as an intangible cultural heritage. Dongtai fish noodle soup is characterized by "river, lake and seafood boiled in a large soup, countryside flavor, taste, flavor cooking noodles", which can not be replicated elsewhere.

The crucian carp produced in Dongtai has a light yellow body color, a bright body surface, a small head, and a fusiform body, which has a delicate flesh and a delicious taste, and is a good raw material for making fish soup.

The eel in Dongtai is also known as "long fish", and the eel used to make the fish soup is only as thick as a hairbrush stick, commonly known as the "pencil green". The eel is boiled, scalded, and cut with shredded eel, which is then seasoned and deep-fried until it becomes crispy and is called "crispy eel," and is used as a topping for the fish soup noodles, which is unique to Dongtai.

Frying crispy eel is a masterpiece, the fire is just the right amount of crispy eel to eat in the mouth flavorful, fluffy and crispy, eel into the seventy percent of the hot frying pan frying must be repeated three times, in order to achieve the requirements of the fluffy and crispy, falling to the ground can be a touch of the broken. The remaining bones of the crispy eel will be fried to golden brown, used to simmer the fish soup is not only delicious, but also to increase the concentration of fish soup.

The pork shank bone used to make the soup is made from the hind leg of a local pig from Dongtai.

Traditional fish soup noodles do not put MSG to improve the freshness, but use the base soup, the base soup is the main raw material is the clam soup, the clams will be split with a knife, the clam soup with clam meat, scallions, ginger, white wine, simmering over a low fire, the soup sieve filtered clam soup, and then added to the soup, white pepper, white soy sauce that is the delicious base soup. White soy sauce, a local specialty of Dongtai, is soy sauce extracted from soybean paste made in the sun on the third day of the month, which is light in color, salty and sweet in taste, mellow and fresh, and has always been a delicacy of seasoning.

Fish soup noodle topping in addition to fried crispy eel, there is another topping - leek fried clams, which is another Dongtai's unique flavor, clams split with a knife, put into the water to use the hand clockwise stirring, in order to wash the sediment. Washed clams with leeks cut into inch segments, plus cut into diagonal strips of dried tea, stir-fried in a pot, add salt, monosodium glutamate seasoning, water starch thickening.

The flour made from wheat produced in Dongtai is white in color and strong in tendon, and the traditional knife-cut noodles are divided into "big knife noodles" and "small knife noodles", which are cooked to be fragrant, fluffy, smooth, refreshing, and sinewy.