1. Dongrou - means good luck. The oily meat is really fragrant and will serve as a favorite for my concubine Xiao Wanchuang.

Tiger skin on the outside, amber on the inside, simmered over a slow fire to make it shiny.

Topped with green seasonal vegetables for toppings, it's easy to eat with your index finger.

Dong meat, commonly known as "oiled meat, tiger skin meat, buckled meat", is said to have been created by Dong Xiaowan, one of the "Eight Beauties of Qinhuai", so it is called "Dong meat".

Making "Dong Rou" requires six steps: roasting, soaking, boiling, frying, simmering and steaming, and the process takes nearly three hours.

Shi Kefa, a famous anti-Qing general, commented on "Dong Meat": fat but not greasy, salty and sweet, wine flavor, tiger skin crisscross... 2 crab roe and fish balls - implying a golden and rich house. Fish tofu balls wrapped with crab roe, a traditional famous dish from Huaiyang

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The soft white color has a long taste and the color is like white jade floating in clear soup.

Gently sip the crab paste with your cheek teeth, and the flavors blend in and fill your mouth.

Crab roe and fish balls are a famous longevity dish in Rugao, and its production techniques are listed as intangible cultural heritage of Nantong City.

The fish balls are soft and elastic, as white and tender as gelatin, with crab roe inside, and the color is like white jade, floating in the clear soup. It has the freshness of crabs and the tenderness of fish, and has the beauty of "gold and white jade pockets, jade beads bathing in clear water".

The food fills your mouth with aroma and rich taste.

3 Braised Three-Yellow Chicken - It means Luan Feng and Ming Three-Yellow Chicken are braised in braised meat. The meat is tender and flavorful.

Soybeans and green rice are blanched and mixed with water. It is delicious and delicious.

A must-have dish for banquets, it is full of color, fragrance and high nutrition.

Rugao Sanyellow Chicken is a national agricultural product geographical indication protected specialty.

Ancient people compared chicken to phoenix and it is a must-have dish in banquets.

For braised three-yellow chicken, choose local free-range chicken and chop it into pieces, stir-fry until dehydrated, add braised ingredients, bring to a boil over high heat, simmer over low heat, reduce the juice over high heat again, add blanched green soybeans and rice, take out the pan and serve on a plate.

The chicken is tender and soft, the beans are green in color and delicious.

4. Xiangtang Taro Braised Pork - It means a happy encounter. Xiangtang Taro, a specialty of Rugao, has a soft and delicate texture.

The pork belly and roasted taro are delicious and fragrant.

Once you meet a good match and a close friend, the more you eat, the happier you will be.

Only when fate arises can we meet.

There is a saying in Rugao that "eat taro and meet good people".

Rugao Xiangtang taro is a national geographical indication product and a national famous, special and high-quality new agricultural product.

It has a pleasant aroma, delicate taste, soft and smooth texture, crisp but not rotten.

Xiangtang taro braised pork is braised with alternating fat and lean pork ribs. Xiangtang taro is added to absorb the fat in the meat, making the meat redder and brighter. The taste is plump but oily but not greasy. It is the most beautiful encounter.

5 Stir-fried Dried White Pu Tea with Celery - It means that Sanxiangzhai is loved by thousands of families.

This is the only company with a gold plaque inscribed by Emperor Qianlong's imperial pen.

Put cattail and garlic into the pot together, and friends from far away and near will come naturally.

Baipu dried tea was created by Tu Sanxiang, a native of Rugao, during the Kangxi period of the Qing Dynasty. It uses high-quality soybeans and is made through 21 processes. After Emperor Qianlong went to the south of the Yangtze River to taste "Sanxiangzhai" dried tea, he was given a gold plaque saying "This is the only one."

Then he became famous.

For more than 300 years, Baipu dried tea has been a famous traditional delicacy in Rugao, and its production techniques have been included in the intangible cultural heritage list of Jiangsu Province.

Dried white Pu tea is delicious, fragrant, tough, beautiful in color, square and thin in shape, and has an excellent flavor when fried with cattail and garlic.

6. Roasted skimmed meat with yellow bean sprouts - means yellow bean sprouts with golden branches and jade leaves, juice like milk, ecologically organic and pollution-free.

Roast the meat residue and remove the meat and fat. Don’t brag about longevity food.

Stew cabbage and meat dregs in a pot, the meat and vegetables are combined well for absorption.

Baipu yellow bean sprouts are a special product protected by the National Geographical Indication. They have the characteristics of "rich in selenium, ecological, organic and storage-stable". They have a firm core and a high degree of yellowing. When boiled, the soup will be like milk; when fried, it will be tender, crisp and delicious.

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Rugao skim meat is crispy but not spicy, salty and fragrant.

Roasted defatted meat with soybean sprouts, which combines the crispness and tenderness of soybean sprouts with the salty aroma of defatted meat. It is a delicacy with unique local characteristics of Rugao.

7 Braised Vermicelli with Black Potatoes - It means a long-lasting business. Black Potatoes are attractive in appearance, cheap, high in quality and nutritious.

Green in color, stir-fried over high heat, the emerald green color makes it taste good.

Served with vermicelli, cook it and eat it with soup and water until you are full.

Black cabbage is a special product protected by the National Geographical Indication. It has large leaves and small stems, and a fresh and tender taste. After frost in winter, the taste becomes more delicious. It is said that "black cabbage is as good as mutton in the twelfth lunar month". It can be eaten stir-fried, made into soup, served cold,

Pickling is also a side dish for cooking various meat dishes. It has good color, aroma and taste, and is rich in nutrients.

The vermicelli roasted in black cabbage is delicious, plump and tender, as green as a green, and delicious in color.

8. Braised silver carp - It means that there are more pheasants in the water every year, the land is rich in products, and the people of Donggao are happy.

The braised silver carp is served with stall cakes, which is both affordable and high-quality.

The tender fish cakes and the fragrant soup are fresh and rich, which is especially satisfying when eaten regularly.

Because of its homophonic pronunciation, braised silver carp has always been the final main dish of wedding banquets and has been sublimated into a ceremonial totem of catering culture.

As the saying goes: "Thousands of rolls of tofu, thousands of rolls of fish." Rugao people have their own unique method of braised silver carp. The finished product is fat but not greasy, fresh but not fishy, ??and has a strong garlic aroma.