Evenly dense, moderately deep, steamed.
It doesn't stick to your hands when it comes out of the cage, it doesn't fall off after being stored for a long time, it's fragrant but not turbid, sweet but not greasy, soft and refreshing, elegant and pure - the most important thing is, which child who grew up in Nantong has not eaten it!
The popularity rate is extremely high!
Taro-roasted bamboo chicken. Taro-roasted bamboo chicken is a Jiangsu cuisine.
The color is golden, the bamboo chicken is delicious, the taro and chestnut aroma are fragrant, and the mouth is crisp and fluffy.
Nantong people cook bamboo chicken with taro, which is a rare and precious game. It is crispy and fluffy in the mouth and has good color and aroma.
Taro is a perennial leguminous plant. It is named after its underground stems that have an elegant fragrance.
Dried taro and roasted tea are known as the king of vegetarian dishes.
In the 19th chapter of "A Dream of Red Mansions", Jia Baoyu records that taro is included in the fruit list, which shows its delicious taste and long-lasting consumption.
Haimen and Qidong in the Nantong region still retain the tradition of growing taro.
Steamed saury Nantong is located in the lower reaches of the Yangtze River. The river is vast and the food that saury likes to eat is rich. Therefore, the saury produced in Nantong is large and fat, with scales shining like silver. It is extremely delicious, fresh and tender in the mouth, and has a great taste. It is often eaten.
It has the effect of preventing cancer and strengthening the brain. Whenever saury is on the market just after the Spring Festival, fishing boats from all over the country are on the Nantong River with masts and masts like a forest, and the scene of catching saury is spectacular.
Nantong people entertain guests and friends during the first month, and saury is the best dish to entertain them.
Rugao Dongtang is produced in Rugao, Jiangsu and has a long history.
According to legend, an emperor in the Ming Dynasty made Dongtang for his beloved wife.
He doesn't use a lot of materials but is full of love.
This melt-in-the-mouth Dongtang is very suitable for the elderly and children to eat, but it should not be eaten too much. If the elderly eat too much, it is not good for the health, while if the children eat too much, it is not good for the teeth.
After eating this, you will have an endless aftertaste and want to eat it again.
Rugao Dongtang is a delicious Han Chinese snack produced in Rugao, Jiangsu.
It is mainly made from refined white flour, white sugar, sesame seeds, and maltose, and is made through processes such as material selection, sugar boiling, sugar core making, sugar bone making, and molding.
Core making involves roasting and grinding sesame seeds, first separating the kernels, and then roasting them until they are light yellow.
The heat and time must be just right to avoid burning and to make the sesame aroma rich.
The process of boiling sugar bones requires ensuring that they have good ductility and can be formed smoothly.
The final process is to unfold the sugar bones, evenly add the sugar cores, fold them repeatedly, and press and cut them into shape.
The finished product is a flat cuboid, white and slightly yellow in color, with distinct layers, a rotatable cross-section and a phoenix eye-shaped center; it melts easily in the mouth, is crispy and sweet, and has a long aftertaste.
The production of frog-shaped yellow croaker and Jiangsu cuisine has always been about meticulous craftsmanship, and frog-shaped yellow croaker is one of the representatives.
Yellow croaker got it, and after changing the knife, it took the shape of a "frog".
Foodies who love sweet and sour flavors shouldn’t miss it.
The fish is crispy on the outside and tender on the inside, dipped in a medium-sweet and sour soup, which is guaranteed to satisfy your cravings.
"Frog-style yellow croaker" is a sculptural dish.
The finished dish tastes moderately sweet and sour, with a texture that is crispy on the outside and tender on the inside. As early as more than 100 years ago, Nantong chefs took advantage of the shape of the yellow croaker and made it into a horizontal frog shape with skillful knife skills.
After liberation, improvements were made by Ma Shuren, a cooking master from the Nantong Cooking, Photography and Beauty Technical School, who changed the horizontal style to a sitting style, and the production method was more concise and reasonable, giving the "frog" a jumping and dynamic feel, adding artistic charm, and being favored by domestic and foreign food.
Customers highly praised it.