It has a history of more than 100 years.
According to legend, a chef named Yang Laowu specializes in selling smoked and roasted meat products in Dongtai City, and is especially famous for his sausages, which are called "Yangwu Sausages".
In recent years, Dongtai Meat Products Factory has maintained the traditional production method of "Yangwu Sausage", using 8:2 ingredients of lean and fat meat, adding a variety of seasonings, and then marinating, filling, baking and cooling.
It is characterized by bright color and delicious taste.
This product is listed in the "China Famous Food Guide".
Dongtai fish noodle soup is a traditional snack in Dongtai with a history of more than 200 years.
This white noodle soup is made with extraordinary craftsmanship and is famous far and wide.
It turns out that the chef carefully made the soup using fresh crucian carp and eel bones as the main raw materials, supplemented by seasonings such as cooked lard, ginger, green onion, and shrimp.
The white soup noodles made with this kind of soup are as thick as milk, dripping into beads, and the noodles are white and fine, fresh but not greasy.
It would be a pity for anyone who comes to Dongtai not to eat fish noodle soup.
In 1924, Dongtai Fish Noodles won the Panama International Exposition medal.
Listed in "Chinese Snacks Book".
Qiyuan crab roe buns are a traditional snack in downtown Yancheng.
The female crabs from Xixiang Lake in Yancheng are selected. The crabs are large, fat and yellow.
It is made with pork, refined noodles and other raw materials and is delicious.
Jianhu Lotus Root Rice Balls is a traditional snack in Jianhu County.
According to legend, it has a history of more than 200 years.
This lotus root powder is round, smooth, transparent, elastic, soft and tender, and brown in color.
The filling is made of lotus root starch and five kernels with sweet pulp (peach, apricot, jujube, melon seeds, etc.), which is sweet, refreshing and refreshing.
Chew the fish carefully to enjoy the aroma, and avoid the taboo of being fatty.
Rich in nutrients, it has the function of strengthening bones and nourishing blood.
After tasting it, economist Fei Xiaotong wrote an article in newspapers and called it a "treasure".
Wuyou Drunken Snail is a specialty of Wuyou Town.
Pickled from mud snails found on the beach.
Folks have already made it in the Ming Dynasty.
Every summer, fresh mud snails with large, thick flesh and no sedimentation are selected from the tidal flats. After soaking in clean water, they are mixed with koji wine, brown sugar, etc., and stirred every day for seven days before eating.
Its characteristics are soft and transparent shell, rich wine aroma, moderate salty and sweet, tender and delicious, and it is a delicious food to accompany wine.
After the jar is sealed, it will not smell or deteriorate. When the jar is unsealed a year later, the aroma will still be fragrant.
In 1982, it was listed as one of the local specialties by the National Tourism Administration.
Marketing in Shanghai, Sichuan, Wuhan and other places.
Dazong Lake Drunken Crab is made by soaking crabs from Dazong Lake with high-quality koji wine, rice wine, Huai salt, Sichuan peppercorns and aniseed. It looks like a live crab, with tender meat and unique flavor.
It has a strong drunken taste and refreshing aroma, making it a good drink to accompany wine.
In 1910, he was awarded the first prize at the International Nanyang Entrepreneurship Conference and received a medal.
There is a poem praising it: ｜Chrysanthemums, yellow osmanthus and osmanthus are fragrant early, Huaiyang competes to praise the lake crabs｜.
Today, the altar package | Dazong Lake Drunken Crab | made by the Dazong Lake Branch of Yancheng Food Factory has become a good product and is sold well at home and abroad as a banquet and gift.
Wild duck soup dumplings are a specialty of Yancheng City’s eastern coastal beaches, swamps, oceans, rivers and dang areas, with a large number of wild ducks.
Local villagers use it to make a winter seasonal delicacy called "Wild Duck Soup Dumplings".
The duck meat is cut into diced meat, supplemented with chicken soup, with diced lean pork, shrimp roe, and wet starch as the filling. It is made into soup dumplings and steamed.
There is a specialty red bream fish in the river port where saltwater and fresh water intersect on the Yancheng coast. It likes to move against the current, so it is also called pushlang fish.
In the early years of the Republic of China, Yancheng Hequ Restaurant produced this dish, which was quite famous.
The preparation method is to remove the bones from the fish, add ham, pickled cucumber, lard, etc., and stew it in fish soup.
The shape is complete, tender but not broken, and the soup is thick and flavourful. It is best eaten in late autumn and early winter.
Braised vegetarian fish skin is said to have been created by the chef of Doushu Temple in Yancheng in the early Qing Dynasty.
The preparation method is to put the potato powder into a pot of boiling water to form a powdery skin, cut it into long cubes and shape it into fish skin, add chicken soup, ham, chicken breast, etc. to the pot and bring it to a boil. It tastes delicious, refreshing and delicious.
Crispy reed sparrow is a famous game dish in Yancheng City.
According to legend, it has a history of more than 100 years.
There are many reeds in the coastal areas of Yancheng, which is suitable for the reed sparrows (orioles) to inhabit. In winter, when the reeds are blooming and the sparrows are fattening, the sparrows’ chirping is crisp and sweet, which is a high-yield period for hunting sparrows, so the bird is also called the reed sparrow.
Wash the internal organs of the birds, use 75 grams of pepper and salt for every 5 birds, and rub them inside and outside the birds until the salt dissolves.
Clean the stain for about 10 minutes, place the bird belly side up in a porcelain bowl, add 25 grams of rice wine and 50 grams of green onions, and fry until yellow, take it out.
Serve on a plate and serve with pepper salt or tomato sauce for dipping.
Raw shrimps are a famous dish in coastal areas of the city.
Because the shrimp is elongated, it is named strip shrimp.
Because the shell of the shrimp is white and the inside is clear, it is also called white striped shrimp.
In autumn and winter, the shrimps travel south to give birth, and the young shrimps swim back north around the Qingming Festival. At this time, the shrimp shells are soft and the meat is fresh and tender, so they are also named "Spring Shrimps."
The famous dish of raw braised shrimp made from this shrimp is a seasonal delicacy in the history of Yancheng.
In the Ming Dynasty, it was said that "eating crabs raw and eating shrimps alive" refers to drunken crabs and shrimps.
In the Qing Dynasty, there was a fresh shrimp market at the fish market entrance in Yancheng City.
During the Republic of China, the raw shrimps of "Songtao Restaurant" and "Qiming Restaurant" in Yancheng's street markets were most famous.
The preparation method is to use young shrimps that migrate before Qingming. After Qingming, the shell becomes hard and red, and the meat becomes old, so it can only be eaten cooked.
First cut off the claws and whiskers of the shrimp, wash them with cold boiled water and drain them. Put them in a basin. Mix 15 grams of koji wine and 0.5 grams of refined salt for every 500 grams of shrimp for 5 minutes to sterilize and remove the fishy smell.