Clam meat can be eaten in many ways, such as stir-fried, simmered in soup, grilled, and cooked raw. Sizzling clams and golden clam cakes are famous dishes in Nantong and are a classic Han dish.

Nantong people call it "jumping clam moth", which is a famous Nantong delicacy. Because the muscles of the clam's feet are flat and tongue-shaped, like the "moon ax" in ancient weapons, this dish is also called "fried moon ax".

Because clam meat is rich in amino acids and succinic acid, its taste is very delicious. It is known as "the most delicious in the world" and has been praised by emperors, generals, ministers and literati of all ages.

Steamed saury is an ingredient that foodies are familiar with. The only drawback of this tender and oily seafood is that the fish bones are too fine.

However, delicious food is always rare.

Steamed saury needs to be paired with cooked ham, mushrooms, lard and other accessories.

In this way, seafood and land fresh food blend with each other, and the result is a delicious taste that is far greater than two.

Baipu Dried Tea Baipu "Sanxiangzhai" dried tea (referred to as Baipu Dried Tea) has a history of more than 300 years and is a well-known traditional local specialty in Nantong.

"Bai Pu Dried Tea" is made from high-quality soybeans and a variety of spices.

"Baipu Dried Tea" was first made during the Kangxi period of the Qing Dynasty. A Huzhou native named Tu opened a dried tofu shop on Baipu North Street. The shop name was "Sanxiangzhai", also known as "Tu Sanxiang".

Baipu North Street is an important transportation thoroughfare between the north and the south, with prosperous commerce. Every morning, businessmen, neighborhood elders, vendors, etc. like to sit in the teahouse and chat about business. While chatting, they buy Tu's dried tofu to drink with tea.

Because it is similar to brown in color and is a good food pairing with famous tea, it is named dried tea.

By the 35th year of Kangxi's reign, the dried tea produced by "Tu Sanxiang" was known as "the best of Baipu" due to its fine processing technology, good color, aroma and taste. The store number was molded on the dried tea.

Sorghum glutinous rice dumplings Sorghum glutinous rice dumplings are different from ordinary dumplings. As the name suggests, these dumplings are added with sorghum. They are a must-have New Year food before the Spring Festival in Nantong. They are a delicious dish for entertaining relatives and friends at the Spring Festival family banquet. This dish is easy and convenient to prepare.

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Yuanzi means reunion, happiness, and the way to make and eat Yuanzi is different in different seasons.

Nantong has a saying of "Great Winter and Small New Year", so Yuanzi must be eaten for breakfast during the Winter Solstice to show reunion.

For breakfast on the first day of the Lunar New Year, "children and grandchildren dumplings" are eaten, which are solid dumplings of different sizes dipped in foreign sugar, which symbolizes the fullness of descendants, family reunion, and sweetness.

On the 13th day of the first lunar month, people eat dumplings.

There is a custom in Nantong of "turning on the lanterns, round balls, and falling off the lanterns."

On the 15th day of the first lunar month, we eat dumplings during the Lantern Festival.

The filling (stuffing) of the dumplings can be made from sesame cake crumbs, washed sand, shepherd's purse, shrimp meat, fresh meat, etc.

When you get married, you should eat rich balls.

Nantong City and Beisan County are made of glutinous rice crumbs.

Qidong, Haimen and Tonghai areas pay attention to using sorghum chips to make red balls. Glutinous rice contains protein, fat, sugar, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin and starch, etc. It is a warming and strengthening food.

, has the effects of replenishing the middle and replenishing qi, strengthening the spleen and stomach, and stopping sweating. It has a certain effect on relieving poor appetite, bloating and diarrhea.

Mussel wrinkled meat, also called "tiger-skinned meat", "oil-free meat" and "oil-free meat", is a traditional folk delicacy in Nantong. First, the pre-cooked pork is fried in a high-temperature oil pan until the skin is tender.

After foaming and puffing, part of the fat will be discharged, and then cooked and steamed. The skin of the meat will become wrinkled and the meat will be crispy but not greasy.

Cooking with mussels not only penetrates the delicious taste of mussels into the meat, but also adds a variety of minerals, vitamins and other nutrients.

The finished dish is exceptionally crispy, juicy and fragrant, the skin is like amber, and the meat is like inlaid jade. It is a wonderful product among pork.

Wu Daoxiang, an older generation of Nantong's top chefs, is good at making this dish.