It is a traditional famous food of the Han people in Dongtai City, Jiangsu Province, with 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 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 refined meat and fat meat, adding a variety of seasonings, and then marinating, filling, baking and cooling.

It is characterized by bright color and delicious taste.

2. Dongtai fish noodle soup.

Dongtai fish noodle soup is a traditional noodle dish of the Han people in Dongtai City, Jiangsu Province. The main raw material is noodles. The soup is white and juicy, dripping into beads, refreshing and delicious.

Dongtai fish noodle soup is not only delicious, but also has good health-preserving effects. It can moisten the spleen and stomach, replenish deficiency and heal the intestines. Regular consumption can strengthen the body.

This is because Dongtai Fish Noodles uses wild crucian carp, eel bones, pork bones and other raw materials for the soup, which is high in protein, low in fat and rich in active calcium and various amino acids.

It does not cause internal heat or dry mouth after eating, is rich in nutrients, and is in line with the dietary health pursuits of contemporary people.

There is a common saying among the people that "eating a bowl of fish noodle soup is better than eating a bowl of fish soup noodles".

3. Dazong Lake drunken crab is a traditional dish in Yancheng. It is made from crabs from Dazong Lake, soaked in high-quality koji wine, rice wine, Huai salt, Sichuan peppercorns, and aniseed. It looks like a live crab, and the meat is tender and flavorful.

unique.

It has a strong drunken taste and refreshing aroma, making it a good drink to accompany wine.

4. Wild duck soup dumplings.

Wild ducks, a specialty of Yancheng City's eastern coastal areas, are abundant in the tidal flats, depressions, oceans, rivers and swamps.

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.