Discovery I Food I Fun There is always something worth sharing in life. How many of Nantong's top ten famous dishes have you tried? When we visited Nantong and ordered food at restaurants, we naturally ordered a few special dishes that we would never tire of eating.

The Nantong clam is the most fresh in the world. It was a tribute in ancient times and a treasure today, and is sold all over the world.

Nantong chef is good at cooking clams.

"The most delicious dish in the world" is fried clams. Nantong people call them "jumping clams", which is a famous Nantong delicacy.

Because the muscles on 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.

Braised Langshan Chicken is known as the top of the eight famous birds in the world. It is majestic, active, with head and tail raised, and heroic appearance. It is the most popular among the chickens. Its meat has been identified by experts as the best among poultry.

The most delicious one.

The world-famous Langshan Chicken has its descendants spread across Asia, Australia, Europe and the United States.

The "Australian Black", "Sea Pineapple", "Opinton"... etc. bred from its bloodline are all famous birds in the world.

The dishes made with Langshan chicken are various and delicious.

The main dish at the first banquet of the founding of the People's Republic of China - braised chicken with mushrooms in a wok, is fragrant, plump, and exceptionally fresh and crispy. It is actually "braised langshan chicken".

Steamed Swordfish Nantong is located in the lower reaches of the Yangtze River. The river surface is vast and the food that swordfish likes to eat is rich. Therefore, the swordfish produced in Nantong is large and plump, with scales shining like silver and extremely delicious.

Whenever the Spring Festival is just over and saury is on the market, fishing boats from all over the north and south of the Yangtze River 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.

Catfish in white sauce Catfish is also known as Catfish and Jiangtuan, and its scientific name is Long-kissed Catfish.

It is a valuable freshwater fish in China and one of the four famous delicacies of the Yangtze River. It has been praised by literati and gourmets of all ages.

[Ming Dynasty] Yang Shen described catfish as "sheep in the water", which shows that catfish are plump.

In spring and winter, the catfish in the Yangtze River Estuary are fat and tender, which is the best time to taste them.

Su Dongpo once wrote a poem to praise: "The pink stone head is still boneless, and the snow-white puffer fish has no medicine." The poem describes the special features of catfish.

Catfish is a large economic fish with tender meat, delicious taste, rich fat, no fine spines, and rich protein content. It is known as the top grade freshwater edible fish.

The most beautiful part of the catfish is the soft-edged belly.

In addition, its swim bladder is particularly thick, and the dried catfish maw is a valuable fish maw.

Mussel wrinkled meat Wrinkled meat is also called "tiger skin meat", "greasy meat" and "greasy meat". It is a traditional folk delicacy in Nantong.

First, fry the pre-cooked pork in a high-temperature oil pan until the skin is foamy and puffy, and part of the fat is drained off. Then it is cooked and steamed until the skin becomes wrinkled and the meat is 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 extremely 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.

Frog-style yellow croaker "Frog-style yellow croaker" is a dish of shape.

As early as more than 100 years ago, Nantong chefs used the shape of the yellow croaker to make it into a horizontal frog shape.

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.

The finished dish tastes moderately sweet and sour, with a texture that is crispy on the outside and tender on the inside.

Mutton in Soup "Mutton in Soup" is a traditional specialty dish in Nantong area.

"Haimen mutton in soup" was already a famous specialty dish in the north and south of the country before liberation. At that time, restaurants in big cities such as Jiangsu, Zhejiang, and Shanghai often used "Haimen mutton in soup" as a listed dish.

"Tang mutton" is carefully made from Haimen white goat, also known as "Yangtze River Delta white goat". It is a traditional local dish in Nantong area.

Heat and simmer multiple whole (half) lambs in a large soup pot (with a large wooden barrel on the pot called the "interface").

The mutton soup is milky white, thick, delicious and mellow; after the mutton is cooked, the bones are removed and compacted. It can be used as a cold dish (such as cold-cut mutton or made into mutton cakes), or as a semi-finished product made into hot dishes (such as braised mutton, twice-cooked mutton)

) and soups (mutton vermicelli soup, clear sheep soup), when making hot dishes or soups, use the original sheep soup as seasoning, without adding additional water.

Shrimp, coral and jellyfish were called "bream" in ancient times, also known as "jellyfish", "red sting" and "face sting".

my country is the first country in the world to develop and utilize jellyfish. There are records of eating "bream" in Zhang Hua's "Natural History" of the Western Jin Dynasty.

my country's four sea areas, namely the South China Sea, the East China Sea, the Yellow Sea, and the Bohai Sea, are rich in jellyfish. Lusigang Port in Nantong, Jiangsu Sea Area, has the highest output, accounting for more than 90% of the province's total output.

Crab Meal and Fresh Fish Skin "Crab Meal and Fresh Fish Skin" is cooked with fresh shark skin and crab roe. Since the interstitium of fresh fish skin is saturated with water and the collagen protein is not denatured, the fish skin becomes crystal clear and elastic after cooking, maintaining the original texture of the seafood.

The juice is original, delicious and smooth, and combined with crabmeal and cabbage, the color is pleasing to the eye and the taste is particularly fresh. In Nantong, "fresh fish skin with crabmeal" is generally used as the first dish at banquets.