Sweet and sour yellow croaker is a traditional dish in Shanghai and Nantong, Jiangsu. This dish is golden in color, crisp, sweet and sour. Pseudosciaena crocea is one of the oldest and most important economic fish in China.
Money radish cake is a famous local snacks in Nantong, Jiangsu. It is made of oil-water bread crisp, shredded radish and pork plate oil, and baked in the interlayer of the pot. The finished product looks like money, the color is harmonious and pleasing to the eye, the crisp layer is spiral, the lines are clear, the skin is crisp and slightly crisp, and the stuffing is fat and delicious.
Haimen mutton soup is a famous food in Haimen, Nantong, Jiangsu. The local goat meat is famous for its tender and delicious taste. Haimen mutton soup was famous in the late Ming and early Qing dynasties. Local chefs choose castrated fat sheep as raw materials and cook them uniquely. They are tender and juicy, delicious, low in lean meat and fat, easy to digest and light in smell.
The main raw material of Wenfeng Shuangzhu is Soren, which is fried with bamboo shoots. The flounder flounder is mainly produced in Rudong Beach in this city. It looks like a bamboo tube with a yellowish shell and jade-like meat, and is the top grade seafood. In recent years, a sole fish farm has been developed in Dongsha, Rudong, and the sole fish harvested from autumn and winter to around Qingming is delicious.
Meretrix meretrix, which is abundant in the South Yellow Sea beach, has the reputation of "the freshest in the world" and was once listed as a court tribute in ancient times. There are many ways to eat clam shells, such as stir-frying, simmering soup, barbecue and raw wok. Iron plate clams and money clams cakes are famous dishes in Nantong.
Nantong relies on superior natural conditions to produce seafood and seafood, and the unique "drunken" method makes it sweet, crisp, salty and unique in flavor. Drunk mud snail, drunk snail, drunk shrimp and drunk snail are among the best.
The puffer fish has the distinctive characteristics of "Three Freshness in the Yangtze River": carnivorous, migrating between rivers and seas, tender and delicious meat, and its historical origin and cultural connotation are also quite profound. Ancient name: roe mackerel. The puffer fish is extremely delicious, and it is also called "Three Freshness of the Yangtze River" with the shad and swordfish. Although puffer fish is highly toxic, its meat is delicious and tender. People often compare puffer fish slices with Japanese paintings, which are soft, delicate and memorable.