"Compendium of Materia Medica" has long recorded laver, "All rivers run into the sea, and the leaves are big and thin ... drying it, it is

The color is purple. "It contains protein, inorganic salts and vitamins, and its nutritional value exceeds that of soybeans, flour, pork and cattle.

Meat, eggs, etc. It is effective for patients with hypertension and lung disease.

Nantong Beach is suitable for laver culture. The algae are tender and delicious. There are many laver processing plants in Qidong and Rudong.

Products are mainly exported.

Qidong specialty

Qidong Lao Chinese spirit

Qidong old wine has a history of more than 50 years, and wine is made up of

Pure rice was successfully brewed. Take a sip of old white wine, and your mouth will be full.

Sweet and full of warmth. Qidong people like to drink old wine every day.

Drink about 20 thousand kilograms. There is a folk song in Qidong, which is devoted to drinking.

About old wine:

Old white wine, old white wine, is sweet at the entrance.

Drink one bowl of energy, drink two bowls and pick a big stone.

Since the reform and opening up, the producers of old liquor have produced a kind of "Dongzhu sake" through technical transformation, and there are many such wines.

Sweet and delicious.

At present, it has been exported to many countries such as Southeast Asia.

Sesame cake embedded in peach

Nantong has a history of 100 years.

Peach embedded sesame cake is made of sesame powder, sugar, fried rice flour and walnut kernel. Two per catty

Up and down 50 pieces, each piece of golden color, evenly inlaid with peaches, fragrant, sweet, loose and crisp. Dry, crisp, sweet and full of flavor.

Sesame is fragrant, fragrant, refreshing and not greasy. Sesame, peach kernel and other raw materials contain 10.7%

Protein, with fat 15.8% and sucrose 37. 1%, is full of color, flavor and nutrition.

Rich.

Baipu dry tea

The origin of Baipu "Sanxiangzhai" dry tea;

Rugao Baipu "Sanxiangzhai" has a history of more than 300 years. It was first made in the Kangxi period of the Qing Dynasty.

A Huzhou man named Tu opened a dried bean curd shop in Baipu North Street, with the shop number "Sanxiangzhai", also known as "Tu Sanxiang" and Baipu North Street.

It is the traffic artery between north and south, with prosperous business, oil cake grain shops, Beijing goods shops, hookah warehouses, various restaurants, dim sum shops, fish shops and tea shops.

There are many shops, such as museums. Nearby villagers, vendors, etc. Everyone likes to sit in a teahouse and chat while buying dried tofu and drinking tea.

. Because it is similar to brown and is a famous tea, it is named dry tea. Dry tea produced by Tusanxiang is due to processing technology.

Fine, exquisite materials, soft and tough entrance, delicious taste, good color, fragrance and taste, known as Baipu a must. clean

When Emperor Chaoganlong went down to the south of the Yangtze River, local officials specially chose "Sanxiangzhai" dry tea as a tribute and invited the emperor to taste it.

I am very happy. After listening to the introduction of the exclusive operation of the store, I wrote the inscription "Only this one" and gave it a good comment. The butcher family has this imperial power.

The pen holder was ecstatic, and made a gold plaque of "Only this one" and hung it in the shop, boasting that it was "Only this one" and "Sanxiangzhai"

Dry tea is famous all over the country.

Traditional method of making dried Typha tea;

The traditional operation technology of Baipu dry tea can be summarized as the following aspects: soaking beans, rough skin, grinding beans and pulling pulp.

Boil, order, wrap, squeeze, peel, boil, bind, etc. There are 2 1 process in detail. Traditional processing of Baipu dry tea

There are only a lot of processes, and each process is very technical, which is directly related to the quality of products. In the case of boiling pulp, fire.

The sooner you cook, the better. If it is burned slowly, it is easy to wet the slurry, which has adverse effects on quality and output. The cooked pulp comes out of the stove.

When entering the tank, we should adhere to the "sieving" process to remove the slag leakage from the cloth hole when drawing or covering the pulp, so as to improve the soybean milk.

Purity, to do this:

The less fly slag in (1) pulp, the stronger the toughness of dry tea.

(2) Dry tea with strong toughness is less broken during cooking, and the yield of finished products is high.

(3) Tough dry tea is strong enough to be boiled and tastes good.

Cooking materials include Bai Dachuan, Hui Yuan, clove, refined salt, monosodium glutamate and homemade soy sauce, especially homemade Sanfu.

Soy sauce should be cooked thick and fragrant. In addition, in the selection of Huang Doudou species, the time of soaking beans, the seasonal change of temperature, and cooking.

All aspects have certain operational requirements and technical essentials. The reason why Baipu tea tastes good is mainly because of the exquisite selection of materials and fine processing.

Careful and meticulous. When people test the quality of dry tea, they often fold it obliquely, but they never fold it, but the aroma is overflowing. inside

It contains high-quality protein, vitamin B 1, B2, calcium, phosphorus, iron and so on which can be easily digested by human body. It is necessary for human body and also contains animals and plants.

Unsaturated fatty acids lacking in physical food can make up for the defects of animal dishes, which is extremely beneficial to supplement human body and nutrition.

Yishengjiu

At the beginning of this century, with the support of Zhang Zhidong, governor of the two rivers, Zhang Jian began the practice of "saving the country through industry" in Nantong. Zhang (surname)

1894, Qian founded "Yisheng Brewing Company" on the west side of Zhuangyuan Street, Changle Town, Haimen City, Jiangsu Province to brew Yisheng.

Chen Daqu liquor. The company covers an area of more than 60,000 square meters, with a building area of more than 30,000 square meters, including Zhangjiayuan Ancient Building 1000.

More than square meters, with 86 old workshop-style fermentors, including 18 fermentors inherited by Yisheng Brewery, and the storage capacity of the old kiln.

Thousand cubic meters.

The wine is based on high-quality Daqu liquor brewed by sticky seed red sorghum, and ten kinds of raw materials such as Artemisia capillaris, bergamot, safflower and dried tangerine peel are added.

The juice of all kinds of medicinal materials has been stored for more than half a year, and it is yellow and transparent in color, mellow and refreshing in taste, soft in fragrance and has the function of strengthening the spleen.

Invigorating stomach, expelling wind and resolving phlegm, relaxing muscles and tendons and activating collaterals. The unique brewing technology of "Yisheng wine" has created "Yisheng wine"

"Brilliant history and value. As early as 1904, it won the certificate of Osaka World Expo in Japan and the gold medal of 1906 Italy World Expo.

Quality Award, 9 years earlier than Wuliangye 19 15, won the World Expo Gold Award, which is the first World Expo Gold Award for China Liquor. Shanghai World Expo

During the period, only two international gold medals were publicized, one of which was the international gold medal of the "Yisheng Wine" World Expo in February 12, 2002.

On March 3rd, the Shanghai World Expo successfully added a touch of bright color, and "Yisheng Chen Yin Wine" won the first China Food Expo in succession.

Exhibition "Gold Award and other awards.

jellyfish

Qidong is rich in Lvsi coastal area, and its body is hemispherical, blue and translucent, with umbrella-shaped parts on the top and eight on the bottom.

There are filamentous organs at the lower end of the wrist. Like a hat floating on the water. Excellent quality and fine processing.

It is named as one of the "Eight Seafood Treasures" in China. "Lvsi Jellyfish" is the second geographical landmark in Jiangsu Province after "Whitebait in Taihu Lake".

Record of registered aquatic products. The finished jellyfish skin has bright color, no sediment impurities, and firm and crisp meat. "Underwater Hibiscus" in High-end Restaurants

Pine is made of jellyfish head as the main material. A jellyfish stew pot made of white sprinkle, coriander and pepper is crisp and transparent.

Refresh one's mind

Wangshibao Akamaru

Wang Bao Akamaru is a secret recipe for children created by Mr. Wang Yiqing, a famous doctor in Nantong in Qing Dynasty. After the founding of New China,

His grandson Professor Wang Mianzhi was made public, and now he is one of the main products of Nantong Pharmaceutical Factory. Wang's Bao Akamaru specializes in treating infantile milk obstruction and malnutrition.

Accumulation, cold, fever, phlegm syncope, convulsion, asthma, expectoration, breast loss, vomiting and diarrhea, constipation and other symptoms.

Xitingsu pancake

Formerly known as Long Fu Mao Baicui, it was first born in Guangxu period of Qing Dynasty, with a history of 100 years, and its origin is Xiting Town, Tongzhou City. once

Won the gold medal of' 95 International Food Expo. This kind of shortbread is exquisite in material selection, fine in processing, unique in shape, distinct in layers, sweet and soft.

Crispy and nutritious, it is a high-quality food for family consumption, travel and gifts to relatives and friends.

Shi gang ru fu

The product has Huang Liang color, delicious taste, mellow and refreshing taste, firm skin and tender meat, which has always been a tradition.

Home-style table food.

Rugao ham

The production of Rugao ham began in the early years of Xianfeng in Qing Dynasty, and it ranks among the top three in China along with Jinhua ham in Zhejiang and Xuanwei ham in Yunnan.

Among them, the famous legs, such as Rugao ham, have thin skin and thin claws, which are like rustling, red as fire, unique flavor, color, fragrance, taste, shape and "

The "Four Musts" are famous at home and abroad. It can be stored all year round. Cooking can be steaming, boiling, stewing, simmering, frying, stewing and burning.

Stewing is better.

Tongpai bonsai

The remarkable feature of Tongpai bonsai is that it is made of Podocarpus aculeatus (commonly known as Podocarpus ginkgo) and climbed into "."

The pattern of "two bends and a half", that is, the trunk climbs into two bends and a half, and there are three main branches on each bend, and each main branch is tied into a flat cloud.

. It looks like a lion, dignified and steady, like a three-dimensional painting, and is deeply loved by the people.

Dongtang

Dong Tang was made by the concubine of Rugao patriotic celebrity Dong Xiaowan who ventured across the border in the late Ming Dynasty, so it was called Dong Tang. It is characterized by easy entrance.

Crispy, sweet and delicious, with a long aftertaste and rich nutrition. Xian Yi, old and young, has been famous in Jiangnan for more than 300 years.

Rugao sausage

Rugao sausage has a long history and is one of the famous varieties in China. Its production began in Cecilia Yip period of Qing Dynasty, and it has reached more than 100.

Years of history. In the late Qing Dynasty, he won the second prize of "Nanyang Persuasion Society". It can be compared with "Cantonese" sausage, and is called "Shi Ru" sausage.

Shiruxiang sausage is Rugao sausage with a history of 100 years. Its products are well-known throughout the country and have been rated as high-quality and famous products by the Ministry of Commerce and Jiangsu Province.

Specialty. It is characterized by neat strings, compact meat, bright color, moderate saltiness and sweetness, rich fragrance and rich nutrition.

Lean meat is chewed but not old, and fat meat is oily but not greasy, which is deeply loved by the masses.

tall

Lin Zichao bakery was founded in Yongzheng period of Qing Dynasty (A.D. 1732) and has a history of more than 200 years. For Jiangsu specialties,

Northern Jiangsu is famous for its scenic spots. This paper introduces the book Jiangsu Famous Cuisine. Lin Zichao pays attention to the choice of cake materials.

High-quality glutinous rice and japonica rice are made into rice flour, mixed with white sugar, Jin Guihua, pine nuts and shredded red and green melons, and made with lotus leaves as the bottom.

Round cake blank, finely cut and steamed with water. When it first came out of the cage, it didn't stick to its hands and was as elastic as a sponge. There are rice fragrance, Gui Xiang fragrance and lotus fragrance.

The human heart is spleen, fragrant but not turbid, sweet but not greasy, soft and refreshing, and pure in taste. It is not only a delicious snack, but also a gift for relatives and friends.

Excellent gift.

Rugao rousong

Rugao meat floss production was founded in 19 14, and was produced by Rugao Meat Joint Factory after the founding of the People's Republic of China. Originally "Taicang-style" meat floss, by

By constantly improving the production technology and developing the best formula, Rugao floss has formed its own unique flavor. 1982 "Gold"

Mei brand "meat floss" has been continuously rated as a famous and special product of the Ministry of Commerce; 1985 won the Paris international gastronomy society and tourism.

The honorary gold medal awarded by the Committee, which is the first gold medal for meat food in China; 1988 won the first middle school.

China Food Expo Gold Award. 1992 "Rugao brand" meat floss won the gold medal in Hong Kong International Food Expo.

Rugao radish

Rugao white radish has a history of at least thousands of years. Rugao area has superior climatic conditions and good water and fertilizer conditions.

And it is mostly sandy soil, which is very suitable for the growth of white radish. After hundreds of years of careful cultivation and breeding, the radish produced has obvious grades.

It is superior to other places, and "Rugao Radish" is famous all over the world. There are other towns around Rugao, such as Xinmin, Chen Dong and Daming.

Out of kindness. Now, white radish varieties with obvious local search have been cultivated. For example, the "duck egg head" shaped like a duck egg has a thin stem plate.

Neck-shaped "pinching the neck" and "hundred days" that can be collected in a hundred days. Their common characteristics are thin skin, tender meat and juicy.

Sweet but not spicy, with little lignin and no residue when chewed, it is famous for its tenderness, crispness and sweetness.

Rugao radish strips pickled with Rugao radish have a history of more than 900 years. Rugao sauce vinegar factory inherited

And developed "Gaodong brand" radish strips, which are made by traditional techniques, with exquisite materials and exquisite craftsmanship. Shaped like orange slices, the color is yellow and orange.

Unique fragrance, salty and sweet, with the characteristics of fragrance, sweetness, tenderness and crispness. 1985 obtained the "honorary certificate" from the Ministry of Foreign Economic Relations, which not only

Jiangsu Province Quality Food Award, 1985 won the honorary certificate of national excellent export products.

A blue cloth with a white pattern

The patterns and designs of blue calico come from the people, reflecting their love, their yearning for a happy life and their simple aesthetic taste. In terms of theme and content, people's healthy and simple hearts have been perfectly unified in form and content on folk blue calico, so blue calico really embodies profound cultural and artistic accumulation. Nantong is one of the main producing areas of blue calico in China. Today, with a little attention, this blue and white hand-dyed calico can still be seen everywhere in Nantong urban and rural areas. Nantong people have been producing and using blue calico for at least 400 years.

Nantong kite

There are two schools of kites in China, which have a long-standing reputation in the world. Nantong is the main producing area of Nanpai kites. Among all kinds of kites in Nantong, kites with several whistles (also called kites with whistles) are the most distinctive.

The carving techniques of Nantong Shaobanharrier include carving, painting embroidery, calligraphy rubbings, and some aerodynamics, exquisite acoustics and meteorology. It is not only a work of art that people appreciate and collect, but also a kind of sports equipment with elegant artistic conception and integrated styles.

Rugao silk blanket

Rugao Craft Silk Carpet Factory, which is famous for producing silk carpets, has twice made large-scale art wall hangings for our government as a gift to the United Nations. Many of the silk carpets completed by the factory in cooperation with famous painters and art colleges have been purchased and treasured by famous foreign museums. Rugao silk carpet has developed from traditional square, round and rectangular carpets to triangular, polygonal, wavy and amorphous carpets. From traditional single-sided silk carpet to double-sided silk carpet; From the traditional manual flocking to the comprehensive application of new technologies such as knitting, knitting, knotting, pulling, rolling, hooking and tufting. At present, the factory has three categories of carpets, tapestries and double-sided screens, with more than 0 series of 10 and more than 0 varieties and styles of 1000.

Redwood carving

Nantong mahogany carving has a long reputation. It pays attention to artistic modeling and has the characteristics of exquisite structure, clear wood grain and exquisite workmanship. The "Jin Jue" brand mahogany small pieces and mahogany furniture produced by Nantong mahogany carving factory were praised as "the first in China" and "the first in China furniture" by many foreign businessmen as early as the 1980s. As a "rising star" of mahogany handicrafts, Ziguang Crafts Company carved famous buildings in the south of the Yangtze River such as Yellow Crane Tower, Yueyang Tower and Wangtengting into exquisite mahogany handicrafts. Ziguang Arts & Crafts Company was awarded the "highest gold medal in international mahogany carving art" 1993 by the United Nations International Tourism Federation. Zhu Yu, a young craftsman, was awarded the certificate of "First Class Folk Arts and Crafts Artist" by UNESCO for his outstanding achievements in carving red woodworking boats.

Ji Desheng snake medicine

Ji Desheng snake medicine, also known as Nantong snake pill, is a secret recipe handed down by Ji Desheng, a snake doctor in Nantong, Jiangsu, for six generations. It has the functions of detoxification, detumescence, analgesia and granulation, and is traditionally used to treat snake wounds. In recent years, Ji Desheng snake medicine has been found to be effective in treating other diseases.

Haian glutinous rice wine

One of the specialties of Hai 'an, it has a history of 150 years. The wine is made of high-quality glutinous rice, which is characterized by original flavor by traditional production technology combined with new technology, chemical fermentation, long-term aging and careful filtration. The wine is mellow and sweet, the alcohol content is about 14 degree, and it contains glucose and various amino acids needed by human body. It is a low-alcohol wine with proper sugar content, proper acidity and rich nutrition. In addition, the wine has many functions, such as regulating qi, invigorating stomach, nourishing blood and warming abdomen, and is especially suitable for women to take. Recently, on the basis of aged glutinous rice wine, the county carefully brewed and grandly launched "female guest" wine, which was welcomed by the market.

Stewed Langshan chicken

Nantong specialty: stewed Langshan chicken

Langshan Chicken, formerly known as Chahe Chicken and Matang Black Chicken, is one of the eight standard chicken breeds in the world. 1872 was discovered by an English sailor in Nantong and brought back to England, so it was named Langshan Chicken. Langshan chicken is a kind of chicken with black and gorgeous feathers, long legs, thin skin and delicious taste. After being exported abroad, Langshan Chicken has been distributed in various countries and listed in the world excellent poultry atlas. Langshan chicken has many ways to eat because of its thin skin and tender meat. Stewed Langshan chicken is also called "original stewed Langshan chicken". The soup and meat are delicious and delicious. China's famous cookbooks and China's cookbooks are recorded.

Wenfeng Shuangzhu

Wenfeng Hotel is a famous dish. The main raw material is Soren, 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.

Catfish in white sauce

Catfish, also known as baiji dolphin, has a long nose and a wide variety. Catfish produced in Langshan Yangtze River, Nantong is a rare and precious species in the Yangtze River, with hidden red in white, few thorns and tender meat. This dish has been included in China's famous dishes and China's cooking dictionary.

Haimen pettitoes soup mutton

Haimen goat is famous for its tender and delicious taste, and Haimen mutton soup is very famous in the late Qing Dynasty and early Ming Dynasty. Local chefs choose castrated fat goats as raw materials and make them through unique cooking. They are tender and juicy, delicious, low in lean meat, low in fat, easy to digest and light in smell, and have the functions of warming the middle warmer, tonifying deficiency, appetizing and keeping fit. Mutton soup is made in winter, and it can be mixed with sweet noodle sauce and dipped in pepper to eat cold; It can also be cooked with vermicelli, green vegetables and original soup; You can also add soy sauce, rock sugar and a little sheep oil to stew. The three ways of eating have different tastes, similarities and differences, differences and similarities, which are wonderful.

The freshest clam in the world-Meretrix meretrix

Meretrix meretrix, which is abundant in the South Yellow Sea beach, has the reputation of being the freshest in the world, and contains many elements such as iron, calcium and iodine needed by protein and human body. In ancient times, tributes were dedicated to the imperial court. There are many ways to eat clam shells, such as frying, simmering soup, barbecue, raw wok and so on. Iron plate clams and money clams cakes are famous dishes in Nantong.