Nantong cuisine includes: steamed swordfish, stewed Langshan chicken, wanton streaked meat, frog-type yellow croaker, mutton with soup, crisp cake, stone harbor cake, Xiting crisp cake, smoked cake, braised Langshan chicken, steamed swordfish, white sauce _ fish, shrimp coral, fresh fish skin with crab powder, three fresh ingredients and Haimen yellow chicken.

CuO Cake

There is a traditional seasonal tea food called CuO Cake in Shigang, a thousand-year-old town. Its real name is CuO Cake, which is named after each cake is printed with pink. In the twenties and thirties of last century, after the autumn harvest every year, all the tea shops in Shigang went to the grain store to buy enough late rice called "Ten Days Early" for next year. Only this kind of rice can make a cake that is both white and soft. Before processing, rice is ground in the mill for 7 times to become high-quality white rice, soaked in water for 7 days, washed for 7 times, ground into rice flour and steamed into cakes, which are white, soft, cool and not hard.

Money radish cake

was created in the late Qing Dynasty. In the 197s, Nantong Dim Sum Chef improved it according to "Suiyuan Food List", which made the finished product harmonious and pleasing in color, shaped like money, with clear lines, crisp skin and delicious stuffing. Generally, it is made of oil-water bread crisp, shredded radish and pork plate oil stuffing, and baked in a pan interlayer.

lotus and musk dumplings

musk is cool and fragrant, and it is a good Chinese herbal medicine. The pastry chef in Nantong used the leaves of Pogostemon as the dumpling skin and sweet-scented osmanthus bean paste as the stuffing, and the soft fried Pogostemon dumpling was like a hibiscus bud in bud, which was cool and fragrant at the entrance and tasted good. After eating, the mouth and stomach are cool and fragrant for a long time. It is a seasonal snack in summer and heat.