Top Ten Foods in Nantong
First, the world's freshest (clam) The clam rich in the beaches of the South Yellow Sea has the reputation of "the world's freshest" and was listed as a tribute to the court in ancient times. There are many ways to eat in clam shell, such as stir-frying, simmering soup, barbecue, raw wok, etc. Clam on iron plate and clam cake with money are famous dishes in Nantong.
Second, drunk fresh Nantong relies on superior natural conditions to produce river fresh and river fresh. In addition, the unique "drunk" method makes its taste sweet and crisp, salty and fresh, and its flavor is unique. Drunk mud snails, drunk snails, drunk shrimps and drunk crabs are among the best products.
3. The main raw material of Wenfeng Shuangzhu is Solen, which is fried with bamboo shoots. Sole Sole is mainly produced in Rudong beach of this city, which is shaped like a bamboo tube, with a yellowish shell and jade meat, and is the top grade of seafood. In recent years, Sole Sole farms have been developed in Dongsha, Rudong, and the Sole Sole harvested from autumn and winter to around Qingming is delicious.
Fourth, white juice _ fish _ fish, also known as baiji, has a long snout and a wide variety. The _ fish produced in the Yangtze River in Langshan, Nantong, is a rare and valuable species in the Yangtze River's long-snout fins, with a hidden red color in white and tender flesh. This dish has been included in China Famous Cookbook and China Cooking Dictionary.
5. Haimen mutton soup Haimen goat is famous for its tender and delicious taste. Haimen mutton soup was famous in the late Qing Dynasty and early Ming Dynasty. Local famous chefs choose castrated and fattened goats as raw materials, which are made by unique cooking. They are tender, juicy, delicious, lean in meat, low in fat, easy to digest and light in smell.
6. Sweet and sour yellow croaker is one of the oldest and most important economic fish in China. Yellow croaker contains many nutrients such as protein, fat, sugar, vitamins, calcium, iron, etc. Yellow croaker gum is an advanced nutritional supplement, and yellow croaker is eaten in many ways. Sweet and sour yellow croaker is a famous dish in Nantong.
Seven, money radish cake was created in the late Qing Dynasty. In the 1970s, Nantong pastry chef improved it according to the "Suiyuan Food List", making the finished product harmonious and pleasing to the eye, with the shape of money, clear lines, crisp skin and delicious filling. Generally, it is made of oil-water bread crisp, shredded radish and pork plate oil stuffing, and baked in a pan interlayer.
Eight, Furong Huoxiang dumplings are cool and fragrant, and they are good Chinese herbal medicines. 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.
9. Langshan Chicken is named after Langshan Mountain in the south of Nantong, formerly known as "Chahe Chicken" and "Matang Black Chicken". Originated in Rudong County, it is centered on Matang and Chahe River, and also distributed in other places, such as digging harbor, making tea, Fengli and Shuangdian, and Shigang in Nantong County. Langshan chicken feathers are mostly pure black, and a few white ones have been gradually eliminated. Adult cocks weigh about 3.5 ~ 4 kg, and hens weigh 2.5 ~ 3 kg.
Ten, puffer fish puffer fish has the distinctive characteristics of "Three Freshness of the Yangtze River": carnivorous, river-sea migration, tender and delicious meat is the best fish, and its historical origin and cultural connotation are also quite profound. Ancient name: _ 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, and people often compare puffer fish slices with Japanese paintings, which are soft and delicate and memorable.