250.6 kilometers.

According to Baidu map data, the whole journey from Nanjing to Nantong takes about 250.6 kilometers, and self-driving takes about 3 hours and 2 minutes. The route is: Shanghai-Chengdu Expressway and Shanghai-Wuhan Expressway.

The delicacies of Nantong City include: 1. Clams, also known as clams and clam clams, are one of the most famous seafood in Nantong and are known as "the most delicious in the world". In ancient times, they were listed as tributes to the imperial court.

Clam meat is rich in amino acids and succinic acid, and its taste is very delicious.

Clam meat can be eaten in a variety of ways, including stir-frying, stewing in soup, grilling, and boiling raw. Sizzling clams and golden clam cakes are famous Nantong dishes.

Teppanyaki clams are made by grilling fresh clams on an iron plate and adding seasonings such as shredded ginger, minced garlic, and chili peppers. The aroma is fragrant and the meat is smooth.

Money Clam Cake is made by mixing clam meat with flour, water starch, etc. into a paste, putting it into a mold and pressing it into a round cake, and frying it in an oil pan until golden brown, crispy on the outside and tender on the inside.

2. Braised Langshan Chicken, also known as braised Langshan Chicken and original braised Langshan Chicken, is a classic dish in Nantong.

Langshan is a small town in the south of Nantong. The local chicken produced there is tender and white with shiny skin.

The method of braised Langshan chicken is to slaughter the local chicken, wash it and cut it into pieces, add ginger slices, pepper, cinnamon and other spices and water to the pot and simmer until the juice dries up.

The finished soup is clear to the bottom, slightly fragrant with wax, and is excellent in soups and dishes.

3. Catfish in white sauce is one of Nantong’s traditional dishes.

Catfish in white sauce uses large and small yellow croakers produced in the middle and lower reaches of the Yangtze River as the main ingredient.

Yellow croaker, also known as Baiji fish and long-finned fish, is one of the oldest and most important economic fish in my country.

The method of making catfish in white sauce is to remove the scales, internal organs, head and tail of the yellow croaker, cut it into sections, and marinate it with salt, cooking wine, and ginger slices.

Then heat oil in a pot and fry the yellow croaker segments until golden brown and take them out.

Take another pot, add water, sugar, vinegar, salt, MSG and other seasonings, bring to a boil, add the yellow croaker segments, and simmer over low heat until the soup thickens.

Finally sprinkle with chopped green onions.

The catfish in white sauce is golden in color, tender and smooth in texture, rich in juice, salty and sweet, and sour and appetizing.