Steamed saury, braised Langshan chicken, wanton pork, frog-style yellow croaker, soup mutton, etc.

1. Stewed Langshan Chicken: The soup of Stewed Langshan Chicken is crystal clear, the skin is white and shiny, the flavor is rich, slightly waxy, and it is excellent in both soup and dish.

2. Wanton Pork: The finished dish is extremely crispy, fresh and sweet, the skin is like amber, and the meat is like jade. It is a wonderful product among pork.

3. Mutton in soup: Mutton in soup is made from white goat and heated and simmered in a large soup pot.

Nantong delicacies include steamed saury, braised Langshan chicken, wanton meat, frog-style yellow croaker, soup mutton, etc.

1. Steamed saury: Nantong is located in the lower reaches of the Yangtze River. The river is vast and the food that saury likes to eat is rich. Therefore, the saury produced in Nantong is large and plump, with scales that shine like silver and is extremely delicious.

Whenever the Spring Festival is just over and saury is on the market, fishing boats from all over the north and south of the Yangtze River are on the Nantong River with masts and masts like a forest, and the scene of catching saury is spectacular.

Nantong people entertain guests and friends during the first month, and saury is the best dish to entertain them.

2. Stewed Langshan Chicken: Stewed Langshan Chicken, also known as Braised Langshan Chicken, is a famous local dish in Langshan, Nantong, Jiangsu.

The soup is crystal clear, the skin is white and shiny, the flavor is rich and slightly waxy, and it is excellent in both soup and dish.

Langshan chicken has mostly black feathers and is colorful. It is tall and has long legs, thin skin and fine meat, and has a delicious taste.

3. Wrinkled meat: Wrinkled meat is also called "tiger skin meat", "greasy meat" and "greasy meat". It is a traditional folk delicacy in Nantong.

First, fry the pre-cooked pork in a high-temperature oil pan until the skin is foamy and puffy, and part of the fat is drained off. Then it is cooked and steamed until the skin becomes wrinkled and the meat is crispy but not greasy.

Cooking with mussels not only penetrates the delicious taste of mussels into the meat, but also adds a variety of minerals, vitamins and other nutrients.

The finished dish is exceptionally crispy, juicy and sweet, the skin is like amber, and the meat is like jade. It is a wonderful product among pork.

4. Frog-style yellow croaker: Frog-style yellow croaker is a shaped dish.

As early as more than 100 years ago, Nantong chefs used the shape of the yellow croaker to make it into a horizontal frog shape.

After liberation, improvements were made by Ma Shuren, a cooking master from the Nantong Cooking, Photography and Beauty Technical School, who changed the horizontal style to a sitting style, and the production method was more concise and reasonable, giving the "frog" a jumping and dynamic feel, adding artistic charm, and being favored by domestic and foreign food.

Customers highly praised it.

The finished dish tastes moderately sweet and sour, with a texture that is crispy on the outside and tender on the inside.

5. Mutton in soup: Mutton in soup is made from Haimen white goat and stewed in a large soup pot. The mutton soup is milky white and thick, delicious and mellow. After the mutton is cooked, the bones are removed and compacted. It can be used as a cold dish or as a cold dish.

It can be used as a semi-finished product to make hot dishes and soups.