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Nantong Top Ten Special Cuisine

1. Xiting Crispy Cake

Xiting Crispy Cake is a famous Han snack in Xiting area of Nantong, which started in the late Guangxu period of Qing Dynasty and has a history of one hundred years. It is a famous traditional snack in Nantong. Xiting shortbread has exquisite materials and fine workmanship, and has a unique style of crisp, sweet, fragrant and delicious.

2. Lin Zichao Cake

Lin Zichao Cake was founded in the year of Renzi, Yongzheng, Qing Dynasty (AD 1732). It is a traditional cake snack in Rugao, Nantong, and is a specialty of Jiangsu and a famous snack in northern Jiangsu. Lin Zichao's cake is made of high-quality glutinous rice and polished round rice, mixed with white sugar, Jin Guihua, pine nuts and shredded red and green melons, laid with lotus leaves, made into round cake blanks, finely cut with knives and steamed with water. When it comes out of the cage, it doesn't stick to your hands, and its elasticity is like sponge. It is fragrant with rice, Gui Xiang and lotus, refreshing, fragrant but not turbid, sweet but not greasy, soft and refreshing, and pure in flavor.

3. Crab-yellow buns

Nantong Crab-yellow buns are a distinctive breakfast snack in Nantong. As the name implies, the stuffed buns are made of crab roe and crab meat, and the crab oil in Huang Chengcheng is soaked in the thin foreskin. Its characteristics are that the skin is as thin as paper, and it will be broken by blowing a bomb. It is unique in making, beautiful in shape and strange in eating. It is unique all over Jiangsu, such as Nanjing Longpao Crab Yellow Soup Bag, Jingjiang Crab Yellow Soup Bag, Taixing Quxia Crab Yellow Soup Bag, Huai 'an Wenlou Crab Yellow Soup Bag, Nantong Crab Yellow Soup Bag, etc., and Nantong Crab Yellow Bag is especially famous for Ding Puzhao Crab Yellow Bag and Sihailou Crab Yellow Bag.

4. One-pillar sesame seed cake

One-pillar sesame seed cake is a signature snack in Nantong _ Tea Ancient Town, which is baked in a barrel furnace. The sesame seed cake has a unique taste, crispy outside and waxy inside, and its flavor is unique. It is characterized by "crisp, fragrant and fresh" and is favored by consumers. According to the different seasons, the stuffing of sesame seed cake includes minced leek, shredded radish, pickles, etc., and crab oil, shrimp seeds, sugar and bean paste can also be used as stuffing according to customers' needs. Yizhulou sesame seed cake was rated as "Top Ten Pasta Snacks in Nantong" in the "Landmark Cuisine of 13 Cities in Jiangsu" sponsored by Jiangsu Catering Association. In the streets and alleys of winter, there are several sesame seed cake shops. From morning till night, you can always see people lining up in front of the sesame seed cake stove, quietly waiting for the sesame seed cake to come out.

5. Money Radish Cake

Money Radish Cake is a famous traditional snack in Nantong, which was created in the late Qing Dynasty. In the 197s, Nantong pastry chef improved it according to Suiyuan Food List, making the finished product harmonious and pleasing to the eye, shaped like money, with clear lines, crisp skin and delicious stuffing. Money radish cake is made of oil-water bread crisp, shredded radish and pork plate oil stuffing, and baked in a pan interlayer. Money radish cake has been included in China Snacks and Encyclopedia of China, and it was named as "Top Ten Pasta Snacks in Nantong" in the "Landmark Cuisine in 13 Cities of Jiangsu" sponsored by Jiangsu Catering Association.

6. Furong Huoxiang Dumpling

Furong Huoxiang Dumpling is a traditional dish in Nantong, Jiangsu Province. It is made of leaves of fragrant herb Pogostemon as dumpling skin, sweet-scented osmanthus bean paste as stuffing, egg paste mixed with white flour, glutinous rice flour and egg white, and fried at low oil temperature. The surface is as white as snow, faintly green, fragrant at the entrance, cool and sweet to eat, and has the function of cooling and dispelling summer heat. It is a snack suitable for today in midsummer. Furong Huoxiang Dumplings were rated as "Top Ten Pasta Snacks in Nantong" in the "Landmark Cuisine of 13 Cities in Jiangsu" sponsored by Jiangsu Catering Association. Also rated as "Top Ten Noodle Snacks in Nantong" by Jiangsu Catering Association are Crab Yellow Soup Shaomai, Artemisia annua Tuan, Cao Gong Noodles, Jade Clam Cake, etc.

7. Emerald clam cake

Emerald clam cake is made of clam shell, pork, loofah and water chestnut mixed with flour. Its product is light green in color, looks like ancient money, and its entrance is soft, tender and fragrant. Emerald clam cake is delicious and delicious, and its taste is unusual. It can be eaten alone or with wine. It is a delicious and beautiful delicacy. As the saying goes, "Everything fails after eating clam cake", and it is a famous snack in Nantong.

8. Cao Gong Mian

Cao Gong Mian is said to have been invented by Nantong pastry chef Cao Ding. The folk call it Cao Gong Mian, also called Cao Ding Mian, sliced noodles or knife noodles. It is a traditional famous food in Nantong, Jiangsu Province, and is also a special snack in Nantong. It has been rated as "Top Ten Noodle Snacks in Nantong" by Jiangsu Catering Industry Association. Cao Gong's noodles are made with a cooked knife and seafood and chicken soup. They are delicious and can be cooked in soup, fried in oil, stewed in brine and dry mixed. The bottom soup is made of pig bone soup, chicken soup, shrimp skin, clam and other good materials by slow fire. Noodles usually weigh about three or two, and the big bowl, thick soup, tough noodles and delicious taste often make diners feel unfinished after eating. Because the processing technology is exquisite, the appearance is uniform, the strip length is smooth, flexible and ribbed, so it won't paste after long cooking. When eating, it is tough but not hard and chewy.

9. Rugao Dongtang

Rugao Dongtang is a delicious and famous pastry in Nantong, which belongs to Su-style pastry and is produced in Rugao, Jiangsu. Rugao Dongtang is mainly made of refined white flour, white sugar, sesame seeds and caramel, and it is made through the processes of selecting materials, boiling sugar, making sugar cores, making sugar bones, forming, etc. The core-making system is to bake sesame seeds, grind them, first separate the skins and kernels, and then bake them to light yellow. The heat and time must be just right, so as not to scorch and make them rich in sesame flavor. In the boiling process of sugar bone, it is required to ensure its good ductility and smooth molding. The final process is to spread the sugar bone, evenly match the sugar core, repeatedly wrap it, and press it into shape. The finished product is a flat cuboid, white and yellowish, with distinct layers, a spiral texture in the section and a phoenix eye in the center; The entrance is easy, crisp and sweet, and the aftertaste is long.

1. Sig Cake in Shek Kong

Sig Cake in Shek Kong, a thousand-year-old town in Nantong, is a kind of traditional characteristic cake, and it is a traditional seasonal tea food, because each cake is printed with words, which is also called printed cake. The rice cake is made of local japonica rice flour, with a certain proportion of glutinous rice, and finally with sweet-scented osmanthus bean paste, steamed into a cake. Its finished product is characterized by white and soft, sweet and delicious, cool but not hard and very delicious.