The dumplings made of glutinous rice chips or sorghum chips are tender and waxy, which Nantong people especially like to eat. In different seasons, the practice and eating method of Mariko are different. Nantong has the saying of "big winter and small year", so you must eat dumplings for breakfast on the winter solstice to show your reunion. On the first day of the lunar new year, we should eat "children's dumplings" for breakfast, that is, solid dumplings of different sizes are dipped in foreign sugar, which means that children and grandchildren are full, family reunion and sweet. You should eat lanterns on the thirteenth day of the first month. Nantong has the habit of "putting the lamp round and dropping the lamp surface". On the fifteenth day of the first month, you should eat dumplings. The stuffing of the dumplings can be made of sesame cake crumbs, sand washing, shepherd's purse and shrimp meat, fresh meat, etc. When you get married, you should eat rich dumplings. Nantong city and three northern counties are made of glutinous rice crumbs. Qidong, Haimen and Tonghai areas pay attention to making red dumplings with sorghum chips.
Haoertuan
On the Second Daughter's Day in February, Nantong people go to the ridge and the shore to pick wild vegetables and Artemisia annua, which have just been reported green. After picking it back, wash it, put it aside in the mortar, mix it with glutinous rice crumbs, add sugar and water, make dumplings, steam it in a steamer, and steam it out, and make them into green Artemisia balls. It is use for food when taking that daughter and gift when the daughter comes home. Because Artemisia annua Bunge has a fragrant taste, it tastes extremely fragrant and refreshing.
Nantong dagao
Every time after the twelfth lunar month, inside and outside Nantong City, the pastry shop posted a vertical sign: "Our shop is open for steaming on XX." There is a big table at the entrance of the shop, white cloth is spread out, and the steamer in the shop is stacked on the roof. The master stood on the high stool and sprinkled the semi-wet rice noodles in the steamer layer by layer. A layer of powder, a layer of water, steaming below. Fill up the crumbs, cover them with a cover, add fire and steam. After "round gas", it is time to "steam". Once steamed, pour it on the stage, without burning your hands. Dip it in some water to smooth all sides, and then use cotton thread to split it into nine square cakes, each of which is divided into big cakes (each piece is divided into three pieces for crystal cakes). Row in front of the stage separately and let the main family pick it up. This kind of cake is not steamed until the New Year. After it is retrieved, it should be offered to the gods to worship their ancestors, and some of it should be eaten. The rest should be soaked in alum water (must be preserved water) and left for long summer to eat next year, or the cake should be sliced and dried to eat next year.
Nantong Xiting Crisp
Xiting shortbread began in the early reign of Guangxu in Qing Dynasty and has a history of one hundred years. Xiting shortbread has exquisite materials and fine workmanship, and has a unique style of crisp, sweet, fragrant and delicious.
The original name of Xiting Crispy is Xiting Fulong Maobai Crispy, and there is a touching story to tell! Once upon a time, in Xiting town, there was a couple who opened a tea shop. The boss was a good cook of tea, and he could cook all kinds of refreshments. His wife took care of the shop and managed to support the family. Xiting is a rural town, and most of its customers are farmers, so they can't afford fine tea and food. The couple discussed that if they want to do business, they should only make a fuss about coarse tea and food, and make the products cheap. Rural people like to eat shortbread, so they use their brains on shortbread, add oil and sugar, add sweet-scented osmanthus and orange peel, and change the square into a long strip, sprinkled with sesame seeds. In addition, the drum furnace was reformed, and the fire power was grasped, and finally the crispy cakes with unique style were made. After listing, the whole town made a sensation and was welcomed by customers.
Zhang Jian, a former minister of commerce in Qing Dynasty, lived in Xiting, and went back to Xiting every year to worship his ancestors, and he always tasted shortbread. In addition to his own love, he also gave shortbread as a gift to Chinese businessmen, foreign businessmen and dignitaries. Xiting shortbread is not only welcomed by ordinary people, but also enjoys a high reputation in the royal family. Zhang Jian also personally named the store "Fulong Maohao". The boss is very satisfied with this store number, and thinks it can inspire the younger generation to work hard and never forget the pain of being left out in the cold and going bankrupt.
Xiting shortbread is made of fine white flour through 28 processes. Crispy cakes are baked with low fire, and the surface is yellow but not burnt; The craft of crisp cakes is exquisite, and each cake has eighteen layers. If you don't believe me, use boiled cakes, and the layers are clearly visible. There are two ways to eat Xiting shortbread: dry and soaked in boiling water. Dry eating is crispy and crispy, because sesame seeds are stained on the surface, so the more you chew, the more fragrant it is; Soaked in boiling water, it is fresh and sweet, especially suitable for the appetite of the elderly.
Today's Nantong shortbread is made according to the specifications of "Fulongmao". The store specially hired the original "Fulongmao" shortbread shop Leng Shi's old master, adopted Leng Shi's unique formula, and maintained its traditional characteristics. In 1980, it won the regional quality product certificate.
Nantong menthol
The menthol in Nantong is not only of high yield, but also of good quality. Menthol is a transparent prismatic crystal with no impurities. Processing should go through preheating, precipitation, freezing, crystallization, baking and other processes. High-quality menthol has a unique fragrance. At first, it feels hot and spicy, and then it gradually feels cool and rich.
Menthol has the functions of sterilization, excitement, stomach strengthening, analgesia and cooling, so it is widely used in medicine and health, daily chemical industry, candy food and other industries.
Nantong's "White Bear" brand menthol was known as "the fragrance of Asia" as early as 1937 because of its pure fragrance and good quality. However, due to the backwardness of industry and the limitations of individual business, the export volume was very small. After the founding of New China, especially since 1960, menthol production has developed greatly. At present, more than 80% of "White Bear" brand menthol is an export product, which sells well in more than 50 countries and regions in the world. After visiting Nantong Mint Factory, the manager of a company in the United States praised and said: "People are looking forward to the return of the" White Bear "brand menthol produced in Nantong, Jiangsu Province for more than 30 years, and the products of Nantong Factory in Jiangsu Province are first-class in the world."