Dongtai fish noodle soup, a local specialty, was originally court food. Its soup is as thick as milk, dripping into beads, and its noodles are white and thin, fresh but not greasy. This is a traditional name. 1924 won the gold medal in Panama Expo. Jianhu lotus root starch dumplings have a history of one hundred years. The lotus root powder is used as the raw material, with white sugar, jujube paste, sesame powder, meat oil and osmanthus as stuffing pills, and boiled in boiling water for many times. Shaped like a projectile, lavender, delicate and plump, soft and plump, sweet but not greasy. Gui Xiang is full of words and enjoys a good reputation at home and abroad. Shrimp strips are a specialty of Yancheng coastal areas. The method is unique: add salt to raw shrimp, sterilize raw shrimp with distiller's yeast, and then add fermented milk, white soy sauce, sugar and other accessories to eat. This dish is best eaten before Tomb-Sweeping Day. Braised mullet is a famous seafood in Yancheng, with delicious meat, including diced lard, sliced ham, sliced mushrooms and bamboo shoots. Put it in a cage and steam it over high fire. The stewed mullet is garlic cloves, and the soup is clear, bright and delicious. Braised fish skin is said to be the first of Doulv Temple in Yancheng in the early Qing Dynasty. Put the sweet potato powder in a boiling water pot and solidify it into a powder skin. Cut it into cubes, which looks like fish skin. With chicken soup, ham and chicken breast, delicious, refreshing and delicious. Yancheng Qiyuan crab roe buns have a history of more than 300 years. It is made of a fat and yellow live female crab and refined noodles. Delicious, especially the crab roe buns in Qiyuan Restaurant, hence the name. Polygonum multiflorum cake is made of Polygonum multiflorum powder, a specialty of Binhai County. Delicious, transparent and healthy, it can cure gray hair and has become a good banquet. Four-gill perch is produced in Guanhe, Xiangshui County. The mouth is big, the scales are thin, and the body side is flat. In the cauliflower season, the fish body has black and white patterns, which is also called "cauliflower bass". The fish head has overlapping gills and looks like four gills. The meat is fresh and tender, and the fish soup is delicious, which can be compared with chicken juice. It used to be a tribute. Yancheng sugar twist, also known as oil rope, has a history of more than 2000 years. Features: fragrant, sweet, crisp, crisp, oily but not greasy, delicious. It is listed in the professional guide of China flavor. Wu Yang sausage production has a long history. It was originally produced and operated by Wu Yang Smoked Restaurant in Taicheng, Dongtai, hence its name. Wu Yang sausage, with bright color and delicious taste, was listed in China Famous Food Guide. Funing cake has a history of more than 2000 years. The cake slices are as white as snow, as soft as clouds, and the entrance is sweet and moist. Mainly refined from glutinous rice flour. Una drunk snail, also known as sugar mud snail, began in Qianlong period of Qing Dynasty. Its characteristics are: fragrant, sweet, crisp and tender, and it is a delicacy to accompany meals and wine. There are many drunken crabs and rhubarb in Dazong Lake. After washing, use Yancheng Qu wine, yellow wine, Huai salt, pepper and other raw materials to drink. This product has eight characteristics, such as lifelike appearance, tender meat, rich flavor, intoxicating, fresh wine, rich nutrition, no need to cook and easy to carry. It is a good product for banquets, tours and gifts. Longgang pear is produced in Shagang area in the north of long gang zhen, Du Yan County. This pear looks like a spindle and tastes like tender ling. The average fruit weight is 200 grams, the highest is 800 grams, the pulp is thick, and the sugar content is above 15. Won the championship three times in the relevant provincial competitions. Gewunen Ginger Slices are ginger slices produced by Du Yan Wu Ge Sauce Products Factory, which are characterized by freshness, sweetness, crispness, tenderness, tissue-like appearance and delicious taste. Its production method is to select fresh and tender ginger harvested three days before cold dew, and make it through 13 process.