Seed fish, also called anchovies, is one of Nantong's local products. The shape of anchovies is similar to that of saury, with a body length of10cm. Because of its tender meat and rich seeds, anchovies are called seed fish. Every summer, anchovies migrate from Lv Songyang to the Yangtze River estuary to lay eggs, which leads to fish flooding. There are many bright red eggs in the abdomen of female anchovies, and nutritious snacks are very delicious.

Sesame cake embedded in peach

Taoxin sesame seed cake is a special snack of Han nationality in Nantong, Jiangsu Province. It is made of sesame powder, sugar, fried rice flour and walnut kernel. Golden color, fragrant, sweet, loose and crisp, with white sesame fragrance. It is made of sesame powder, sugar, fried rice flour and walnut kernel. Two pieces per catty, about 50 pieces per piece, each piece is golden in color, well-proportioned, fragrant, sweet, loose and crisp. Dry eating, crisp and sweet, with strong white sesame fragrance, soaked in food, full of fragrance, delicious but not greasy.

Haimen braised mutton

Haimen braised mutton and taro stew is the best collocation and excellent dish to receive distinguished guests. Cut mutton into pieces, blanching in boiling water to remove foam, and cleaning; Cut the onion into sections and cut the ginger into one piece; Add some oil to the pan, stir-fry onion and garlic, then stir-fry mutton and taro; Add old brown sugar, rice wine, soy sauce, soy sauce and other seasonings and stir fry again; Add an appropriate amount of cold water to the pot. After the water is boiled, simmer for 30 minutes until the juice thickens. Haimen braised mutton is tender, delicious, fresh and tender, very suitable for cold winter, rich in nutrition, natural in taste, warm the heart and nourish the stomach, and is the best ingredient for nourishing health.

Baipu dry tea

Baipu dry tea is a traditional snack in Rugao with a history of more than 300 years. The processing technology of Baipu dry tea is meticulous and the materials used are unique. It is necessary to select high-quality soybeans and a variety of pure natural spices for production and processing. The taste is fragrant, delicate and tough, the color is fresh and beautiful, and it is not greasy after long-term consumption.

Nantong huojiao

Fire dumplings are often called fire dumplings. The key lies in two points: first, the skin of Huo jiaozi is scalded with boiling water in the production process, and second, Huo jiaozi is baked with fire. Pay attention to proper maturity and oil temperature. This aspect is indispensable to make the most crisp and delicious taste.

Zheng Chang Gao Xun

Originated in the Qianlong period of the Qing Dynasty, they were all taken by dignitaries and gentry merchants. It is made of high-quality glutinous rice and white sesame seeds as the main raw materials, with appropriate amount of sugar, vegetable oil, osmanthus tree, spicy and other raw materials, and refined through more than 20 technological processes. Its color is light yellow, crisp but not burnt, crisp and durable; Its taste is crisp and sweet, sweet and salty, and its taste is different.

Xitingsu pancake

The secret recipe of Xiting shortbread is unique, beautifully made, sweet and crisp, and it is well-known at home and abroad for a hundred years. It is a pure Nantong specialty. There is a song about Xiting shortbread: "Xiting shortbread has eighteen layers, which can take care of people step by step, and those who love evil are sweet and crisp." There are eighteen layers of Xiting shortbread, which are wrapped with rolling dough, carefully rolled, served with white sesame seeds and finally baked. The taste is more crisp than ordinary cakes.