Since the third year of Later Zhou Xiande (956), Nantong has a history of more than 1,000 years since its founding. Nantong, which is invited by shanghai and Suzhou lights, is called Tongzhou in ancient times, it is located in the southeast of Jiangsu, east to the Yellow Sea, south to the Yangtze River, really can be described as "according to the meeting of the river and the sea, strangling the throat of the north and south".
In Nantong, due to the great influence of southern culture on Nantong, among the Nantong dialects, the most people speak wu dialects, and Nantong Peking Opera belongs to the Southern School of Peking Opera. Northerners often regard Nantong people as Jiangnan people, while southerners often regard Nantong people as northerners (Jiangbei people), and this dislocation precisely shows the southern wind and northern charm of Nantong.
In the era of the Five Emperors in ancient Chinese legends, the tribes in northern Jiangsu often fought with the tribes in the Central Plains, and the Dongyi tribes in the Huai and Yi regions were defeated by the Central Plains tribes, in order to avoid war, the Dongyi tribes had to migrate, and the ancient Qingdun people were one of the branches, they were the earliest ancestors of Nantong, and they were the earliest to sow the seeds of northern culture in nantong.
Nantong is rich in products, and its special cuisine is also a wide variety, mainly including Xiting shortbread, zhengchang kaoru cake, yellow braised wolf pheasant, steamed knife fish, white sauce catfish, shrimp coral, crab powder fresh fish skin, tong-style three fresh and so on.
Cake
In the thousand-year-old town of Shigang, there is a traditional timely tea food called 窨 Cake, whose real name is Yin Cake, which is named after the pink print on each cake. In the 1920s and 1930s, after the autumn harvest every year, the tea shops in Shigang would go to the grain store to buy enough late rice called "ten days early" for next year, and only the cake made from this rice was white and soft. Before processing, the rice is milled 7 times into high-quality white rice, soaked in water for 7 days, washed 7 times, and milled into rice flour steamed into cakes, the snow white is soft, cool and not hard.
Rugao Dong sugar
"Rugao Dong Sugar" belongs to the Su-style pastry, mainly based on fine white noodles, white sugar, sesame seeds, caramel as raw materials, through the selection of ingredients, boiling sugar, sugar core, sugar bone, molding and other processes.
Stewed wolf pheasant
Stewed wolf pheasant, also known as the original stewed wolf pheasant, using the local chicken of Wolf Mountain as the main raw material, the finished soup is clear to the bottom, the skin is white and light, slightly fragrant, and the soup is excellent.
Such as the Eastern Clam
The seafood treasure Wen Clam produced in Rudong is known as "the freshest in the world", which is rich in nutrition and delicious in taste. The cultivation of clams in Rudong has formed an economic chain, and the export of clams in Rudong accounts for one-third of the whole of China.
Eggplant inlaid chopped meat
Eggplant inlaid meat, that is, eggplant sandwich meat, is a classic dish in Nantong. Eggplant embedded chopping meat can be used to cut the whole eggplant sandwich meat, can also be divided into clips, cut meat that is, meat puree, pay attention to the eggplant stuffed full without leakage, first fried and then stewed, eggplant rotten and not scattered, with fragrant meat filling, delicious.
One-pillar floor baked cake
As the saying goes, "the people take food as the sky", and almost every place has its own delicacies. For example: Peking duck. Xi'an lamb steamed bun. A small fat sheep in Inner Mongolia. Yunnan's bridge rice noodles and so on, and Jiangsu Rudong is most famous for its licha one-pillar building baked cake.
Nantong drunken shrimp
Drunken shrimp is a traditional dish in Nantong, shrimp meat is smooth and tender, with the aroma of wine, endless aftertaste. To make drunken shrimp, it is important to use live shrimp into wine, completely submerge the shrimp with wine, and add spices or clip out the dipping sauce to eat after the shrimp is drunk, and the taste is fresh and tender.
Dried white pu tea
Baipu "Sanxiangzhai" dried tea (referred to as Baipu tea dried), which has a history of more than 300 years, is a traditional flavor local specialty that has been famous in Nantong. "Dried White Pu Tea" is made of high-quality soybeans and a variety of spices. "Baipu tea dried" was first made in the Kangxi period of the Qing Dynasty, there was a Huzhou people surnamed Tu who opened a dried tofu shop in Baipu North Street, the shop number "Sanxiang Zhai", also known as "Tu Sanxiang".
Baipu North Street is the main road of north-south traffic, the business is more prosperous, every morning, merchants, neighbors, hawkers, etc. like to sit in the tea house, gossip about business, while talking, while buying Tu's dried tofu with tea. Because it is similar to the color of tea, and it is a good product for tea with food, it is named dried tea. By the thirty-fifth year of the Kangxi Dynasty, the dried tea produced by "Tu Sanxiang" was known as "Bai Pu a must" due to its fine processing technology, good color, aroma and taste, and molded on the dried tea.
Flower dew shochu
Hualu shochu is a liquor unique to the Nantong region, with a history dating back more than 6,000 years. Nantong is an alluvial plain of the Yangtze River, rich in rice, and the Hai'an Qingdun site shows that more than 6,000 years ago, there was the cultivation of agricultural rice and the brewing and drinking of rice wine. The history of rice brewing in Nantong has been recorded in special articles in the records of prefectures and counties since the Tang and Song dynasties. After the Yuan Dynasty, shochu brewing techniques were introduced.
In China, Nantong people are proud to have let home-brewed rice wine intersect with rice shochu, and re-brew it through special skills to create a unique style of flower dew shochu. This wine is red and clear, the aroma is rich, the entrance is mellow and plump, both the warmth and nourishment of traditional rice wine, and the strong aroma of rice shochu, which can be described as a combination of rigidity and softness, which is suitable for it, quite like the connotation of Nantong people, so it has won the favor of generations of villagers, and is regarded as the top product of the Hakka banquet.
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