Come to Nantong
Enjoy the beautiful scenery and taste the food
After eating seafood, I ate a famous dish
It is even more important to try the top ten famous points in Nantong
Small cost, big taste
Don't miss it
Crab yellow soup is sold
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Most of the roasts are made of noodles as skin, and stir-fried and stuffed with glutinous rice, diced meat, dried shrimp and chives. Later, it was filled with green vegetables, meat dumplings, bean paste, etc., such as jadeite roast sale, meat roast sale, washing sand roast sale and so on. Because of the thin skin and open mouth, the concoction filling should generally not put more marinade, and the crab yellow soup made in Nantong City is mainly based on skin jelly, mixed with crab yellow, meat as the filling, after maturity, the soup is more brine, not overflowing, not leaking, its shape is unchanged, unique in the production of roasting. Therefore, there are selected poems: Daisy Pregnant Clear Stream, Golden White Jade Pocket. Reed ginger balsamic vinegar is even more beautiful in the world.
Money radish cake
Money radish cake was created in the last years of the Qing Dynasty. In the 1970s, Nantong dim sum chefs improved it according to the "Sui Garden Menu", changing the puff pastry to dilute water oil noodle roll radish shredded filling, so that the finished product was harmonious and pleasing to the eye, shaped like money, the grain was clear, the skin was crisp and loose, and the filling was beautiful and fragrant. Nantong money radish cake has been included in "Chinese Snacks" and "Encyclopedia of China".
Hibiscus dumplings
The aroma of herbs is cool and aromatic, and it is a good Chinese herbal medicine. Nantong's dim sum chefs use herbs leaves as dumpling skins, osmanthus bean paste as fillings and soft fried dumplings, just like hibiscus buds waiting to be placed, and the entrance is cool and fragrant. This point has been included in the "Chinese Snacks" and "Chinese Encyclopedia", and has become a famous point in the country.
Emerald clam cake
The "Suiyuan Menu" records the method of "pounding clams to make cakes and frying them like shrimp cakes"; while the "Emerald Clam Cake" is made of clam meat, pork, loofah, water chestnut and flour. The color of the products is light green, the shape is like ancient money, the entrance is soft and tender, fat and refreshing, the taste is abnormal, both can be eaten alone, but also accompanied by wine under the rice, is a delicious and beautiful treasure, the folk proverb has "eat the clam cake, all tastes are dysfunctional".
Lin Zi Chao Cake
Lin Zi Chao Cake was created in the year of Qing Yongzheng (1732 AD) and has a history of more than 200 years. For Jiangsu specialties, northern Jiangsu famous spots, famous in the north and south of the river, the book "Famous Dishes in Jiangsu" has been introduced. Lin Zi Chao cake selection is exquisite, with the high-quality glutinous rice and japonica rice produced that year into rice flour, mixed with cotton sugar, golden osmanthus flowers, pine nuts and red and green melon shreds, with lotus leaves at the bottom, made of round cake blanks, Seiko knife cutting, steamed. When it first comes out of the cage, it is not sticky, elastic as a sponge, rice, cinnamon, lotus, refreshing, fragrant but not turbid, sweet but not greasy, soft and refreshing, pure flavor.
Tongpai fire dumplings
Fire dumplings are a traditional snack in Nantong, and their production is relatively simple. Because it is required to use boiling water when making, and use hot oil when frying, the finished product is similar to dumplings and Shanghai special snacks, so it is called fire dumplings. The filling is fresh and tender, generally fresh meat filling, but according to the changes of the season, there are also different, such as leeks on the market, there are also a small amount of leek minced, eat in the mouth crisp and fragrant, unique, in addition to the five kernel bean paste and other sweet stuffing, but not as salty as the fire dumplings are popular with everyone. The characteristics of fire dumplings are: beautiful external dishes, golden color, crispy outside, soft glutinous inside, tender filling, rich in marinade, delicious taste.
Cylinder and straw sole
"Cylinder" is also known as "oblique angle", belongs to the category of baked cakes; golden color, crispy shell, soft cotton inside, salty and delicious, the most important thing is economical, in those years when the economy is not rich, Nantong people always love to use this as a breakfast, a full snack. Because the mature tool is a cylinder furnace, and the appearance is diamond-shaped, the finished product is divided into two pieces, so the nantong dialect is called "cylinder". The characteristics of the cylinder are: golden color, crispy shell, soft inner layer, economical, salty and delicious.
The sole of the straw shoe is one notch higher than the cylinder, but it is not the thing worn by the soles of the feet of our Predecessors of the Red Army, it is also a kind of green onion pancake, named because of the shape like the sole of the shoe, the cake is thin and crisp, the surface is still a thin layer of sesame seeds, many years ago you can still buy some in the side food cabinet in the big shopping mall, and now it can only be found in the community alley.
Cao Gongmian
Cao Gong noodles are Nantong jumping noodles, also known as "cut noodles" or "small knife noodles". Due to the exquisite processing technology, the appearance of the thickness is uniform, the strip is long and smooth, flexible and ribbed, so it is not cooked for a long time. When eaten, it is tough but not hard, and it is chewy and flavorful. Soups are particularly important and are often seasoned with broths such as clam skins and other seafood soups. The bowl of noodles is the size of a small washbasin, so there is a saying that describes this Cao Gong noodle as "a bowl that scares people, a soup that drowns people, and a noodle that is hungry", and the taste is delicious and people want to eat it. Nantong jump noodles, as a pastry product, have been well-known for a long time.
Rice flour
Speaking of the history of Hai'an rice powder, which can be traced back to the Neolithic Age 6,000 years ago, the cultural relics excavated from Hai'an Qingdun prove that the Qingdun people have mastered the technology of fermenting with rice. Haian people like to use rice flour for breakfast. It is made of rice balls made into pancakes, attached to an iron pot and heated, and after swelling and swelling, it becomes fragrant and soft. Rice flour is a low-priced civilian food, in the 1940s and 1950s, rice flour was made all over the streets and alleys of Nantong, and now it is rarely seen.
Artemisia annua
Rugao Artemisia dough is a delicious seasonal food dish. More than around the Qingming Festival, young leaf stems of Artemisia annua are picked, mashed and made of rice flour, which is said to prevent diseases and cure diseases. Artemisia annua is scientifically known as Sage Grass, commonly known as Qingming Incense, Qingming Wormwood, Tian Mugwort, Wormwood, Yellow Flower White Wormwood, etc., Asteraceae plants. Chinese medicine believes that its sweet taste, flat sex, can dissolve phlegm, cough, dispel wind and cold, and can cure fava bean disease, etc., it can not only be used in medicine, its young stems and leaves can also be eaten.
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