I am anxious to write an article introducing Nantong's special dishes in English! ! !

The freshest seafood in the world, Nantong

Clam Shachuan, which is produced on the coast of the South Yellow Sea, is known as "the freshest seafood in the world" and was presented to the court as a tribute in ancient times. Sasakawa clam meat can be fried quickly, made with a spoon, grilled, or fried quickly on a hot fire and so on. Iron clam and coin clam are famous dishes in Nantong.

Long snout in Nantong white sauce

Long-snooker, also known as white-fin fish, has long snout hair and a wide variety. The long-snooker, produced in Langshan reach of Nantong, is a rare fish among the long-snooker fish in the Yangtze River. This dish has been included in the menu of famous dishes in China and the cooking dictionary in China.

Rugao ham

Rugao ham is one of the three largest hams in China. Ham was originally produced in Rugao City under the jurisdiction of Nantong, and began in the Qing Dynasty in 185 1 year BC. The brand has won many awards and titles at home and abroad.

Rugao ham is listed as one of the foods considered to be related to the longevity of local people. But we don't know whether this conclusion is based on scientific evidence.

The following is a detailed introduction, all about food, which should be to your taste:

Nantong gourmet

Nantong faces the Yangtze River, leads to the canal and reaches the Yellow Sea. The aquaculture industry here is developed, and seafood, crabs, fat shrimps are born all year round. The famous Yangtze valley fish spawns from the sea to the Yangtze River at the end of summer every year. No matter which hotel you walk into in the streets of Nantong, steaming, braising, stewing and frying will make you come to Nantong again. Don't miss the local cakes. The route is the famous "Gourmet Street" among Nantong youth, and there are chicken stew restaurant, ten fragrant restaurant, Sheng hotel, Chongqing hot pot, Renhe Fuquan building, Youyou Xiancha, Liufu restaurant, Qiaotang restaurant, Liu's tea restaurant with red scarf, and all directions visitors' restaurant. Dozens of handmade restaurants.

Introduction of several special snacks

& gt& gt unparalleled freshness

Abundant seashells in the South Yellow Sea are known as "the freshest in the world" and have been listed as court tributes since ancient times. Clam meat is produced, fried, simmered, roasted and long Qiang. How to eat, iron plate clams, money clams cakes, etc. It's a famous dish in Nantong.

& gt& gt Shuangfeng Shuangzhu

Taipingshan Hotel's famous dish, the main raw material is razor clam, with bamboo shoots and stir-frying. The razor clam is mainly produced in Dongnitan of this city. It looks like bamboo, its shell is light yellow and its meat is like jade. It is the top grade of seafood. In recent years, razor clam plants have been developed in Dongsha area, and the body fat of razor clam harvested in autumn and winter smells good.

& gt& gt fish with white sauce

Uighur fish also has a name called white Geely fish, with snout fins and various styles. Hui fish produced in Langshan, Nantong, is a rare and precious species among the long fins of the Yangtze River.

& gt& gt Haimen mutton with soup

Haimen goat is famous for its fat, tender and delicious taste, and Haimen was famous in the early Ming Dynasty and the late Qing Dynasty. Local famous chefs choose fattened goats as raw materials, and after unique cooking, they have the characteristics of tender, juicy, delicious, delicate and indigestible meat, light lipoprotein, tonifying deficiency and strong taste, and have the functions of warming appetite and strengthening body.

& gt& gt sweet and sour yellow croaker

Yellow croaker (Pseudosciaena crocea) is one of the oldest and most important economic fish in China. Yellow croaker contains protein, fat, sugar, vitamins, calcium, iron and other nutrients. Yellow croaker gum is a high-grade nutritional supplement, and yellow croaker is eaten in more ways. Sweet and sour yellow croaker is a famous dish in Nantong.

& gt& gt Money Radish Cake

It was made in the late Qing Dynasty, and was improved by Nantong Pastry in the 1970s according to the principle of "eating in the same garden alone". With proper color matching, the finished product is pleasing to the eye, like money, clear lines, loose skin, plump stuffing and delicious fragrance.

& gt& gt hyssop lotus jiaozi

Hyssop crispus is cool and fragrant, and it is a good Chinese herbal medicine. The pastry chef in Nantong uses the leaves of Pogostemon as the dumpling skin and sweet-scented osmanthus bean paste as the stuffing, which is soft-fried, and the Pogostemon jiaozi is like a lotus bud in bud, leaving its fragrance cool at the entrance.

& gt& gt fragrant flower garlic box

Food and Garden Table written during Qianlong period of Qing Dynasty. Garlic boxes are generally filled with garlic, which is suitable for spring consumption. The skin of this product is golden and crisp, the stuffing is fragrant, the garlic is crisp and tender, it has the effect of loosening without oil, and it is waxy and soft without rice flour, so it is a good snack.

& gt& gt Nantong jiaozi

Jiaozi made of glutinous rice or sorghum is soft and glutinous, and Nantong people like it very much. There are different ways to eat and eat in different seasons. There is a saying in Nantong that "winter is much younger", and jiaozi must be eaten for breakfast on the solstice in winter to show reunion. For the breakfast of the Lunar New Year, we should eat "descendants jiaozi", that is, solid jiaozi and foreign sugar of different sizes, which means that the descendants are full, the whole family is reunited and happy. Jiaozi's pocket heart (stuffing) can be cooked with coarse cake slices, washed sand, shepherd's purse shrimp, fresh meat, etc ... When you get married, you should eat rich jiaozi. Nantong and three counties in the north are all made of glutinous rice. People in Qidong, Haimen and Tonghai like to make jiaozi out of sorghum.

& gt& gt Artemisia

Nantong people, every family will go to the low shore and river bank to pick wild vegetables and Artemisia annua on February 2 nd. After picking it back, clean it, put it aside for mortar beating, then use the glutinous rice in place, add sugar and water to make propellers, and skillfully steam it in a steamer to make a green Artemisia ball. Food and gifts for the daughter to take home. Because the Artemisia annua group has a fragrant taste, the taste is excellent.

& gt& gt The Big Cake in Nantong

First pour the semi-wet rice flour into the steamer. A layer of powder and a layer of water are steaming now. Fill the powder position, cover it, steam it with fire, and after it is "round", it is accompanied by "falling steam". Steam it down, go bankrupt on the platform, and don't pay attention to hot hands. Dip some water to smooth the four sides, pull it back and divide it into nine pieces with adhesive tape, and each piece is divided into two pieces. Arrange it separately in front of the platform and let the owner get it. This kind of cake is not steamed until the New Year. After it is taken, it should be sacrificed to the ancestors of God, and some of it should be left for eating. The rest should be soaked in sulfuric acid water (which must be cooked water) and left for eating in the early summer of next year, or cut the cake into pieces, dried and left for eating in the next year.

& gt& gt Nantong Xitingsu pancake

Xiting shortbread began in the early Qing Dynasty and has a history of one hundred years. Xiting shortbread is exquisite in materials and exquisite in craftsmanship, and has a unique style of crispy, sweet and delicious. Xiting shortcake is made of fine white flour with 28 processes and hand-made. Small fire shortbread toast, the surface is yellow and not burnt; The technology of shortbread is exquisite, and each cake has 18 grade. If you don't believe it, soak the cake in boiling water, and the grade will be visible. There are two ways to eat Xiting shortbread: cooking and soaking in boiling water. Cooking is crisp, fragrant and crisp, and sesame seeds are dotted on each grain, and the more you chew, the more fragrant it is; Soak it in boiling water, and it is sweet and palatable, especially suitable for the appetite of the elderly.

& gt& gt Nantong menthol

Nantong menthol not only has high yield, but also has high quality. The crystal solid of menthol is a transparent prism and contains no impurities. Processing must go through many processes such as preheating, precipitation, cold storage, crystallization, baking and selection ... High-quality menthol has a unique fragrance, which feels hot and spicy at first, and then gradually feels cool and strong. Menthol has the functions of sterilization, excitement, stomach strengthening, analgesia and cooling, and is widely used in medical and health care, daily chemical industry, candy food and other industries.