Take stock of Nantong's most popular specialties. How many have you eaten?

Take japonica rice as raw material, sift it by hand in spring, mix sugar, osmanthus fragrans, pine nuts, peach kernels, etc., and make it into a round cake blank with lotus leaves as a cushion at the bottom of the cage, supplemented by skilled knife work, which is clear in texture, even in density, moderate in depth and steamed in water. It doesn't stick to your hands when you come out of the cage, and it doesn't drop crumbs for a long time. It is fragrant but not turbid, sweet but not greasy, soft and refreshing, elegant and pure-the most important thing is that no child who grew up in Nantong has ever eaten it! The penetration rate is super high! Roasted bamboo chicken with taro

Roasted bamboo chicken with taro belongs to Jiangsu cuisine. Golden color, delicious bamboo chicken, fragrant taro and chestnut, crisp entrance. Nantong people burn bamboo chicken and taro together, which is a rare and precious game with crisp entrance and good color and fragrance. Taro is a perennial leguminous plant, named after its underground stem block has an elegant fragrance. Taro is known as the king of vegetarian dishes. In the 19th chapter of A Dream of Red Mansions, Jia Baoyu recorded taro as a fruit, which shows its delicious taste and long-term consumption. Haimen and Qidong in Nantong still retain the tradition of planting taro. Steamed swordfish

Nantong is located in the lower reaches of the Yangtze River, with a vast river surface, and swordfish likes to eat rich bait. Therefore, swordfish produced in Nantong is big and fat, with silvery scales, extremely delicious taste, fresh and tender in the mouth, and has the effect of preventing cancer and strengthening the brain. Whenever swordfish is on the market just after the Spring Festival, fishing boats from the north and south of the Yangtze River are like forests in Nantong. Nantong people entertain guests and friends in the first month, and swordfish is the best delicious dish to entertain guests. Rugao Dongtang

It is produced in Rugao, Jiangsu Province and has a long history. According to legend, an emperor in the Ming Dynasty made candy for his beloved wife. His materials are not many, but they are full of love. This instant candy is very suitable for the elderly and children to eat, but you can't eat too much. Eating too much for the elderly is not good for your health, while eating too much for the children is bad for your teeth. After eating this, there will be a feeling of endless aftertaste, and I still want to eat it.

Rugao Dongtang, a delicious and famous spot of Han nationality, is produced in Rugao, Jiangsu. It is mainly made of refined white flour, white sugar, sesame seeds and caramel through the processes of selecting materials, boiling sugar, making sugar cores, making sugar bones and forming. The core-making system is to roast and grind sesame seeds, first separate the peel and kernel, and then bake them to light yellow. The temperature and time must be just right, so as not to burn and make the hemp fragrant. In the boiling process of sugar bone, it is required to ensure its good ductility and smooth molding. The final process is to spread the sugar bone, evenly match the sugar core, repeatedly wrap it, and press it into shape. The finished product is a flat cuboid, white and yellowish, with distinct layers, a spiral texture in the section and a phoenix eye in the center; The entrance is easy, crisp and sweet, and the aftertaste is long. Yellow croaker frog

Su cuisine has always been exquisite, and yellow croaker frog is one of the representatives. Yellow croaker, after changing the knife, became a "frog" shape. Love to eat sweet and sour food, don't miss it. Fish with crispy outside and tender inside, dipped in moderate sweet and sour soup, can ensure that it can satisfy your appetite.

"Frog-style yellow croaker" is a modeling dish. The finished dishes are moderately sweet and sour, crispy outside and tender inside. As early as more than 1 years ago, Nantong chefs skillfully used the shape of yellow croaker to make it a horizontal frog shape. After liberation, after the improvement of Ma Shuren, the cooking master of Nantong Cooking Photography Beauty Technical School, the horizontal type was changed to sitting type, and the production method was more concise and reasonable, which made the frog have a dynamic feeling of jumping and increased its artistic charm, which was highly praised by diners at home and abroad.