Three delicacies of Nantong

Three delicacies of Nantong, 通式三鲜, Tong Shi San Xian [Photo/js.ifeng.com]

The dish of "three delicacies", also called "assorted delicacies", "hodgepodge", and "mixed delicacies", earns its name because it's prepared with many kinds of materials including semi-finished aquatic products, bird eggs and animal products. 

"Three delicacies" involve many materials that are complicated to prepare. But the preparation, though it involves many steps, is orderly, and follows certain rules. The main materials and ingredients are all used in order in fixed volumes. The most important materials in the three delicacies are fry dried fish maw (or fry dried tendons, fry dried pork skin); the next ingredients are fish balls and meat balls; then comes fried boiled pork or ham, cooked chicken (or chicken giblets, pigeon eggs, quail eggs), mandarin fish (or fish slices, shrimp, and sea cucumber), flowering cabbage, bamboo shoots, and mushrooms; the final ingredients are shrimp eggs, shellfish, chicken soup, MSG, pepper, salt, coriander, and other spices.

Ingredients are used in strict order. Their multiple colors are meant to harmonize with the spicy tasty. The dish is also rich in nutrients and good for health. The soup and its accompanying vegetables are delicious and appetizing, and present a remarkable combination of foods, flavors and nutrients.