Tofu maker grinds out historical taste
Shen Xiaofang, a tofu making technique inheritor in Motou town, Rugao, East China's Jiangsu province, has preserved the century-old techniques quite well.
Steamed saury
Located on the lower reaches of the Yangtze River, Nantong faces a wide area of the river that provides the rich bait preferred by the saury, a local fish.
Three delicacies of Nantong
The dish of “three delicacies”, also called “assorted delicacies”, “hodgepodge”, and “mixed delicacies”.
Crab roe and fresh fish skin
Crab roe with fresh fish skin is cooked with fresh shark skin and crab roe.
Leiocassis longirostris with cream sauce
Leiocassis longirostris is a famous and precious freshwater fish known as one of the four delicacies of the Yangtze River.
Liquor- soaked crabs
There are many cooking methods for crabs, including pickling them or frying them with our without eggplant.
Wrinkle meat with mussel
Wrinkle meat is also known as “tiger skin meat” and “fried boiled pork”.
Mutton in stewed soup
Mutton in stewed soup is a renowned traditional Nantong dish.
Frog-style yellow croaker
Frog-style yellow croaker is a modeling dish.
