What is the specialty of Yancheng?

The traditional famous food of Dongtai City. It has a history of more than 100 years. Legend has it that a family name Yang row old five clever chef in Dongtai City specializing in the sale of smoked meat products, especially sausage is famous, people called "Yang five sausage". In recent years, Dongtai Meat Products Factory has maintained the traditional production method of "Yang Five Sausage", which is made of fine, fatty meat 8:2 ingredients, added with a variety of condiments, salted, grilled, baked and cooled. It is characterized by bright color and delicious taste. This product is included in the "Chinese famous food guide".

Dongtai Fish Noodle Soup

Dongtai's traditional snack has a history of more than 200 years. This white noodle soup is made with extraordinary craftsmanship and is famous far and wide. It turns out that the chef is the choice of fresh crucian carp, eel bone as the main raw material, supplemented by cooked lard, ginger, onions, shrimp and other condiments, carefully made into the soup. White soup noodles made with this soup, soup thick as milk, dripping into beads, white and fine uniform, fresh and not greasy. It is a pity that those who come to Dongtai don't have a meal of noodles in fish soup. 1924 Dongtai Noodles in Fish Soup was awarded the medal of Panama International Exposition. It is listed in the "Chinese Snacks Spectrum".

Qiyuan crab bun

Yancheng City District's traditional specialty. It is made of female crabs from the Xixiang Lake in Yancheng, which are large, fat and yellow. It is made of pork and fine noodles, and its flavor is delicious.

Jianhu Lotus Root Vermicelli

Jianhu County traditional snacks. It is said to have a history of more than 200 years. The lotus root flour is round, smooth, transparent, flexible, soft and tender, and coffee-colored. Stuffed with lotus root powder and five kernels (peach, apricot, jujube, melon seeds, etc.) as raw materials, sweet and refreshing, refreshing the lungs and lungs. Chewing fish aroma unceasingly, to avoid the fat and greasy taboo. Nutritional, bone-building and blood function. Economist Fei Xiaotong tasted, wrote an article in the newspaper evaluation, called "treasures".

Wuyou drunken snail

Wuyou town specialty. Selected from the beach in the mud snail pickled. It was made in the Ming Dynasty. Every summer, selected from the beach on the large, thick meat, do not precipitate sand of the fresh mud snails, soaked in water, add wine, sugar and other mixing, stirring every day, for seven days before eating. It is characterized by soft and transparent shell, rich wine aroma, moderate salty and sweet, tender and delicious, and is a good food for wine. It does not change flavor or deteriorate after being sealed in the altar, and it is still fragrant when the altar is opened after one year, and it was listed as one of the local specialties by the National Tourism Administration in 1982. It is marketed in Shanghai, Sichuan, Wuhan and other places.

Drunken Crab of Dazhong Lake

Drunken crab of Dazhong Lake is made with high-quality wine, rice wine, Chinese salt, peppercorns, and Chinese cooking materials, and it has the appearance of a live crab, with tender meat and unique flavor. It has a rich flavor and aroma, and is a good product to accompany wine. 1910, it was awarded the first prize at the International Nanyang Persuasive Conference, and won a medal. There is a poem to praise: | chrysanthemum yellow osmanthus fragrance early, Huaiyang competition boasts the lake crab good |. Today, the altar of Dazhong Lake Drunken Crab made by Yancheng City Foodstuff Factory Dazhong Lake Branch Factory has become a good product, which sells well at home and abroad as a banquet and gift.

Mallard duck soup dumplings

Yancheng City, the eastern coast of the mudflats, puddles, the ocean, the river, the swings of the region's specialties of the mallard duck, the number of extremely large. Local villagers use to make a winter seasonal delicacy "wild duck soup bag". Duck meat cut meat, supplemented by chicken broth, accompanied by lean pork, shrimp seeds, wet starch for the filling, made of soup dumplings, hot steamed and become.

Disassembling braised fish

Yancheng seashore salt and fresh water cross the river port has a specialty of red fish, like to move forward against the water, so it is also known as push the wave of fish. In the early years of the Republic of China, Yancheng river canal restaurant to produce this dish, quite famous. The method of preparation is to remove the fish's thorn card, with ham, soy sauce melon, lard, etc., braised with fish soup. The shape is complete, tender and not broken, soup thick flavor, especially in late fall and early winter to eat the best.

Braised Vegetarian Fish Skin

It is said to have been created by the chef of Yancheng Dulu Temple in the early Qing Dynasty. The method is to put the taro flour into the boiling water pot condensed into powder, cut into long squares, into fish skin, supplemented by chicken soup, ham, chicken breasts, etc. under the pot to boil, the flavor is delicious, refreshing and tasty.

Crispy Lutefisk

Yancheng City famous game dishes. It has been rumored to have a history of more than 100 years. Yancheng near the sea more reeds, suitable for reed sparrow (warbler crowing bird) habitat, in the winter reeds put sparrow is fat, the sound of the sparrow is crisp and pleasant, for the capture of sparrow high-yield period, so the bird is also known as the reed warble. Take the bird dirty wash, every 5 head of finches, with pepper salt 75 grams, inside and outside the body of the finch rubbed until the salt dissolves. Stained for about 10 minutes, the bird belly up, put the porcelain bowl, add 25 grams of yellow wine, 50 grams of green onions, fried to yellow when removed. Plate into the table, with pepper salt or tomato sauce condiments for dipping.

Choked shrimp

City of coastal areas of the famous dishes. Because the shrimp is in the shape of a long strip, the name of the strip shrimp. And because the shrimp shell white through clear, so also known as white shrimp. Autumn and winter southbound spawning, young shrimp in the Qingming around the north back to swim, this time the shrimp shell soft, tender meat, also known as the "spring shrimp". With this shrimp made of raw choke shrimp dish, for the history of Yancheng seasonal delicacies. The Ming Dynasty is rumored to be "eating crabs and shrimps alive", that is to say, drunken crab choked shrimp. Qing Dynasty Yancheng City District fish market, there are fresh shrimp market. During the Republic of China, Yancheng market to "Songtao restaurant", "Qiming restaurant" of the most famous raw choked shrimp. Method for the selection of young shrimp swimming back before the Qingming Festival, after the Qingming Festival, the shell becomes hard and red, the meat turns old, can only eat cooked. First cut off the shrimp claws, whiskers, with cold boiled water to wash and drain, into the basin, every 500 grams of shrimp with 15 grams of wine, 0.5 grams of salt and mix for 5 minutes to sterilize and deodorize. Then put into the plate, seasoned with 50 grams of white soy sauce, 30 grams of sugar, 15 grams of vinegar and the appropriate red curd juice, white pepper, garlic, ginger, etc. Mixed well, drizzled with sesame oil can be tasted. It is a good dish for wine banquet.

White mullet stew

Yancheng has sea mullet. In the coastal harbor, estuary, harbor in the salty and light water, the Ming Dynasty has been abundant. Ancient poems have "mullet taste better than sea bass," the sentence, people take more of its fresh steamed, seafood flavor, production and retain the original shape of the fresh fish, so the color and taste are good, tender and tasty meat. Today, the coast still produces mullet. Huanghai Hotel chef Zhang Weidong elaborate ingredients to make the fish more famous. The production process is to take a mullet weighing about 750 grams, with 20 grams of lard, cooked ham 10 grams, 10 grams of mushroom slices, bamboo shoots 10 grams, 5 grams of soy sauce melon end. First wash the fish, scalded in boiling water, and then rinsed, placed in a long dish, with the above ingredients in the fish into a floral pattern, add the appropriate amount of wine, salt, sugar, green onion, ginger, etc., on the cage to the high-fire steaming for 15 minutes to the fish into a white garlic clove shape. When served, go to the green onion, ginger, dripping with sesame oil. The color and flavor of the time beautiful, fragrant, really unique, so the name of the white stewed mullet.

Mullet Cake

Mullet is a seasonal fish in the coastal area of Yancheng. It has a long body, flat side, round belly, elongated tubular head, thin scales and large swim bladder, and the swim bladder can be used to make industrial glue, such as dried | fish maw | is also a valuable food. Early Qing Dynasty Yancheng chef created the fish cake, the main method for the head, wash, in the cut open fish belly, into the pork minced velvet, soy sauce melon, sauce ginger, scallions cut into fine powder, with the right amount of salt, sugar, white pepper, yellow wine and so on mixed into a stuffing heart, put into the fish belly, the two sides together, made of oval fish cake, and then add the flour and water, egg whites mixed into a thin paste. Put the pan on the fire, the lard on the surface of the pan shabu shabu, and then the fish cake one by one wrapped in flour lake into the pan and fry until the cake was creamy white on both sides of the removal of the cake edges, trimmed, and then add lard, frying with the fire into a golden brown on both sides. Start dripping sesame oil, balsamic vinegar, eating outside crispy, tender, fresh and delicious flavor. It is listed in "Chinese Snacks".

Fork-roasted Pheasant Pieces

Yancheng traditional famous dishes. Yancheng City, east of the Yellow Sea and west of the lakes, is rich in pheasants. In winter, male pheasants have a lot of meat and flavor, so it is a famous seasonal dish. Especially fork-roasted pheasant slices, crispy outside and tender inside, moist and refreshing, adding to the unique flavor of wild birds. Method for the selection of a wild chicken (weighing about 1000 grams), the chicken cut into thin slices, plus 5 grams of yellow wine, 25 grams of white soy sauce, 5 grams of sugar impregnation, and then put into the broken velvet shrimp, pork fat and the right amount of green onions, ginger, salt, white pepper, wet starch, mixed into a paste. Then wash and spread the pork net oil, smeared with egg white and green onion, pepper, roasted chicken slices of paste evenly spread on it, folded by hand into a rectangle about 25 cm long and 20 cm wide, and baked with the wire mesh clamping. Wipe with sesame oil, change the cut diamond-shaped plate, accompanied by sweet noodle sauce, salt, green garlic flowers and other condiments that are ready.

Four-gill perch

Ringshui County specialty, produced in the middle and lower reaches of the irrigation river. The fish is greenish-gray, with black spots on the sides and dorsal fins, and is named "four-gill perch" because there is a deep crease on the gill cover that looks like four gills. Commonly about 3-5 pounds per strip, the big ones can reach dozens of pounds. Every year, before and after the "mango", for the most fertile season of bass. Hundred miles of irrigation river, fishing boats compete, open net fishing. At this time, ringing water, double port, Chen port and other places on the market at any time. Four gill perch meat white and tender, after cooking meat like garlic cloves, soup was milky white, thick sticky lips, fragrance like osmanthus scattered gas. Color, aroma and taste are good, comparable to the "Songjiang perch".

Qingpu fish trap crab

Dongtai City, Qindong Town, Qingpu area, where the river is deep, harbor forks are densely populated, producing crabs, individual individual body strong yellow more than the shell was green, green eyes, white leg hair, umbilical cord, a small meat strong. Qingpu fishermen set up fish traps in the river to catch them, with an annual output of more than 4,000 quintals, which are exported both at home and abroad.

Donggou dried tea

The varieties of dried shrimp tea and dried tea with five spices are two kinds of dried tea with unique flavors and a long history. Dried shrimp tea more as gifts customized. The market is sold to the five spice tea dried mostly. Characterized by: old and young suitable, fragrant and salty, break open is vertical silk.

Pan Lake hundred leaves

Funing County, a specialty of the Pan Lake area, so called "Pan Lake hundred leaves". In the north of Jiangsu Province is quite famous. Method for soybean soaking, grinding into soybean milk, on the pot boiling, point brine, into the brine, after the press into. The main process has three difficulties, that is, difficult to point brine, pouring the hundred leaves difficult, peeling the hundred leaves difficult. Characterized by yellowish color, thin and even, tender and delicious. There are about 10 to 12 sheets per kilogram.

Shimozao Fava Beans

Shimozao Village, Anfeng Town, Dongtai City, is a unique specialty. It was classified as a tribute product in the Ming and Qing dynasties. This broad bean, grain shape flat round, as big as a thumb, the middle of the bean body is slightly concave, shaped like a cow's foot, commonly known as "cow's foot flat". The strange thing is, if the "cow's foot flat" in a different place to plant, is a ridge with the village under the stove, grow out but the face is completely different, either smaller particles, or poor flavor. Back then, the temples and nunneries here are competing to use "cow's foot flat" doudoune moncler pas cher to do under the soup, soup white as milk, its flavor is delicious. Xinghua bachelor Li Chunfang came to Anfeng to study under Wang Geng, every time the green beans on the market, teachers and students most like to pick food to enjoy. Later, Li Chunfang became prime minister, the "cow's foot flat" large broad beans tribute to the emperor, was appreciated. From then on, "under the stove broad beans" tribute every year, and also assigned officials to buy and transport green beans and dry beans, for the imperial meals. Ming and Qing dynasties, are used in this bean. At that time, the village of Xiazao became the "Imperial Bean Garden". It is said that when Korea Jun was the governor of Jiangsu Province, he used these beans to entertain Liu Shaoqi and Chen Yi, and gave them as souvenirs. Chen Yi gave this gift to the sick and wounded to taste the new, which is a good story. Fava beans peeled, milky white color, cooked meat sand, taste tender. The dry beans can be used as "orchid petals".

White Shouwu powder

Binhai County has been known as the "town of Shouwu". According to legend, it was planted during the reign of Emperor Xianfeng in the Qing Dynasty. Shouwu is medicinal and food tonic. Binhai County, the use of this local specialty, run the Shouwu products factory. Produced by the total drainage brand refined white Shouwu powder, Shouwu root as raw materials, by cleaning, peeling, de-emulsification, crushing, sieving, powder milk precipitation, separation, drying and other processes. The product is in the form of powder, white with luster. It has won the "Traditional Specialty Product Award" of Yancheng City, and sells well all over the country, as well as in Hong Kong, Macao and Southeast Asia.

Huguang Brand Loose Eggs

Jianhu County traditional specialty. Selection of fresh duck eggs produced in the Lishiahe area, after the selection of light, grading, loaded with soda ash, lime, tea, salt, alumina container and boiling water, and in the cooled tank soak for about a month, and then take out of the package on the material mud, outside the stained rice husk. And then the material mud package of eggs, loaded into the ceramic cylinder, sealed with a wooden cover, and then wrapped with pieces of burlap, hemp rope, stored in a ventilated and dry warehouse. It takes about a year before it can be shipped out for export.

Cedar Brand Loose Eggs

Products of Binhai County Egg Processing Factory. Selection of fresh duck eggs, through the preparation of material liquid, pouring brine soaked eggs and other processes refined. The main feature is that the egg body is intact after shelling, protein coagulation for translucent body, was tea green or brown. Tougher, more flexible, the yolk is loose, slightly hard center. In the yolk, egg white accompanied by pine and cypress branch-like pattern, cool taste, shall be tender and fresh, color, aroma and taste are complete. 1984 was named the Ministry of Commerce, Jiangsu Province, high-quality products. It is sold in Singapore, Malaysia, the United States, Japan, Mauritius, Macao, Hong Kong and other countries and regions.

Yingqiao brand sesame hot sauce

Yancheng City Sauce and Vinegar Factory products. Standard flour as a condiment, supplemented by small milled sesame oil, through the solar energy sun sauce room natural fermentation brewing and become. The color is bright, the sauce is rich, sweet and spicy, and the taste is delicious. 1984 by the State Ministry of Commerce, Jiangsu Province as a high-quality products.

Ge Wu tender ginger

Ge Wu traditional specialty. Gewu sauce products factory retains and develops this traditional product, selects the fresh ginger harvested at the right time 3 days before the cold dew, and strictly masters 13 procedures such as pickling, slicing, feeding, and soaking in fresh, sweet and thick sauce milk. Especially the greatest difficulty in slicing, the old technician Guo Chuanmei extraordinary knife work, cut the ginger as thin as paper, crystal transparent. 1979 October to attend the National Supply and Marketing Cooperative held in Qingdao, "food technology performance conference", won the "inch ginger hundred knife, thin and transparent" comment. The product of the new shoots brand tender ginger slices. The product new shoots brand tender ginger slices, eaten to help cure stomach cold, menstrual cramps, colds and other health effects. 1986 was awarded the title of Jiangsu Province quality products.

WuDa浆大曲

Binhai County WuDa浆酒厂 products. Wudaiguang Daqu was first brewed in the Qing Dynasty Qianlong period, had a "wall three drunk, open altar ten miles incense" reputation. The brewery uses the underground spring water of Batan Town, which has excellent water quality and moderate softness and hardness, and takes high-quality sorghum as raw material, and wheat, barley, and beans as natural saccharification and fermentation agents. Reasonable ingredients, careful operation, low-temperature into the pool, pinch the head and tail, section cut off the wine, graded storage, carefully blended, physical and chemical indicators, health indicators are in line with the standards, up to the national indicators of famous wine. It has a unique style of clear and transparent color, rich cellar aroma, sweetness and sweetness, roundness in the mouth and long taste. It is known for its "fragrance, mellow, sheep, sweetness and purity", which makes it a good wine for banquets and a good gift for friends and relatives. 1971, together with Yanghe and Shuanggou, it was listed on the gold list of famous wines of Jiangsu Province, and was awarded the certificate of Jiangsu Province's high-quality foodstuffs in 1979 and 1984, and it was developed to a low degree in 1986, and it has been produced in 6 series and 26 varieties. In 1987, WUDAIJIANG Special Liquid and WUDAIJIANG Special Liquid (38°) were honored with the title of Jiangsu Provincial Quality Food. 38° WUDAIJIANG Special Liquid and 39° JINXIANG LIQUID were awarded gold, silver and bronze medals respectively at the First China Food Expo in 1988. 38° WUDAIJIANG Special Liquid was awarded the Consumer Satisfaction Prize in the Quality Tracking of Famous and Superior Liquors in Jiangsu Province organized by China Quality Supervision, Inspection and Technology Committee in Beijing and was awarded with the "Longyin Cup". The production of five series of 29 varieties have been sold in Shanghai, Beijing, Shandong, Jiangsu, Qinghai, Xinjiang and other places, and enjoy a good reputation in Hong Kong, Macao, Taiwan and Southeast Asia around.

Wuyou sugar twist

Wuyou flavor famous points. Because the blank is shaped like a rope, it is commonly called oil rope. It is rumored to have a history of more than 200 years. When Emperor Qianlong of the Qing Dynasty traveled to the south of the Yangtze River and passed through Huai'an Province, the magistrate of Yancheng County paid tribute to this, which was greatly praised. Because of the materials, craftsmanship, known for its fragrance, sweetness, crispness and crunchiness. In addition to the shape of a double dragon circling, small and exquisite, bright red color, the mouth is not greasy oil, sweet and fragrant, to become a home, travel, gifts. Today and add exquisite accessories, so that the color, aroma, taste more prominent, annual output soared to tens of thousands of pounds, has been awarded the provincial certificate of conformity of high-quality products.

Funing Big Cake

Legend has it that Emperor Qianlong once tasted this cake and gave it the name of "Jade Belt Cake". It is made of high-quality glutinous rice, pure white sugar, refined fat and special candied fruit. It has the characteristics of white color, thin slice, moist, fine and soft, rollable and openable. Sweet taste, rich in nutrients, suitable for both young and old. The production process has fried rice, crushed, run powder, boiling sugar, molding, that is, bubble, back, cover, cut and other processes. Due to the selection of materials to the production of unique kung fu, good taste, every winter season, people scramble to buy. During the Spring Festival, every family must have, friends and relatives visit each other, the host is the first to come up with the hospitality of food, is the big cake. It is the first food that hosts take out to entertain their friends and relatives during the Spring Festival, taking the meaning of "Great Luck, Higher Steps" in the new year. Fuyang brand Funing big cake, in 1988 won the Ministry of Commerce quality product certificate and trophy. In the first Chinese food exposition won the silver medal. 1990 in the national women's and children's products 40th anniversary of the exposition, was awarded the silver medal.

Specialty and Folk Crafts

Hair Embroidery

Dongtai Arts and Crafts Factory products. Hair embroidery, also known as ink embroidery, originated in the Tang Dynasty when Buddhism was prevalent, and the folk women cut off their hair and embroidered it into Rudraksha Buddha or Guanyin Bodhisattva on silk or silk. They burned incense and worshipped them to show their devotion. Using human hair instead of silk thread is the wisdom and creation of China's working women. Because the hair embroidery does not fade and deformation, but the technical requirements are extremely high, there is little circulation. In the Southern Song Dynasty, the hair embroidery "Oriental Statue" and the hair embroidery "Maitreya Buddha" made by Han Ximeng in the Ming Dynasty are collected as treasures in the Museum of London, England and Shokurain, Japan respectively. Shanghai Museum collection of the only hair embroidery "stop the piano and wait for the moon map", also Han Ximeng embroidered. Hair embroidery was on the verge of extinction in the Qing Dynasty. On the basis of inheriting the traditional craft, the embroidery artists of Dongtai Arts and Crafts Factory used the needlework methods of rolling, winding, joining, setting and real and imaginary, etc., and adopted various kinds of human hairs, such as yellow, gray, ochre and white, etc., and made use of the shades of the hairs as the｜color line｜, assigned the colors according to the drawing, and combined the embroidery with the painting, to create the color embroidery of "color in the ink, ink in the color"|. The embroidered works of art such as "Lu Xun Statue", "Chang'e Runs to the Moon", "Heavenly Maiden Scatters Flowers" as well as flowers, animals, pavilions and landscapes, etc., which were exhibited for the first time in Guangzhou Export Fair, were appreciated by merchants, and became the treasures of art. 1981, Dongtai Hair Embroidery was awarded with the prize of excellent works in the National Crafts and Tourism Souvenir Competition, and was awarded with the Certificate of Quality Excellence issued by the Ministry of Foreign Trade and Economic Cooperation of the State Council in 1983, and was awarded with the Certificate of Quality Excellence issued by the State Ministry of Foreign Trade and Economic Cooperation of the People's Republic of China in 1985. In 1985, Tiangong brand hair embroidery was honored as Jiangsu Province's high-quality product. 1986, the hair embroidery "Cold Mountain Temple" was exhibited in Japan. Because there were 4 hairs embedded in the tablet in the picture, on which the poem "Night Mooring at Maple Bridge" was engraved. The Japanese audience was y interested in the 28 Chinese characters engraved on the 4 hairs and stood in a long line, taking turns to look at them in the microscope.

Fireworks

Binhai County Fireworks Factory products. 1985 national fireworks quality assessment of quality product awards, 1987 re-inspection, still maintains the title of famous products. This is in the traditional craft based on the scientific method of ingredients refined. Craftsmanship, technical difficulties, good safety performance. Has a beautiful shape, small and exquisite, realistic image, low price, indoor and outdoor can be burned and so on. Burning time 5 seconds. When burning, showing red, green two kinds of halo; in the halo, twice with the household dishes, wine glasses, the same image effect, so that people get the enjoyment of beauty.

Flower Cannon

Traditional crafts in Jianhu County. At the end of the Ming and early Qing dynasties, Li Yixian of Li Jiazhuang in Jianhu was good at making firecrackers and fireworks. Since then, it has been passed down from generation to generation, and has become a famous family of firecrackers. The varieties of Li family firecrackers include four categories: aerial fireworks, handheld fireworks, ground fireworks and firecrackers. Characteristic firecrackers are the sky maiden, colorful butterflies, "nine dragons". After ignition, such as meteors flying arrows, jet nine colorful light in the air, as if the nine dragons to grab the pearl, well received, and exported throughout the country.

Wood carving

Dongtai Cao's ancestral craft. Qing Xianfeng years have Cao Junpeng the most masterpieces of the heirloom. Xinghua County, Daijia kiln Guandi Temple shrine in front of the painting board, carved with a mountain still water flow, flowers and trees, the cave in the eighteen Luohan, the body is not inch. Exquisite, different postures. Dongtai Chamber of Commerce had a boutique "salt district scenery", about a foot in diameter in the wooden plate, carved with salt "a well five ponds", that is, halogen wells and burning ponds, red halogen ponds, pumping ponds, wipe ash ponds, pulling ash ponds, and salt stoves, pots and pans, salt granaries. Stove people labor, bullock trailer salt, grass and running roe deer, rabbits, realistic image, reproduced the scenery of the salt field. Salt stove couplets, words as fine as rapeseed, delicate and delicate.

Colorful sculpture

Binhai County colorful sculpture to the end of the Qing Dynasty is also popular with the clay pinch statue of God, pinch the face of the opera. After the liberation of Binhai, Ringshui set up a craft factory, specializing in the production of craft products. There are more than 90 kinds of new products. Such as rich traditional characteristics of the "magpie bridge meeting". Taken from Dunhuang mural "heavenly maiden scattered flowers". There are also taken from real life 'martial arts flowers', "night reading" and other works, lifelike. Binhai, Ringshui area of colorful plastic crafts, sold to the United States, Britain, Japan and other countries and regions, Yancheng City, one of the main foreign trade products.

Feather fan

The most famous product is the Tang family of Anfeng field in Dongtai City. The feathers on the wings of the stork in Haidong are selected and carefully made. In the early Qing Dynasty, when Kong Shangren was dredging the Huaihe River estuary in Yancheng, he received a Haijiang stork feather fan sent to him by a friend, and he praised it so much that he wrote a poem under the title of "Feather Fan": "The guest sent a double fan, and it was made by a famous artist differently. Cut tire cloud flashes, weaving handle jade exquisite. Occasionally cast within the bosom, once the east of the sea. The guest under the pine, for me to give the breeze."

Respondent:

Yang Wu sausage

Dongtai City traditional food. There are more than 100 years of history. Legend has it that a family name Yang row old five clever chef in Dongtai City specializing in the sale of smoked meat products, especially sausage is famous, people called "Yang five sausage". In recent years, Dongtai Meat Products Factory has maintained the traditional production method of "Yang Five Sausage", which is made of fine, fatty meat 8:2 ingredients, added with a variety of condiments, salted, grilled, baked and cooled. It is characterized by bright color and delicious taste. This product is included in the "Chinese famous food guide".

Dongtai Fish Noodle Soup

Dongtai's traditional snack has a history of more than 200 years. This white noodle soup is made with extraordinary craftsmanship and is famous far and wide. It turns out that the chef is the choice of fresh crucian carp, eel bone as the main raw material, supplemented by cooked lard, ginger, onions, shrimp and other condiments, carefully made into the soup. White soup noodles made with this soup, soup thick as milk, dripping into beads, white fine uniform, fresh and not greasy. It is a pity that those who come to Dongtai don't have a meal of noodles in fish soup. 1924 Dongtai Noodles in Fish Soup was awarded the medal of Panama International Exposition. It is listed in the "Chinese Snacks Spectrum".

Qiyuan crab bun

Yancheng City District's traditional specialty. It is made of female crabs from the Xixiang Lake in Yancheng, which are large, fat and yellow. It is made of pork, fine noodles and other raw materials, and its flavor is delicious.

Jianhu Lotus Root Vermicelli

Jianhu County traditional snacks. It is said to have a history of more than 200 years. The lotus root flour is round, smooth, transparent, flexible, soft and tender, and coffee-colored. Stuffed with lotus root powder and five kernels (peach, apricot, jujube, melon seeds, etc.) as raw materials, sweet and refreshing, refreshing the lungs. Chewing fish aroma unceasingly, to avoid the fat and greasy taboo. Nutritional, bone-healthy blood function. Economist Fei Xiaotong tasted, wrote an article in the newspaper evaluation, called "treasures".

Wuyou drunken snail

Wuyou town specialty. Selected from the beach in the mud snail pickled. It was made in the Ming Dynasty. Every summer, selected from the beach on the large, thick meat, do not precipitate sand of the fresh mud snails, soaked in water, add wine, sugar and other mixing, stirring every day, for seven days before eating. It is characterized by soft and transparent shell, rich wine aroma, moderate salty and sweet, tender and delicious, and is a good food for wine. It does not change flavor or deteriorate after being sealed in the altar, and it is still fragrant when the altar is opened after one year, and it was listed as one of the local specialties by the National Tourism Administration in 1982. It is marketed in Shanghai, Sichuan, Wuhan and other places.

Drunken Crab of Dazhong Lake

Drunken crab of Dazhong Lake is made with high-quality wine, rice wine, Chinese salt, peppercorns, and Chinese cooking materials, and it has the appearance of a live crab, with tender meat and unique flavor. It has a rich flavor and aroma, and is a good product to accompany wine. 1910, it was awarded the first prize at the International Nanyang Persuasion Meeting, and won a medal. There is a poem to praise: | chrysanthemum yellow osmanthus fragrance early, Huaiyang competition boasts the lake crab good |. Today, the altar of Dazhong Lake Drunken Crab made by Yancheng City Foodstuff Factory Dazhong Lake Branch Factory has become a good product, which sells well at home and abroad as a banquet and gift.

Mallard duck soup dumplings

Yancheng City, the eastern coast of the mudflats, puddles, the ocean, the river, the swings of the region's specialties of the mallard duck, the number of extremely large. Local villagers use to make a winter seasonal delicacy "wild duck soup bag". Duck meat cut meat, supplemented by chicken broth, accompanied by lean pork, shrimp seeds, wet starch for the filling, made of soup dumplings, hot steamed and become.

Disassembling braised fish

Yancheng seashore salt and fresh water cross the river port has a specialty of red anchovies, like to move forward against the water, so it is also known as push the wave of fish. In the early years of the Republic of China, Yancheng river canal restaurant to produce this dish, quite famous. The method of preparation is to remove the fish's thorn card, with ham, soy sauce melon, lard, etc., braised with fish soup. Complete shape, tender and not broken, soup thick flavor, especially in late fall and early winter to eat the best.