Nantong specialties Nantong specialties what are the specialties?

Nantong specialties, Nantong specialties which are many travel enthusiasts would like to know, the next by 191fun list editor for you to organize the introduction.

Nantong specialties

One, Rugao Dong sugar: produced in Rugao, Jiangsu Province, a hundred years ago. Legend has it that the late Ming Dynasty Rugao famous man Bao Paijian's favorite concubine Dong Xiaowan pro made, so it is called Dong sugar. With fine white flour, sugar, sesame, caramel as the material, by boiling sugar, sugar core, sugar bone, molding and other processes. Imported easy to melt, fluffy sweet, long aftertaste.

Two, Rugao sausage: also known as Ru style sausage, is a local traditional food, in the Qing Dynasty on consumption, more than a hundred years of history. Its characteristics are: meat prudent, color and lustre, salty and sweet excess.

3, Xiting Crisp Cake: the original called Fulong Mao white crisp, in the Qing Guangxu years, has more than 100 years of history, originating in Nantong Tongzhou City, Xiting Town. It is made of fine white flour, sugar, white oil, peeled white sesame as the main material, often over a number of processes. Its characteristics: crispy in the crisp, and fragrant and sweet; and can also be used to soak food, and the stripes are not messy, the soup is not muddy, the aroma, exceptionally favored by the people.

4, Haimen sorghum glutinous rice rounds: is the local traditional food, but also the local Spring Festival before the necessary annual food, in the Spring Festival family feast must be a sweet delicacy, very special, other central really do not have the same paragraph, to go to the time must try.

5, Nantong jumping noodles: also known as "Cao top noodles", "cut noodles" or "knife noodles", is the Nantong region's traditional food, its processing technology demanding, coarse and fine average, so the It is a traditional food in Nantong area, its processing technology is very demanding, the thickness is even, so it is not paste. The practice is: cook the noodles, put salt, lard, monosodium glutamate, chicken soup in the bowl, and then put the cooked noodles in the bowl into the bowl, can also be used to spare ribs, shredded pork, eggs, etc., pouring, taste better.

6, taro burning bamboo chicken: is a local traditional food, in Nantong Haimen, Qidong two places still have dill taro tradition. Bamboo chicken is in the hills of bamboo forest growth, commonly known as chicken migratory birds, its meat is delicious. Bamboo chicken and taro with burning, its characteristics: imported crisp and loose, color and aroma are good.

7, is the field of smoked cake: is a famous local pastries, began in the Qing dynasty during the Qianlong period, between the officials and the gentry and merchants to eat, with is the use of top quality glutinous rice, sesame as the main material, participate in the appropriate amount of sugar, vegetarian oil, cinnamon and salt and other materials, through more than twenty procedures made. Its color is light yellow, crispy and not burnt, brittle and not scattered; its taste is crunchy and sweet, sweet with salty, strange style.

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