Geographical Scope Dongtai currently has 160,000 mu of mulberry fields, producing 20,000 tons of fresh silkworm cocoons annually and over 2,900 tons of white raw silk. This year, the number of spring silkworm eggs distributed in Dongtai reached 193,000 boxes, accounting for one quarter of the province’s total. Unique Quality Dongtai has 160,000 mu of mulberry fields, yielding 416,000 dan of silkworm cocoons annually, ranking first in Jiangsu in both scale and cocoon silk quality…
The feather fans made by the Tang family from Anfengchang in Dongtai City are the most famous. They are meticulously crafted using feathers from the wings of sea herons. In the early Qing Dynasty, when Kong Shangren was dredging the mouth of the Huai River in Yancheng, he received a sea heron feather fan as a gift from a friend and was full of praise. He immediately composed a five-character regulated poem titled "Feather Fan":&qu…
Produced by Dongtai Yudechang Traditional Chinese Medicine Shop. Made with premium glutinous rice and eight medicinal ingredients including astragalus, codonopsis, lotus seeds, Chinese yam, grainy moth larvae, chicken gizzard membrane, coix seed, and gorgon fruit, along with bird’s nest, white sugar, and lard. It is characterized by the concept of “food as medicine,” and eating it can nourish blood and qi, strengthen the spleen and stomach, aid digestion, and promote health and longevity. …
The most renowned ones are made by the Tang family from Anfengchang in Dongtai City. They are carefully crafted using feathers from the wings of sea storks. In the early Qing Dynasty, when Kong Shangren was dredging the Huai River estuary in Yancheng, he received a feather fan from the sea stork gifted by a friend. He was full of praise and immediately composed a five-character regulated verse on the subject of the feather fan: “A guest brings two round fans, masterfully crafted and unlike the rest. The cut edges shimmer like clouds…”
A traditional craft passed down through the Cao family of Dongtai. During the Xianfeng era of the Qing Dynasty, Cao Junpeng produced the most enduring masterpieces. The wooden panels in front of the shrine at Guan Di Temple in Daijiayao, Xinghua County, feature carvings of serene mountains with flowing water, lush flowers and trees, and eighteen arhats no more than an inch tall inside a cave—exquisitely delicate and in diverse poses. The Dongtai Chamber of Commerce once owned a fine piece titled "Salt Field Scenery," carved on a wooden tray about one foot in diameter, depicting the “one well and five ponds” of the salt field: the brine well, fire-heating pond, red brine pond, drainage pond, ash-scraping pond, and ash-removal pond, as well as salt stoves, pot skimmers, and salt warehouses. It also showed salt workers laboring, oxen pulling carts to transport salt, and running roe deer and rabbits in the grass—images so lifelike they brought the salt field scenery vividly to life. The calligraphy on the salt stoves was as fine as mustard seeds, crafted with exquisite delicacy.
Hair embroidery, also known as ink embroidery, originated during the Tang Dynasty when Buddhism was widely practiced. Devout women would cut off their own hair and embroider images of the Buddha or Guanyin Bodhisattva on silk or satin. They would then burn incense and worship these pieces as a sign of piety. Using human hair instead of silk thread showcases the wisdom and creativity of Chinese working women. Because hair embroidery does not fade or deform, but requires extremely high technical skill, it has been...
Dongtai City Zhanggang Drawnwork and Knitting Factory organizes women from fishing villages and rural areas to produce goods in a decentralized manner. Modern crochet techniques have evolved from the netting skills of Tang Dynasty women. Various types of crochet clothing are hand-crocheted using materials such as real silk, pure cotton, rayon, gold thread, and silver thread. The product range includes over 100 varieties such as garments, scarves, and veils...
A traditional famous wine from Dongtai. First brewed during the Qianlong reign of the Qing Dynasty. Made from premium polished glutinous rice using traditional methods and blended with precious Chinese medicinal herbs, it is rich in nutrition and contains various amino acids. It is praised for being thick, mellow, uniquely fragrant, sweet on the palate, and leaving a lingering aftertaste. It also aids digestion, stimulates appetite, relaxes muscles, and improves blood circulation. …
A unique specialty of Xiazao Village in Anfeng Town, Dongtai City. During the Ming and Qing dynasties, it was listed as an imperial tribute. These fava beans are flat and round in shape, about the size of a thumb, with a slight depression in the middle that resembles a cow’s hoof—hence their common name “Cow’s Hoof Flat.” Strangely, if “Cow’s Hoof Flat” beans are grown elsewhere—even just across a ridge from Xiazao Village—the resulting crop looks completely different, either smaller in size or inferior in taste. In those days, local temples and monasteries all competed to use “Cow’s Hoof Flat” bean paste for making soups and noodles, yielding a broth as white as milk and an exceptionally delicious flavor. The scholar Li Chunfang from Xinghua came to Anfeng to study under Wang Gen, and during the green bean season, teacher and student loved nothing more than picking and savoring them. Later, when Li Chunfang became prime minister, he presented the “Cow’s Hoof Flat” fava beans to the emperor, who praised them highly. From then on, “Xiazao Fava Beans” were sent as an annual tribute, and officials were appointed to purchase both fresh and dried beans for imperial meals. Both the Ming and Qing dynasties continued this tradition. At that time, Xiazao Village became known as the “Imperial Bean Garden.” It is said that when Han Guojun served as governor of Jiangsu Province, he used these fava beans to entertain important guests such as [1] and Chen Yi, and also gave them as local specialties. Chen Yi specially shared this gift with wounded and sick soldiers to let them try something new, creating a much-told tale. When shelled, the beans are milky white in color, and once cooked, the flesh becomes soft and crumbly, offering a fresh and tender taste. Dried beans can be used to make “Orchid Bean Paste.”
Dafeng Rice The Yancheng Dafeng District Rice Industry Association produces rice, which is the final product obtained after cleaning, hulling, milling, and finishing processes of paddy. The cleaning process involves using appropriate equipment and proper procedures to remove various impurities mixed in the paddy, thereby improving...
Produced in Liyang, Jiangsu Province. This type of chicken is characterized by its yellow beak, yellow feathers, and yellow claws, hence the name. It can weigh up to eight or even nine jin (approx. 4–4.5 kg), which is why it's also known as "Nine-Jin Yellow." It is a high-quality local breed of poultry suitable for both eggs and meat. Based on body size, it is divided into large and medium categories. Adult roosters of the large type weigh over 8 jin, and hens can also reach over 8 jin. The medium type adult...
Fu'an Crispy Cake is a specialty of Fu'an Town, Dongtai City, Yancheng, Jiangsu Province. The Fu'an Crispy Cake from Dongtai boasts a texture that is flaky, crisp, and delicious upon the first bite, becoming even more flavorful the more you chew. In the words of the locals, it’s “so good you won’t want to spit out even the bits that hit your lips.” Fu'an Crispy Cake enjoys widespread fame across China. Legend has it that Emperor Qianlong, during his southern tour, tasted it and was full of praise...
Dongtai clams are a specialty of Dongtai City, Yancheng, Jiangsu Province. Mainly produced along the coastal areas of Dongtai, these clams are highly valuable economically, rich in nutrition, and boast delicious meat, making them one of the major seafood exports generating foreign exchange for Yancheng City. Dongtai clams are abundantly found in the coastal tidal flats of Yancheng, especially on Dongsha Island within Dongtai, which has the highest yield. The clamshell is composed of two…
It has a uniquely delicious flavor. When cooked into a sauce to entertain guests, its distinctive taste leaves them marveling that even a whole table of fine dishes can't compare to the simple "brush" of masha. The series of Masha Sauces developed by Nantong Rural Food Co., Ltd. gives you the chance to savor this marvelous and rare delicacy. Masha Sauce is the perfect accompaniment for hot pot, rice dishes, noodles, and flatbread...
In Dongtai, people love making their own fermented soybeans in black bean sauce, which have a unique flavor and simple preparation method. Here's how it's done: During the soybean harvest season, buy 2,500 grams of soybeans from the market. Remove any impurities or low-quality beans, then soak the soybeans in cold water for about a day until they swell and become plump. …
Spiced sausage is a traditional delicacy from Dongtai City with a history of over 100 years. Legend has it that a skilled chef surnamed Yang, the fifth-born in his family, specialized in selling smoked and barbecued meat products in Dongtai City, with sausages being particularly famous—people called them “Yang’s Fifth Spiced Sausage.” In recent years, the Dongtai Meat Products Factory has preserved the traditional production method of “Yang’s Fifth Spiced Sausage,” using a ratio of 8:2 for lean to fatty meat,…
Stove Fava Beans are a unique specialty of Xiazao Village, Anfeng Town, Dongtai City. During the Ming and Qing dynasties, they were listed as an “imperial tribute.” These fava beans are flat and round in shape, about the size of a thumb, with a slight depression in the middle of the bean that resembles a cow’s hoof—hence their common name “Cow’s Hoof Flat.” Strangely, if “Cow’s Hoof Flat” beans are grown elsewhere—even just across a ridge from Xiazao Village—the resulting beans look completely different, either smaller in size or inferior in taste.
Tangerine Peel Wine is a renowned liquor, first brewed during the Qianlong reign of the Qing Dynasty. Made from premium polished glutinous rice using traditional methods and blended with precious Chinese medicinal herbs, it is highly nutritious and rich in various amino acids. It is praised for being “rich, mellow, and thick in texture, with a unique aroma, smooth and sweet upon swallowing, and a lingering pleasant aftertaste.” It also aids digestion, stimulates appetite, relaxes muscles, and improves blood circulation.…
The "Zaozhong Suckling Pig" from Dongtai is known for its long body, short legs, small head, short snout, upright ears, and tender, delicious meat. It has been vividly nicknamed the "ginseng of livestock" and the "gem among pigs," and was once featured in the book *Famous Cities, Famous Towns, Famous Brands of China*. The wrinkles on its forehead closely resemble the Chinese character for "longevity" (寿), aligning with the traditional culture of people in southern China and Southeast Asia who seek blessings...
Razor clams are abundant along the coast of Dongtai and renowned throughout China. These clams have thin, elongated shells in a yellowish-brown hue, hinged together like bamboo tubes. Each clam is roughly rectangular, measuring about 10 centimeters in length. The clam meat is tender, delicious, and highly nutritious, containing 5.5% protein, 0.8% fat, 1.8% sugar, 1.1% minerals, as well as a large amount of calcium. They can be eaten fresh, stir-fried, or used in soups. Additionally, they can be processed into dried razor clams, canned, or cooked down into clam oil for seasoning — making them a premium seafood delicacy with medicinal benefits as well. The snow-white razor clam meat, paired with winter bamboo shoots and shiitake mushrooms, presents an attractive color scheme, aromatic flavor, silky texture, and delightful taste. Dried razor clams are made by shelling live clams, then boiling and sun-drying the meat.