The Haimen goat, officially recognized by the state as the "White Goat of the Yangtze River Delta," is a treasure trove of resources. Its meat is tender, delicious, and low in gaminess. Whether braised or boiled, it remains juicy without being greasy, offering a delightful flavor and high nutritional value. In winter, it also provides warming nourishment. In the Shanghai-Nanjing area, it is often served under the sign of "Haimen Lifted Soup Goat Meat" as a rustic delicacy to welcome guests...
The “Four-Colored Treasure Beans” are renowned both at home and abroad, consisting of Haimen Dahongpao Red Beans, Guan Green Beans, Large White-Skin Fava Beans, and White Hyacinth Beans from Haimen.
The small chili peppers produced in Haimen are known as "Haimen Chili" in the international market. They are favored by customers for their good color, moderate spiciness, and other advantages. "Haimen Chili" is highly nutritious. It contains a variety of vitamins, including 1.5–2 grams of vitamin C per 100 grams of red chili. It also has rich content of carotene, iron, and phosphorus...
Haimen has been cultivating mint for nearly 500 years. The stems and leaves of mint are distilled to produce crude mint oil, which is then further processed into menthol and mint terpene oil. Crude mint oil is a colorless or pale yellow transparent oily liquid with a distinctive cool and refreshing fragrance. Menthol appears as colorless transparent prismatic or needle-like crystals, also known as...
In the old days, Rugao was rich in specialty products from rivers, lakes, and the sea. Take the famous dish recorded in historical records, “Rugao Three Drunken Delicacies,” for example: drunken river shrimp, drunken river sturgeon, and drunken clams, collectively known as the “Three (Immortal) Drunken Delicacies.” These are traditional delicacies of Rugao. River shrimp, river sturgeon, and clams are all rich in protein, abundant in minerals such as calcium, phosphorus, and potassium, as well as other nutrients...
Pluck all the feathers from the Sanhuang chicken, clean both inside and outside, remove the pancreas, and chop the chicken body into large pieces about 4 cm in size. Use a clean kitchen cloth to thoroughly absorb the surface moisture, then rub the chicken repeatedly with salt for 10 minutes. Cut the chicken liver and gizzard into 4 pieces each, split the chicken heart in half, open the chicken intestines, wash away any residue, and repeatedly rub them with a mixture of salt and vinegar until clean and free of any unpleasant smell, then cut...
The distinctive feature of Tong-style Bonsai lies in using small-leaved, pointed Podocarpus macrophyllus (commonly known as sparrow-tongue Podocarpus) as the material, trained into a “two curves and a half” structure. This means the main trunk is shaped into two curves and a half, with three main branches on each curve, and each branch is further styled into flat, cloud-like layers. The overall appearance resembles a lion—dignified and steady—like a three-dimensional painting…
The product features a bright yellow color, delicious taste, mellow aroma, and refreshing flavor. Its outer skin is tightly sealed, while the inside is tender, fluffy, and delicate. It has long been a traditional home-style condiment for meals (Rugao)…
Ruyi sausage has a long history and is one of the nationally renowned varieties. Its production began during the Tongzhi reign of the Qing Dynasty and has a history of over 100 years. In the late Qing Dynasty, it won the second prize at the “Nanyang Industrial Exposition.” Comparable to “Cantonese-style” sausage, it is known as “Ruyi sausage.” Ruyi sausage is a type of Rugao sausage with over 100 years of history…
Baipu Yellow Wine boasts a history of several thousand years and is often hailed as “liquid bread.” Made purely from rice using a unique brewing technique that draws on millennia of craftsmanship, it is rich in over twenty essential amino acids and various trace elements vital to the human body. The wine contains up to 2550 milligrams of the eight essential amino acids that the human body must obtain from food. With its low alcohol content, it is often consumed to invigorate the spirit and refresh the mind, while also promoting blood circulation, strengthening the spleen, and benefiting overall health. The “Shuiminglou” brand of Baipu Yellow Wine is a high-quality product of Jiangsu Province, a key protected product, and exempt from export inspection. It won the gold award at the 1993 Tokyo International Food Expo and the 1995 Beijing International Food and Processing Technology Expo. The “Rutong” brand of Baipu Yellow Wine is a renowned product of Nantong City, a key protected product, a Jiangsu Provincial famous-brand product, and a customer satisfaction product. Baipu Yellow Wine is now sold in more than ten provinces and cities across China, with some exports, and is highly favored by consumers.
Dongtang was originally made by Dong Xiaowan, the beloved concubine of the patriotic scholar Mao Pijiang from Rugao during the late Ming Dynasty, hence the name "Dongtang." It is known for its melt-in-the-mouth texture, crisp and flaky consistency, sweet flavor, and lingering aroma that leaves a long-lasting aftertaste. Rich in nutrients and suitable for all ages, it has enjoyed widespread acclaim across China for over 300 years. …
The Yangtze River Delta White Goat is of medium size, with a triangular head and slightly concave face. Its tail is small and curled upward. It has slender limbs and a sturdy body. The coat is dense all over, pure white in color, and glossy. Both males and females have horns; the male's horns are thicker and longer, extending backward and upward in an inverted "V" shape, while the female's horns are thinner, shorter, and resemble long chili peppers,…
Millennium Aromatic Sandy Taro The Millennium Aromatic Sandy Taro is produced at the Peilei Agricultural Science and Technology Entrepreneurship Demonstration Park. Grown in sticky, tough yellow clay soil that is over 1200 years old and rich in mineral elements such as magnesium, selenium, and calcium, the taro has a delicate texture, a fragrant and savory taste, and is easily crisped without burning. It offers benefits such as removing blood stasis, soothing the stomach and intestines, enriching the skin, relieving irritability and heat, breaking up stagnant blood...
Haian Taro is a specialty of Haian City, Nantong, Jiangsu Province. It boasts the fragrant aroma of beans, remains firm even after prolonged cooking, and offers a fresh, sweet taste upon eating, characterized by its unique quality and regional traits. Haian Taro has been awarded the status of a Geographical Indication Protected Product. The cultivation of taro in Haian has a long history, with detailed records found in the "Qing Jiaqing Haian Hall Annals" and the "Republican-era Haian County Annals"...
Haimen City in Jiangsu Province has a history of over a thousand years. By the late Tang Dynasty, agriculture in the Haimen area had become quite developed, and animal husbandry also saw significant growth. In ancient times, people lived in thatched houses and raised chickens freely in the woods and fields behind their homes. The chickens foraged during the day and returned to their coops at night, which led to the development of a local breed of chicken that was hardy, had fine-tasting meat, and was rich in nutrients...
Gangban is an affordable and delicious breakfast item popular among Nantong residents. The bakers at the bun shops take a piece of dough, stretch it into a long strip about 6–7 inches wide, drizzle a line of soybean oil on it, spread a thin layer of fine salt, fold it to about 2 inches wide, then press it solidly with their palms. Next, they use a stick to roll and press it, pounding the dough against the workbench as they roll, stretching it longer and longer...
Rugao Sausage is a specialty of Rugao, Nantong, Jiangsu Province. The production of Rugao Sausage began during the Guangxu reign of the Qing Dynasty (1875–1908), and it has a history of over 100 years. It won the second prize at the Nanyang Industrial Exposition in the late Qing Dynasty. Rugao Sausage features neat shape, compact meat texture, bright color, balanced sweet-and-salty taste, rich aroma, and high nutritional value…
White Puyellow Sprouting Cabbage is a specialty of Rugao in Nantong, Jiangsu Province. It was first recorded in the "Rugao County Annals" during the Qianlong reign of the Qing Dynasty. The main production area is around Baipu Town. Well-known varieties include “Sixty-Day,” “Chrysanthemum Heart,” “Tile Cap,” “Big Bun Head,” and “Small Bun Head.” These cabbages have firm hearts, high yellowing levels, and weigh between 2.5 to 4…
Rugao Dongchuan Pig is a specialty of Rugao, Nantong, Jiangsu Province. It is the principal breed in Rugao’s pig farming industry, developed over time by local farmers. Known for its strong adaptability, rapid growth, high fertility, thin skin, delicious meat, and high lean meat ratio, it serves as premium stock for making Rugao-style sausages, stuffed pork, Rugao meat floss, ham, and other renowned local products...
Rugao Xiangtang Taro is a specialty of Rugao, Nantong, Jiangsu Province. Long regarded as a traditional local food, it has been promoted as a representative longevity food of Rugao, winning favor among people from all over the world. With a long planting history, it earned the name “Xiangtang” (Fragrant Hall) because it fills the whole kitchen with a delightful aroma during cooking...