Rugao Yellow Rice Wine is produced within the current administrative region of Rugao City, Jiangsu Province, as defined in the "Report on the Delimitation of the Geographical Indication Product Protection Area for Rugao Yellow Rice Wine" issued by Rugao Municipal People's Government (Document No. Gao Zheng Fa [2016] No. 4), and in accordance with the Jiangsu Provincial Local Standard: "Geographical Indication Product – Rugao Yellow Rice Wine"…
Dried radish from Rugao, produced in Rugao City, Jiangsu Province, is a specialty of Jiangsu. It is rich in vitamin C, and other components such as vitamin B2, calcium, iron, and phosphorus are all higher than those found in apples and pears, making it extremely nutritious. After consumption, it can help relieve thirst, reduce internal heat, soothe the stomach, improve digestion, eliminate congestion, dissolve phlegm, and aid in digestion. “Rugao…”
In the history of Rugao, the main crops were drought-resistant cereals, and farmers were relatively poor, living in thatched cottages. Behind every house, bamboo and trees were planted to block wind and sand. The chickens raised by households were allowed to roam freely among them, foraging as they pleased, returning at dusk, and fed mainly on cereals. People in the region traditionally enjoyed stir-fried young chicken in spring and summer, and chicken soup in winter for nourishment. During the Qing Dynasty’s Qianlong era…
The cultivation history of Rugao radishes dates back over a thousand years. Legend has it that during the Tang Dynasty’s Taihe era (827–836 AD), monks at Dinghui Temple in Rugao were already growing them. They would carve their homegrown radishes into lotus flowers, Buddha’s hands, pagodas, lanterns, and other shapes to use as offerings to worshippers, who called them “caifu.” Their seeds were known as “caifuzi” and used medicinally. Later, the practice...
Rugao Black Flat Cabbage, also known as Rugao Flat Cabbage or locally called "Pāpā Cài" (meaning "crawling cabbage") in the Rugao dialect, gets its name from its growth habit of sprawling close to the ground. It is a distinctive local vegetable of Rugao. The cultivation of Rugao Black Flat Cabbage has a long history. The "Rugao County Annals," compiled in the 15th year of the Qianlong reign of the Qing Dynasty (1750 AD), records: “Sown in September, transplanted in October. After enduring frost in winter, the leaves become even more tender and soft...”
Rugao penjing originated in the Song Dynasty. According to *Jiangsu Travel Guide*, “Jiangsu is one of the birthplaces of penjing art in China. … There are ancient cypress penjing from the Suzhou style with a history of 500 years, such as ‘Qin-Han Melody,’ Ming Dynasty Yangzhou-style penjing ‘One Umbrella,’ and large-scale Song Dynasty penjing from Rugao such as ‘Six Dynasties Cypress.’ These works are archaic, simple, and …”
The yellow croakers of various sizes from the Lusi Fishing Ground are among China's oldest and most important economic fish species. Yellow croakers are rich in protein, fat, sugar, vitamins, calcium, iron, and other nutrients. The gelatin from large yellow croakers is considered a premium nutritional supplement. There are many ways to prepare yellow croakers, and Sweet and Sour Yellow Croaker is a famous dish from Nantong.…
Ruyang Stripe Nori is a specialty of Rudong County, Nantong, Jiangsu Province. Rudong County is the largest breeding, processing, and exporting base for stripe nori in China. It currently has 164,000 square meters of nori seedling rooms, 105 seedling enterprises, 142,800 mu of nori cultivation area, 107 farming enterprises, 176 sets of primary processing production lines…
Rudong clams are a specialty of Rudong County, Nantong City, Jiangsu Province. The coastal areas of Rudong are among the main production regions for clams, which are known for their tender and delicious meat, rich in nutrients such as protein, fat, carbohydrates, calcium, phosphorus, and iron. The clams produced in Rudong, a prized seafood delicacy, have long been hailed as the “Number One Delicacy Under Heaven.” As early as the Tang Dynasty, clams were listed as tribute items…
Rudong seaweed is a specialty of Rudong County in Nantong City, Jiangsu Province. Known for its glossy appearance, delicious taste, rich nutrition, and unique flavor, Rudong seaweed is sold in over 20 major cities across China and exported to more than 10 countries including Japan, South Korea, the United States, and Australia. Seaweed, also called suo cai or zi ying, belongs to the red algae species Porphyra yezoensis. …
【Ingredients】350g mandarin fish fillet, 350g tomatoes, 70g breadcrumbs, 48g eggs, 10g onion, 3g salt, 2g MSG, 8ml cooking wine, 0.2g pepper, 30g ketchup, 15g sugar, 37g cornstarch, 35g Worcestershire sauce, 8g sesame oil, 100g oil. 【…
In ancient times, several major market towns in Rudong were hubs for the distribution of fish and salt, bustling with merchants. To accommodate the lifestyle of traveling merchants coming from all directions, while also considering the habits of local traders, workers, and residents, breakfast needed to be convenient, quick, and delicious. Gradually, a dietary habit formed where townspeople who didn’t have time to cook in the morning would buy a snack to eat...
In the past, there was a narrow north-south alley west of Zhuangqiao Bridge in Juegang, no more than two meters wide and about sixty meters long, called “Flagpole Alley.” Though unremarkable in appearance, a restaurant tucked away in this alley and its signature crab roe buns gained widespread fame. The eatery was named “Ding Puzhao,” and over time, the alley itself came to be known as “Ding…”
Created in the late Qing Dynasty, in the 1970s, Nantong dim sum chefs improved the recipe based on the "Suiyuan Shidan," resulting in a product with harmonious and pleasing colors, shaped like coins with clear patterns, a flaky crust, and a rich, delicious filling. It is typically made by wrapping oil pastry around shredded radish and pork lard filling, then baking it layer by layer in a flat pan. …
Wenfeng Double Bamboo is primarily made with razor clams, stir-fried with bamboo shoots. Razor clams are mainly produced in the tidal flats of Rudong in this city. Shaped like bamboo tubes, with pale yellow shells and flesh as delicate as jade, they are considered a delicacy among seafood. In recent years, razor clam farms have been developed in the Dongsha area of Rudong. Clams harvested from autumn to winter and up to around Qingming Festival are plump and flavorful. Recommended restaurant: Wen…
The shells of razor clams resemble two pieces of bamboo, rectangular in shape, about 10 centimeters long. The fresh meat is tender and flavorful, making it a premium seafood delicacy with therapeutic properties. Dried razor clams are made by shelling live razor clams, boiling the meat, and then sun-drying it.…
Shrimp refers to various types of sea shrimp that are cooked, dried, and then shelled. It is highly nutritious, containing protein, fat, and sugar, making it a beloved delicacy. It can be pan-fried, stir-fried, or used in soups. Its delicious flavor makes it enjoyable time and again, ranking among the tastiest dishes. As a convenient seafood product, it is easy to store and carry...
The Langshan Chicken is a renowned local breed originally from Rudong County, known for its dual-purpose use in both egg and meat production. Historically, the breed got its name because its distribution hub was at Nantong Port, which was near the scenic spot—Langshan Mountain. The production area lies in the northern part of the Yangtze River Delta, bordering the Yellow Sea to the east. The terrain is flat, with loose soil and an intricate network of rivers and ports. It is abundant in grain and cotton, rich in seafood, and has plentiful feed resources, making chicken farming common in the region. Locals consider black to be an auspicious color and prefer to raise chickens with black feathers. Fishermen also traditionally require pure black roosters for their sea-going rituals, a historical custom that led to the continuous elimination of chickens with mixed-color feathers in favor of those with black plumage. Through long-term selection and breeding, this breed had essentially taken shape by the Qing Dynasty (before the 1870s).
The production of Diagonal Slices is much simpler than that of baked cakes. The maker flattens and stretches the dough by kneading and pressing, spreads scallion oil and fine salt in the middle, then folds the two sides together. After rolling it with a baked cake roller and stretching it again, sugar syrup is brushed on the surface and sesame seeds are sprinkled. This creates a long strip of leavened dough spread out on the workbench. The maker then cuts it diagonally with a knife, resulting in each piece being flat…
This product is a time-honored pediatric medicine from the renowned Wang family of traditional doctors in Nantong. It is made from carefully selected authentic medicinal materials by the Nantong Pharmaceutical General Factory and supervised by Professor Wang Mianzhi, the inheritor of the secret formula. It is specially formulated to treat symptoms such as infantile indigestion, colds and fever, phlegm syncope and convulsions, wheezing and coughing with phlegm sounds, reduced food intake, vomiting, diarrhea, and constipation. Since 1983...