Menthol products made from mint are important raw materials in the fields of medicine, daily-use chemicals, and the food industry. The White Bear brand menthol produced by Nantong Mint Oil Factory has long maintained a stable quality that surpasses both natural and synthetic menthol from Brazil, the United States, Japan, and other countries, winning the National Gold Quality Product Award year after year. …
Shaped like a centipede, hence the name "Prawn King." In the south, it's called "squid shrimp," while in the north it's known as "peppery shrimp." Those with roe are usually steamed, while those without can be stir-fried or deep-fried—the taste is extraordinarily delicious. …
Acacia snails, abundant along the coastal areas of Rudong, have a lovely name and delicious taste. Legend has it that they prefer to stay in male-female pairs and seldom appear alone, hence earning the poetic nickname "acacia snails." Compared to ordinary snails, acacia snails have longer flesh, and their tails are mostly rich, creamy roe—absolutely delectable. Whenever those living away from home taste something similar…
Braised razor clams, a signature dish of Rudong seafood; the clams must be local bamboo clams, and the soup is made only after soaking and drying the clams through several secret traditional processes. The broth has a rich, distinctive flavor of the South Yellow Sea seafood—thick, mellow, and truly unforgettable. Wang Xia’er is a leading figure in Rudong’s seafood cuisine and once cooked this dish at Nanjing’s Jin…
The flesh of the swimming crab is tender and white, rich in protein, fat, and various minerals. During the winter migratory season, the crabs are at their strongest, typically weighing around 250 grams, with some reaching up to 500 grams. Female crabs are filled with a rich red roe, offering an exceptionally delicious taste. The crabs can be eaten fresh, steamed, pan-fried, stir-fried, or marinated.…
The Rudong Langshan Chicken is a high-quality local breed suitable for both meat and egg production. It is relatively large in size, with an upright head and uplifted tail, forming a body shape resembling a saddle and taking on a “U” shape. It has a single comb that stands upright with 5–6 comb teeth; both earlobes and wattles are bright red; the beak is dark brown with a lighter-colored tip; the feathers are tightly packed, black in color, and glossy; the skin is white. The 1984 edition of the …
Rudong Rice The Rudong County Grain Industry Association Rudong Rice is produced in the Yangtze River alluvial plain where the river meets the sea. Influenced by the region’s unique geography and climate, Rudong Rice features “pearl-like translucent grains and a rich, aromatic fragrance,” making it a top choice for family dining tables and a well-known staple across Jiangsu, Zhejiang, and Shanghai. 1 Sensory Indicators Plump panicles and abundant grains…
Rudong mudsnails are mainly yellow-sand mudsnails, which have a more delicious taste compared to green-sand mudsnails. In the daily breakfast of Rudong locals, mudsnails are as common as pickles, often eaten preserved and served as a side dish with congee. “Crispy, tender, and smooth” are the three main sensations when eating them. Rudong has long been known as the “Seafood Capital of China,” and its nearby…
Rudong is located on the coast of the Yellow Sea, boasting a 106-kilometer-long shoreline and 1.04 million mu of tidal flats. Since ancient times, it has been abundant in seafood, with a local legend that says, “One can find a yellow croaker at sunrise near Jinniu.” The tidal flats beyond the coastal dikes are vast, with crisscrossing waterways and numerous nearby sandbanks. Coupled with its geographically advantageous waters, Rudong’s sea area lies precisely at the convergence of the eastward-propagating waves of the East China Sea and the rotational waves of the Yellow Sea. The tides here are high with significant fluctuations, concentrating plankton. Additionally, the Yangtze River and inland rivers carry large amounts of nutrients and organic matter into the sea, resulting in rich and fertile waters that foster abundant plankton growth. This gives Rudong seafood an incomparably delicious taste and unique nutritional value unmatched by other regions. In April 2007, it was honored as the “Hometown of Chinese Seafood” by the Chinese Culinary Association.
Broad beans are a traditional cash crop in Qidong City. Due to their small bean size, Qidong broad beans are favored by many processors for being suitable for machine processing. Peeled Qidong broad beans have gained a certain level of international recognition. …
The red clay pottery from Qidong was developed in the 1990s by Qidong Jincǎo Ceramics Co., Ltd. This handcrafted red clay decorative pottery, renowned for its exquisite craftsmanship and superior product quality, has been exported to over ten countries and regions, including the United Kingdom, the United States, Japan, Belgium, and the Netherlands. The production volume, product quality, and total export volume of these items all rank first in the world. Red clay...
Qidong Old White Wine has a history of over fifty years and is made entirely from pure rice. A sip of this wine leaves a sweet taste in your mouth and a warm feeling in your belly. The people of Qidong love to drink Old White Wine—about twenty thousand kilograms are consumed every day. There’s even a local folk song dedicated to it: “Old White Wine, Old White Wine,…”
Lvsi Jellyfish is abundantly produced along the coast of Lusi in Qidong. Its body is hemispherical, blue-green in color, semi-transparent, with an umbrella-like top and eight oral arms underneath, which have filamentous appendages at their ends. It resembles a hat floating on the water's surface. Renowned for its premium quality and meticulous processing, it is one of China’s “Eight Delicacies of the Sea.” Lvsi Jellyfish is the second aquatic product in Jiangsu Province to be granted Geographical Indication registration, following Taihu Silverfish...
Taro is a perennial leguminous plant, named for the delicate fragrance of its underground tuber. Taro stewed with pressed tofu is hailed as the "king of vegetarian dishes." In Chapter 19 of Dream of the Red Chamber, Jia Baoyu includes taro in a list of fruits, attesting to its delicious taste and long history of consumption. The Haimen and Qidong regions of Nantong still preserve the tradition of growing taro...
The Langshan chicken is one of the world’s eight standard chicken breeds. Originally known as “Chaha Big Chicken” or “Matang Black Chicken,” it was discovered in Nantong by a British sailor in 1872. He brought it back to Britain, where it was named “Langshan Chicken.” The breed predominantly has black feathers, with striking colors, tall stature, and long legs. It has thin skin, tender meat, and an exceptionally delicious flavor, making it an excellent dual-purpose breed for both eggs and meat...
The Land of Toads — Qidong County
Aloe is an ancient plant. Over thousands of years, as a result of both artificial and natural selection, it has developed an extremely rich variety of types. According to reports, there are over 300 species within the Aloe genus, among which more than ten can be used for medicinal purposes, and…
Edible cactus generally refers to varieties within the Cactaceae family, genus Opuntia, whose fleshy stems can be consumed as vegetables and fruits as fresh fruits. They grow wild in the arid and hot regions of southern China. Due to their spines, poor taste, and slow growth, they have not been utilized or developed by people. It is understood that using edible cactus in cooking...
The King Pigeon was developed in the United States and is known as the American King Pigeon. It is currently the world’s largest breed of meat pigeon and has spread to many countries and regions around the world. Common varieties of the King Pigeon include the White King Pigeon, Silver King Pigeon, Pure Red King Pigeon, and Hybrid King Pigeon (also called the K-type King Pigeon). The King Pigeon has now been bred in a variety of feather colors. The King Pigeon, especially the White King Pigeon,…
Boer (BOER) goats are originally from South Africa. After decades of rigorous selective breeding and improvement since 1959, they have become one of the world’s most renowned superior breeds for meat production. Boer goats are known for their large size, rapid growth, high reproductive rate, and excellent milk yield. The town of Haifu raises 25,000 goats annually. Recently...