In the mild spring of March, when grass grows lush and fish fatten, the long-renowned pufferfish of Hai’an has once again stirred the appetites of many locals. In the memories of the “old folks of Hai’an,” the best time to enjoy pufferfish is around the Qingming Festival, when the fish’s flesh is at its tenderest and most nutritious. Pufferfish, also known as blowfish, is an extremely delicious…
Libao Masha Sauce is a specialty of Libao Town, Hai’an County, Nantong City, Jiangsu Province. Hai’an Libao Masha Sauce is the perfect condiment for hot pot, rice dishes, noodles, and flatbread. Types of Masha Sauce: Original flavor, Mildly Spicy, Spicy & Numbing, and Salty & Spicy. The masha is the world’s smallest shrimp species—a tiny freshwater shrimp that never grows large, weighing only 0.007 grams…
Hai'an Xiaofang Persimmons are a specialty of Hai'an County in Nantong City, Jiangsu Province. The flesh of these persimmons is deep reddish-orange, with short, fine, and sparse fibers, a sticky texture, abundant juice, and a sweet taste. Rich in vitamins and various trace elements, they are of an exceptionally high quality, highly nutritious, and ideal for fresh consumption. As a local specialty fruit of Hai'an County, Xiaofang Persimmons have been cultivated for over forty years...
Pufferfish from Laobagang is a specialty of Laobagang in Hai’an County, Nantong City, Jiangsu Province. In September 2008, Hai’an was designated as the “Home of Pufferfish in China” by the China Fisheries Association. Laobagang is known as the “Pufferfish Capital of the World.” It is also home to the aquaculture base of Jiangsu Zhongyang Group. The Zhongyang pufferfish farming base spans over 4,000 acres,…
Old Ba Gang eel is a specialty of Laobagang in Hai’an County, Nantong City, Jiangsu Province. Laobagang is known as the “Hometown of Chinese Eels.” Eels, scientifically named Anguilla japonica, commonly referred to as river eels or white eels, are one of the ancient and mysterious creatures on Earth, with traces found in many parts of the world. Laobagang Town lies to the east of the Yellow Sea and faces the Yangtze River to the south. It is China’s…
Lao Ba Gang Town features industries characterized by their maritime identity, a specialized farming and sideline sector, and tertiary services with a unique coastal charm. It has carefully built three renowned titles across East China: “Hometown of Seaweed,” “Hometown of Fishing Nets,” and “Hometown of Eels.” As the only port town in Hai’an County, Lao Ba Gang boasts vast tidal flat resources, abundant...
Tie-dye, anciently known as "twisted knot dyeing," is an ancient handicraft first seen during the Wei, Jin, Northern and Southern Dynasties, flourishing in the Tang Dynasty. By the time of Emperor Renzong of the Northern Song Dynasty, however, tie-dye garments were banned due to their extravagance and labor-intensive production, causing the craft to disappear for a time. After resuming tie-dye production, enterprises in Hai'an have continued to innovate, further refining the technique. …
Crispy cake is a famous specialty of Nantong, made primarily from flour, sugar, and oil through multiple refined processes. With its unique shape, distinct layers, crispy texture, and nutritional value, it is an excellent choice for home consumption, travel, or as a gift for family and friends. Traditional crispy cakes are mainly divided into three types—Nantong Crispy Cake, Dingyan Crispy Cake, and Xiting Crispy Cake…
Century Fish was originally called Century Chicken Shop, established in 1936. Later, Mr. Wang Xiyе created Century Fish based on the concept of Century Chicken. Century Fish uses a small amount of broth in the pot. A grass carp, silver carp, or mandarin fish weighing over 2 pounds is weighed on the spot, sliced into fillets, and marinated with secret seasonings. In just 10 minutes, the “Century Fish” is ready. A rich aroma wafts through the air...
Let me introduce Lvsi seafood to you all — don’t drool, okay? I’ll tell you about these sea delicacies. What’s this thing? We call it “huagongtuozi,” while people in Guangdong and Hong Kong call it “squat lobster.” Around here, we usually just boil it in water and dip it in soy sauce. People in Guangdong prefer to eat it raw or lightly cured,…
Xinzhen Fermented Tofu is produced in the ancient town of Shigang. Combining traditional craftsmanship with advanced science and technology, the product is renowned both domestically and internationally for being "richly aromatic, bright yellow in color, delicious in taste, mellow and refreshing, with a tightly sealed outer skin, tender and fluffy texture inside, fine consistency, soft and sticky mouthfeel, and clear, pure brine." It has long been a popular traditional home-style side dish...
Eel is a unique migratory fish that thrives in both freshwater and saltwater environments. River eel has fine, tender, richly textured, and fatty flesh, packed with various vitamins and amino acids. It is not only delicious but also offers medicinal benefits, such as nourishing the body and enhancing vitality. Nantong now hosts several eel farms, with most of their produce being exported. Locally roasted eel here boasts...
Lotus-shaped Agastache Dumplings are a seasonal delicacy from Nantong. The fragrance of agastache is cool, aromatic, and refreshing, making it a fine traditional Chinese medicinal herb. Nantong’s pastry chefs craft these dumplings using agastache leaves as the wrapper and osmanthus-infused red bean paste as the filling, then lightly fry them until they resemble budding lotus flower buds—cooling, fragrant, and delightful upon the first bite. This dish has been featured in publications such as "Chinese Snacks" and "China..."
Silver Fish: Anciently known as "Kuican Yu" (sliced leftover fish). This fish is slender in shape, transparent, smooth-bodied, and about the length of a finger. It prefers to inhabit the estuary of the Yangtze River near the sea, officially called the intermediate silverfish, but commonly referred to by locals as "noodle stick fish." With its fine, boneless body and shimmering silver color, along with its extremely delicious taste, it is highly favored by diners. Knife Fish: This fish is so named because its shape resembles…
Fire Dumplings are a traditional snack from Nantong, and their preparation is relatively simple. They are called fire dumplings because they are made using boiling water and then fried in hot oil, and the finished product resembles a dumpling. The method of making fire dumplings is basically the same as that for boiled dumplings, except for the temperature of the water used to make the dough, which results in two different types of dough. Boiled dumplings use cold-water dough…
Nantong Tiao Mian, also known as "cut noodles" or "small-knife noodles." Due to its meticulous processing technique, the noodles are uniformly thick and thin, long, smooth, tough yet elastic. As a result, they do not become mushy even after prolonged cooking. When eaten, they are resilient without being hard, chewy and flavorful. If served with various toppings and stir-fried with ingredients such as soy sauce, lard, and MSG, the taste becomes especially delicious. Nantong Tiao Mian...
Made from glutinous rice or sorghum flour, these glutinous rice balls are tender and sticky, and are especially beloved by locals in Nantong. The preparation and serving methods vary with the seasons. There’s a saying in Nantong that “the Winter Solstice is as important as the New Year,” so on the morning of the Winter Solstice, one must eat rice balls to symbolize family unity. On the first breakfast of the Lunar New Year, people eat “Descendants’ Rice Balls,” which are solid rice balls of different sizes…
According to the *Supplement to the Yunnan General Gazetteer · Products Record*: “Field snails... The yellow part at their tails, known as snail yolk in Yunnan, can be used in soups and dishes, and has a delicious taste.” Rich in nutrients, snail yolk is a premium dish served to guests by the Bai people in the Erhai Lake area of Dali. It can be prepared in various ways—cooked in soup, chilled, or stir-fried. The most distinctive method is stir-frying: fresh snail yolk is rinsed clean...
- - Thorny water caltrop According to *The Newly Compiled Chronicles of Yunnan – Treatise on Products*, “Water caltrop, formerly known as ji (芰), belongs to the genus Trapa. In ancient times, ji and lotus were often mentioned together, and caltrop-picking was also featured in poetry, making it a common plant found in ponds and marshes. In spring, its broad ovate leaves with serrated edges emerge. The middle part of the petiole is thickened, aiding in floating. In summer, small white flowers with four sepals and four petals bloom. The ovary ripens in autumn…” Water caltrop is mainly produced in Dali in major freshwater lakes such as Erhai Lake, West Lake, Sword Lake, and Huabi Lake. Every spring, it sprouts and grows leaves that float on the water surface, with serrated leaf edges and a thickened middle section of the petiole. In summer, small white flowers with four petals bloom. When autumn arrives and the weather turns crisp, the waters are abundant with water caltrop fruits—this is the season for harvesting. At this time, the outer shell of the fruit is hard and covered with tender spines. The freshly harvested water caltrops are rinsed clean, then briefly boiled in boiling water before the shells are removed for eating. The flesh inside is white, tender, sweet, and fragrant, making it a popular food among the Bai people. (Dali)
Made from premium ingredients such as sesame powder, white sugar, fried rice flour, and walnut kernels, this cake is meticulously crafted. Each jin (500g) comes in two pieces, with around fifty slices per piece. Each slice features a golden hue, evenly embedded with almonds, and boasts a deliciously fragrant, sweet, fluffy, and crispy texture. When eaten dry, it’s crisp and sweet with a rich aroma of sesame. When soaked, it releases an aromatic fragrance, offering a refreshing taste without being greasy. The ingredients including sesame and almond kernels contain 10.7% protein, 15.8% fat, and 37.1% sucrose—making it not only visually appealing and flavorful but also highly nutritious. Provided by "Nantong Hotline" (Nantong)