The sun’s presents, and the Changjiang River’s preference fostered the picturesque Nantong, where river and sea have unceasing affection to give clear seasons and rich products, including:
Shigang Pickled Bean-Curd
This product is colored bright yellow and tastes delicious, refreshing and mellow. The outside skin is tight to enclose the tender and loose internals, which is always the conventional flavored food.
It was named after Shen Shou for her style of embroidery, representing the highest level of traditional “Su Embroidery”. It was honored as the state intangible Cultural Heritage and deemed as the life-like embroidery art based on the Su Embroidery. It is famous for its portrait in unity of form and spirit and the skin color is of verisimilitude. Its fine and closely stitched products present the features of brightness and smoothness.
Nantong Arts and Crafts Research Institute created “Colored Satin Embroidery” based on the ancient folk “Stippling” and “Full count embroidery”, by combining with the modern rough sketch to give of decorative and realistic characteristics.
Yi Sheng Wine
Made by Haimen Yi Sheng Wine Factory, the wine was initially created by Zhang Jian at the beginning of this century. In 1906, the wine won the gold medal in Italy International Exposition.
This wine is made from the quality Daqu brewed by sticky seed red sorghum as the base with more than 10 herbs’ juice such as Artemisia scoparia Waldst, fingered citron, safflower, orange peel etc., then stored for more than half a year. The wine is transparently yellowish, and tastes mellow and clean to tonify the spleen and stomach, and to cure wind phlegm, relax muscle and improve blood flow.
Dong Candy was made by Dong Xiaowan, beloved concubine of Mao Pijiang, a patriotic celebrity in the end of Ming Dynasty, thus the name of Dong Candy.
The feature of the Dong candy is that it is easily melt in the mouth, and is crispy and sweet. Its lingering fragrance may last for quite long. Rich in nutrition, and suitable for both the old and the young, the candy’s reputation is well known across China for more than 300 years.
Walnut and Sesame Sweet Cake
Nantong Walnut and Sesame Sweet Cake has a history of more 100 years. The cake uses material of sesame powder, sugar, fried rice flour and walnut meat. The processing of the cake is in a fine manner. Each strip contains about 50 pieces of cake in gold yellowish color. The walnut meat is evenly inserted into the cake and tastes aroma, sweet, loose and mellow. Rich in nutrition, the cake’s color, fragrance and taste are all excellent.
It used to be called Fulongmao White Cracknel and originated in Guangxu Years of Qing Dynasty with a history of more than 100 years. Xiting Township, Tongzhou City is the original place for producing the cracknel. It was awarded with Gold Prize at 95 International Food Exposition.
The cracknel is made from well-chosen material by fine processing and in interesting shape. Layers are clearly separated and the tastes are sweet and crispy. Rich in nutrition, good for family, or travelers, or gifts to friends.
Baipu “Sanxiangzhai” Dried Bean Curd
Baipu “Sanxiangzhai” Dried Bean Curd (simply called Baipu Dried Bean Curd)has a history of more than 300 years and is the well known traditional specialty in Nantong. Baipu Dried Bean Curd uses selected soybeans and flavors of different kinds, which contains high quality proteins that are easily digested by human body, as well as vitamin and elements of cesium, phosphate and iron necessarily required by the human body. All these are useful to the human body and nutrition. The dried bean curd is of aroma and taste full of tenacity with bright color in thin and square shape, which are very popularized by its affordable feature and distinctive style.
Nantong-style Bosai isselecting small leaf Podocarpaceae (so called Queshe Podocarpaceae)to be bound in two and half bends, namely the main trunk in two and half bends with three branches on each bend to form cloud on each branch. It looks like a lion of dignity, and seems to be a three-dimensional painting, and it enjoys a great popularity.
Nantong blue calico is hand-spun, hand-woven and hand-dyed, most representative of the folk art of Nantong. Nantong Blue Calico Museum founded by Wu Yuanxin is the first art museum in China to collect, exhibit, research, produce and trade the blue calico. The museum has been approved as the base for inheriting blue calico. The “Nantong Blue Calico Technology” prepared and reported under his responsibility has been in the first list of state level intangible cultural heritage and Nantong is also named as the homeland of blue calico.
Nantong folk blue calico was made in ancient time beginning in Ming Dynasty. Up to now, the single type of the kind has been developed to multi shell fabric. The types of the blue calico have been changed from practical application to practical and decorative application. In order to sustain and develop the art of the blue calico, Nantong people established the Art Museum of Nantong Blue Calico at the bank of Haohe River.
Haian shrimp sauce
Metapenaeus affinis is a small fresh water shrimp living in Haian area of Jiangsu Province, which tastes delicious and unique, rich in protein, phosphate and calcium. “Haian shrimp sauce” is the famous brand developed by Nantong Gold Land Co. for many years and known for its deliciousness and high nutrition, beneficial to the old persons and children and enjoys the great popularity in both domestic and abroad markets.