[Video/WeChat account: jshmrb]

Haimen district, Nantong, East China's Jiangsu province on Dec 11 announced its top 10 local delicacies and a food competition was held on Dec 14 and 15 to present these dishes to the public.

Here are Haimen's top 10 local delicacies.

Stewed Haimen goat meat with brown sauce

Stewed Haimen goat meat with brown sauce. [Photo/WeChat account: jshmrb] 

Haimen goat meat is a national geographic indication product. It is rich in protein and has low fat and cholesterol levels.

The stewed goat meat with brown sauce is a classic dish in Haimen.

Stir-fried crab

Stir-fried crabs coated with flour. [Photo/WeChat account: jshmrb] 

It is a tradition in Haimen to eat crabs in summer. To make the crab roe and flesh softer, the crabs are cut in half and coated with flour before being fried.

Bean soup with minced pickles

Bean soup with minced pickles. [Photo/WeChat account: jshmrb]

A poet named Luo Binwang from the Tang Dynasty (618-907) once created a poem to praise this dish which he tried during a visit to Nantong.

Braised hyacinth bean with taro

Stir-fried hyacinth bean and taro. [Photo/WeChat account: jshmrb]

Locals love the tenderness of Haimen's taro, which is known for being rich in nutrients.

Braised eggplant with hyacinth bean

Braised eggplant with hyacinth bean. [Photo/WeChat account: jshmrb] 

Haimen locals have a deep love for green eggplants. To prepare this dish, the hyacinth beans need to be boiled till they are soft before the sliced eggplants are added.

Braised taro with dried bean curd

Taro and dried bean curd are braised together with brown sauce. [Photo/WeChat account: jshmrb] 

Dried bean curd is made from tofu and spices like fennel, Sichuan peppers and aniseed. When braised with dried bean curd, Haimen taro will fully absorb the flavor of the dried bean curd.

Braised crucian with soybean

The crucian is braised with soybean using the brown sauce. [Photo/WeChat account: jshmrb] 

Haimen boasts abundant fish resauces, which explains why the locals love eating crucian carp.

Cured hairtail

Cured hairtail is brased with brown sauce. [Photo/WeChat account: jshmrb] 

Cured fish has a history of more than 300 years in Haimen. As a traditional Haimen specialty, cured hairtail is sweet and salty, and extremely fragrant.

Stewed Haimen pork with brown sauce

Stewed Haimen pork with brown sauce. [Photo/WeChat account: jshmrb] 

Haimen pork is rich in fats but is not overly greasy.

Stewed Haimen chicken with brown sauce

Stewed Haimen chicken with brown sauce. [Photo/WeChat account: jshmrb]

The Jinghai Sanhuang chicken is a famous specialty of Haimen that is tender and full of umami.