Stewed Langshan chicken. [Photo/WeChat account: ntwgx6]

When the morning mist gently lifts over the expansive mudflats of the Yellow Sea, the historic stone-paved lanes of Rudong's ancient towns come alive with the soft melodies of local flavors, including malt and wine. This region has a proud culinary heritage, offering a diverse array of traditional dishes such as Matang jujube rice wine, ganglu baked sesame flatbread, Bencha dried razor clam soup, and more.

In the town of Matang, a distinctive tradition of craftsmanship yields a renowned jujube rice wine that exemplifies local expertise and cultural heritage. This premium beverage is crafted using only the finest sourced jujubes and glutinous rice, ensuring a pure and authentic flavor profile. Following the brewing process, the wine is aged in traditional clay jars over a period of three years, a method that imparts a unique character and depth to the final product. The resulting wine is celebrated for its silky sweetness, which embodies nearly three centuries of artisanal tradition and cultural persistence. This jujube rice wine has gained international recognition, having been exported abroad and awarded prizes at the 1906 World Expo in Milan, Italy.

On the stone-paved streets of Bencha Ancient Town, you can find the famed gangpan, a diamond-shaped flatbread that crackles with crispy layers. Baked in clay stoves with shrimp roe and radish filling, each bite combines seaside freshness with a century-old legend.

Bencha also values its clam soup. Dried razor clams and tender clams simmer with winter melon in a slow-cooked bone broth, producing a silky, nourishing flavor of the sea.

Another local favorite, Bencha buns are filled with pork, crab roe, shrimp, and radish, wrapped in fluffy fermented dough. Each bun weighs exactly 94 grams and is packed with savory broth.

In Rudong, Langshan chicken is simmered with ham, resulting in a clear broth and tender meat that is served at national banquets.

Jiaoxie, roasted wheat ground into powder, is usually eaten with hot water and lard or brown sugar. This simple snack preserves the pure aroma of grain and childhood memories.