Chongchuan cuisine is centered around freshness, embodying the bounty of the Yangtze River and the Yellow Sea alongside the preservation of traditional craftsmanship.  ‌

Scallion oil jellyfish 

Sourced from Lyusi Fishing Port, a popular fishing port in Nantong, the jellyfish is rinsed in clear water, coated with scallion oil, and lightly seasoned with a touch of soy sauce and sugar. It is crisp and tender, with a savory freshness that preserves the authentic ocean flavor.  ‌

Scallion oil jellyfish. [Photo/WeChat account: chongchuanonline]  ‌

Nantong smoked fish‌ ‌

Nantong smoked fish‌ locks in its freshness with the technique of "‌hot fish plunged into cold sauce‌" — golden, crispy fried fish pieces are immersed into an ice-cold secret sauce. The fish skin shrinks into a fragrant crispness through the clash of cold and heat, while the flesh stays tender and juicy, with a subtle sweetness hidden in the savory taste. 

Chicken-razor clam jelly 

The dish fuses Langshan Mountain's chicken with Rudong dried razor clams. The chicken is deboned, stuffed with a concentrated razor clam broth, slow-cooked until tender, then cooled to set into a translucent, jellied texture. When scooped up with a spoon, it melts in the mouth — the two flavors blend perfectly, creating a unique regional flavor. 

Chicken-razor clam jelly. [Photo/WeChat account: chongchuanonline] ‌

Chongchuan braised pork ball‌ 

A signature dish of Nantong, it is crafted from hand-chopped local black pork ham. The minced meat is meticulously kneaded, then double-cooked by frying before stewing, resulting in a delightfully tender and non-greasy texture. 

Chongchuan braised pork ball. [Photo/WeChat account: chongchuanonline]‌ ‌

Crab roe soup dumplings‌ 

These dumplings contain crab roe and savory meat juices within delicate wrappers, delivering a rich and refreshing taste that shows meticulous craftsmanship.