Nantong's specialty dishes. [Photo/WeChat account: ntwgx6]

As summer gives way to autumn, Nantong is entering its most bountiful season. With the fishing ban lifted in the interim and fruit orchards heavy with produce, the region's culinary landscape is drawing both locals and visitors eager to taste its distinctive offerings.

Seafood fresh from the catch

The return of fishing vessels to the ports of Lyusi and Yangkou means swimming crabs are back on the table. Plump and naturally sweet, they are best enjoyed steamed to preserve their pure flavor, though a quick stir-fry with ginger and scallions is a preparation of equal popularity. Clams, another local favorite, are transformed into golden fritters or sizzled on iron plates, locking in their briny juices and tender bite. For a more refined dish, the bamboo clam soup is slow-simmered in a clay pot with chicken and pork stock, resulting in a crystal-clear broth that highlights the clams' delicate sweetness.

Signature meats and traditional stews

Nantong's land-based specialties are just as celebrated. The Langshan chicken, a breed with national recognition, is known for its firm, lean meat and rich aroma, while Haimen goat raised in the surrounding countryside offers tender, well-marbled cuts with little gamey taste. A classic preparation involves high-heat stir-frying followed by a gentle braise, giving the meat a glossy, savory finish. 

Morning rituals and street-side classics

For a true taste of local life, the city's breakfast and street-food scene tells its own story. The day often starts with a crab roe bun that bursts with savory filling and broth or the Erjia Fanglong rice cake that makes a perfect pairing with congee. Noodle lovers seek out "jumping noodles", a chewy variety with a legendary link to a Ming Dynasty (1368-1644) hero, and these are prepared in the standard fashion — stir-fried with soy sauce and lard. And no visit is complete without sampling the baked flatbreads with shrimp roe or radish fillings.