Lamb soup. [Photo provided to en.nantong.gov.cn]

As winter sets in, lamb dishes are taking center stage on dining tables across Nantong, Jiangsu province, offering locals and visitors a taste of the city's distinctive culinary traditions.

The arrival of lidong, or the Beginning of Winter, one of the 24 traditional Chinese solar terms, marks the start of the colder season and it falls on Nov 7 this year. For many Nantong residents, it also signals the time to enjoy warming, nourishing lamb dishes, a long-standing part of local food culture.

Nantong's lamb cuisine is broadly divided into four regional styles: Nantong, Haimen, Rugao and Hai'an. Each has its own specialties and loyal following.

Nantong-style lamb, popular in downtown Nantong and nearby Tongzhou district, is best known for its boiled and slow-simmered preparations. Lamb offal soup is a particular favorite, while some restaurants in Lujingang residential community have been serving customers for generations.

Haimen-style lamb, associated with Haimen district and Qidong, a county-level city of Nantong, is celebrated for its braised lamb. Haimen's local white goats, known for their tender meat and evenly distributed fat, are especially prized.

Wuyou town in Rugao, a county-level city of Nantong, is the heart of Rugao-style lamb cuisine. Its offerings range from chilled and braised lamb to handmade lamb dumplings and traditional offal dishes. The town attracts more than 100,000 visitors annually for its lamb-related attractions and food.

Hai'an, meanwhile, is renowned for its local goat meat, particularly the century-old Qutang lamb tradition. Its signature dishes include sliced lamb, braised lamb and lamb soup dumplings.