Hilsa herring

Hilsa herring is a kind ofanadromous migratory fish, named for the annual entering the river. It tastes very delicious with strong flavor and rich nutrition. And also it is rich in calcium, iron, phosphorus, so it is cooked with special emphasis on "steamed, no scale". Hilsa herring is always the valuable fish in the l...

Puffer

Puffer has the distinctive characteristics of "The Yangtze River Three Fresh":carnivorous, river and sea migration, tender and delicious. It is the best fish and its historical origin and cultural connotation are also quite profound. It is rich in nutriments: high protein, low fat, and particularly high unsaturated fatty acid content, con...

Catfish

Catfish is generally 1500-2500 grams, a few individuals up to 10 kg. The Yangtze River Estuary catfish is fat with tender meat in spring and winter, and that's the best season tohave ataste.

Coilia ectenes

When it is in spring, Coilia ectenes go upstream in groups, forming the fishing season. Farmer's proverb says,"coilis ectenes comes out when spring frog exists", and it is the earliest spring fish. Coilis ectenes is long and narrow with thin side. Itlooks like a knife, silver and white. It has tender meat but has m...

Eel

Eel has high economic value, and its meat content is 84%. Itsprotein content is much higher than chicken and pork, and especially eel meat contains abundant amino acids needed by the human body. It is also rich in vitamin A and E. Its vitamin A content is 60 times the normal fish, and the content of vitamin E ...

Chiromantes dehaani

There are many cooking methodsof chiromantes dehaaniincluding pickled, fried with eggplantandfried. Especially for pickled chiromantes dehaani, its ovary and digestive glands tastelike old wine, gladdening the heart and refreshing the mind.

Langshan Mountain local chicken

It ranksfirst in the world's eight major chicken breeds. Stewed LangshanMountain chicken is generally sold in Nantong local restaurants. The chicken soup is clear with bright skin, tender and dense.