Yancheng Cuisine & Local Food Recommendations
Restaurants in Yancheng mainly serve Huaiyang Cuisine, a branch of Jiangsu cuisine. Local ingredients are exceptionally fresh, and soups enjoy a great reputation. Yancheng boasts a wealth of signature dishes. Standouts include Dongtai Fish Noodles, a classic pastry of Huaiyang cuisine; silky Jianhu Lotus Root Starch Balls; refreshing Braised Vegetarian Fish Skin; and Yancheng Qiyuan Crab Roe Buns with rich fillings and juicy gravy.
Bordering the Yellow Sea to the east, Yancheng abounds with seafood and freshwater produce. Must-tries include Savory Raw Marinated Shrimp, tender Braised Mullet, and Four-gill Perch, which was once a royal tribute. All these dishes deliver an irresistible fresh flavor.
Featured Local Delicacies
Dongtai Fish Noodles
Originating as an imperial snack, this traditional treat features thick, milky soup and fine, smooth noodles. It tastes fresh yet not greasy. It won a gold medal at the Panama-Pacific International Exposition in 1924.
Jianhu Lotus Root Starch Balls
With a history of over a century, these balls are made of premium lotus root starch. The filling is a blend of white sugar, jujube paste, sesame powder, oil and sweet osmanthus. They are repeatedly boiled in hot water until done. Shaped like pellets and pale purple in color, they are soft, plump and moderately sweet with a lingering osmanthus aroma, famous both at home and abroad.
Raw Marinated Shrimp
A specialty of coastal Yancheng. Fresh shrimp are first treated with salt and rice wine to remove fishiness and kill bacteria, then mixed with fermented bean curd sauce, light soy sauce and sugar. It tastes best when eaten before the Qingming Festival.
Braised Mullet
Mullet is a renowned local seafood. The fish is steamed over high heat with lard dices, ham slices, mushrooms and bamboo shoots. The cooked flesh flakes like garlic cloves. The clear soup is full-bodied, and the fish is tender and delicious with an appealing look.
Braised Vegetarian Fish Skin
It was first created by chefs at Doulü Temple in Yancheng in the early Qing Dynasty. Sweet potato starch is boiled into sheets, cut into rectangles resembling fish skin, then simmered in chicken soup with ham and chicken breast. The dish is fresh, light and tasty.
Yancheng Qiyuan Crab Roe Buns
With a history of more than 300 years, these buns are crafted from fine flour and plump female crabs rich in roe. They get their name from Qiyuan Restaurant, which makes the most authentic version with an exquisite flavor.
Polygonum Multiflorum Cake
Made from fleece-flower root powder, a specialty of Binhai County. The cake is translucent and delicious. It is valued for health care and is said to help improve premature graying of hair, often served at feasts.
Four-gill Perch
It inhabits the Guan River in Xiangshui County. The fish has a big mouth, fine scales and a flat body. During the rape blossom season, it bears black-and-white stripes, hence also named "Rape Blossom Perch". Overlapping gill folds make it look as if it has four gills. Its tender flesh and savory soup rival chicken broth. It was a royal tribute in ancient times.
Yancheng Fried Sugar Twists
Also known as oil twists, they have a history of over 2,000 years. Crisp, sweet and fragrant without being greasy, they are recorded in Guide to Chinese Local Specialties.
Yangwu Sausage
With a long production history, it was originally made by Yangwu Smoked Food Shop in Dongtai. Bright in color and savory in taste, it is included in Directory of Famous Chinese Foods.
Funing Rice Cake
Dating back more than 2,000 years, it is mainly made of refined glutinous rice flour. The slices are white as snow and soft as cloud, with a sweet and mellow taste.
Wuyou Drilled Mud Snails
Also called sweet mud snails, they first appeared in the Qianlong reign of the Qing Dynasty. Crisp, tender, sweet and aromatic, they are a perfect side dish for meals and wine.
Dazong Lake Drunken Crabs
Crabs from Dazong Lake are big and full of roe. Cleaned crabs are pickled with local rice wine, Chinese liquor, Huai salt and Chinese prickly ash. This delicacy looks vividly lifelike, with tender meat and mellow wine flavor. Nutritious and ready to eat, it is easy to carry and ideal for banquets, travel and gifts.
Longgang Chili Pear
Grown on sandy lands north of Longgang Town, Yandu District. Spindle-shaped with a flavor similar to tender water chestnuts, a single fruit weighs 200 grams on average, and the largest one can reach 800 grams. It has thick flesh and a sugar content above 15%. It has claimed the top prize three times in provincial fruit competitions.
Gewu Tender Ginger Slices
Thin as paper, the slices taste sweet, fresh, crisp and tender. They are made from fresh ginger harvested three days before Cold Dew through 13 elaborate processing procedures.
Translation Notes
- Cuisine Terms
- 淮扬菜：Huaiyang Cuisine (standard translation for this major Chinese cuisine style)
- 白案：pastry-making (professional catering term)
- Dishes & Snacks
Follow common English translations for traditional snacks; retain proper nouns via pinyin for local specialties with no fixed English names.
- Historical Titles
- 贡品：royal tribute
- 巴拿马博览会：Panama-Pacific International Exposition (official full name)
- Proverbs & Descriptions
Adopt free translation for descriptive phrases (e.g. 白如雪，柔如云) to conform to English expression habits while retaining original charm.
- Proper Nouns
Place names, shop names and scenic spots use standard pinyin; ingredient and spice names adopt universally accepted English terms.
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