Life in Tongzhou district, Nantong, is simple — yet it brims with the freshest of flavors. The region's unique river-sea environment has given birth to a thriving food scene.

Shigang roasted shrimp. [Photo/Nantong Daily]

Take Shigang roasted shrimp, for instance. Fresh shrimp caught locally are carefully roasted until their shells turn a tempting golden-red, sealing in a delicious aroma.

Then there's the fish and mutton soup from Jinsha. The grass carp used comes from deep winter waters, with firm yet tender flesh. The mutton comes from goats raised on the sandy land on the north bank, with just the right amount of fat. When paired with frost-kissed radishes and sun-dried wild mushrooms harvested in autumn, the result is an unmatched fresh taste.

A bowl of dough drop soup with seafood and vegetables. [Photo/Nantong Daily]

Another must-try is raw-marinated crab. The crab meat is as clear and translucent as jelly. It's said that only local crabs, when marinated slowly with yellow wine and patience, can retain this natural sweetness.

Dough drop soup with clams and razor clams is also worth mentioning. The freshwater seafood used in the dish is picked from the mudflats. The dough is kneaded until it's chewy and then added to the seafood soup, where it rolls and stretches. On a cold night, a steaming bowl of dough drop soup can warm the body from the inside out.