Rugao Crab Roe Buns. [Photo/Nantong Daily]

Steam rises from the busy kitchen at Sihailou, a famous restaurant in downtown Rugao, releasing the rich aroma of crab roe. Trays of freshly made Rugao Crab Roe Buns—a treasured local delicacy and Nantong's intangible cultural heritage —are delivered one by one to eager diners. For many returning travelers, this dish brings a nostalgic taste of home.

The crab roe bun is made in more than a dozen meticulous steps, from selecting and preparing ingredients to ensuring the final product has an exquisite balance of color, fragrance, and flavor. Making crab oil is an art of fire management. Only when the oil has completely captured the essence of the crab's freshness can it be used to make the filling. On the chopping board, finely diced pork skin jelly is mixed with crab oil and broth in a precisely measured proportion.

The wrapping process is equally demanding. Encasing the filling within paper-thin dough while maintaining the bun's delicate shape requires skill. Sihailou remains dedicated to traditional craftsmanship. From hand kneading the dough to intuitively adjusting the mixture's alkalinity, their experienced chefs demonstrate a deep understanding of natural fermentation.

"Every detail matters—temperature, timing, and the choice of flour," explains Sun Linhai, the restaurant's manager. "We adjust the formula daily based on humidity and weather conditions. This fermentation method is complex and requires a high level of expertise."

Through dedication to authenticity and tradition, Sihailou continues to preserve the legacy of Rugao Crab Roe Buns, ensuring that each bite delivers the rich flavors of the region's culinary heritage.