A typical breakfast in Rugao. [Photo/WeChat account: ntwgx6]

As autumn turns to winter, Nantong's culinary scene offers a taste of the region's rich coastal and agricultural heritage. From freshly caught seafood to hearty lamb dishes and traditional pastries, seasonal specialties bring warmth and flavor to the city's streets and surrounding towns.

The fishing season brings an abundance of seafood to Rudong and Qidong, including plump swimming crabs, yellow croaker, ribbonfish and pomfret. Local farms also supply seasonal favorites such as sweet Haimen taro, crisp Rugao radishes, lotus roots and water chestnuts, alongside juicy pears, persimmons and pomegranates.

In Hai'an, autumn and winter are prime seasons for enjoying pufferfish, served braised or in a milky white broth. The town is also known for handmade bean curd sheets and shrimp paste. In Rugao, breakfast is a culinary tradition. Steamed crab roe buns, noodles topped with savory ingredients, baked flatbreads and silky tofu pudding make for a satisfying start to the day. Visitors can also try the town's crispy shrimp fritters.

Along the coast in Rudong and Qidong, seafood takes center stage. Rudong's baked flatbread with shrimp roe is a local specialty, while Qidong's Lyusi Port is known for its braised ribbonfish, steamed swimming crabs and sizzling clams. Both destinations offer a taste of the region's distinctive coastal cuisine.

In Tongzhou, visitors can sample traditional steamed rice cakes, crisp pastries and slow-cooked lamb soup. Haimen, meanwhile, celebrates the season with its renowned mountain goat, prized for its rich flavor. "Zhang Jian's Banquet" also showcases local ingredients and dishes inspired by the home cooking favored by Zhang Jian (1853-1926), a prominent figure in the region's history.

This autumn and winter, Nantong invites visitors to explore its seasonal flavors, one memorable bite at a time.