Nantong blue printed cloth is handmade and has the characteristics of broken knife. The product has ice cracks naturally formed during the dyeing process; the color flowers are relatively complete, the pattern is natural, beautiful and the distribution is reasonable; slight color difference is allowed, no obvious color matching , concentrated small color points and the exposed bottom that affects the appearance.

The puffer fish has been eaten for more than two thousand years. In ancient times, Nantong was from the Western Zhou Dynasty to the Eastern Zhou Dynasty, three years (the first 473 years) belonged to Wu State, and later the country destroyed Wu State, so it belonged to Vietnam. At that time, there was a custom of tasting puffer fish. At that time, the puffer fish was popular, and Nantong’s rich puffer fish resources made it possible for people to taste the wonders of the world.

As a unique local variety of Haimen, Haimen Goat integrates meat, hair and skin. When Haimen mentions eating lamb, it is natural to think that when the winter is about to pass the New Year, the rams that have been castrated in the house will be put down several times. The sly ewes are led to kill the sheep and line up for slaughter. Then, take the mutton, the sheep's blood and the internal organs, take the mutton into small pieces, all the braised, then a bowl of bowls, without the refrigerator. Frozen, when you eat, pour a bowl, add vegetables or cabbage or a side dish like a vermicelli. Most of the sheep blood is used to burn sheep blood tofu garlic leaf soup. The internal organs such as liver and sheep belly (sheep lobes) are basically used to fry garlic. Many sheep are burned in braised lamb. This is the most traditional way to eat Haimen lamb: braised sea mutton, sheep veggies fried garlic, goat liver fried garlic.