The crab roe bun making technique is a traditional skill item in the fifth batch of representative items of Nantong's municipal intangible cultural heritage. "When the autumn wind blows, the crab feet itch". Crab meat is cold in nature and salty in taste. It has the effects of clearing away heat and detoxifying, replenishing bones and marrow, nourishing tendons and promoting blood circulation, benefiting limbs, nourishing liver yin, and replenishing gastric juice. It is a nourishing delicacy in autumn and winter. Rugao crab roe buns are made from river crabs with green backs and white bellies, strong limbs and feet, thick crab meat, and rich crab roe. The dough is fermented by ancient methods, making the dough mellow and sweet, and easy to be absorbed by the stomach. For the soup, the best Rugao local pig trotters are selected, the skin is peeled and the bones are removed, the pig skin cubes are put into the casserole, the soup is boiled over a slow fire, and the sticky soup is condensed to make a collagen-rich jelly; then the crab roe, crab meat, crab paste, pork leg diced meat, bamboo shoots, etc. are mixed into the soup at different times, and a variety of exquisite condiments are added. From the crab meat to the steamed buns, everything is done by hand. The product is exquisite and looks like a plump, round, yellow and white autumn chrysanthemum about to bloom. (No pictures yet, welcome to provide.) (No pictures yet, welcome to provide.)