The production technique of Baipu crab roe fish balls is a traditional skill project in the third batch of representative projects of Nantong's municipal intangible cultural heritage. Baipu crab roe fish balls are a traditional Huaiyang dish, which is said to be created by Dong Xiaowan, the beloved wife of Mao Pijiang, a talented scholar in the late Ming Dynasty. The fish balls are soft and elastic, white and tender like solidified fat, with crab roe inside, amber in color, floating in the clear soup, with the beauty of "golden white jade pocket, jade bead valley clear stream". Baipu crab roe fish balls are made of exquisite ingredients, fine workmanship and standardized procedures. First of all, in late autumn and early winter, when the northwest wind blows strongly, fat river crabs should be caught, steamed in wooden cages, shells removed, meat and crab roe taken out, accompanied by green onions, ginger and fat oil, and fried into delicious crab roe filling paste. Baipu Crab Roe Fish Balls are made with great care and the ingredients are exquisite. The main raw material is herring from the inland river in Rugao City. It uses a unique handmade process and does not contain any additives. It caters to the trend of green and original ecological food culture. It has a relatively soft texture, rich nutrition, and a unique flavor that is fresh and refreshing, which can meet the needs of middle and high-end consumers. (No pictures yet, welcome to provide.) (No pictures yet, welcome to provide.)