As the festive atmosphere intensifies along the riverside, preparations for the Lunar New Year's Eve dinner are quietly gaining momentum across urban and rural areas. In this coastal city, freshness remains the soul of every dining table. From the first catch of the day, still carrying the scent of the sea, to premium selections in wholesale markets; from signature dishes in star-rated hotels to cherished homemade favorites, these ocean-inspired ingredients are masterfully transformed by skilled chefs. Through the interplay of fire and seasoning, the flavors of the Yellow Sea are elevated to perfection, becoming an indispensable part of family reunion meals.
In recent days, visits to Yangkou National Central Fishing Port, Tianyi Agricultural Wholesale Market, and various dining establishments reveal the soaring popularity of "Nantong Fresh" during the holiday season. Gifts from the deep sea weave together culinary artistry and poetic charm, painting a vibrant picture of the Spring Festival consumer market.
With just days left until Lunar New Year's Eve, seafood is undoubtedly the most sought-after holiday item in the local market. As the final fishing boats return to port, Yangkou National Central Fishing Port is crowded with vessels, their masts standing like a forest. On February 9, the air near the dock was thick with the smell of the sea. Kang Hua, captain of the fishing boat Su Ru Yu 04598, directed his crew to stack empty crates neatly. "You're too late—over 300 crates of seafood have already been sold out," he said, tired but smiling. He pointed to the recently stored nets and shared that the haul from their ten-day trip—including ribbonfish, anglerfish, plum fish, and swimming crabs—consisted of over ten varieties highly favored by locals for the holiday feast.
"As soon as we docked, vendors and individual buyers gathered around. Large ribbonfish were especially popular, with those over a finger's width selling for up to 80 yuan per kilogram," Kang noted. Nantong's local ribbonfish is considered a rare seasonal delicacy, with limited supply in the market. Crew member Chen Fa managed to buy several well-proportioned fish beforehand, planning to add this fresh treat to his family's New Year's Eve dinner. "Ribbonfish at this time of year have firm flesh and rich fat. A simple preparation with scallions, ginger, and garlic is enough to highlight their exquisite flavor," Chen said with a smile, noting that this dish is a must for his family's celebration.
Meanwhile, several individual buyers approached, only to learn that the last sail-net boat's catch was completely sold out. Disappointed, they turned to seafood shops across the dock. "Many out-of-town customers have been coming recently. Look at the cars parked along the road—lots have license plates from SuE, SuK, SuJ, and SuM," a shop owner remarked. She added that Nantong seafood enjoys an excellent reputation, particularly local ribbonfish and swimming crabs, which are in short supply every year during this period. Daily revenue at her shop can exceed 30,000 yuan, and this peak season will continue until Lunar New Year's Eve.
"Nantong seafood is exceptionally fresh, and since it's not far from our area, it's convenient to make a trip. I'm buying some today to satisfy my cravings and will return on the 28th to shop for the reunion dinner," said Mr. Hua from Dongtai, as he carefully selected sea snails. He mentioned that he visits Nantong every year for holiday shopping and has even recommended it to friends—this time, the three of them left with满载而归.
At Tianyi Agricultural Wholesale Market, located on Juegang Street, the aquatic trading area remains bustling even during meal times. As the final pre-holiday seafood shipments arrive, eager buyers have ignited a buying frenzy. In the eastern section, several vendors were seen competing for ribbonfish, quickly loading crates covered in frost onto their tricycles, afraid of losing out to competitors. "I've already taken 30 crates, but with high demand during the festival and restocking difficulties, I need to secure more," said vendor Lao Wang from the Nantong market. He revealed that his daily turnover has tripled compared to usual, and popular items like pomfret and yellow croaker are often sold out by 10 a.m., forcing him to place orders with multiple suppliers to meet demand.
While ribbonfish were highly sought after in the west gate area, small yellow croaker attracted equal attention at the east gate. Under the incandescent lights of the unloading zone, the fish gleamed with a golden, tempting sheen. "Prices are slightly higher during the holiday season. A crate of small yellow croaker can sell for 250 yuan, with better quality fetching higher prices," said vendor Zhang, who had purchased 20 crates from the fishing port. Most of his stock had already been reserved by seafood sellers from various wet markets.
Tian Jinming, a seafood vendor from Nantong Agricultural Trade Center, was one of them. After closing his stall in the morning, he rushed to the wholesale market and quickly picked two crates of croaker. "The supply here is relatively abundant. Besides croaker, I also plan to buy pomfret and ribbonfish," he shared. Although prices for local seafood have risen slightly around the Spring Festival, their freshness and tender texture keep them in high demand. "Customers nowadays prioritize freshness. These newly landed seafood items sell out quickly. On my best day, sales exceeded 100,000 yuan," Tian added.
Zhu Xiaoming, office director of Tianyi Wholesale Market, stated that to ensure sufficient supply during the peak shopping period, the market had提前 organized merchants to stock up in advance, with daily shipments arriving from various regions. The market has also implemented full traceability measures for food safety, guaranteeing reliable sources and giving buyers peace of mind.
In the kitchen of Nantong Jinheng Junlan Hotel, chef Zhou Xinyuan was carefully preparing a signature braised large flatfish. "Heat the oil, then add scallions, ginger, garlic, and chili. Gently place the flatfish in the pan, use dark soy for color and vinegar for flavor," he explained. The flatfish, tender and slow-cooked for ten minutes, develops a crispy skin and rich taste that aligns with local preferences for freshness. This dish is one of the highlights on the hotel's New Year's Eve menu, which also includes clam cakes and phoenix-tail shrimp. "Freshness is essential for the reunion dinner in Nantong. Our clam cakes are handmade daily to ensure optimal flavor," said executive chef Zhu Ming.
Dining out for the annual reunion meal has become a tradition for many families in Nantong. As the holiday nears, reservations for New Year's Eve dinners at local hotels and restaurants have reached a fever pitch. At Jinheng Junlan Hotel, private rooms were fully booked by October of the previous year, with only a few scattered seats remaining in the main hall. To maintain quality and efficiency for over 70 tables on Lunar New Year's Eve, the hotel sources ingredients directly from local fishing ports and markets and has additional staff on duty. "Three kitchens operate simultaneously, each with dedicated personnel for cleaning, cutting, and cooking, ensuring streamlined efficiency," Zhu Ming noted.
Similarly, Nantong Zhongtian Huanghai Hotel reported overwhelming demand for reservations. "Many regular customers inquired six months in advance, and as the holiday approaches, we receive daily calls asking about availability," a staff member shared. This year, bookings filled up early, with customers showing a preference for affordable, homestyle banquets. In response, the hotel introduced several value-for-money set menus featuring steamed pomfret, sizzling clams, and other seafood classics, alongside local homemade dishes that cater to all ages.
In this small city, the warmth of community and tradition shines through. For the people of Nantong, seafood is not only a precious gift from the sea but also a taste of home deeply embedded in their memories. While the forms of celebration may evolve, the essence of freshness and the warmth of reunion remain unchanged, creating a unique and cherished symbol of the Lunar New Year.