Nantong Lengdan making technique is a traditional technique project in the fifth batch of representative projects of Nantong's municipal intangible cultural heritage. Lengdan is a kind of barley or wheat ear that is full of grain and gradually matures. After removing the awns and husks, it is stir-fried over a slow fire, coarsely ground, bran-wound, and finely ground. Its production technique mainly lies in the control of the frying temperature and the control of the grinding particle size (fineness). Lengdan can be eaten directly, cooked into porridge, or mixed with rice flour to make cakes. Lengdan and leeks are fried together to become a dish. Lengdan, which used to be an emergency food during the lean period, has become a seasonal delicacy today. It can only be bought and eaten in less than a month in late spring and early summer and in very few places. When the wheat is ripe, Lengdan will also be off the market. (No pictures yet, welcome to provide.) (No pictures yet, welcome to provide.)