Hainan's most distinctive flavor snack has a long history, and it is widely eaten by the residents in the towns of Hai, Shi, Qiongshan, Ding 'an and Chengmai in the north of Hainan Island, and it is also a treasure that is necessary for festivals and celebrations, like auspicious longevity. There are two kinds of Hainan powder: one is coarse powder and the other is fine powder. The ingredients of coarse powder are relatively simple. It is called "coarse powder soup" only by mixing it with hot sauerkraut beef soup and removing a little shrimp sauce, tender pepper, chopped green onion and fried peanuts, while fine powder is more particular. It is called "marinated powder" by mixing and marinating it with various ingredients, seasonings and sauce. Hainan powder usually refers to this kind of "pickled powder". Baoluo powder is a famous local flavor snack in Hainan, which is made of rice vermicelli with soup and various seasonings. It is named because it is the most famous rice produced in Wenchang County, and because its powder body is slightly thicker than that of "Hainan Dress", it is also called "coarse noodle soup" in all parts of Qiongbei. The powder is white, soft and smooth, the soup is hot and delicious, the seasoning is fragrant and chewy, not greasy, and the fresh fragrance is slightly sour and spicy, which is attractive to the appetite. Wenchang pressed Ba Hainan local flavor snacks. Also known as "coconut fragrance is sticky and soft", it comes from the folk in Wenchang City, a famous hometown of overseas Chinese and coconut. Stir glutinous rice flour with clear water and raw oil, knead it into small balls, press it into circles by hand, cook it in boiling water, and then dip it in broken sweet stuffing to eat. Wenchang chicken Wenchang chicken-known as "the first of the four famous traditional dishes in Hainan", is named after it is produced in Wenchang. It is one of the best edible chicken breeds in China, and it is known as "No Wenchang Chicken, No Dinner" in Hainan. Chickens are fattened by eating banyan seeds. After 8-9 months, they are caged in quiet and dark places, and fed with peanut cakes, shredded coconut, Fanzi, hot rice, etc. Known as "the first of the four traditional famous dishes in Hainan", it is named after being produced in Wenchang. It is one of the best edible chicken breeds in China, and it is known as "No Wenchang Chicken, No Dinner" in Hainan. Chickens are fattened by eating banyan seeds. After 8-9 months, they are caged in quiet and dark places, and fed with peanut cakes, shredded coconut, Fanzi, hot rice, etc. Wenchang chicken is mainly white-cut, and there are coconut milk preserved chicken, crispy chicken and fried chicken. Its white cutting processing method and seasoning are unique. White-cut Wenchang chicken skin is yellow and crisp, the meat is tender and beautiful, and the bone is crisp and rare. It is said that Wenchang chicken first came from Tianci Village, Tanniu Town, which is rich in banyan trees. Domestic chickens peck at tree seeds with yellow and crisp skin, tender and beautiful meat and crisp and fresh bones. The method of eating is mainly white-cut, with unique condiments, which makes people feast. The rice cooked with chicken oil and chicken soup, commonly known as "chicken rice", Wenchang chicken is also highly respected in Hong Kong and Southeast Asia, and its reputation is quite high. All restaurants in Sanya serve it, especially Tanniu Chicken Restaurant on Donghe East Road in Sanya, which is famous. Jiaji duck is produced in qionghai city, also known as Muscovy Duck. It is said that it was introduced from Malaysia by overseas Chinese more than 311 years ago. The duck has a red crown and yellow webbed feathers. Because the method of raising Muscovy Duck in Jiaji area of qionghai city is different from other places, its breast is big, its skin is thin, its bones are soft, its meat is tender, its fat is low, its food is fat but not greasy, and its nutritional value is high. Therefore, people call Muscovy Duck raised in Jiaji area as Jiaji Duck, which is one of the four famous dishes in Hainan. The duck meat is fat but not greasy, white, tender and fragrant. White-cut duck, salted duck and roast duck are all good. Hainan folks regard jiaji duck as a medicinal food to tonify fatigue, and stew it with Cordyceps sinensis, which has the effects of nourishing stomach, enriching blood and promoting fluid production. This kind of dishes are served in hotels, restaurants and food stalls along the street in Sanya. Hele Crab is produced in the sea along the coast of Sanya and in the area of Hele Town. It is rare for other crab species to be full of meat and fat, especially its fat cream, which is golden and shiny, especially salted duck egg yolk, has a fragrant smell and rich nutrition. There are many ways to eat Hele crab. The most common way to eat Hele crab is steaming, and the seasoning mixed with ginger, garlic and vinegar is original and beautiful. Compared with the inland river crab, Hele crab has two characteristics: first, the cream is almost completely covered on the back cover, and the cream quality is firm; The mainland crab paste is rotten and soft, and it is massive, and the quantity is obviously less than that of Hele crab. Second, Hele crab is superior in quality and quantity to inland crab meat. In addition, blue crab with curved mouth, flower crab and pipa crab (a kind of straight crab) in Lingshui are also famous. After eating Hele crab, you will really know what the so-called cream crab is. Hele crab, which comes from the clean South China Sea, is a treasure in the sea that can be accepted by the public. Sanya will provide fresh and vigorous seafood for the guests. East goat is produced in Dongshanling, Wanning County, with black fur, thick meat and fat soup, and greasy but not greasy. It is said that its delicacy is due to sheep eating rare vegetation such as partridge tea, a specialty of Dongshan Mountain. Dong goat has enjoyed a good reputation since the Song Dynasty, and was once listed as a "tribute", which is one of the four famous dishes in Hainan. There are many ways to eat Dong goat, such as braised Dong goat, clear soup Dong goat, coconut milk Dong goat, stir-fried Dong goat, side furnace (hot pot) and so on, each with its own characteristics. Now it has become another trend of Sanya's staple food. Snacks in Hainan are always worthy of the name. Small shops and small bowls are small in quantity and cost little. Even in a large-scale hotel and wine house, it is just a supporting role like a kannika nimtragol. It takes a few dishes before the big meal or takes a little after the main meal. Because it is a snack, no one pays attention to it, so the operators are mostly grandmothers, who are the catering industry's people who fill the gaps with their wisdom and skillful hands to fill the incidental needs of gourmets. Under their play, small peanuts, sesame seeds, small oil residues and small condiments that only they can call names can make all kinds of snacks unique. Although they are snacks, they can hook people's thoughts from time to time. Especially today, many young people who don't eat dinner will always be after sunset. Swallowing saliva, looking for some snacks from grandmothers in the streets and alleys. In Haikou, of course, you can eat one of the whole province.