1. White-cut Wenchang Chicken: Wenchang Chicken has tender meat, thin skin, crisp bones, fat but not greasy, and rich flavor. White-cut Wenchang chicken is the most traditional way to eat, and its breeding and cooking skills have been included in the intangible cultural heritage of Hainan Province.
2. Cool breeze shrimp: prawn, which Wenchang calls "horn shrimp". It is very popular because its body is big and fat, and its shell is crisp and tender.
3. Wenchang, brine chicken: brine chicken used to be a traditional food of Hakka people in Guangdong. Wenchang people who went out introduced the method of salted chicken from Guangdong and made some improvements to make it smoother than Hakka salted chicken.
4. Coconut rice: Coconut rice and coconut boat are not the same thing. Coconut rice actually looks similar to ordinary rice, but it tastes completely different, because coconut rice is cooked with "coconut paste" and is full of coconut fragrance.
5. Puqian Mackerel: Mackerel, which Wenchang called "snakehead", is a deep-sea wild fish. Before the shop, Chen's ancestors were called "black fish ancestors" because they were good at mackerel. The recommended way to eat is fried mackerel.
6. Puqianhai horseshoe crab: horseshoe crab, Wenchang is called "Hao". The taste of lysate of horseshoe crab metamorphosed cells is very similar to crab meat. It is recommended to eat with local famous vinegar.
7. Longlou sea urchin: sea urchin, the first of the "Four Treasures of Longlou". The production methods of sea urchin mainly include steamed sea urchin, sea urchin fried rice, sea urchin steamed eggs, sea urchin laver soup and so on. And steamed sea urchin can best present the original flavor of sea urchin.