1, Qingbuliang

As a popular specialty food in Hainan Island, Qingbuliang is deeply loved by local people. Even Su Dongpo, a famous writer in the Northern Song Dynasty, once praised: a bowl of white jade incense was collected from coconut trees. Traditional refreshing is mainly made of red beans, mung beans, hollow powder, coix seed, peanuts and so on.

Now, due to the diversity of food, and in order to take care of the tastes of most people, coconut meat, watermelon and taro are added to the refreshing ingredients, which are delicate and rich in taste, smooth and moist, cool and delicious.

2. Coconut rice

Hainan coconut rice is also called "coconut boat" by locals. Mainly made of Hainan high-quality glutinous rice, natural coconut meat and nutritious coconut juice, it is a famous snack in Qionghai and Wenchang. Steamed glutinous rice soaked in coconut juice is closely attached to coconut meat, which tastes sweet but not greasy, soft and fragrant, and is full of the fragrance of coconut juice. You may not forget it once.

3. Paul powder

Paul powder originated in Paul Town, Wenchang City, Hainan Province, and is said to have become a famous food in the Ming Dynasty. The delicious taste of Paul powder lies in its soup head, which is made of pig bones and cow bones with some spices. It is rich in color and fragrant in smell.

At the same time, rice noodles are different. The real abalone powder is translucent, soft and chewy, with shredded lean meat, sauerkraut bone, vermicelli, bamboo shoots and peanuts, which greatly increases the appetite.

4. Hainan powder

Hainan powder is the most distinctive snack in Hainan province. Its main material is rice flour made of rice and sweet potato powder, and mixed with black bean sprouts, shredded beef, fried peanuts, crispy fried noodles, bamboo shoots and other condiments. The taste is rich, soft and smooth, and the little friend who likes spicy food adds a little pepper, which is unique and memorable.

5. Lijia bamboo rice

Lijia bamboo rice was originally a traditional food of Li nationality in Hainan. In the past, it was baked with fresh bamboo tubes filled with rice and various condiments.

Today, the chef improved on the traditional basis, so that Li's bamboo rice was put on the banquet. The bamboo joints are green, the rice grains are distinct, flexible and delicious, and they melt when served on the table, accompanied by Li's unique "wine". I think that's all the delicious food on earth.

6, chicken excrement rattan

I believe you all got the name wrong. In Hainan, the food cooked by Paederia is the king of dinner. In the sultry summer, a bowl of iced paederia is cool and delicious. In the cold winter, eat a bowl of steaming chicken manure with brown sugar and shredded ginger, and the fatigue of the day will dissipate in this bowl of chicken manure.

7. East goat is famous all over the country for its tender meat, thin skin and no peculiar smell, which is closely related to the local breeding environment and methods. Wanning is a unique pollution-free and high-quality ecological zone in China, with mild climate, small temperature difference and high accumulated temperature, which is most suitable for the growth of East goats.

Therefore, captive East goats are also called "black wealth". The Dong goat raised in this way is medium-sized, symmetrical and sensitive. After cooking by traditional methods, the meat is tender, tough, mellow and not greasy, fresh but not tender, and it is known as one of the "Four Treasures of Wanning" in the local area, also known as the "four famous dishes" in Hainan.

8. Lingao roast suckling pig

One side of the soil and water support one side of the people, one side of the local products have one side of the customs. Lingao is located in the northwest of Hainan Island, with gentle terrain, and is known as "Hainan Small Plain". The industrious and simple people of Lingao make use of the unique geographical conditions to produce rich and nutritious feed, and then every household raises Lingao suckling pigs.

After careful cultivation from generation to generation, excellent varieties have gradually formed. Lingao suckling pigs have thin and straight waist, fresh and firm meat, mostly lean meat. It is a local pig breed. Stewed, fried, roasted and steamed are all delicious, but roasted is the best.

First of all, the selected suckling pigs should not be too heavy, only about 12 kg. The slaughtered suckling pig is cut open and broken by the master, placed on the charcoal fire with good seasoning, slowly roasted with slow fire, and evenly coated with peanut oil at the edge. It is said that the suckling pig skin baked in this way is crispy and tender, bright in color and delicious to eat.

9. Le He Xie

As one of the "four famous dishes" in Hainan, Lehe crab has a long history and enjoyed a high reputation as early as the Tang Dynasty. It was once listed as a "tribute" of the court. Lehe crab is mainly produced in Xiaohai and Laoyehai in the north of Wanning City, with superior geographical location and fertile water quality, which provides rich bait for shrimps and crabs.

At the same time, the tropical monsoon maritime climate has sufficient sunshine and moderate rainfall throughout the year. Compared with other crabs, Lehe crabs grown here are full of meat, rich in fat, golden, shiny and nutritious, like salted duck eggs, with more meat and high quality. There are many cooking methods, such as steaming, boiling, frying, baking, etc., each of which can feast your eyes.

Among them, steamed music and crab have become the most famous national dishes. Steamed music and crabs not only keep their original flavor, but also have various beauties. Eating with ginger vinegar is full of praise and endless fun. Friends who like crabs must not miss going to Hainan.

10, Wenchang Chicken

Wenchang Chicken ranks first in Hainan's "four famous dishes" and enjoys a good reputation at home and abroad. Known as "no Wenchang chicken, come to Hainan City for no reason". In ancient times, Wenchang chicken mainly ate banyan seeds, which were nutritious and had a good effect on reproduction.

In modern times, because of collectivization, the supply of banyan seeds is in short supply and the consumption is gradually decreasing, but the method of raising Wenchang chicken is becoming more and more exquisite. When cultivated in the forest with tree-lined trees and spring-like seasons, there is enough room for activities, and you can eat all kinds of wild fruits and animal proteins such as snails, snails and insects.

Millet, sweet potato and other grains should be fed in the morning and evening, and cod liver oil and peanut oil should be added to the feed during 30 days of fattening. After this careful and special cultivation, Wenchang Chicken has a Fiona Fang appearance, smooth and tender meat, thin skin and crisp bones, rich and delicious taste, and is fat but not greasy. Coupled with the unique local dip, it will be full of praise.

There is a local legend that during the Qianlong period, An Hanlin returned to Beijing from his hometown in Wenchang and brought several domestic capons to the emperor. After the emperor tasted it, he was very happy and praised: "Chicken comes out of the hometown of culture, outstanding people, prosperous culture and delicious chicken." It is really Wenchang chicken. " Wenchang chicken was named after it, making it famous all over the world.