Main course Lingao suckling pig: It is mainly produced in Nanpu Township, especially small in size, tender and firm in meat, thin in head, small and soft in bone and rich in lean meat, which is one of the characteristics of Southeast Asia introduced from Hainan. Production: Roasting, stewing and steaming, featuring roasting. After barbecue with Lingao suckling pig, the skin of suckling pig is crisp, the bone is crisp, the color is fine and red, and the meat is delicious. With ginger sauce, minced garlic, sugar, sour vinegar, etc. , not greasy, unique flavor, renowned at home and abroad. Dongjiang Yutu: produced in Dongjiang Township, Lingao County, it is a fine variety introduced from Holland and Belgium, with thick skin and tender meat. Production: dry-fried, braised. Features: The meat is tender and refreshing. Nanpu Duck: The origin is Nanpu Township, and it mainly eats rice with thick fat. Brine making, stir-frying and baking. Especially fat but not greasy, delicious. Multilingual spinach: Also known as the presidential dish, it was named after 1972 when US President Nixon visited China, and the domestic authorities specially flew this dish from Haikou to Beijing to entertain him. Origin: Toushen Village, Duowen Town, Lingao County. It mainly grows in natural springs, with a planting area of only over 30 mu. Because it grows in this special environment, it is completely different from other water spinach. Its stems are long and leaves are few, and it remains bright green after 3-4 days of raw storage. Stir-fried is tender and delicious. Bulleye snail (also known as sun snail): the coastal area of Xinying Town and Diaolou Town in Lingao. Production: braised (spicy). It is characterized by bright red color and spicy taste. Sandworm: Origin: mainly horse birds and Xinying. Production: boiled and slippery. Features: refreshing and sweet. Dried sand worms are one of Lingao's specialties. Crab: Origin: Mainly from horse birds. The shell is thin and thick, rich in protein. Production: steamed and boiled. Features: bright red color and delicious taste. Braised pork and dried radish: Lingao is the origin, and Lingao local specialty dried radish and Lingao pork brisket are the raw materials. Production: stir-frying, stewing and stewing. Features: crisp and sweet. Traditional snack

There are steamed Nanbao taro, small taro cooked with onion, shrimp and leek cake ointment, Lingao fried pile, Lingao powder, hairy potato and onion and garlic ointment. Special arts and crafts

Dried worms, dried whitebait, longan, dried glass fish, dried red fish, fisherman's hat, fishing clothes.