1, Hainan Coconut Boat Hainan Coconut Boat, also known as "Pearl Liuzhou", is a traditional folk snack in Qionghai and Wenchang, Hainan. Fresh coconut is cooked with glutinous rice and seasonings, and the coconut fragrance is rich. Generally, it is only popular among people in coconut producing areas, and only a few restaurants sell it. Production: 1, washed glutinous rice, soaked for several hours, filtered and dried for later use. 2. Take the fresh and tender coconut just covered with white gourd ladle, peel off the skin and hard shell, take out the whole meat gourd ladle, cut a small hole at the top to leave the lid, pour out coconut water, put glutinous rice into the coconut cup, add sugar and fresh coconut juice at the same time, pour in 200 grams of fresh milk or boiled water, seal it tightly with the coconut lid, put it into a pot filled with clear water (don't let the water seep out of the coconut cup), cover it, and boil it over high fire. 3. After the cooked glutinous rice coconut cup is naturally cooled, untie the binding rope, cut it with a knife, dissolve it into boat-shaped pieces with the width between the two tips, and put it on the plate. Features: Coconut meat is closely combined with glutinous rice, with white and clean color. Iron rice is translucent and looks like a pearl (hence the name of "Pearl Coconut Boat"). Soft and hard, crisp and crisp, slow and chewy, rich in coconut fragrance, sweet and refreshing. 2. Qiqi Melaleuca Cake-Dongshan Pancake Because Hainan is located in southern Xinjiang, there are many snacks of rice flour, but there are few cakes made of flour. Among them, "Dongshan pancake" is particularly prominent. Dongshan pancake is a kind of pasta with Hainan characteristics and northern flavor developed in recent years. Its thin skin, crisp outside and soft inside, salty and palatable, and peculiar smell make many tourists and locals have a long aftertaste. Therefore, it is also called "exotic Melaleuca Cake" locally. The raw materials of Dongshan pancake are: refined powder 500g, baking powder 10g, 4 eggs, refined salt 10g, monosodium glutamate 5g, pepper 7g, minced garlic 75g, chopped green onion 50g, a little spice and a proper amount of refined lard. Making method: 1, mix refined flour and baking powder evenly, make a nest, add egg liquid, stir with warm water at 30℃, repeatedly knead into dough, cover it with clean wet cloth, let it stand for 15 minutes, rub it again, then press the book, roll it into thin slices with a long rolling pin (the thinner the better, the more uniform it is), and. 2. Mix the salt, monosodium glutamate, spices and pepper together, and sprinkle them evenly on the thin dough, then mix the minced garlic and chopped green onion together and sprinkle a layer evenly. Then roll the dough into round strips from the outside to the inside, cut into sections according to the length of 25 cm, knead each section into balls, press them into books, and roll them into round cakes with the thickness of 1 cm. 3. Bring the pan to a boil with high fire, drain the oil to 40% heat, add the bread, fry it with slow fire, and turn it constantly so that both sides are heated evenly. When it is golden yellow, fish it out, squeeze out the oil, cut it evenly in a radial direction, and serve. 3, the boutique of Hainan rice noodles-Paul powder Because Hainan Island is located at the southernmost tip of China, rice is the staple food, so rice snacks are more common in Hainan, and Paul powder is one of the more representative ones. Paul Powder is named after Paul Town in Wenchang City. According to legend, Paul powder has been a delicacy in the four famous towns of Paul since the Ming Dynasty. Paul powder belongs to soup powder, which is expensive because the soup is good, quiet, delicious and sweet. The soup of abalone powder is sweet, but it is unique, fresh and sweet, sweet but not greasy, sweet and sour, sour and spicy, and tastes excellent. In the past, abalone noodle soup was usually made of beef bones. The present powder soup is made of many kinds of raw materials, which is much more delicious than the previous powder soup. Mixing rice noodles with refined beef jerky, shredded lean meat, vermicelli, peanut kernels, a little sour bamboo shoots, sauerkraut bones, peppers and other ingredients and condiments will definitely arouse your strong appetite. A bowl of Paul powder can satisfy hunger and thirst, and it is also a kind of food enjoyment. No wonder people in Paul Town have regarded "listed food powder" as a great pleasure since ancient times. 4. Soft coconut sticks in local snacks, Hainan. Also known as "coconut fragrance is sticky and soft", it comes from the folk of 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 rings by hand, cook it in boiling water, and then dip it into sweet stuffing to eat. Sweet and soft, full of coconut flavor, moderate viscosity and toughness, simple production method and unique style. 5. Hainan powder Hainan's most distinctive flavor snack has a long history. Residents in the towns of Hai, Shi, Qiongshan, Ding 'an and Chengmai in the north of Hainan Island are widely eaten, which is an essential treasure for festival celebrations. 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. Only when it is mixed with hot sauerkraut beef soup, and a little shrimp sauce, tender pepper, chopped green onion and fried peanuts are removed, can it be called "coarse powder soup", while fine powder is more particular. It is made of various ingredients, seasonings and sauces, and is called "marinated powder". Hainan powder usually refers to this kind of "pickled pepper powder" Changpo town, Danzhou City, Hainan Province is a small town on the banks of Xuanlun River, which is famous for its delicious snack "Milan". The method of rice decomposition is complicated and meticulous. Soak rice in water for a day or two, take it out and grind it into pulp, wrap it in clean gauze, knead it into rice balls, cook it in an iron pot, take it out and put it in a stone mortar, add a proper amount of cooked pulp, knead it evenly, put it in a metal "rice mirror" and gently shake it to make the soft rice paste into filaments and leak it into a large iron pot filled with boiling water. When eating, put the rotten rice into a bowl, add garlic rape, shredded beef, peanut powder, pork brisket, chopped green onion, pepper, pepper, soy sauce, ginger, etc., and stir evenly with chopsticks, which is both sweet and delicious and has the effect of sobering up! 7. Hainan Rice Noodle Part II-Lingshui Acid Powder Lingshui Acid Powder belongs to the category of "instant noodles" (the word "instant noodles" in Hainan refers to cold salad). The rice noodles used are thin and long, and the appearance can be divided into "crossing the bridge rice noodles" and "Longkou vermicelli". As a kind of "brewing powder", Lingshui acid powder is different from other Hainan brewing powders, and its marinade is both fragrant and sour. People who like to eat spicy food add a spoonful of "yellow light" spicy sauce of Lingshui products, which is fragrant, sour and spicy, very appetizing! The production method of Lingshui acid powder is very particular. The main ingredients are rice flour, beef, fish cakes, worms and fried vegetables (usually leeks and water spinach), and the seasoning is mainly rice vinegar, coriander, pepper and soy sauce mixed powder. The production process of rice flour is also quite complicated, which requires grinding, extrusion, filtration, cooling and other processes. Beef and worm are braised and fried, golden in color and delicious. When eating powder, put rice noodles, beef jerky, dried worms, fish cakes, shredded squid, shrimps, sesame seeds, cooked peanuts and vegetables into a bowl, add cooked peanut oil, vinegar and sauce marinade, stir well, and then order a little sesame oil and coriander, and a bowl of bright, fragrant and delicious Lingshui acid powder is finished! 8. The sand worm in Guangcun, also known as "sea intestine", is called "nudus nudus" in zoology. It is produced in the sediments of coastal beaches, and its appearance is about two inches long, which looks like reed buds. Sandworm is a kind of high protein tonic. Guangcun Beach in Danzhou is rich in resources and sand worms. The sand worms produced are famous for their moderate individuals and tender meat. It is said that the local fishermen said that the sand worms are best caught when they drift to shallow water for mating on a big moonlit night, which has the effect of tonifying kidney and strengthening yang. The worm in Guangcun usually has two methods, cooking and making soup. Among them, "Sancai Sandworm" has become a famous dish in Hainan. 9. Lijia bamboo rice Hainan Li traditional cuisine. This is a kind of cooked food, filled with rice and spices in fresh bamboo tubes. Li people are the same, mostly made in the wild in mountainous areas or baked with charcoal at home. Now it is improved by chefs on the basis of tradition, put on banquet tables, enjoys a high reputation and has become a famous flavor food in Hainan. Ingredients: Shan Lan rice 500g, lean pork100g, soy sauce10g, soy sauce 3g, refined salt 5g, monosodium glutamate 8g, clean water 50g, a little refined lard and five-spice powder, and fresh bamboo 2 knots. 10, Stewed rattan bazi with chicken, is an alternative of Hainan rice noodle snacks. First, it has a strange name, which turns people off. Second, it looks strange and disgusting, but it's really delicious and healthy! I read an article about this snack in a book before. The book says that there is a plant in Hainan called "Jiteng" because it tastes like chicken shit. This plant is also commonly used in traditional Chinese medicine. It is said that it has the effects of clearing away heat and toxic materials, nourishing yin and strengthening yang, nourishing blood and protecting stomach. In order to feed on medicine, Hainan people made "chicken manure vine rotten", that is, dried chicken manure vine leaves and rice and ground them into flour, then kneaded them into dough as big as fingers and cooked them in a pot! After cooking, add raw flour, shredded coconut, brown sugar and ginger to the pot and continue to cook for five minutes, so that a pot of chicken excrement is ready. It looks dark, tastes continuous, sweet, and has a faint "chicken shit smell" (actually a very good herbal smell). On the first day of the seventh lunar month, every household in qionghai city should eat chicken excrement and rattan to resist the coming cold weather. 1 1, Miaojia tricolor rice is a traditional snack of Miao people in the mountainous areas of central Hainan. It is seasonal and widely produced and eaten during "March 3" (a traditional festival of Li and Miao nationalities). Tongshi tourist villa production and sales. Features: Very Miao-flavored color. The three natural colors of yellow, black and red are matched with each other, sweet and fragrant, sweet and slippery, and the shape is beautiful. 12, Coconut juice Banlan cake Hainan flavor snack, its main ingredient Banlan leaves, is a tropical herb, its juice is dark green, with a special Banlan flavor. Returned overseas Chinese like to use Folium Isatidis as food, and this kind of cake is the most famous. Features: the color is blue and white, the layers are distinct, smooth and bright, pleasing to the eye, the coconut fragrance has a special Banlan fragrance, which is attractive to appetite, refreshing in the mouth, sweet and smooth in the throat, and has the effects of clearing heat, strengthening the spleen and nourishing the stomach. 13, the strange shape of shredded coconut is really confusing if you don't see the cut piece. "How to eat this arm-like thing?" ! It's simple. Cut a piece. It is not only convenient to eat, but also delicious. The smell of peanuts and shredded coconut will stimulate your appetite. 14. Brown sugar rice cakes used to be eaten by Sanya people in the New Year, but now there are sales stalls in various farmers' markets in Sanya. The glutinous rice steamed from brown sugar is soft and glutinous, with the unique fragrance of brown sugar, which is very popular with girls. Be sure to try a piece from mainland China, because it is hard to eat brown sugar in mainland China now. 15. jiaozi in the north of Loki Zongzi is conical. They are wrapped in small reed leaves and filled with glutinous rice. If there are patterns, add red beans, red dates, ham and so on. , more sweet. Zongzi in Hainan is different from those in the mainland. Banana leaves are mostly wrapped in square cones and weigh about half a kilogram. There are salted egg yolk, barbecued pork, bacon, braised chicken wings and so on. Most of the glutinous rice is salty. Loki Town, Danzhou is the most famous zongzi in Hainan, and some zongzi in Loki have salted fish meat in addition to the above accessories. Peel off the hot Loki Zongzi, and smell the fragrance of bananas and glutinous rice, which makes people have an appetite. After that, the meat, eggs and fish are even more delicious, which really makes people appetite. 16, sweet and sour powder There are many powder snacks in Sanya, but not many cold dishes, among which sweet and sour powder is a common one. The first time I ate sweet and sour powder was in the first market. Tired of shopping, I want to find a bowl of rice noodles to eat. I stopped at a rice noodle stand and watched several people around a small table eating a kind of powder I had never seen before. The bright colors made my stomach growl more fiercely, so I asked my little sister for a bowl regardless of whether it was delicious or not. Miss Jie quickly began to mix powder for me. Seeing my curiosity, she explained to me what those red and yellow things were while stirring the ingredients. After hearing what she said, I realized that there were so many things in this small cold mix. Slippery vermicelli is made of sweet potato powder. Several pieces of white and soft rice cakes and it constitute the main component of sweet and sour powder. The yellow pineapple pieces and the red shredded carrots set each other off. Of course, the sour taste of pineapple and the unique sweetness of carrot are better. Stir-fried peanuts, shredded pickles, and dried radish are used as auxiliary materials to make the sweet and sour powder more sweet and delicious. Cold gravy is a mixture of brown sugar water and rice vinegar. In hot summer, you can drink it directly like ice water. That feeling is fresh in my memory. If you have the opportunity to visit Sanya, you might as well spend two yuan to buy a bowl of "sweet and sour powder" to taste it. 17, coconut tart Southerners always like to drink morning tea. Every morning, teahouses (mostly informal small restaurants) all over the streets will open their doors and provide their own baked snacks for tea drinkers to choose freely. Egg tarts and coconut tarts are the most popular. Egg tart is not a local specialty snack, but comes from Macao or Hong Kong. Oval crispy skin, baked yellow and crispy, especially fragrant at the entrance. The color of the yolk baked in the middle of the pastry is more attractive, like a ripe lemon. Bite down with crispy skin, crispy outside and tender inside, really enjoyable. Coconut egg tart is a local specialty snack made by Hainan people from egg tart. Its shape is round, the outer skin is as crisp as an egg tart, and its heart is baked with shredded coconut and a little egg powder, with rich coconut fragrance and excellent taste. It is a rare snack in Hainan. 18, coconut cake, you can probably understand the taste by listening to the name. Besides the softness of the rice cake, its stuffing is the biggest feature. There are generally coconut peanut stuffing and coconut grove sesame stuffing. I think this kind of thing is only available in Hainan. Of course, the smell of coconut leaves on bread may be more appetizing. 19, Hainan fried brown Hainan local flavor snacks, popular in the sea (mouth) prefecture (city) area, different from ordinary zongzi in that: first, it is not wrapped in zongzi leaves; Second, the glutinous rice is steamed first, and then the ingredients are mixed and fried, so it is not limited by festivals and can be made and eaten all year round. Ingredients: 500 grams of glutinous rice, 25 grams of lotus seeds, 25 grams of mushrooms, 25 grams of dried shrimps, 25 grams of scallops, 50 grams of barbecued pork, 50 grams of cooked lard, 5 grams of monosodium glutamate, 5 grams of white sugar, 8 grams of refined salt, 0/00 grams of crude oil/kloc, and a proper amount of duck egg liquid. Output: 1. Washing glutinous rice, and steaming in a cage for later use; Cooked lotus seeds, peeled and cored; Soak mushrooms, wash them, blanch them in boiling water, cut them into granules, wash shrimps and scallops, steam them and bake them into granules. 2. Put the above ingredients to refine lard, monosodium glutamate, sugar, refined salt, etc. Add glutinous rice and mix well, and knead into rice balls with the same size as 10. 3. Put the oil in a hot pan, cover the glutinous rice balls with duck egg liquid evenly, put them in a hot oil pan and fry them slowly, constantly turning them to heat them evenly and fry them into golden brown. Features: golden color, tender outside, delicious and intriguing. 20. The nutritional and medicinal functions of lotus sea urchin omelet sea urchin: it is salty and flat, and has the functions of making acid and relieving pain, softening hard mass, removing blood stasis and swelling, clearing away heat and diminishing inflammation, invigorating spleen and kidney, relaxing muscles and promoting blood circulation. Has the effects of nourishing yin and strengthening yang, and is mainly used for treating cervical lymph node tuberculosis. 2 1, pile blasting "boring pile blasting, full of gold and silver." In the "family" of fried piles, there are many varieties, including Shi Qi fried piles, Jiujiang fried piles and hollow fried piles, but Longjiang fried piles are the top grade. Longjiang fried dumpling is spherical (meaning reunion, with the auspicious meaning of "substantial"), with glutinous rice flour as the skin, fried until golden, sesame seeds evenly distributed on the skin, and the skin is brittle, which is a good gift for the Spring Festival. 22. Le and crab are the most famous traditional dishes in Hainan. Lehe crab, known as one of the "four famous dishes", is produced in the sea near Lehe Town, Wanning County, Hainan Province. Known for its hard shell and fat paste, Wenchang Chicken, Hutchison Duck and Dong Goat are listed as the four famous products in Hainan. The cooking methods of "Lehe Crab" are various, such as steaming, boiling, frying, baking, etc., and each has its own characteristics, especially "steaming", which not only maintains the original flavor, but also maintains the original beauty of color. Other crab species rarely have enough meat and fat, especially its fat cream is golden and shiny, especially salted duck egg yolk, which is fragrant and nutritious ... Lehe crab has many ways to eat, and the most common way to eat it is steaming. The seasoning dipped in ginger, garlic and vinegar is original and preserved in it. 23. Hainan in summer is clear and cool. Clear and cool has become a beautiful landscape in Hainan. It is not only refreshing and sweet; It is also necessary to cancel the agency and reduce the conflagration. Hainan Qingbuliang is different from Guangdong herbal tea. If Guangdong gets angry, it is mainly to drink herbal tea to reduce the fire. But herbal tea is not only bitter, but also unpalatable. Chinese medicine believes that although herbal tea is a fire-reducing thing, it should not be drunk more. Moreover, Hainan Qingbuliang can not only reduce fire, but also be delicious and refreshing. Hainan Qingbuliang is mainly made up of peanuts, hollow powder, fresh coconut meat, red dates, watermelon grains, pineapple grains, quail eggs, jelly cubes and, importantly, coconut milk. 24, coconut cup features: coconut raw meat shape, delicious soup, rich coconut flavor, rich nutrition. Methods: (1) Remove the hard shell of coconut coat, and carve 1 piece on the pedicle of coconut with a knife as a cover; Pour out coconut water. (2) Wash the chicken bones with clear water, put them in a coconut cup, add soup twice, cover them, put them in a porcelain bowl and steam for about 1 hour, then take them out, pour out the original soup and filter.