On the fifth day of the Dragon Boat Festival in early May, Hainanese people have a "dragon water", soak in a bath of medicinal herbs to purify the custom of ancestor worship after the hot island summer, with wormwood, mint and other medicinal herbs soak in a hot bath to pay homage to the ancestors, followed by a family reunion peeling rice dumplings, eat reunion dinner scene can be described as the summer flavor of the island of Hainan, and the "dragon water" and crowded beaches is a rendition of the mainland summer without a landscape. "Wash the dragon water" and crowded beaches is a scenic interpretation of the mainland summer is not. Hainan Dragon Boat Festival dumplings and mainland dumplings are not quite the same, it is wrapped by the Shuusei leaf into a square cone, weighing about half a kilogram or so, glutinous rice with salted egg yolks, barbecued pork, pork, pig's trotters, salted fish, and so on, the hot dumplings peeled open, first of all, Shuusei leaf and glutinous rice fragrance, after the meat, eggs, the strong aroma. Although there are also alkaline water dumplings, sugar bean paste dumplings and other dumplings, but Hainan people's favorite, the most respected, or that, Hainan people's impression of the dumplings is still with the Hainan Island, Hainan Shuusei (commonly known as eggplant Shuusei, winter leaves or dumpling leaves) wrapped in egg yolk and pork fillings of salted rice dumplings. For Hainanese people, the Dragon Boat Festival did not eat Shuusei wrapped in salted egg yolk and pork filling of the dumplings is like the northern people did not eat dumplings in the Spring Festival. All over Hainan Island, the Dragon Boat Festival will be wrapped rice dumplings, but especially to the three famous rice dumplings, namely Dingan rice dumplings, Luoji rice dumplings, Ruixi rice dumplings are the most famous. Dingan rice dumplings formed in the Ming Dynasty, is one of Hainan's three famous rice dumplings, Dingan rice dumplings are divided into two kinds, with glutinous rice production is glutinous rice dumplings, with indica rice production is indica rice dumplings. The raw material for making the rice dumplings is Hainan Shuusei leaf (i.e., eggplant Shuusei, Shuusei belongs to the family of bamboo taro, ginger), the collected Shuusei leaves are boiled through and dried to make the rice dumplings, and then soak the pure white glutinous rice to soft, panned in the dustbin basket to filter dry water glutinous rice and pork, pork is generally used in the seven points of lean meat and three points of fat meat, and salt, spices and other seasonings to modulate the rice. Will be pre-washed Shuu leaves spread, in a layer of pork, salted duck eggs, rice, and then carefully wrapped, placed in a pot of steaming for about ten hours before coming out of the completion of the production process is very delicate. At present, Dingan zongzi varieties, representative of the four old: Dingan Oriental Hotel black pork zongzi, the new Tai Lai black pork zongzi, Wen Zong zong zongzi, and Chao black pork zongzi, and Hsinchu Four Seasons Goose Hotel black pork zongzi, black pork zongzi, Xingshun, such as black pork zongzi.

Long slope rice rotten Rocky rice dumplings, Wang Wu dog meat fragrance through the chest. The red fish in Ma Jing is fragrant through the kettle, Pai Pu potatoes are fragrant to eat belly puffy. Rocky rice dumplings is a colorful and flavorful Han Chinese famous points, belonging to Hainan cuisine. Produced in Hainan Danzhou Luokee town, after Luokee town and that the town merger, so "Luokee dumplings" also known as "that big dumplings", is one of the three famous dumplings in Hainan. The basic ingredients are Hainan Shuu leaves, glutinous rice, salted egg yolk, pork, characterized by the addition of salted fish inside the dumplings, very famous. Hainan dumplings are most famous in Danzhou Luokee town, Luokee dumplings have salted fish meat added in addition to the above ingredients. Peel open the hot Luoji dumplings, smell the banana and glutinous rice fragrance let a person's appetite, after the meat, eggs, fish is delicious, it is really open to the appetite of the eater.

Ruixi dumplings are traditional Han snacks in Hainan Province, Chenggmai County, Hainan Province, Ruixi Town. It belongs to the Dragon Boat Festival food. It is made of glutinous rice, pork as the main raw material, with a crispy texture, flavor and fragrance, after eating the characteristics of not greasy.

"Ruixi dumplings" began in the Qing Dynasty during the Kangxi period, and has a history of nearly 360 years. In the early Qing Dynasty, Ruixi built a market, then called "Avalanche Market", its name because of the Nandujiang River scouring led to the collapse of the river bank, so called its name Avalanche. On the opening day of the market, people from all villages and townships danced with lions and dragons, beat gongs and drums, and shouldered carts and pushed all kinds of agricultural products, snacks and handicrafts to open the market, among which there were rice dumplings. Prefectural and county officials, gentry and merchants from all over the world came to celebrate, after tasting the dumplings unanimously praised: Avalanche Creek dumplings are the most delicious dumplings under the sky! Avalanche rice dumplings" has been named since then, later Qiongtai academy head teacher Xie Bao came to Avalanche market Nanwen village, for a Zeng family genealogy inscription "eight scenes of Nanwen", very much love to eat "Avalanche rice dumplings". Afterwards, the village people thanked him and took a load of rice dumplings to the academy to thank him. Mr. Xie thought that "Beng" meant bad luck, so he changed "Bengxi" to "Ruixi". Ruixi zongzi also began to make a name for itself, and Dingan zongzi, Danzhou zongzi and listed as Hainan's three famous zongzi. The basic ingredients of Ruixi Zong are Hainan Shuu Leaf, glutinous rice, salted egg yolk and pork.

Hainanese fried rice dumplings are a kind of dumplings that do not need to be wrapped in rice dumpling leaves. The glutinous rice is boiled and mixed with ingredients such as lotus seeds, mushrooms, shrimp, dried scallops, lard, etc. It is made into a glutinous rice ball and then dipped in duck egg liquid and fried.

"Dingan dumplings" has a long history and has a unique connotation and quality. "Dingan zongzi" is produced in Dingan glutinous rice, black pork, red mud salted duck egg yolk, edible cooked peanut oil and edible seasonings, with Shuu leaf as a wrapping material, through the package, forming, cooking and other crafts processed in the Dragon Boat Festival to eat the main, with a taste of sweet, fragrant, glutinous, tough, to Dingan area production process and flavor characteristics as a representative of the traditional festive food. Food.

Hainan Ding'an dumplings have been registered as China's geographical indications trademark, the use of "Ding'an dumplings" geographical indications trademark dumplings have strict requirements: First, the dumplings must be taken from Ding'an County Lingkou, Hanlin, Longhe, Longmen and other volcanic areas of the growth of herbaceous plants (Shuu leaf) of the half-aged leaves; second, the use of the Glutinous rice must be made of high quality selenium-enriched glutinous rice produced in the above mentioned volcanic areas; thirdly, the filling of the rice dumplings must be made of the famous Ding'an black pork and salted duck egg yolks pickled in red clay, added with elaborate ingredients and boiled for more than 12 hours.

When wrapping the dumplings, three or four pieces of Shuusei leaves are spread out, a thin layer of rice is placed, a layer of meat filling is placed, and the salted egg yolk is placed in the center three or four times. Both hands will be brown leaves on one side of the folding, sealing the mouth of the bucket, excess brown leaves along the contour of the dumplings folded back to cut Qi, with a small hemp rope waist tie, is a solid cone shape. Tie the rope is very delicate skills, force to be uniform, the rope tied too loose rice filling easy to leak, tie the rope too tight zongzi into a crooked melon cracked jujube shape, the appearance of the brake is not good to see. Cooking rice dumplings is very concerned about the fire, the stove under the firewood is burning, the fire tongue bear. When the water rolls, the aroma of the leaves and glutinous rice spreads all around. The length of the cooking time determines the flavor of the rice dumplings. More than ten hours to add firewood to add fire, according to the leaves and water, cooked out of the dumplings is enough flavor.

Danzhou Luokee town dumplings have two major features: the first feature lies in the ingredients, Luokee dumplings in addition to the traditional Hainan dumplings ingredients, but also added a special salted fish meat, this meat meat is fragrant and loose, fragrant and sweet, so that the taste of Luokee dumplings not only will not be greasy, on the contrary, will make a person's appetite, mouth and mouth. The second feature lies in its production methods, the production of Rocky Rice Dumplings weight in the rice material more, choose to wash and soak two to three hours after fishing up filtered pure glutinous rice, add a little fine salt and mixing; stuffing is the choice of fat and lean pork and pig's feet, cut into the right size of the square block, add garlic, five-spice powder, cooking wine, monosodium glutamate, soy sauce, and other seasonings fully mixed marinade. After the firewood is carefully cooked, the house is filled with the rich aroma of rice dumplings.

Raw materials for making Rocky Rice Dumplings: Hainan Shuu leaves (eggplant winter leaves), glutinous rice, red beans, black beans, pork leg meat, garlic, five-spice powder, cooking wine, soy sauce, salted egg yolks, salted fish meat, shrimp. The production process is as follows:

1, clean Shuusei leaves, soaked overnight, boiled in water until the leaves from green to yellow, so that it can be removed from the bitter, boiled and wiped dry Shuusei leaves, that is, wrapped in rice dumplings leaves;

2, wash the glutinous rice after draining, add the right amount of salt and mix it well, and according to personal taste, add soaked for 1-2 hours red beans, black beans, usually a catty of glutinous rice can be wrapped in 4, 5 rice dumplings!

3, pork leg meat cut into the right size square, with the right amount of garlic, five spice powder, cooking wine, monosodium glutamate, soy sauce and other seasonings marinated;

4, according to personal taste ready salted egg yolk, salted fish meat, shrimp (dry and wet optional, generally use dried shrimp as much);

5, with two or three rice dumplings leaves around a square cone at the bottom, the first to add a portion of the glutinous rice, and then add in turn! Pork, salted egg yolk, salted fish meat, shrimp and other ingredients, and then finally add an appropriate amount of glutinous rice to cover all the ingredients, wrapped in layers of rice dumpling leaves, ring rope tightly, knot that is into a rice dumplings;

6, the rice dumplings into the pot, add water, the amount of water to be no more than the rice dumplings, away from the pot lid of 3-5 centimeters is appropriate. Open high heat to cook. After boiling, turn to low heat and cook for 6-8 hours.

Nowadays, Ruixi town package dumplings most famous Zeng Lingzhang home is particularly good to find, casually ask a granny in town, they can give you directions. It is understood that the Zeng family package dumplings have been packaged for more than 70 years, is the town's longest, largest dumpling workshop. Now in charge is Zeng Lingzhang, 30-year-old son of Zeng Dexian is the old Zeng family third generation "dumplings heir. According to its introduction, the manufacture of Ruixi zongzi raw materials are: zongzi leaves (Hainan Shuu leaf), pork, pig's feet and pig hind leg lean meat, salted egg yolk, rice, star anise, cinnamon, pepper and other made of spices, in addition to white wine, raw oil, ginger, garlic. The production process is as follows:

1, the Wuzhishan collection of Shuusei leaves should be boiled in boiling water for three or four hours to sterilize and increase the toughness of the leaves for easy wrapping;

2, star anise, cinnamon, pepper, etc. made of spices with white wine, raw oil, ginger, garlic, etc. Mixed into the pork, the meat should be cut into one or two or so of the skinned squares;

3, soak the glutinous rice for two to three hours;

4, take 5 pieces of clean rice dumpling leaves, put a handful of glutinous rice in the center of the leaves, put one fat and one thin piece of meat and one salted egg yolk on top of the rice, and then cover it with a handful of rice, fold the leaves left and right, fold them backward, block them, seal them, and tie them tightly with twine, then boil them on high heat in a pot until they are cooked and then you can put them out of the pot.

Ingredients: 500 grams of glutinous rice, 25 grams of lotus seeds, 25 grams of mushrooms, 25 grams of dried shrimp, 25 grams of dried scallops, 50 grams of barbecued pork, 50 grams of cooked lard, 5 grams of monosodium glutamate, 5 grams of sugar, 8 grams of refined salt, 100 grams of oil, and an appropriate amount of duck egg liquid. Methods are as follows:

1, the glutinous rice hollowed out clean, steamed on the cage to be used; will be cooked through the lotus seed, peeling, in addition to the heart; mushrooms soaked through the wash, after boiling water after cutting granules, dried shrimp, dried scallops cleaned and steamed, barbecued pork into granules;

2, will be the above ingredients and refined lard, monosodium glutamate, sugar, salt, etc. together into the glutinous rice and mix, pinch the rice into the same size of the 10 balls;

Basic ingredients: 5 kilograms of mountain orchid rice, 500 grams of mulberry leaves, 500 grams of red and blue vine leaves, 1.5 kilograms of yellow ginger, a number of Shuusei leaves. Pork, pepper, anise powder and other spices, salted egg yolk. Methods are as follows:

1, mulberry leaves, red and blue vine leaves were boiled in water for 1.5 hours, until the water was black and red, respectively, when the leaf dregs, color water to be used, ginger mashed, squeezed liquid pulp, add 500 grams of warm water, soaked out yellow;

2, mountain orchid rice netting filtered in water, divided into 3 equal parts, respectively, put 3 different colors of the color of the liquid, soak for 8 hours, dyed with the color so far, the rice is filtered. Then, soak the rice in 3 different colors for 8 hours, then drain the water.

3. Boil the Shuuseki leaves until they turn yellow, then marinate the pork with spices.

4. Wrap the soaked rice with Shuuseki leaves, add pork and egg yolks, and then tie the wrapped package tightly with twine to steam the rice.

You can refer to Dingan Rice Dumplings, Rocky Rice Dumplings or Ruixi Rice Dumplings to prepare the glutinous rice and meat and egg, and then wrap them with coconut leaves to make them into a pillow shape and cook them.