Su Shi's poem "Picking nectar from coconut trees and bringing a bowl of white jade fragrance" refers to the summer cuisine in Hainan. Qingbuliang is known as "the coolness on the tip of the tongue". Su Shi once praised it as "coconut trees pick nectar and hold a bowl of white jade incense". Hainan Qingbuliang is a special dessert in Hainan, which has won the favor of many diners with its unique flavor and cool taste.
This delicious food is mainly made of coconut meat, coconut juice or coconut milk, and its ingredients are rich and varied, including ice cubes, kidney beans, mung beans, diced pineapple, diced watermelon, red dates, coix seed, white gourd coix seed, taro, macaroni, glutinous rice balls, quail eggs and so on. Its faint sweetness makes it an excellent choice for cooling off in summer.
Expand knowledge:
Xiéng bòu líng, in Hainan dialect, the word "cool" used for coolness will be pronounced as the sound on the yin, which is the same as the two words used as the unit of weight. It is an old fire soup for clearing away heat and dampness in summer. The cool materials are not uniform, some are mainly spleen-strengthening and dampness-removing, and some are mainly lung-moistening.
Qingbuliang mostly appears in the form of syrup and old fire soup, and different regions have their own unique flavor and dietotherapy effect. After improvement, in addition to the original sugar water, there are different ways to eat coconut water, coconut milk, smoothies and ice cream. Popular in China, Hainan, Guangdong, Hongkong, Macau, Guangxi and other regions.
Hainan Qingbuliang combines the strengths of Guangdong and Guangxi with a dozen or twenty kinds of materials, and then adds fresh coconut meat and coconut juice produced in Hainan. It looks like sugar water and tastes soft and fragrant. In the production process, there are mung beans, coix seed, taro, quail eggs, dumplings and so on. If you can't eat it raw, cook it separately so as not to cook it too badly, and then drain it.
Other ingredients are washed and cut into sections; Cold boiled water to make ice cubes; Prepare brown sugar or red syrup; Cut the coconut and collect the coconut juice. When synthesizing, grab a little of each ingredient, grab a few ice cubes, add coconut juice or brown sugar water, and then add two spoonfuls of tender coconut meat. Serve directly to the guests without stirring.