1. Wenchang chicken is named after being produced in Wenchang.

After the chickens are raised for 8 to 9 months, they are caged in a dark place and fed with banyan tree seeds, coconut meat, peanut cakes, fanci, and hot rice.

Wenchang chickens grown in sufficient sunlight and suitable temperatures have developed a unique body shape with a small size, a fat tail and a strong chest.

Hainanese eat Wenchang chicken, which retains the original flavor of Hainanese cuisine. Most of the dishes are white-cut. Although it is relatively simple, it can reflect the characteristics of Wenchang chicken: thin skin, tender meat, soft bones, deliciousness, fatness but not greasy.

Of course, good chicken must be prepared with good ingredients. The sauce is mainly composed of ginger, minced garlic, soy sauce, refined salt and orange juice, and the orange juice must be fresh kumquats.

Hainanese people seem to have a special affection for chickens. There is a saying among the people that "there is no feast without Wenchang chicken".

A plate of white-cut Wenchang chicken, paired with local-style condiments, a plate of green sweet potato leaves with shrimp paste, a plate of sweet and sour cucumbers for an appetizing taste, and a bowl of rice cooked in fragrant chicken oil and chicken soup (

Commonly known as "Hainan Chicken Rice" and also famous), a bowl of authentic conch and winter melon soup is the most familiar and beloved meal of Hainanese people.

Wenchang chicken is one of the four famous dishes in Hainan, and there are chicken restaurants all over Hainan.

2. Hot Spring Goose, also called Wanquan Goose, refers to the local hybrid geese raised by farmers along the Wanquan River.

During the breeding stage, Wanquan geese are kept free-range in the wild and live on a variety of grasses. During the fattening stage, Wanquan geese are reared in cages and fed with bran, goose grass, wild grass, broken rice, peanut cakes, sweet potatoes and radish seedlings.

Wanquan goose is rich in nutrients, fat but not greasy, has a light, original flavor, and is fragrant and delicious. In particular, goose blood is rich in protein and a variety of trace elements that are beneficial to the human body. Eating more of it can improve the body's immune function.

Hot spring goose can be prepared in the traditional ways of white-cut or braised, as well as in innovative ways such as salt and pepper, drunkenness, etc., supplemented by sauces made of chili pepper, minced garlic, minced ginger, salt, MSG and sour orange juice.

A plate of hot spring goose, a plate of home-style sauerkraut, a pot of light papaya and peanut soup, and a bowl of goose rice made with goose soup (commonly known as "Hainan goose rice" and also famous) are called "four treasures" by old diners

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The most famous old hot spring goose shop is the Starfish Goose Meat Shop under the big banyan tree in Qionghai Hot Spring Town, which is authentic.

3. Jiaji duck, also called "Muscovy duck", is native to Mexico and Brazil in the Americas. It was introduced to Hainan Island by overseas Chinese 150 years ago. It was named because it was mostly raised in Jiaji Town, Qionghai.

When the Jiaji ducks are raised to about 1.5 kilograms since childhood, they are caged off the ground.

The cage is narrow and only allows the duck to lie down. It is not allowed to stand or turn around. It is fed with concentrated feed every day until it weighs 3-~4 kilograms before it is suitable for market.

Jiaji duck is famous for its large breast, thin skin, thick meat, soft bones, delicious fat and high nutritional value.

The traditional way to eat it is to cut it in white, cook it in water, and dip it in sour vinegar, ginger paste, and sesame oil. It is delicious and has a unique flavor. Folks regard it as a medicinal food that nourishes the stomach, nourishes blood, and promotes body fluids.

Jiaji duck is among the four famous dishes, and Qionghai duck has the most restaurants.

4. Lingao Suckling Pig Lingao Suckling Pig is a unique pig breed in Lingao County. It has a small body, a straight waist, thin skin and lean meat. After flame grilling, the skin color is oily red, the skin is crispy, the meat is fragrant and the bones are crispy.

Lingao suckling pigs are fed sweet potato vines, peanut cakes, rice bran, wild vegetables, small fish and rice. They are usually left in the wild to eat green grass.

Generally, local people eat suckling pig for breakfast. It is delicious grilled, braised, fried, or steamed, but barbecue is the most delicious.

After the master slaughters the suckling pig, he cuts it open, breaks the bones, mixes it with seasonings, and then puts it on the charcoal fire and roasts it slowly.

While gently turning it, apply peanut oil from time to time to prevent the skin from blistering and add color and flavor.

Four or five hours later, a Lingao roast suckling pig that was browned all over, glossy and exuding a rich fragrance was ready.

Lingao suckling pig is a signature dish that can be found in every restaurant in Lingao County.

5. Dongshan goat is named after it is produced in Dongshanling, Wanning.

Dongyang goats have been eating partridge leaves, Ganoderma lucidum grass, coconut meat, pineapples and sweet springs since they were young. The meat is crispy and tender without any smell, and it has been a "tribute" since ancient times.

The method is to cook the mutton with black fungus and eat it together. The faint fragrance of mutton and fungus comes out, without the smell of northern sheep at all.

Dongyang goat is one of the four famous dishes in Hainan and a must-have dish in every restaurant in Hainan.