Baoluo powder

originated from Hainan powder, and was named after the improvement of Baoluo Town in Ming Dynasty. It is one of the four famous powders in Hainan. The main difference from Hainan powder is thick vermicelli and bone soup, and there are also marinating (powder brine) practices with Hainan powder, but the brine is sweet. Bao Luo powder is expensive in the soup, which is quiet, delicious, fresh and sweet, not greasy, sweet and sour (with bell pepper), and its taste is wonderful.

pineapple powder. It's a kind of rice flour. The powder body is white, soft and smooth, slightly thicker than Hainan powder, the soup is hot and delicious, the seasoning is fragrant and chewy, not greasy, and the fragrance is slightly sour and spicy. Drain the boiled and cool rice noodles, and add peanuts, shredded bamboo shoots, pickled cabbage, beef jerky, garlic oil, coriander and chopped green onion. Beat a spoonful of boiling soup and pour it over the flour. Sprinkle a little pepper and serve. Wangcheng Teahouse under Zibeiling is famous.

noodle soup

According to legend, more than 3 years ago, when Yi Bingshou, the prefect of southern Fujian, gave a banquet, the chef mistakenly put the cooked egg noodles in boiling oil, so he had to soak them in soup before serving them. Who knows that this kind of egg noodles has won the applause of the host and the guest in unison, and its physique is loose and not scattered, and it tastes smooth and sweet. Hainan is a southern Fujian cultural area, which has become a unique Hainan flavor after long-term integration. Pickled noodles and noodle soup can play an important role in breakfast and supper.

dregs vinegar

dregs vinegar is a traditional folk snack in Wenchang city, which is made of sour vinegar produced by distiller's grains fermentation in the process of brewing as soup material and seasonal raw materials. It tastes slightly spicy, sweet and sour, and is often eaten as an appetizer before meals. Introduction locations: Caisheng Cannery, Dongfeng Road, opposite the park and the Award Home at the gate of the Party School, etc. It is recommended to eat before the shop.

Dongge dumplings

The dumplings made by Dongge people are made of wet flour, which tastes fragrant and smooth, and the entrance is full of waxy taste. In Hainan dialect, it is called "slippery (rolling) and slippery", and it is really pleasant in hot summer with sweet coconut milk juice and ice cubes.

Hainan steamed buns

At breakfast time, Hainan steamed buns are freshly baked, which is dad's refreshment only served in the morning. The difference between steamed buns in Hainan and those in mainland China is that the flower pleats are squeezed into petals by the index finger and thumb of the outer ring, and the stuffing of steamed buns in Hainan is salty, but the dough is sweet, with a unique "tea drop", which is a must!

Chinese food series

Side-cooking dishes

Side-cooking dishes are very popular in Hainan. There are some special dishes such as Wenchang chicken with coconut milk, curry steak in casserole, mutton hotpot with dregs vinegar, fish pot, farmer's sparerib soup, chicken head with peculiar flavor, white water seafood, etc., which are called "do somg" (making hotpot), but they are similar in meaning, but they want to eat these delicious dishes.

Assorted Sauce

Hainan Assorted Sauce, a must-have dip for the edge-making furnace, is available! The so-called assorted sauce, namely Qiong sauce, is a wonderful food for every household in Hainan Province. Its ingredients are mainly refined from peanut powder, sesame sauce, sweet potato, sugar, vinegar, soy sauce, pepper, spiced powder, sesame oil, wine, etc. ~ White-cut chicken and edge-beating stove dipped in it can be described as rich in flavor and endless in aftertaste ~ Only small grocery stores in Hainan can sell it.

Yellow Lantern Pepper

, also known as Huangdi Pepper and Yellow Pepper, is a local variety of Hainan Island. The plants are mainly distributed in the coastal areas of Hainan Island, and the fruits are rich in vitamin C, carotene and various minerals. Rich in capsaicin, including capsaicin, dihydrocapsaicin, demethyldihydrocapsaicin, homocapsaicin and homodihydrocapsaicin; It contains other aromatic substances, smells fragrant, and can increase people's appetite.

Wenchang Chicken

One of the "four famous dishes" in Hainan, the meat is smooth and tender, the skin is thin and crisp, the flavor is very strong, and it is fat but not greasy; Wenchang chicken is usually cut in white. If you put a piece of golden chicken in your mouth, you will blurt out "Great!" ; In Hainan, there is a saying that "there is no Wenchang chicken." Eating Wenchang chicken is very particular about its seasoning. Garlic paste+soy sauce+orange juice is essential.

pan-fried mackerel

pan-fried mackerel. According to an old fisherman in front of the shop, mackerel, also known as snakehead locally in Hainan, is a deep-sea wild fish, distributed along the coast of China, and is the most famous in the South China Sea in front of Wenchang, Hainan. Although mackerel is an offshore fish, it is extremely difficult to survive, so the freshly listed mackerel is the most popular. Pan-fried food, biting down the outside is tender, the meat is fine, fresh, salty and smooth, and it is a pleasure to cook soup with fish heads.

Dad Tea Series Cuisine

Dad Tea

In the afternoon, the cozy Dad Tea comes from the simple enjoyment of life ~ The treasure bag is the highlight ~

There are three characteristics of "nothing else can never replace" drinking Dad Tea: 1. Chatting loudly at leisure until closing time, and no one will drive you away; 2. Do whatever the medal bureau wants, and no one will stop it; 3. The most important feature: unlimited refills ......

Taro Crisp

Taro Crisp is a refreshment of Dad's tea, which is wrapped in fragrant taro paste, and then fried in a pot, and served with tea drops in the afternoon.