Hainan Li people can make very simple dishes super delicious, and they are famous all over the world. The famous pickles are one of the favorite delicacies of Hainan Li people.

But this pickle is not a pickle in the usual sense.

1. The method of making Nanshacai is that the soup used when pickling things is fermented with cooked rice and sake lees. Basically, no salt is needed. Even if someone adds salt, it is very little.

This mixed soup is fermented to produce rich amino acids and other nutrients.

The key point is that the raw materials used in it are mainly all kinds of animals, that is, non-vegetarian food, rather than ordinary pickled vegetables and other vegetarian food.

There are also pure plants, but they are not mainstream: that is, wild vegetables called "Linen" (peeling off the leaves and taking the young stems) or "Zhiwen" (mainly using its young stems and leaves) in Li language are prepared with cold rice and water.

Once it's done, put it in a jar and keep it sealed for half a month, then it can be pickled into appetizing sauerkraut.

The most unique and marinated dish to entertain guests: chop the backbone of a cow, wild boar or pheasant.

2. Hainan’s delicacies·Coconut rice Hainan is rich in coconuts, and Hainan coconut rice is a unique delicacy in Hainan!

Coconut rice, also known as coconut boat, is a very unique food among Hainan folk foods. It is steamed with high-quality Hainan glutinous rice, natural coconut meat and coconut milk. It is a traditional farm snack in Hainan.

Wenchang Chicken Wenchang Chicken is the most famous traditional dish in Hainan.

Known as the first of the "Four Famous Dishes".

It is a must-try delicacy for everyone traveling to Hainan.

Wenchang Chicken is listed as one of Hainan's "Four Famous Dishes" and is a famous dish famous both at home and abroad.

The meat is smooth and tender, the skin is thin and the bones are crispy, the flavor is strong, fat but not greasy.

Hele crab is named after it is produced in Hele Town, Wanning City.

Hele Town is close to the small sea, and the crabs produced have hard shells, tender meat and plump butter.

Summer is the crab flood season, and the largest ones can weigh two or three pounds.

The traditional method is mostly used - steaming, preferably about six taels of female crabs.

It can be seen from the above that the Nansha vegetables, which are specially used by the Li people in Hainan to entertain guests, have these delicious ways. There are two methods. One is to take the leaves of the wild vegetables, crush them, and then add them with cold rice and water.

Inside the jar, wait for a month and then take it out to eat. The second method is to mash the animal bones, then cook them, put them in the jar, then put water in them, and then add rice. This is how to make Nansha vegetables.

Very tasty.