hello. Correctly speaking, we have four famous dishes in Hainan. "Four famous dishes in Hainan" is a recognized official statement, not a fabrication by netizens. Wenchang Chicken Wenchang Chicken is known as "the first of the four famous traditional dishes in Hainan". It is named after it is produced in Wenchang, and it is also a famous dish at home and abroad. According to legend, Wenchang Chicken originated from Tianci Village, Tanniu Town, this city. There are many banyan trees outside the village. The ancient branches on the trees are towering, shaded by the sun, and the trees are covered with green grass. Chickens eat banyan seeds, look for insects, chase and play, reproduce and live. Wenchang Chicken is characterized by small size, weighing about 1.5 kg, bright color, short wings and short feet, round and flat body, and thin and smooth skin. Generally, the local people raise chickens now: the purebred chickens are handed over to farmers for grazing for 12 days, and then fed with cooked feed such as rice, sweet potato, peanut cake and coconut paste after recycling, and concentrated fattening for 5 days. There is also an allusion to the origin of Wenchang chicken. According to legend, there was a Wenchang man in the Ming Dynasty who was an official in the DPRK. When he returned to Beijing, he brought some Wenchang chickens to the emperor to taste. After tasting it, the emperor praised: "Chicken is a hometown of culture, with outstanding people, prosperous culture and sweet chicken. It is really Wenchang chicken!" Wenchang chicken got its name from this, and it is famous all over the world. Because the chickens in the countryside were named by the emperor, the village was named Tianci Village. The earliest chicken breeder in Tianci Village is surnamed Cai, so Wenchang Chicken is also called Cai Chicken. In Hainan, there is a saying that "there is no Wenchang chicken." Hainanese eat Wenchang Chicken, the traditional way is to chop it (also called "white cut"), which is one of the best edible chicken breeds in China, and it can best reflect the original flavor of Wenchang Chicken. If you put a piece of golden chicken in your mouth, you will blurt out the words "Bang!" At the same time, cooked rice with chicken oil and chicken soup is commonly known as "chicken rice". Eating Wenchang chicken is very particular about the seasoning, garlic+soy sauce+orange juice. Hainan people have no habit of being jealous, and orange juice is essential. White-chopped Wenchang chicken is used in Hainan for banquets, light meals or family dishes. It is highly respected in Hong Kong and Southeast Asia and enjoys a high reputation. Jiaji Duck Jiaji Duck is rich in Jiaji Town, qionghai city, Hainan, and is one of the four famous dishes in Hainan. According to legend, Jiaji duck is a fine breed duck introduced from Malaysia by overseas Chinese more than 3 years ago, so it is called "Muscovy Duck". Its appearance is different from that of local grass ducks and Beijing ducks. It has a flat shape, a red crown and yellow feathers. Because the method of raising muscovy ducks in Jiaji area is different from other places, its breast is big, its skin is thin, its bones are soft, its meat is tender, its fat is low, its food is fat but not greasy, and its nutritional value is high. Therefore, people call muscovy ducks raised in Jiaji area Jiaji duck. According to the determination, the meat of Jiaji duck contains 34% protein, which is higher than that of chicken, pig and beef, while the fat accounts for about 12%, which is 8% less than that of Beijing duck and less than that of goose and grass duck. The muscles of the chest and legs account for about 6% of the total meat. It is a healthy food with rich protein, low fat, amino acids and vitamins, which can replenish deficiency and warm the stomach, strengthen muscles and bones, and promote blood circulation and qi circulation. Folks regard jiaji duck as a food to replenish fatigue, and stew it with Cordyceps sinensis, which is more nourishing. For example, cooking duck porridge with glutinous rice has the effects of nourishing stomach, enriching blood and promoting fluid production. When it comes to enjoying the added duck, the seasoning is also very particular: add minced garlic and ginger with rolling duck soup, squeeze into sour orange juice, add refined salt, sugar and Chili sauce to make it. So how is this mouth-watering jiaji duck fed? Qionghai city Jiazhong stuffed duck is the most outstanding one. It is characterized by feeding the ducklings with freshwater fish, shrimps, earthworms and cockroaches from childhood, and starting to fatten them up after 7 days, that is, kneading rice, rice bran and bean cakes into balls and stuffing them into their mouths three times a day. After more than 2 days of fattening, the duck's mouth and feet turn white, and the fat penetrates into the muscles, and the meat is fat and tender. The jiaji duck fed in this way is called "authentic jiaji duck". Generally, there are three ways to eat jiaji duck: white chopped duck, dried salted duck and roast duck, but "white chopped duck" is the most authentic, solid and most famous. Dong Goat Dong Goat has enjoyed a great reputation since the Song Dynasty, and it is a "tribute" and one of the four famous dishes in Hainan. East goat is produced in Dongshanling, Wanning City, with black fur, thick meat and fat soup, and greasy but not greasy. East goat is black all over, and its sexual maturity is early, that is, sexual maturity is at the age of three to six months, ewes can be bred at the age of five to eight months, and rams can be used at the age of ten to November. Ewes produce one or two fetuses a year, and the lambing rate is 15%-2%. East goat has good adaptability, which can adapt to grazing and house feeding. Especially suitable for warm conditions, it is mainly suitable for breeding in the south of China, where the climate is warmer, especially in the south of the Yangtze River. Dong goat is a local excellent meat breed formed under the special natural geographical and socio-economic conditions in Hainan. In terms of body shape and appearance, it belongs to a relatively large type among goats. The adult weight can reach 4 to 5 kilograms. The appearance is characterized by its rams and ewes with beards at all corners, slender necks, relatively strong physique and short and shiny fur. East goat can be eaten in a variety of ways, such as braised, clear soup, coconut juice, dry stir-fried and hot pot rinse, with various spices and seasonings, and cooked by rolling, frying, steaming and buckling. Each way of eating has its own characteristics, but in general, it is delicious. After we ate it, we all opened our mouths, the color was golden, the dishes were neat, the meat was crisp and rotten, the lubrication was palatable, the smell was fragrant and it was very delicious. Hele Crab and Hele Crab are one of the most famous traditional dishes in Hainan, and they are also called "Four Famous Dishes in Hainan" together with Wenchang Chicken, Jiaji Duck and Dong Goat. Hele crab is produced in Hele Town, Wanning County, Hainan Province, and is famous for its hard shell and full meat and fat paste. There are many cooking methods of Hele crab, such as steaming, boiling, frying and roasting, all of which have their own characteristics, especially steaming, which not only keeps its original flavor fresh, but also has the beauty of its original color. The characteristics of "Steamed Hele Crab" are: it highlights the original flavor of Hele Crab. Its crab meat is fresh and tender, and the crab paste is yellow, like salted egg yolk. It is delicious and nutritious when eaten with ginger vinegar. Moreover, it also has the medicinal effects of "nourishing bone marrow, nourishing liver yin, filling gastric juice, relaxing tendons and promoting blood circulation, and treating gangrene and healing the nucleus". It can be said that it is beneficial to the human body without harm.