Because of the variety, I'm here to briefly introduce my favorite Hainan powder and Gangmen powder ~
Hainan powder:
Historical origin
Hainan powder is the originator of Hainan rice noodle family. It is made of rice flour and more than a dozen seasonings, and has a unique color and taste. The source of Hainan powder began in Minnan, Fujian. According to legend, at the end of the Ming Dynasty, a resident surnamed Chen moved to the old town of Chengmai to process rice noodles. Due to good business and many apprentices, Hainan powder is spread all over the island. According to the Records of Zheng Deqiong, there were 12 1 large markets in the whole island at that time, all of which had Hainan flour processing workshops and stalls. Over the years, Hainan powder all over the country has also changed its local name, and only Haikou still retains its old name.
In the past, Hainan powder was a traditional snack in Haifu area. Locals eat Hainan powder for breakfast and dinner; Usually eat, eat on holidays; Eat by yourself and entertain guests. As Guangzhou people often say, "Come to my house for soup!" When they invite their friends to their home. Similarly, Haifu people said, "Come to my house to eat powder!" .
Generally speaking, Hainan powder also includes Lingshan coarse powder (that is, abalone powder), Lingshui acid powder, Chengmai powder, Jiaji beef brisket powder and so on. The ingredients of coarse powder are relatively simple. Just add hot sauerkraut beef soup to the coarse powder and sprinkle a little shrimp paste, tender pepper, chopped green onion, fried peanuts and so on. The so-called "coarse powder soup", while the fine powder is more particular. It is made of various ingredients, seasonings and sauces, and is called "marinated powder". Hainan powder usually refers to this kind of "pickled powder".
Food characteristics
Hainan's most distinctive snacks have a long history. They are widely eaten by urban residents in qionghai city, Qiongshan, Ding 'an and Chengmai counties in the north of Hainan Island. They are also indispensable treasures in festivals and celebrations, just like good luck and longevity. Hainan rice noodles are as white as snow and as delicate as silk (compared with the famous Guilin rice noodles and Yunnan rice noodles crossing the bridge, their fineness is incomparable to the above rice noodles). Its eating method is called "cold salad" in northerners and "marinated powder" in Hainan, that is, fried peanuts, fried sesame seeds, bean sprouts, chopped green onion, shredded pork, sesame oil, sauerkraut and coriander are added to the prepared rice noodles. It is precisely because of the delicacy of Hainan powder that the ingredients can be savored. After mixing evenly, its taste is mellow and lingering. After eating, add a spoonful of conch broth cooked with conch, which is more delicious. Rich in flavor, soft and smooth, stimulating appetite, and not getting tired of eating more. Spicy food is more delicious with a little Chili sauce. When there is a little powder left at last, add a small bowl of hot mussel soup to eat, which is full of fragrance and endless aftertaste.
production process
Blanch rice with boiling water (not limited to), soak it in clean water for 30 hours, then grind it into rice slurry, put it into a cloth bag and squeeze it into dry slurry with water content of 50%, put it into boiling water and cook it until it is half cooked, put it into a pulverizer and grind it into slurry, then put it into a cloth bag to increase pressure, filter out pure rice slurry, remove rice residue and impurities, add a small amount of Fantz powder, stir it evenly, put it into a cloth bag with sieve holes at the lower end, and slowly press the cloth bag to make it.
When eating, grab a proper amount of net vermicelli in a bowl (dish), and add a proper amount of soy sauce (red soy sauce mixed with monosodium glutamate), garlic paste, peanut oil or sesame oil fried with garlic, cooked black bean sprouts, spicy sauce made of shredded pork, shredded bamboo shoots, shrimp and raw flour, shredded beef, shredded fried squid, fried peanuts and fried sesame seeds in turn.
Diamond powder:
Many snacks in Sanya are imported from other places in Hainan, and only Gangmen powder can be regarded as the most authentic Sanya snacks. Authentic Gangmen powder is the favorite of many Sanya people.
Gangmen is a seaside town in Sanya, also known as Baogang Town. It is located at Ningyuan estuary, the mother river of Sanya, and has been one of the most important fishing ports in Sanya since ancient times. Everyone always teases that the name of this town is "short for Hong Kong and Macao". The port is close to the sea, and Hong Kong people make a living by fishing, so their diet is naturally closely related to seafood. So there are all kinds of seafood and soup powder.
Gangmen powder was first made by fishermen. Compared with other places, Gangmen powder is delicate and soft, and can be swallowed after chewing, which is very in line with Sanya's leisure and holiday style. The main ingredient of Gangmen powder is handmade rice flour, and the ingredients are fried pork, dark green sauerkraut, soybean sprouts, crispy fish cakes, fried peanuts, tender green chopped green onion and sea fish soup.
Generally, the soup powder in Hainan mostly uses lean meat and pig offal as auxiliary materials, but because it is close to the sea, Gangmen powder has found a new way and even uses seafood as auxiliary materials. Tender vermicelli is matched with fish cake slices made of fresh sea fish, peanuts, fried shrimp skin, bean sprouts, pickled sauerkraut or white cabbage, and the soup is made of pig bones and sea white snails boiled for 10 hour. The mellow fish soup boiled into milky white is particularly fragrant, which adds a lot of color to the original ordinary rice noodles. Perhaps it is this clarity that can set off the fragrance of powder and seafood accessories. Finally, sprinkle with other brightly colored ingredients, such as chopped green onion, pepper, red pepper or yellow bell pepper. How can such a bowl of delicious food not make people drool?