Refreshing and cooling "Pick the nectar from the coconut trees and bring a bowl of white jade incense" This is foodie Su Dongpo's preference for refreshing and cooling.

Mung beans, red beans, and sago are all packed together. Lotus seeds, Ophiopogon japonicus, and barley are all lined up. Watermelon and mango are also joining in the fun. Pour down a handful of coconut milk, add some ice, and take a sip. Well, it’s summer now.

Coconut rice is made by smashing a coconut from the tree, peeling it, uncovering it, secretly drinking half of the coconut juice, grabbing a handful of glutinous rice, a few lotus seeds, and a spoonful of raisins, and then steaming it in a pot.

Also purring, waiting for the coconut fragrance to spread, cut across the board, half for you, half for me, the world is revolving around us.

Wenchang Chicken There is a roast duck in Beijing, and there is a chicken in Wenchang, Hainan.

A whole chicken, do not put it in the pan or oven, put a spoon into the chicken belly with a few pieces of garlic, boil it in water for a while, the chef takes it out, cuts it into pieces, divides it into two, and cuts it into a large plate.

, dull?

No, the dipping sauce that has its own secret recipe and is not leaked is the best.

Paired with chicken fat as a base and rice cooked in chicken soup, it's a must-have.