Danzhou Zongzi, Hainan Fried Dumplings, Danzhou Yellow-skinned Chicken, Changpo Rice Rotten, Pot-side Steamed Bread, Qingbuliang, etc.

1. Danzhou Zongzi: Danzhou Zongzi is a traditional name of Han nationality in Danzhou, Hainan, with a long history and unique flavor. There are many kinds of Danzhou zongzi, which are huge in shape, and they are very distinctive from leaves to stuffing, especially Fubo shrimp red fish zongzi, fragrant meat zongzi, squid zongzi and scallop zongzi. Danzhou Zongzi is full of color and flavor, and all the ingredients are absolutely original, without any artificial addition. Now it has become one of the best-selling local specialties in Hainan.

2. Hainan Fried Dumplings: There are many Hainan-style snacks, and the unique one is Fried Dumplings. Haikou, also known as Zhenbao, is a fried rice product. Golden color, round and hollow appearance, fragrant and crisp taste, swollen and round volume, thin and crisp skin, soft and sticky, and sweet and delicious stuffing. When eating, it must be cut into small pieces with scissors or broken by hand.

3. Danzhou yellow-skinned chicken: The yellow skin in Dacheng Town is famous for its large fruit, thick meat, juicy and sweet taste. Speaking of authentic yellow-skinned chicken, Danzhou people generally recommend the yellow-skinned chicken in Dacheng Town. In Dacheng town, the yellow-skinned chicken of Nanji village group in Tuisai village is the most famous. The practice of yellow-skinned chicken is relatively simple. Authentic yellow-skinned chicken should use local chicken. This kind of chicken is not big, usually grows to more than 2 kg, and is kept in front of the house and rarely fed.

4. Long slope rice rotten: changpo town, Danzhou City, Hainan Province is a small town on the banks of Xuanlun River, which is famous for its flavor snack "rice rotten". The production method of rice rotten is complicated and meticulous. Soak rice in water for one or two days, take it out and grind it into a slurry, wrap it in clean gauze, rub it into a rice rotten ball, cook it in an iron pot, take it out and put it in a stone mortar, add a proper amount of cooked pulp, rub it evenly, and gently shake it in a metal "rice rotten mirror" to let the soft rice paste leak into a grand iron pot full of boiling water.

5. Danzhou white steamed bun: It is made by grinding fresh glutinous rice into pulp, stirring shrimp, squid and pork belly, then pouring a thin layer in a steaming pan, steaming it, then pouring another layer, and steaming it layer by layer. It should be divided into ten or twenty layers and steamed until it is full. Finally, the steamed bun is coated with garlic oil, sprinkled with chopped green onion and shrimp, and served with acetic acid, pepper and soy sauce. Steamed white buns look white and smooth, and taste sweet and delicious.

6. Pot-side steamed buns: Pot-side steamed buns have both sweet and salty tastes. For the sweet ones, the leaves of a plant called Laaye and japonica rice are beaten into rice slurry, then a large pot of water is boiled, and the rice slurry is poured on the side of the pot with a spoon, and then it is heated to form a block, and then it is shoveled into the boiling water with a spatula. This process is repeated many times to make a pot of delicious and hot pot-side steamed buns.

7. Qingbuliang: Qingbuliang is a delicious Han dish, which belongs to Hainan cuisine. As a special iced dessert popular in tropical Hainan Island, the traditional Shengli Road Qingbuliang is mainly made of red beans (mung beans), coix seed, peanuts, hollow powder, shredded coconut, quail eggs, watermelon, etc. After cooling, ice cubes and coconut water are added to make an authentic Qingbuliang bowl.