Wenchang chicken is the most famous traditional dish in Hainan. Known as the first of the four famous dishes. Wenchang Chicken is a kind of high-quality fattening chicken, named after it was produced in Wenchang County, Hainan Province (now it has been removed from the county to set up a city). According to legend, Wenchang Chicken originated from Tianci Village, Niuzhen Town, Tanniu Town, this county. This village is full of banyan trees. The seeds of banyan trees are rich in nutrition, and domestic chickens peck around, so they are in excellent health.

Wenchang chicken is characterized by small size, weighing about 1.5 kg, bright color, short wings and feet, round and flat body, thin and smooth skin and fat meat. Hainan people eat Wenchang chicken, the traditional way is to chop it (also called white cut), which can best reflect the original flavor of Wenchang chicken, delicious and tender. Meanwhile, chicken oil, chicken soup and rice are commonly known as chicken rice. Hainan people call it chicken rice, including boiled chicken. Chopped white Wenchang chicken can be used for banquets, simple meals or family dishes in Hainan. In Hong Kong and Southeast Asia, it is highly respected and has a good reputation. Wenchang Chicken-the most famous traditional dish in Hainan. Known as the first of the four famous dishes. It is a must for everyone who travels to Hainan. Wenchang chicken is listed as one of the four famous dishes in Hainan, and it is a famous dish at home and abroad. And where did the authentic Wenchang chicken come from? If Hainan locals know that there is a Tanniu Town in Wenchang area, it is because Wenchang Tanniu Chicken is hung in the streets and alleys. What is unique about Wenchang Tanniu Chicken? There is a village in the north of Qinzhen Town.

There are many banyan trees outside the village. The ancient branches on the tree are towering, and the shade covers the sun. The trees are covered with green grass and the chickens are in flocks. Chickens eat banyan seeds, look for insects, chase and play, and live and multiply. Although chickens grow slowly, they are small and small. At present, the general method for local people to raise chickens is to give purebred chickens to farmers for grazing for 12 days, feed them with cooked feed such as rice, sweet potato, peanut cake and coconut, and concentrate on fattening for 5 days. Wenchang chicken has tender meat, thin skin and crisp bones, rich flavor, fat but not greasy; Wenchang chicken is usually cut into white, and there are chicken coconut, crispy chicken, fried chicken and so on. If you put a golden rooster in your mouth, you will blurt it out. Great! ; No wonder there is a saying in Hainan that Wenchang chicken can't make a table. Wenchang chicken is very particular about its seasonings, such as mashed garlic, soy sauce and orange juice. Hainan people are not jealous, and orange juice is essential. Legend has it that a Wenchang man was an official in the Ming Dynasty. Back in Beijing, he brought some Wenchang chicken for the emperor to taste.

After tasting it, the emperor praised: Chicken comes from the hometown of culture. Outstanding people, prosperous culture, full of chicken fragrance. It's really Wenchang chicken! Wenchang chicken got its name from this, and it is famous all over the world. Because the chickens in the countryside are all named by the emperor and the son of heaven, and the cottage is glorious, the village is called Tianci Village. The earliest chicken breeder in the village was named Cai, so Wenchang chicken was also called Cai's chicken. Wenchang Chicken was famous hundreds of years ago, but due to historical reasons and people's limited living standards at that time, Wenchang Chicken only appeared on the dining table of overseas Chinese in Southeast Asia. With the improvement of people's living standard and consumption level in China, people not only enjoy places of interest, but also taste famous dishes and delicacies during leisure or holiday travel.

when Zi Rong Wenchang Chicken Food Development Co., Ltd. was established in p>1997, the varieties of Wenchang Chicken in Hainan were mixed, and tourists who went to Hainan rarely ate authentic Wenchang Chicken. Wenchang chicken is characterized by its beautiful dish, light yellow and bright color, crisp skin, tender and fresh meat, delicious taste, fresh taste and smoothness. Dong goat Dong goat is one of the four famous dishes in Hainan. East goat is produced in Dongshanling, Wanning City. It is said that its delicacy is because sheep eat the rare vegetation in Dongshan Mountain, so it is fat but not greasy, and has no unpleasant taste, and it nourishes beauty and prevents damp heat. Dong goat has enjoyed a good reputation since the Song Dynasty and was once listed as a tribute. During the Republic of China, the Nanjing government also included it in the menu.

There are many ways to eat Dong goat, such as braising in soy sauce, clear soup, coconut juice, stir-frying and hot pot. Each method has its own characteristics, but on the whole, it is delicious. The secret of Dongshan mutton delicious Dong goat lives in Dongshan. There is a local wild plant called partridge tea. The tea made from this plant is fragrant and pure, and it is a famous tea in Hainan. East goat is the leaf of partridge tea that has been eaten for a long time, so the meat is tender and tender, and there is no smell. Le crab and Le crab are produced in the waters around Wanning Town. Other crab species rarely see their flesh covered with fat, especially their fat paste, which is golden and shiny, just like salted duck eggs, and smells fragrant. It is one of the four famous dishes in Hainan.

the most common way to eat is steaming and dipping in ginger vinegar, which is original and delicious. Jiaji Duck Jiaji Duck is one of the four famous dishes, and Jiaji Duck is the city seat of qionghai city. Domestic ducks are native to Southeast Asia, also known as muscovy ducks. As early as more than 1 years ago, overseas Chinese in Jiaji Town introduced muscovy ducks from Nanyang for breeding. Due to the unique soil and water conditions and feeding methods, muscovy ducks raised in Jiaji area are famous for their large breasts, thin skin, soft bones, tender meat, less fat, fat but not greasy, and high nutritional value. Later, people referred to the muscovy ducks raised in Jiaji area as Jiaji ducks, just like Wenchang chicken and Dong goat. According to legend, a resident named Ding in Jiaxiang Street of Jiaji Town was the most famous muscovy duck raised in his early years. Its duck breeding method is particularly particular: first, feed the ducklings with fresh water, small fish and shrimp or earthworms and cockroaches. About two months later, when the ducklings gradually became rich in feathers, they were kept in a small circle to narrow their range of activities.

Rice and rice bran are mixed and kneaded into small strips to feed, and after 2 days, they grow into meat ducks. It is said that the ducks raised in this way are tender and plump, with white and crisp skin and a thin layer of fat between them, which is particularly fat. Later, everyone rushed to learn its breeding techniques, and Cargill duck became more and more famous. The year before last, China Cuisine Association announced Cargill Duck as the first batch of famous dishes in China. Domestic ducks are nearly oval in shape, and adult drakes are very special. The red duck crown covers the whole head like sarcoma, which is a bit scary at first glance. Jia duck weighs 112 Jin, which is heavier than the average white goose. It walks slowly and gracefully. However, once a stranger approaches its territory, it will immediately shake its neck and make a rustling threat in its mouth.

The female Abby Mallard drake is smaller, the heaviest is only half that of the drake, and its temperament is gentler than that of the drake. Free-range muscovy ducks generally like to live in the shade in front of and behind their homes, occasionally flying up to 1 meters, and some even fly to the roof. Coconut rice, coconut rice, Hainan special rice. It tastes sweet and delicious, accompanied by the aroma of coconut meat.