HainanSnacksDiverse varieties, the four most famous dishes in Hainan may be Wenchang chicken, Qiji duck, and Hainan crab, as well as Dongshan lamb. Once you arrive, you must definitely try them.In addition, Hainan noodles, Qingbo liang, and fried brown sugar are also popular snacks in Hainan.Fresh seafood is another major characteristic of Hainanese snacks, and the must-try ones include plum blossom conch,abalone.sea eelsea urchinand other exquisite seafood. In addition,bird's nestand snakes are also worth trying. Although you may have eaten these things before, the unique cooking methods of the local minority ethnic groups will bring you a new taste.

Hainanese chicken rice

Introduction

Hainanese chicken rice is a classic Chinese dish, belonging to Hainanese cuisine.As a characteristic dish of Hainan Province.Its mainingredientsarechickenandrice, and the main cooking method is to steam and boil.Hainanese chicken rice originated in Wenchang City, Hainan Island.Hainanese people will use the local Wenchangwhite chickenmethod, while adding chicken oil and chicken broth to cook the rice, so it is also called Wenchang chicken rice on Hainan Island.In the early 20th century, with the influx of immigrants, this dish spread to Southeast Asia, including Malaysia, Singapore, Hong Kong and Thailand, where it was widely developed.History and cultureHainanese chicken rice, also called "guail bbuil" in Hainanese, is the authentic name."Hainanese chicken rice" is a famous dish both domestically and internationally, and is loved by both locals and visitors from outside.

Hainanese chicken rice (Hainanese Chicken Rice) originated in Wenchang City, Hainan Island.

Hainanese people will use the local Wenchang white chicken method, while adding chicken oil and chicken broth to cook the rice, so it is also called Wenchang chicken rice on Hainan Island.In the early 20th century, with the influx of immigrants, this dish spread to Southeast Asia, including Malaysia, Singapore, Hong Kong and Thailand, where it was widely developed.The methodFirst, cook the red dates, green beans, and (jiao mi) separately, do not cook them too soft, and drain.Then prepare cold water, preferably frozen in the refrigerator, otherwise prepare ice cubes;Then prepare sugar, red sugar is best, and then mix the above ingredients together, and addcoconutjuice or red

sugar water

to make a refreshing and cooling drink.Qingbo LiangIntroductionHainanese Qingbo Liang is a classic snack in Hainan, with a long history and unique characteristics of Hainan.Qingbo Liang (the "liang" in Qingbo Liang in Cantonese will be pronounced as yin shang), is a refreshing and cooling soup in summer, common in China's Guangdong (Hainan, Hong Kong and Macau), Guangxi and other regions.Hainanese Qingbo Liang is different from Qingbo Liang in Guangdong, which is a soup.；Qingbo Liang in Guangxi, such as (Guilin) and (Nanning), also exists.According to those who studied abroad in Hainan, the most delicious and memorable Qingbo Liang is in Hainan.It is understood that the ingredients in Hainanese Qingbo Liang includewatermelonA simple method to cook rice: either add pre-cooked chicken or chopped green onions to the rice and stir in a little salt and MSG, or cook rice in a pot, and add pre-cooked chicken or chopped green onions.pineappleRice balls”；green bean

and so on, all of which are refrigerated;

which is different from Qingbo Liang in Guangdong, Qingbo Liang in Guangdong is more like a "fruit mix"

The Hainanese Qingbo Liang is also different from the Qingbo Liang in other provinces. It not only cools the body but also is sweet and refreshing.Hainanese Qingbo Liang is mainly based on the local climate and living habits, using cooling ingredients.Generally, there are less than 10 and up to 20 kinds of ingredients in Hainanese Qingbo Liang. Common ingredients in Hainan include: peanuts,red beanThe stove is roaring, and the smoke is rising.green beanAttracting a group of people who come to eat at night.vermicelliForming a historical and cultural landmark in Haikou City.coconutThe hotel's "food street" is clean, elegant, enthusiastic, and attentive, making you feel harmonious and comfortable.red date

Hainan noodles: white and silky (compared to famous GuilinwatermelonYunnan Bridgepineapplenoodles, their fineness is incomparable.green beanand so on. Qingbo Liang in cities and counties such as Wanning and Qionghai in Hainan is also popular among local people.It is understood that the most characteristic Qingbo Liang in Qionghai used to haveangelica rootin its ingredients.Currently, the most distinctive feature of Qingbo Liang in Qionghai is that it does not add ice, but uses "fried ice" to match the Qingbo Liang ingredients.The Hainanese Qingbo Liang stalls are mostly located on the street, and the stall owners set up a small window with a glass, next to a thermos and a few plastic chairs and wooden tables, and a Qingbo Liang stall window with a row of plastic bowls, each bowl contains different colors of ingredients.In this way, a stall can attract customers.In Hainan, every Qingbo Liang stall mostly has no brand name, and if a stall is delicious, the citizens will recommend it to their friends by its name.Many residents in Hainan know that in Hainan, the most famous Qingbo Liang stall is the "old shop" stall on New Hwa Nan Road.On a hot summer evening, when you are tired from shopping or walking with family, you may come to the Qingbo Liang stall on New Hwa Nan Road to drink a refreshing and cooling Qingbo Liang.History and cultureIn 1097, the famous Chinese writer Su Dongpo, who was exiled in the Northern Song Dynasty, tasted the Qingbo Liang made by the local people in Hainan and praised it: "The juice from the coconut tree is scooped, and a bowl of white jade fragrance is offered."After that, Su Dongpo ate a bowl of it every day during his stay in Hainan, which is his favorite!As early as the 20th century, there were Qingbo Liang in Hainan, at that time the Qingbo Liang stalls were mostly temporary stalls on the street. Some teaQingbo Liang

Qingbo Liangshops also sold Qingbo Liang.In the 1950s, you could buy a bowl of Qingbo Liang for 5 or 6 copper coins.Qingbo Liang is different from other counties in Hainan.

"Qingbo Liang was once operated in the store," said Tang Ren Zhi, vice president of the Hainan Cuisine Association. According to him, the Hainan Second Catering Company (cooperative store) had 10 stores at that time, and some of these stores sold Qingbo Liang.

Tang Ren Zhi said that at that time, the state-owned units had labor protection regulations, and the workers were given Qingbo Liang in the summer to cool down, so the Qingbo Liang stalls were very busy from May to August.The methodFirst, cook the red dates, green beans, and (jiao mi) separately, do not cook them too soft, and drain.Then prepare cold water, preferably frozen in the refrigerator, otherwise prepare ice cubes;Then prepare sugar, red sugar is best, and then mix the above ingredients together, and addcoconutjuice or red

sugar waterto make a refreshing and cooling drink.Qingbo Liang from Lingshuinoodles, etc.The ingredients for coarse noodles are simple, just adding hot sour vegetables to the coarse noodles.beefsoup, add a little shrimp sauce, chili peppers, green onions, and peanuts, and it is ready, called "coarse noodles soup". Fine noodles, on the other hand, require a variety of ingredients, seasonings, and sauces to stir and eat, called "fine noodles".Hainan noodles usually refers to this "fine noodles".[2]

In the past, Hainan noodles were a traditional snack in Haifu.Local people eat Hainan noodles asbreakfast, as a meal;eat regularly, during festivals;eat by themselves, for guests.Like Guangzhou people inviting friends to their home, they often say: "Come to my house and drink soup!"Similarly, people in Haifu say: "Come to my house and eat noodles!"MethodUse rice and glutinous rice flour to make noodles, add old vinegar, minced garlic, peanut oil, or sesame oil, and cook the

black beans

and beef, and fried fish, fried peanuts, stir-fried sesame seeds, crispy fried noodles, chopped coriander, bamboo shoots, and sour vegetables, and mix.Hainan clear soupIntroductionHainan clear soup is one of the classic snacks in Hainan Island, with a long history and unique Hainanese characteristics.

Clear soup (the " " character in Cantonese clear soup is read as the rising tone), is a hot and humid soup in summer, common in Guangdong (including Hainan, Hong Kong, and Macau), Guangxi, and other regions.

Hainan clear soup is different from the clear soup in Guangdong. In Guangdong, clear soup is a soup.

Clear soup is also found in Guangxi, Liuzhou and Nanning.

Students from Hainan who studied in those places said that the best and most delicious clear soup is Hainan clear soup.

According to information, the ingredients in the clear soup in Liuzhou includewatermelonandpineappleand green beansetc., these ingredients are stored in the refrigerator;Unlike Hainan clear soup, Liuzhou clear soup is more like "fruit jelly ice".While Nanning clear soup is much simpler, with fewer ingredients and less taste.Compared to other provincial clear soups, Hainan clear soup is not only cooling but also sweet and refreshing.Hainan clear soup, mainly uses local climate and living habits, uses cooling ingredients.Generally, Hainan clear soup uses 10 to 20 ingredients, common ingredients in Haikou include peanuts,red beans

green beans, vermicelli, fresh coconut,reddates, watermelon,duck eggsandrice dumplingsandwatermelon seeds, pineapple seeds,and taroetc.Clear soup in Hainan, also popular in cities and counties such as Wanning and Qionghai.According to information, Hainan clear soup in Qionghai, in the past addedmugwortand less.Currently, the most distinctive feature of Hainan clear soup is that it does not add ice, but uses "fried ice" to accompany the clear soup ingredients.Hainan clear soup stalls are mostly located on the street, and the stall owners display a small window, and next to it is a thermos container, a few plastic chairs and tables, plus the Hainan clear soup stall small window, all filled with plastic bowls, each bowl contains yellow, red, green, and other ingredients.This way, one stall can attract a group of customers.

In Hainan, most Hainan clear soup stalls do not have a "name". If a Hainan clear soup is delicious, the locals will recommend it to their friends by street name.Many residents in Haikou know that in Haikou, the more popular Hainan clear soup stalls are the "old brand" stalls on New South Road.On a hot summer evening, when you are shopping with friends or taking a walk with your family, you can come to the Hainan New South Road clear soup stall, order a bowl of Hainan clear soup.History and cultureIn 1097, the famous writer Su Dongpo was exiled to Hainan, and after tasting the clear soup made by local residents, he highly praised it: "The juice of the coconut tree, a bowl of white jade fragrance."

Since then, Su Dongpo ate a bowl of clear soup every day during his stay in Hainan, which is considered the favorite of Su Dongpo!Clear soup has been around in Hainan since the 20th century, and at that time, the clear soup was mainly sold in temporary stalls on the streets, and some teashops also sold clear soup.In the 1940s, a bowl of clear soup cost three or five copper coins.Unlike other counties, Haikou's clear soup has more varieties.

"Clear soup was once sold in stores", said Tang Renzhi, vice president of the Hainan Cooking Association, around 1953. At that time, the Haikou Second Food Company (cooperative store) had 10 shops, and some of these shops sold clear soup.

Tang Renzhi said that at that time, state-owned enterprises were required to provide employees with clear soup in the summer to cool down and relieve heat, so business of shops selling clear soup was very good in the 5, 6, 7, and 8 months.Method

First, cook the red dates, green beans,, taro, watermelon, duck eggs,

rice balls

etc., and separate, do not cook too soft, and drain.

Then prepare cold water, preferably frozen in the refrigerator, otherwise prepare ice cubes;Then prepare red sugar, if you have red sugar syrup, and mix the above ingredients, addcoconutjuice orred

sugar water

to make a bowl of refreshing and cooling drink.Tapioca pearlsCook separately, do not overcook, drain.Then prepare cold water, preferably kept in the refrigerator, otherwise prepare ice;Prepare red sugar, red sugar syrup is best, then mix the above ingredients withcoconutjuice or redsugar waterand mix into a bowl of refreshing and coolingdrink.

Ling Shui powder

Introduction

Ling Shui Acid Noodles is a local specialty of Hainan Province, with a sour, spicy, sweet, and fragrant flavor, rich in ingredients, and extremely delicious, making people crave more.Ling Shui Acid Noodles is also known as Hainan Noodles. Since Ling Shui is a county in Hainan Province, with the full name of Ling Shui Li Ethnic Autonomous Region, because the acid noodles made in Ling Shui are the most authentic and delicious, the name "Ling Shui Acid Noodles" originated from this.As Ling Shui Acid Noodles spread throughout Hainan Province, some other cities and counties also began to produce acid noodles, and gradually, it became a well-known food in mainland China.

History and Culture

The authentic Ling Shui Acid Noodles originated from a man named Hu in Anma Village, Ling Shui County. It was passed down to the Wang family in the second generation. The ingredients for Hainan noodles were added, including dried sand worms, fish,small fish,squid,and other seafood, and the seasoning sauce used to mix the noodles also addedvinegar.When combined with local specialty yellow lantern peppers, it becomes sour, spicy, and sweet, which is very different from the Hainan noodle flavor. Over time, the name "Ling Shui Acid Noodles" became widely known.Influenced by foreign food culture, the Ling Shui Acid Noodles today still use Hainan noodles in some areas, while the appearance is similar to "Dragon Mouth Noodles" or "Yunnan Bridge Noodles".In addition, due to the high price of sand worms, this seafood is rarely used in noodle shops now.Other ingredients that are also indispensable includebeef jerky.Making1. Cook rice and soak it, then grind it to make noodles.The method is similar to "Hainan Noodles".2. Cut the beef into pieces and cook in boiling water for about two minutes, then drain and fry until cooked through, then slice and set aside.

Separately, fry the peanuts, fish, and dried sand worms until crispy, then set aside.

Then heat the pot and sauté minced garlic, remove the garlic residue and the oil, set aside.In the original pot, sauté minced ginger, add to cold water, then add minced garlic,soy sauce,

Wang's sauce, salt,sugar,rice vinegar, and sesame oil, mix and stir until the acid noodles are ready.3. After boiling, add south milk sauce, old soy sauce, and oyster sauce, stir well, thenadd flour and fresh flour mixed with water, slowly add it, and stir constantly until cooked.4. When eating, first take a portion of noodles in a bowl, then add beef jerky, fish, crispy peanuts,green vegetables,(cut short after boiling in soup), acid noodles, noodles, garlic oil, coriander,

chili, and sauce, mix well, and enjoy.The way to eat Ling Shui Acid Noodles is the same as with Hainan Noodles and Bao Luo Noodles, but the seasoning must include a local ingredient that is very fresh and delicious: sand worms and a sour sauce that is both fragrant and sour. Those who like spicy food can also add a spoonful of "super spicy" local lantern pepper.With a bowl of authentic Ling Shui Acid Noodles, you can enjoy the three flavors of sour, spicy, and sweet.

Emerald Green Dragon BallsEmerald Green Dragon Balls is a Han Chinese dish that is both colorful and delicious, belonging to Hainan cuisine.It is beautiful and visually appealing, with white and crispy shrimp balls, original flavor, and a rich aroma.A high-end banquet dish in Hainan.It is made with local specialty large dragon fruit.

It is made withChili Sauce.It was one of the works that won a silver medal in the 3rd National Cooking Competition.

Emerald Green Dragon Balls is characterized by its beautiful and colorful appearance, white and crispy shrimp balls, original flavor, and rich aroma.Emerald Green Dragon Balls is a new Hainan flavor and banquet dish.

It is made with local specialty large dragon fruit and.

The method: First, peel and cut the dragon fruit into balls (keep the head, tail, and shell intact). Mix with egg white and fresh flour.Secondly, blanch the in hot water and then soak.Arrange the in the middle of a long plate, with a circle of on both sides.Cook the shrimp head and tail until fully cooked, then remove and arrange at both ends.Finally, heat the wok and add oil. When it reaches 70% heat, add the shrimp balls and fry until just cooked. Then drain the oil through a sieve and heat the wok. Add minced ginger, minced garlic, redradish, shrimp balls, and seasoning, stir quickly until cooked, then add fresh flour and water to make a sauce.Place the cooked in the middle of the plate and serve.Emerald Green Dragon Balls is a dish that combines green and red, and is a delicious and healthy dish.

Red Braised Sea CucumberRed Braised Sea Cucumber is the most famous food in Sanya. It is also known as "Phoenix Fish".

It belongs to the sea cucumber family.

There are many types of sea cucumbers, and there are about 1100 species in the world, distributed in various oceans.Among these species, the largest sea cucumber is the "Sea Cucumber King".Its length is generally 60-70 cm, with a width of about 10 cm and a height of about 8 cm. The largest one can reach 90-120 cm, hence the name "Sea Cucumber King".

The method: Red Braised Sea Cucumber uses fresh sea cucumber as the main ingredient, with oil and as the main ingredients.Cut the fresh sea cucumber into pieces in the middle.Boil the sea cucumber in hot water until fully cooked.After cooking, season with oil and.Place the cooked oil in the middle of the plate.The combination of green oil and red sea cucumber is a beautiful dish.When you taste it, it is delicious and has the effects of nourishing yin and strengthening the kidney and enhancing the body's immune system.The sea cucumber is also known as "Phoenix Fish" and "Sea Flower Fish". It is one of the three famous dishes in Sanya. It is mainly produced in the South China Sea, and its name comes from its orange-colored back with a lot of fleshy thorns when it is fresh.

Hainan Coconut Rice

A local Hainan flavor rice.

It is made with rice and coconut as the main ingredients, and various seasonings and auxiliary ingredients.This dish has been improved and enhanced based on the local cooking method, and emphasizes color, fragrance, taste, and shape, making it a banquet dish.The original coconut shape, color, and coconut aroma are all harmonious, and the rice is smooth. The ingredients are combined, and the taste is delicious.The method: Use 250g of rice, 2 coconuts.Sea CucumberThere are many kinds, approximately 1100 species worldwide, distributed in various oceans.Among these many species, the Meihua (Flower) Sea Cucumber is the largest.Its length is generally 60-70 cm, width about 10 cm, and height about 8 cm, with some reaching up to 90-120 cm, hence its name "King of Sea Cucumbers."

Recipe

The main ingredients for braised Meihua Sea Cucumber are:Rapeseedand Ling Fung mushrooms, etc.Cut the soaked Meihua Sea Cucumber in half lengthwise, blanch thoroughly in boiling water, then drain the water.After cooking by the chef, the color is bright red, and when combined with fresh Ling Fung mushrooms, the taste is tender and delicious.When plating, arrange a circle of cooked Rapeseed in the dish.The green Rapeseed paired with the bright red Meihua Sea Cucumber creates a beautiful and vibrant dish of braised Meihua Sea Cucumber.Take a bite, and you'll find the taste is rich and delicious, with the effects of nourishing yin and replenishing kidney, and enhancing the body's immune system.Meihua Sea Cucumber, also known as "Pineapple Sea Cucumber" and "Sea Flower Sea Cucumber," is one of the three delicacies of Sanya, primarily produced in the waters of the South China Sea. It is named for its orange-colored back covered with flower-shaped meat spines when fresh.

Hainanese Coconut Rice

Introduction

A local cuisine of Hainan Province.Made primarily with rice and coconut, and various other ingredients.This dish improves and enhances the traditional method, emphasizing color, aroma, taste, and shape, making it a popular dish for banquets.The original coconut shape, harmonious colors, intense coconut aroma, and smooth rice, with well-matched ingredients and delicious flavor.

Recipe

Ingredients: 250g rice, 2 coconuts,Shrimp100g, Char Siu 100gHam10gDried ShrimpRice 25g, WetMushrooms25g, Salt 6g, Chicken Oil 150g, Minced Garlic 25g, Water as needed

Instructions: 1. Rinse rice (new rice) thoroughly;Cut the coconut (remove the outer layer) about one-third from the bottom, grate the coconut meat (note: do not touch the black skin), keep the intact coconut shell and a thin layer of coconut meat aside;Chop the pre-cooked mushrooms and char siu;Chop the ham;ShrimpSoak in water to soften;Shrimp (marinated), rinse and drain.2. Heat the pot, add chicken oil, sauté minced garlic, briefly cook the pre-cooked coconut, pour in the rice and stir-fry evenly, put it in a steamer, add the appropriate amount of water to cook the rice, take it out to cool.3. Heat the pot, add chicken oil, pour in the cooked rice and stir-fry, then add shrimp, char siu, wet mushrooms, add salt, and stir-fry evenly. Divide into two coconut shells (fill), cover and steam for about 2 minutes, serve hot.

Pineapple Chicken

Introduction

Pineapple Chicken: Chicken raised under pineapple trees, flowers from the pineapple tree, a unique local dish from Sanya. The soup is savory and delicious, the chicken meat is tender, fragrant, and nutritious, worth eating.Especially after "Pineapple Chicken" became one of the "Top 10 Dishes in Sanya", it became very famous.

Instructions

Ingredients: Local Sanya chicken, pineapple flowers.

Instructions: 1. Pineapple flowers, soak in hot water first, cut fresh chicken into pieces;

2. Boil water, add pineapple flowers, local Sanya chicken, ginger slices, etc., cook over high heat for 20 minutes, then reduce heatCookfor about an hour and a half, add salt and other seasonings.

Tips: First boil the water over high heat, then slowly cook over low heat.

Coconut aromaCurry Chicken

Introduction

Hainanese people who love eating chicken, combined with various local ingredients to create various flavors, from coconut milkChicken soupCoconut Curry Chicken, Crab Shell SoupCoffeeChicken, all are innovative dishes from Hainan local catering.Chengmai Coffee Chicken, cleverly put the chicken into coffee to soak and then roast, combined the nourishing effect of chicken and the aroma of coffee, become a characteristic dish of Chengmai.

Coffee chicken, tender bones, finely chewed, there is a strong coffee aroma in the mouth, unforgettable.After eating, drink a cup of fragrant "Fushan Coffee" to warm up.

Hainan has the saying of "no chicken, no feast". From high-level banquets in star hotels to ordinary family meals, chicken is an indispensable dish.Hainanese people also have various ways to eat chicken, from the most commonWhite ChickentoRoasted Chicken.Salted Chicken.Pork BellyChicken wrapped in coconut milk

Instructions

Main ingredients: Chicken, auxiliary ingredients:OnionCarrot,Potato.PersimmonPepperSeasonings: Salt,Chicken powderWhite sugar, starch, curry,Black pepper, cumin, coconut milk, bay leaf, smallAnise, green onion, ginger, garlicCooking method: 1. Cut carrots, potatoes, persimmon peppers into chunks, chop onion, add oil to the pot, heat oil, add minced onion, curry, and cumin, stir-fry until fragrant, add chicken pieces, green onion, ginger, garlic, season with salt, white sugar, bay leaf, black pepper, and chicken powder, add the appropriate amount of water, add potatoes and carrots, cook over medium heat for 10 minutes;2. After boiling, add persimmon peppers and coconut milk, cook briefly.

CoconutCake

Introduction

Coconut cake is a concentrated coconut essence.Coconut cake is made fromGrapeSugar, white sugar, fresh coconut juice,Sticky ricepaperThese are refined.Coconut cake not only has the soft characteristics ofRice cakebut its biggest feature is its "Q" texture. It is sweet and not greasy, with a slight toughness, soft and fluffy, the appearance of coconut cake is bright and shiny, visually appealing, and makes people drool.

Coconut cake

InstructionsCoconut cake is a local snack in Hainan. Like rice cakes, it has a soft texture.But the biggest feature of Hainan coconut cake is its filling, which is generally coconut shredded and peanut filling or coconut forest sesame filling.The outside of the coconut cake is filled withBanana leaf, the aroma of the banana leaf makes people's appetite.When you cut open the banana leaf, the coconut cake exudes a faint aroma, which is very delicious.Coconut cakeis made with 1000g of glutinous rice, 2 coconuts, 1000g of starch, 300g of white sugar, 250g of condensed milk, 5g of salt, and a few slices of star anise and green onions.

Instructions

1. Rinse the glutinous rice, soak in water for 2 hours, then grind it into a paste.

Wash the star anise and green onions, chop and grind into a paste, squeeze out the juice with a white cloth.

2. Mix the glutinous rice paste with starch, add white sugar, condensed milk, salt, and coconut juice, and stir until it forms a dough. Divide it into two parts, add star anise and green onion to one part, and add coconut juice to the other part.3. Press the dough into a round steamer, brush with oil, pour in a layer of white dough, steam for 5 minutes until cooked, then add a layer of green dough and steam for another 5 minutes. Repeat this process 8 times.

4. After steaming, let the coconut cake cool naturally for 30 minutes, then put it in the refrigerator to cool, cut into rhombus shape, and serve.

3 Use a flat steamer, grease it with oil, pour in a layer of white rice paste, steam for 5 minutes until cooked, then add a layer of green rice paste and steam for another 5 minutes. Repeat this process until there are 8 layers;

4 Place the steamed banana cake in a well-ventilated area for 30 minutes to cool naturally. Then, place it in the refrigerator to further cool it. Cut into rhombus-shaped pieces and arrange on a plate.