Muscovy duck, commonly known as muscovy duck, is a fine breed of duck introduced from abroad by overseas Chinese of Qionghai. It was first bred and propagated in Jiaji town of Qionghai City. Generally, Jiaji Duck has white cut, roast duck and other food methods.
It is produced in the sea area of hele Town, Wanning City. Its cream is golden, glossy and nutritious. Steaming, boiling and frying have their own characteristics, especially "steaming".
It is produced in Dongshanling, Wanning City, with black hair, thick meat, fresh but not greasy. The eating methods of Dong goat are various and have their own characteristics.
It is the first of the four famous dishes in Hainan. It's named after it's produced in Wenchang. Hainan people's traditional way of eating is white cut, dipped in seasoning and eating. The meat is smooth and tender with thin skin and crisp bone. It has strong fragrance and is fat but not greasy.
A kind of native chicken raised freely by farmers, small in size. During the day, they mostly forage for tree seeds, or eat wild insects and wild vegetables, and go back to sleep on the trees in front of the house of the owner at night. Unique living habits make chicken meat feel very similar to birds, crisp skin, smooth meat, sweet meat, rich nutrition.
The small fish growing in the pure mountain stream is about average in size. They like to swim upstream and play with the turbulent stream water, so they are called surf fish. Their meat is especially smooth and tender, suitable for fragrant frying. They taste sweet and chewy.
Also known as "wild cattle", the Li family raised cattle in the mountains or in the woods near the village to grow freely. They looked after them every other week and fed them with salt as feed. Because it is semi wild all the year round, the meat is sweet with little water. There are dry fried, fried, roasted, white cut and other edible methods, but the most popular is dry fried beef with rich gum and first-class taste.
Also known as Xiang pig, it is a cross between domestic pig and wild boar in Hainan. Like wild boars, they have short feet and long sharp mouths. They like to arch the earth and forage everywhere in the wild. When they walk, their mouths are close to the ground. They look like five feet from the back, so the local people call them "five legged pigs". This kind of pig is not big, light weight, thick skin, less oil, strong meat, fresh and refreshing, not greasy to eat. Whether it's white cut, barbecue or hot pot, it's delicious and unique, so it's worth a taste.
There are countless barbecue stalls in Sanya. The ingredients for barbecue are various. Beef, mutton and chicken are indispensable. There are also seafood with local characteristics, such as sea shrimp, oysters, saury fish, saury fish, snail meat and so on, as well as vegetarian dishes such as roasted leek, cabbage, green pepper and eggplant. Some stores also use tinfoil to wrap the ingredients, and the seaweed bean sprouts, shrimp cabbage and vermicelli bags baked on charcoal fire are also very special.
Lingshui snacks are round and long in shape, with the appearance of "Guilin rice noodles" and "Yunnan cross bridge rice noodles" and sweet and sour in taste. The way to eat is to first grab an appropriate amount of powder in a bowl, and then add beef jerky, fish cake, crispy peanuts, leek (cut into short sections after boiling with soup), acid powder juice, powder paste, garlic oil, coriander, chili sauce in turn, stir to eat.
It is made of banana leaves and is conical. There are salted egg yellow, barbecue, bacon, chicken wings and so on. Hot rice dumplings are peeled, first of all, there is a sweet smell of banana leaves and glutinous rice, and then there is a strong fragrance of meat and eggs. Flavor, light and meat, meat and meat, make the appetite of the eater open. It is famous for Ding'an black pig meat dumplings, Danzhou Loki zongzi and Chengmai Ruixi zongzi.
The traditional snacks of the Miao people in the mountainous area of Central Hainan are Festival. It is commonly made and eaten during the "March 3" (the traditional festival of Li and Miao people). It is full of Miao flavor color. Yellow, black and red three natural colors complement each other. It has a sweet smell of medicine, and the rice ball is sweet and smooth with beautiful appearance.
Hainan is a famous snack. It is made of rice and glutinous rice. The stuffing is made of coconut, peanut, sesame oil, sugar, etc.
Hou'an powder is named after hou'an town in Wanning. The way to eat it is to add vermicelli and scallion, a local egg, pork tripe, large intestine, small intestine and so on, and then pour it into the hot and fragrant hou'an soup. A bowl of fragrant hou'an powder will be made.
Coconut Chicken is a famous Han cuisine with full color and fragrance, belonging to Hainan cuisine. It is made from coconut and chicken. It has salty and fresh taste, fragrant coconut flavor, and clear and refreshing soup, which has the effect of Invigorating Qi and nourishing fluid. It is suitable for aging, fatigue and weakness, and irritating and hot thirst.
Also known as coconut boat, it's a delicious dish of Han nationality. Eating this kind of boat shaped small food with coconut meat as the bottom is a symbol of local people's praying for happiness, and is also a top-grade feast for distinguished guests, relatives and friends. Coconut rice is a rare natural food with unique method and style.
It is said that Baoluo powder has become a famous food in Baoluo town of Wenchang since Ming Dynasty. Baoluo powder is a kind of soup powder, which can also be eaten dry. When eating, drain the hot rice noodles, add fried peanuts, fried sesame seeds (ground into powder), fried bamboo shoots, sauted sauerkraut, special beef jerky, fried pork, garlic oil, coriander, scallion, etc.
The most authentic Sanya snack. Hand made rice flour with meat, sauerkraut, bean sprouts, fish cake, peanuts, scallions, etc., and poured with a thick soup, mouth watering.
Qingbuliang is a special dessert in Hainan, which is made by adding all kinds of fruits, dried fruit grains and coconut milk. Its characteristics are sweet but not greasy, cool and refreshing.
Hainan flour is the most characteristic Han nationality snack in Hainan Province. It belongs to Shanghai cuisine and has a long history. It is made of hand-made rice flour, with soy sauce, mashed garlic, peanut oil or sesame oil, black bean sprouts, shredded beef, fried squid, fried peanuts, fried sesame kernel, crispy fried noodles, chopped coriander, bamboo shoots, chicken sauerkraut and other accessories. It's rich and fragrant, soft and smooth. When a small amount of powder is left at the end of the meal, add a small bowl of steaming haibeng soup, which is full of fragrance and endless aftertaste.
When making fried ice, pour the fresh milk and juice into the frying pan, and use the wooden shovel to keep turning. Slowly, the liquid in the pan becomes more and more viscous, and finally becomes ice mud. In a transparent container, it is colorful, gorgeous, cool and refreshing, sweet and soft, which not only fills the mouth, but also dispels summer heat.
Shanlan liquor is known as "Maotai of Li nationality". Shanlan glutinous rice is mixed with wine cake made of Lishan unique plants, covered with fresh and clean banana leaves, and sealed in a bamboo basket. After 7 days, the wine jar under the bamboo basket will be filled with milk white Shanlan liquor, which is as warm and transparent as white jade. It is not easy to get drunk because of its low alcohol content. It is fragrant to smell and sweet to drink.
Deer turtle wine is a health wine, made of Astragalus, angelica, yam, medlar, papaya, cinnamon, sugar and baijiu. Its liquid is delicate, fragrant and fragrant, and it has remarkable effect on the regulation of human immunity.
A series of POMA health wine is made from POMA, Lycium barbarum, safflower, Eucommia ulmoides, Achyranthes bidentata, chuanqiong, Cordyceps, astragalus, hippocampus, sea snake and other valuable traditional Chinese medicines, and processed by field activation technology. It contains the necessary constant and trace elements, amino acids, vitamins and bioactive substances for human body. It has the functions of nourishing yin and Yang, nourishing blood and calming nerves, tonifying deficiency, benefiting essence and Qi, promoting the growth of red blood cells It has the effect of lowering blood pressure, fragrant and sweet.
Haima Gong wine is made from Haima, honey, black jujube, medlar, longan, Amomum villosum, donkey hide gelatin and other raw materials with advanced extraction technology. The effective ingredients of Chinese herbal medicine can be completely preserved in the wine, and the wine is clear and transparent, with good color and taste. People can enjoy the fun of drinking and get the body nourishing and conditioning at the same time.
Betel nut wine is a new type of low alcohol health wine. It is brewed by scientific methods with many precious Chinese medicines and high-quality mineral water, such as high-quality betel nut, Li specialty shanlannuo, ginseng and so on. It tastes fragrant and mellow, and has the functions of insect repellent and tooth firming, refreshing, pulse regulating, essence benefiting and Yang strengthening.
Hainan rice wine is made from rice and koji. It is mainly made up of the mountain orchid Baijiu and the mountain orchid glutinous rice wine. It is a kind of wine that people in Hainan usually love to drink. It is mostly sold by families for their own sake, and has a long tradition. Most rice wine is not high alcohol, but strong stamina, can not be greedy oh. In addition to mellow and delicious, delicious and sweet, it also has the effects of prolonging life, nourishing qi and skin, nourishing yin and Yang. Xiaoshi Quzhi, a few drinks more injury muscle, often drink face longevity. Li's women and girls drink this wine after their children to nourish themselves, remove dampness and prevent diseases.
Sanya boasts high - quality seawater, which nurtures a great variety of delicious seafood. The seafood here is fresh, lively, and reasonably priced. Moreover, there is a wide array of cooking methods. Even for a simple sea fish, different cooking styles are chosen according to the fineness and texture of the fish meat to bring out its best flavor.There is a vast selection of seafood, including conger eels, abalones, chicken - leg whelks, scallops, Metapenaeus ensis, sea urchins, Hainan swimming crabs, scallop adductors, Portunus sanguinolentus, three - spot swimming crabs, oysters, giant sea frogs, lobsters, pygmy surf clams, sea cucumbers, humphead wrasses, trumpet snails, melon conchs, green jobfish, mantis shrimps, etc. Warm reminder: The prices of seafood vary with the seasons. Please check the price tag of the day before purchase. When dining, please confirm that the prices are clearly marked. You can re - weigh the seafood on a fair scale and ask the vendor to poke holes in the bag to drain the water. Seafood is best cooked by blanching or steaming. You can also ask the restaurant staff for recommended cooking methods.
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