Haikou Specialty Snacks

Speaking of Haikou’s various delicacies, there are countless. From staple foods, side meals, to snacks, snacks, and fruits, they all have characteristics that are different from other regions. You can’t taste enough in two days. Friends who travel to Haikou must hope to taste authentic food. Let’s introduce some special Haikou special food and snacks to friends. Let’s take a look.

Haikou’s specialty snack - Qingbu Liang

Guangdong, Guangxi and other southern provinces and cities have Qingbu Liang, but compared with Hainan Qingbu Liang, the raw materials alone are Much inferior. Hainan's refreshing ingredients range from a dozen to more than 20 kinds of raw materials. Common ones include peanuts, red beans, mung beans, macaroni, fresh coconut meat, red dates, watermelon dices, pineapple dices, quail eggs, raisins, and jelly. Barley, pearls, barley, taro, etc. Among them, mung beans relieve heat, sago is rich in nutrients, watermelon is whitening, fresh coconut meat and pineapple are Hainan specialty fruits, raisins are northern specialty foods, and macaroni is a Western-style food. The raw materials are ever-changing, sweet and sour. , the south, the north, and even foreign countries, a perfect combination like magic. Therefore, in terms of raw materials alone, Hainan’s Qingbuliang is incomparable to other places.

Secondly, the production is also not sloppy. Red dates, mung beans, barley, taro, watermelon, quail eggs, etc. should be cooked separately. Mung beans, barley, taro, etc. should also be cooked with sugar water, so that the cooked mung beans, barley, taro, etc. already have their own sweetness. , if you have to wait until the end to mix it with sugar water, it will obviously be too late. Under the scorching sun, have a bowl of refreshing food to relieve the heat.

Haikou specialty snack-Hainan noodles

Hainan noodles are the most distinctive snacks in Hainan. They are produced in Haikou, Qiongshan City, Ding'an County and Chengmai County in the northern part of Hainan Island. It is commonly eaten among urban residents and is a must-have for festivals and celebrations. It symbolizes good luck and longevity, and Haikou powder is the best. Hainan noodles are divided into coarse noodles and fine noodles. The ingredients of coarse noodles are relatively simple. Just add hot pickled beef soup to the noodles, sprinkle with a little shrimp paste, young peppers, chopped green onions, popcorn, etc.; the fine noodles are more Pay attention to using a variety of ingredients, seasonings and gravy, stir them and eat them, which is called "pickled powder".

Haikou’s specialty snack - Lingshui sour noodles

Lingshui is a county in Hainan Province. Since the sour noodles made here are the most authentic, the Hainan noodles made this way are named It is Lingshui acid powder. Lingshui Sour Noodles are similar to Hainan Noodles. In fact, they are also a type of Hainan Noodles, but they are added with a special miso soup, which is sour, spicy, sweet, rich in seasonings, and extremely delicious and memorable.

Haikou’s specialty snack—coconut rice

Haikou is known as the Coconut City. When it comes to delicious food, coconut rice is indispensable. Coconut rice is uniquely made. It is steamed with high-quality Hainan glutinous rice, natural coconut meat and coconut juice. It is a traditional farm snack in Hainan. It is now often used as a staple food. You can eat authentic coconut rice in restaurants of all sizes in Haikou.

Haikou’s specialty snack - fish pot

Fish pot is a major feature of Haikou, mainly concentrated in Baipoli and Daying Village. But the tastes are different. The former is mainly fresh and original, while the latter is fried first and then cooked in a pot. You can choose light or spicy according to your own taste. The price is affordable. Generally, the price of a medium-sized fish pot is around 20 yuan. The fish meat in the fish pot is softer than other methods and tastes smoother. Among them, the most delicious fish is silver carp. It has eight ingredients such as vermicelli, tofu, and yuba, as well as seasonings such as Sichuan peppercorns, pepper, ginger, and garlic. The fish pot is more delicious and rich.

These Haikou specialties can be found in Qilou Snack Street. In addition, there are many exotic snacks in the snack street, which are also very delicious.

Expansion: Haikou Food Guide

Yongxing Huangpi

Yongxing Town, Haikou is one of the origins of Huangpi in the world, and its wild Huangpi forest has grown for many years. Jiuyuan is one of the world's yellow-skin germplasm resource gene banks.

Yongxing vigorously develops the yellow peel industry, selects excellent varieties from wild yellow peel forests for grafting improvement, domestication and cultivation, continuously improves the quality of seedless yellow peel, large and small chicken heart yellow peel, gradually expands the planting scale, and cultivates the world's unique Some local yellow-skinned varieties truly make Haikou Yongxing Huangpi's "one-of-a-kind, one-of-a-kind", and also allow the fragrance of Yongxing Huangpi to spread throughout Qiongdao. In 2016, Yongxing Huangpi obtained the registered trademark of national geographical indication agricultural products.

Yongxing Seedless Yellow Skin: There is no core in the fruit pulp. Take a bite and you will find full of tender and smooth pulp, juicy and sweet, refreshing and slightly sour.

Yongxing Big Chicken Heart: The fruit is in the shape of a chicken heart. The fruit is large and has thick skin. The skin is waxy and shiny, and the flesh is firm in texture. It tastes sweet and slightly sour, with a unique honey aroma.

Yongxing Chicken Heart: Larger chicken heart with yellow skin, Small Chicken Heart with yellow skin, smaller fruit shape, higher edible rate, yellow-white flesh, sweet and sour flavor, good sweetness and taste, high quality Superior.

The geographical indication protection area for Yongxing Huangpi agricultural products covers the entire Yongxing Town. Yongxing Town is located in the southwest of Haikou City, connecting Haixiu and Chengxi Town to the north, Longqiao and Longquan Town to the east, and Longquan Town to the south. It connects to Zuntan and Dongshan Town, and connects to Shishan Town in the west. The geographical coordinates are: 19°17′24″～19°52′28″ north latitude, 110°12′43″～110°18′35″ east longitude. The area involves 8 village committees and 1 neighborhood committee in the town (Yongxing Xu Community Neighborhood Committee), 79 natural villages, 75 villager groups, and a regional protection area of ??112 square kilometers. The planting area of ??Yongxing Huangpi is about 13,000 acres.

Hainan charcoal grilled oysters

Almost every barbecue garden in Haikou has it, but the cooking methods are different, and the taste is different.

When I go to eat oysters with friends, I usually drink some wine, peel a few oysters, clink glasses a few times, and talk about some life topics that have nothing to do with romance. It seems that the memories are all gathered together. Come over. After eating the soft meat of oyster powder, I feel a little dizzy. Wine can always stimulate some inspiration and emotions after eating oysters. That night, my sleep must have been particularly sweet.

Because most of the time we eat them in the barbecue garden, the process of eating oysters is relatively simple. When served, most of the oysters are in two halves, with the oyster meat close to one side. There is always some juice mixed with various ginger, garlic, sauces and other seasonings in the oyster shell. When enjoying, use a toothpick to lightly When the ground shakes the oyster's roots, it comes out obediently. Dip in some mustard and it will taste more mellow and authentic. The mustard must be dipped evenly, otherwise you will choke with tears.

According to friends who are more knowledgeable, the main ways to eat oysters were boiled, fried with ginger and green onions, iron plated, fried and so on. I don’t think it’s very interesting to eat it with ginger and green onions, stir-fry, or deep-fried. It’s better to boil it to get the original flavor, or use cheese and butter to bring out the rich oyster flavor. Most barbecue gardens mainly serve boiled oysters. In the barbecue garden at Shimao intersection, there is a superb grilled oyster, which I miss the most. When I go to the barbecue garden with my friends to drink, I always like to order the plump Hengqin oysters. The soup base is made with Chinese cabbage, tofu and bacon. It has a smooth texture when I bite it off, and the oyster juice overflows with texture. Extremely rich. As for the most popular one now, it is probably "charcoal grilled oysters". It has the aroma of garlic and oysters, and a little charcoal flavor. It tastes really sweet and fragrant. As for whether it will be "hot" after eating, I can't worry about that much. Anyway, There are tea gardens and teahouses everywhere in Haikou.

When eating oysters, seasonings cannot be ignored, usually "lemon juice and sauce" or mustard. These sauces can make the oysters taste fresher. But many people like to use lemon juice, because lemon juice can not only moderately reduce the algae smell of oysters, but also bring out the unique rich and sweet taste of oysters with its fragrance and sourness. Of course, if It can be paired with some cold white wine to make it even more authentic. If you are not afraid of fishy taste, you don’t need to use too complicated sauce. The original flavor can always better highlight the inner quality of the dish. People who are afraid of the fishy smell can eat it by heating it for a longer time and tasting it more mature. However, do not use thick sauce to cover up the unique smell of oysters.

If you can drink two glasses of oysters while eating oysters, you will be in the state of food tasting. Some people say that drinking dry white wine or champagne is a good pairing. However, I think that deep-sea oysters are translucent and are considered to be fantasy objects. If you use a crystal clear, curved red wine glass, pour half a cup of dry red wine, and dip some mustard on the oysters ( Friends who like strong flavors or are afraid of choking may wish to dip them in tomato sauce), pick up the oyster shell, pick up the whole oyster and chew it slowly, the taste nerves transmit a wild -, and then look at the amber-like Red wine, tasted and drank slowly, is another kind of fun. This way of eating can be regarded as a very high sensory enjoyment from taste to sight.

Of course, when a group of friends get together, it’s not bad to have a few bottles of beer. While drinking and drinking, everyone is happy together. Especially when the wine is sober, everyone rushing to eat oysters is the most unforgettable memory.

Xiuying Crab Porridge

What is the delicacy that diners cannot miss when they come to Xiuying District, Haikou City? People in Xiuying District will tell you loudly: "crab porridge"!

A visit to Xiuying is a waste of time if you don’t eat crab porridge. Xiuying crab porridge is everywhere. Where can you eat the most authentic and delicious crab porridge? Attention, fellow gourmets, the first Hai Lu Li Zhao Crab Porridge restaurant at the gate of Xiuying Building Materials City is one of the best, so don’t miss it! Crab meat contains phosphorus, potassium, calcium, protein and a variety of amino acids. It is rich in nutrients and has the effects of "replenishing bone marrow, nourishing liver yin, filling gastric juice, nourishing muscles and activating blood, curing gangrene and healing core". It is delicious. Crab porridge is smooth, soft and easy to digest, especially suitable for the elderly and children.

When I first came to Haikou, I was very unfamiliar with various areas of the island, let alone all the delicious places. Based on immature experience in the past, delicious food is often not found in splendid hotels or abalone feasts. The food in small shops in the corner is often more delicious. So, in my free time, I hurriedly asked my new friend in Haikou about a good place to taste delicious food, and got this information:

The old duck soup next to the Party School; the bone fish on Guoxing Avenue ; Lingshan’s mutton; Baipoli’s fish stew; Donghu’s dog meat shop and spicy American field chicken; Xiuying’s crab porridge and pigeon porridge.

That friend also said: I only know this much, and I eat relatively little Hainanese food. And I am already impressed by him. He can name so many so quickly and seems to be a good eater. I looked at the above list carefully and felt a sense of sadness. Apart from the word "Xiuying", I didn't recognize anyone else. For a wanderlust like me, I never go to places I haven't been to easily. Therefore, the result of this consultation was that the first target was "Xiuying's crab porridge and pigeon porridge".

The farther the road, the greater the distance between stores. Finally, I started to see a sign saying Crab Porridge appeared. In a place with no store in front or behind, the boss was about to park the car. Between the two seemingly large stores, the brother said to himself: Which way are we going? ? Then, park on the left.

"The first Hailu Li Zhao Crab Porridge". His tone was quite good. He put his bag on his head and trotted into the store. Sit down and let the boss order the crab. Listen in your ears. When I said: A crab costs 100 yuan, I trembled a little. I thought that crab porridge is just porridge, only a dozen yuan at most... Having said that, thank you, boss, otherwise, maybe I would be really arrogant. When I arrived in Xiuying, I might have taken the bus back dejectedly without saying a word when I heard about such expensive porridge. Even if I ate it, I would probably be in pain for a week.

Two sea crabs cooking porridge. , five bowls, exuding hot steam, arrived on the table fragrantly. I couldn't wait to pick up the spoon, set up the chopsticks, and then started directly... The fragrance was warm, and the internal organs felt like they were being gently caressed, and it was fulfilled perfectly in an instant. Yearning for crab porridge. I clicked the big crab clam twice and drank two mouthfuls of porridge. My stomach, which had not felt for a day, was quickly stimulated. Finally, I picked up the bowl and scraped the bottom of the bowl with a spoon. After finishing the tasting, I looked at the half-hand-sized crab crab next to the bowl and thought: A bowl of crab porridge costing more than 40 yuan is really extraordinary.

Green lobster balls

Hainan's high-end banquet dish is made with large lobster and served with broccoli.

One of the works that won the silver medal in the 3rd National Cooking Competition. One of the characteristics of Green Lobster Autumn is the beautiful presentation and bright colors. The shrimp balls are white and crisp, with original flavor and full pot aroma.

Green lobster balls are a new Hainanese flavor dish and a high-end banquet dish. Prepared with specialty large lobster and broccoli.

Ingredients for green lobster autumn: 1 large lobster (weighing about 1.75 kg), 250 grams of broccoli, soup, refined salt, MSG, egg white, wet powder, ginger flowers, green onion segments, carrots , appropriate amount of peanut oil.

Preparation of Green Lobster Autumn: First, cut the lobster meat into balls (keep the head, tail and shell intact for later use), mix well with egg white and wet powder and marinate. Next, simmer the broccoli in the soup, take it out, and place it in an arc-shaped circle on both sides in the middle of a long plate. Shred the shrimp heads and tail until cooked, remove and place on both ends. Finally, heat the pot with high heat and add oil to 70% heat. Add the shrimp balls and fry them until they are just cooked. Pour in a strainer to drain off the oil. Heat the original pot and add ginger flowers, green onion sections, carrot flowers, shrimp balls and Quickly stir-fry with refined salt and MSG, push the wet corn starch into the gravy and wrap the tail oil, take it out of the pan, and put it in the middle of the broccoli. Serve. ;