The delicious food and cuisine of the country is a gift from heaven

Tanggong from Fenghui village, Wenchang. Photo by Hainan Daily reporter Feng Shuo.

Shrimp cake in Gangmen Village, Dongfang. The data map.

In the world of gourmands, there is such a "lingo" : authentic food is often hidden in the countryside. In Hainan, there are many delicacies named after the village, they do not have gorgeous dishes, nor do they need precious ingredients, but with their unique cooking methods and the original flavor of the ingredients to capture the hearts of the diners, and become difficult to give up the taste.

Sipuncula at a restaurant in gangbei, Wanning. The data map.

The gift of nature

Gangbei sipuncula, Wanpo duck

With dense mountains, oceans, rivers and a warm and humid climate, the unique natural and geographical conditions give Hainan rich products and achieve a unique flavor of Hainan Island cuisine.

Wanning City Hele town Gangbei village (generally refers to Gangshang and Gangxia two villages), located in China's largest lagoon inland sea - small sea outlet north shore. At the confluence of the sea and the river, the beach sediment is rich in minerals and trace elements, which provides an excellent growth environment for the sipuncula. Gangbei sipuncula is famous for its fat and thick flesh, which is generally the thickness of an adult pinky finger and is 15 to 20 cm long. It is rich in protein, amino acids, calcium, iron and other nutrients, enjoy the "seafood cordyceps" reputation.

Hong Kong North port area opened several seafood shops, sipuncula fried chives, Sipuncula soup, Sipuncula porridge, Sipuncula steamed eggs and other dishes are very popular. However, whether people can eat in the store or not, also depends on luck. Local fishermen told the Hainan Daily all-media reporter that catching Sipuncula requires diving, not only to select the right area, but also to "pick" the weather, generally cloudy or thunder weather, diving to the bottom of the sea is easy to catch Sipuncula.

From Gangbei, along the Hainan Roundabout highway to the south of about 140 kilometers, you will come to Sanya City Haitang District Wanpo village. Here, the Wanpo duck, which grows up in hot springs and eats fish and shrimp, has attracted countless diners.

The reason why Wanpo duck is delicious is inseparable from the natural conditions and regional environment of Wanpo Village. It is adjacent to the Sanya Rice National Park, with a large area and sparse population, with rice, hot springs and ponds nearby. The free-range ducks feed on snails, rice, small fish and shrimp, so that their meat is firm, fat and not greasy, sweet and so on.

Villager Li Shaoqun runs a restaurant where Wanpo duck without any seasoning is the "star product". She introduced that the meat of Wanpo duckis thick, and the whole body of the duck should be sterilized with kosher salt before the pot, and then dipped in the stock for 45 to 50 minutes. When the duck is cooked, cut into pieces and serve. Grab a piece of bite, mouth sweet, dip a little with kumquat, garlic, soy sauce and other conditions to eat, taste richer.

Hainan has no shortage of heavenly gifts, such as oysters in Haikou, water spinach in Lingao Toushen, and salt baked sheep in Dongfang Nangang. Even if they are hidden in remote villages, they are also visited by enthusiastic diners.

Oysters in Qukou, Haikou. The data map.

The flavor of the depths of time

Gangmen Loumian, Gangmen powder, Longbo pork belly

Gangmen Village is a small fishing village under the jurisdiction of Basuo Town, Dongfang City, the west of the village is facing the Beibu Gulf. Most of the people in Gangmen Village are fishermen who make a living by fishing. Loumian is a well-known flavor snacks in Dongfang, originated in the village of Gangmen.

The morning of the people of Gangmen Village was awakened by a bowl of Loumian. "Loumian" is called noodles but not noodles, but pickled noodles, sprinkled with sesame, peanuts, pickled cabbage, pickled bamboo shoots, bean sprouts, dried pork and other seven or eight ingredients, and then poured a spoonful of soul sauce, with chopsticks to the sauce, ingredients, noodles mix, a bite down, sweet and salty blend, smooth taste.

"I ate it when I was in elementary school, and I can't forget the taste of Loumian wherever I go." In the hearts of villagers Ou Haisheng, the port noodle is not only a special snack, but also a thick ray of nostalgia.

Flour is a characteristic snack in Hainan, with many kinds, of which there are many named after the village. Tanlan curing powder originated in Tanlan Village, Dingcheng Town, Ding'an County, is the local villagers during the public holiday and other holidays must be prepared for guests. Nowadays, relying on the good word of mouth, Tanlan pickled powder has spread to further places, many towns in Ding'an have Tanlan pickled powder shops. In Gangmen Village, Yazhou District, Sanya City, a bowl of salty and refreshing Gangmen noodles has been floating for hundreds of years, boiling the soup base with fresh sea fish and conch, adding rice noodles, fish cake slices, fried shrimp, meat residue, garlic oil, white cauliflower, and salt stir-fried peanuts to cook a bowl of authentic Gangmen noodles.

In his spare time, "post-90s" Ge Yang likes to search for treasure restaurants in the village online, and then use holidays to punch in one by one to taste. He said the village's wonderful food is often passed down and developed by generations, with fresh ingredients and unique preparation methods, and is a classic taste left over by the years and is worth trying.

The history of suckling pig roast in Lingao is more than 300 years, and the local people have great experience in the processing and cooking of pig offal. In Longbo Village, Huangtong Town, Lingao County, a small farm shop specializing in cooking pig bellies has been popular for many years, and the owner and his wife insist on preparing the ingredients on the same day to ensure that the ingredients are fresh. They select the smooth skin, soft meat of the pork belly, wash it, put it in a pot, add the ingredients, and simmer it for two hours on low heat. The pork belly is tender and crisp, fat and not greasy. In order to eat a mouthful of Longbo pig belly, some people even drive tens of kilometers from Lingao County or surrounding cities and counties to Huangtong Town.

The wanpo duck of Sanya. The data map.

Traditional food in folklore

Fenghui Tanggong, Luodai zongzi, Yantang Paederia foetida L. Zongzi

Tanggong is the sweetest New Year flavor in Wenchang people's memory. Every year in the twelfth lunar month, Fenghui village in Huiwen Town, Wenchang City is filled with a sweet and fragrant taste, which is a signal that the villagers do Tanggong for the New Year.

Fenghui Village Party branch secretary Lin Jianle introduced, Fenghui Tanggong began in the Ming Dynasty, the selection of exquisite materials, unique technology, has been passed down for hundreds of years, almost every family in the village will do. In the past, there was a lack of materials, and the production of Tanggong was small. After making them, they were usually stored in iron jars, and they were taken out to entertain relatives and friends during the New Year. Young children often have to eat bits and pieces of sugar to satisfy their cravings.

In 2003, villagers Fu Cefen and others set up a Tanggong processing plant for mechanized production. They continue to sell Fenghui Tanggong all over the country, and there are also many orders from local overseas Chinese who are drifting overseas and miss home. They told Fu Cefen: "The Tanggong is the flavor of the New Year, the Spring Festival can not go home, eat the Tanggong is also a psychological comfort."

The custom of eating zongzi during the Dragon Boat Festival has spread in China for thousands of years. The Hainanese are even more eclectic, wrapping all kinds of local ingredients into zongzi leaves to create a variety of zongzi.

Luo Dai Zongzi is named because it is produced in Luo Dai Village, Basuo Town, Dongfang City. The local people choose glutinous rice, pork belly, egg yolk, black beans and other ingredients, and then use a kind of leaf called "pandanus austrosinensis leaf" bundle to form. The reporter learned that the surface of the pandanus austrosinensis leaf has thorns, which is more troublesome to deal with, but the texture is tough. Use it to pack Zongzi with edges and corners, after cooking for 5 hours with firewood, Zongzi do not break the skin, do not leak rice, soft waxy not rotten, strong flavor.

Danzhou has been awarded the title of "The Hometown of Zongzi Food in China" by the China Hotel Association, and there are many kinds of zongzi. Among them, Luoji Zongzi is the most famous. When the Luoji people make zongzi, they are very willing to use materials, they will salt fish meat, squid shreds, shrimp and other dried seafood, and black pork belly, salted duck egg yolk, etc., into the zongzi. After zongzi is cooked, you can smell the fragrance of Zongzi leaves and glutinous rice, after the entrance of meat, eggs, fish and other flavors, the taste is very rich.

In Yantang Village, Changpo Town, Qionghai City, zongzi and the local wild plant Paederia foetida L. perfect fusion, Paederia foetida L. zongzi came into being. Paederia foetida L. juice soaked glutinous rice with pork, egg yolk combination, after some cooking, fragrance solution greasy. In the past two years, Yantang Paederia foetida L. zongzi has become a "rising star" in the Hainan zongzi world and is popular with young people. (Reporter Song Lingyun)