What are the four famous dishes in Hainan?

Lehe crab, one of the four famous dishes in Hainan, is produced in Lehe Town, Wanning City, Hainan Province. Lehe Fat Crab (commonly known as Plaster Crab) is fat and delicious, comparable to abalone and sea cucumber, and enjoys the reputation of "Three Treasures of Aquatic Products".

Lehe crab is characterized by golden and shiny paste, like salted duck egg yolk. The paste is almost completely covered on the back cover, and the paste is compact.

In the autumn season, chrysanthemum fragrant crabs are fat. There are many ways to taste crabs, such as frying or boiling, making crab sauce soup and so on. Wanning Lehe's "cream crab" has two unique ways of eating: one is fried crab with five flavors. Most restaurants in Wanning use female crab with ball navel, which is cooked with various seasonings. After cooking, the dishes are bright red in color, moist and elastic, thin in shell, tender and refreshing in meat, and never tire of eating them. The second one is steamed red crab. This dish is a traditional local dish of Wanning. A full-fat female crab, steamed and dipped in various seasonings, especially fresh peppers and oranges. It is characterized by bright red shell color, yellow top corner of paste inside the shell, white and delicious meat, yellow and sweet paste, unique flavor and attractive birthday. It is no wonder that tourists who come to Wanning will always be full of praise after eating, and even some guests send out the feeling that "eating cream crabs is going to Wanning".

Second, East Goat

East goat can be listed as one of the four famous dishes in Hainan because of its unique side. Compared with northern mutton, it has a unique side and no smell. Moreover, due to long-term running and jumping on the mountain and exercising, Dong goat is physically strong, fleshy and nutritious. Dong goat weighs about 70-80 kg and is short. Because Dongshanling is rich in rare vegetation such as Ganoderma lucidum and partridge tea, Dong goats eat it for a long time, so Dongshan sheep fat soup is thick and greasy, not smelly; It has enjoyed a high reputation since the Song Dynasty and was once listed as a "tribute".

Dong goat's eating methods are: braised Dong goat, clear soup Dong goat, coconut milk Dong goat and so on.

Ingredients: mutton with skin and bone 1kg (mutton brisket is the best), sesame oil 250g, fermented milk 15g, soy sauce 5g, salt 3g, sugar 3g, monosodium glutamate 3g, pepper 2.5g, Shaoxing wine 25g, ginger 50g and onion 65438.

Production: 1, scrape the mutton fur, put the whole piece into boiled ginger and onion water, roll it until it is 80% mature, take it out and drain it.

2. Heat the wok on high fire, add palm oil, heat it to 80%, fry the mutton slices in the oil pan until they are slightly golden yellow, pour them into the hedge, and then rinse the oil with clear water.

3. Heat a wok with high fire, pour in sesame oil, and add ginger (minced), onion, garlic, star anise, cinnamon, dried tangerine peel, fermented milk, etc. Stir well, then add mutton, sprinkle with Shaoxing wine, add water, soy sauce, salt, sugar, monosodium glutamate and pepper, stir well, cover and pepper.

4. Dice the cooked mutton, with the skin facing down and the meat facing the side, and arrange it neatly in a bowl. Add the raw juice, steam it in a cage until it is cooked, pour out the raw juice, buckle the mutton into a plate, add the soup and wet raw flour twice to the raw juice, stir, then pour it on the mutton noodles and sprinkle a little fried sesame seeds and chopped green onion.

Features: golden color, neat plate, crisp meat, palatable lubrication, fragrant smell, very delicious.

Third, add ducks.

Jiaji Duck, commonly known as "Muscovy Duck", is said to have been introduced from Malaysia by overseas Chinese of Qiong nationality 300 years ago. Ducks are potbellied, crowned with red feathers and yellow, and weigh seven or eight kilograms.

The feeding method of Cargill duck is particularly particular: first, feed the ducklings with fresh water fish, shrimp or earthworm cockroaches for about two months. When the ducklings' feathers first appear, they are confined in cages to narrow their range of activities, mixed with rice and rice bran and kneaded into small pieces, and then grow into meat ducks in 20 days. It is characterized by thick duck meat, white and crisp skin, and a thin layer of fat between the skin and the meat, which is particularly sweet.

There are generally three ways to add duck: boiled duck, dried salted duck and roast duck. In order to achieve the original flavor, the local people mainly cut it in white, with big breasts and thin skin, soft bones and tender meat, less fat, fat but not greasy, and delicious taste. Moreover, the seasoning is also very particular: garlic and ginger are washed with rolling duck soup, squeezed into lime juice, and made with refined salt, sugar and Chili sauce.

Fourth, Wenchang chicken

Wenchang chicken is listed as one of the "four famous dishes" in Hainan, and it is a famous dish at home and abroad. Where does 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 Tanniu 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 chickens flock. Chickens eat banyan seeds, look for insects, chase and play, and live and multiply. Although chickens grow slowly, they are small and thin. Generally, local people raise chickens now: purebred chickens are handed over to farmers for grazing 120 days, and then fed with cooked feed such as rice, sweet potato, peanut cake and coconut milk after recycling, and concentrated fattening for 50 days.

Wenchang chicken has tender meat, thin skin and crisp bones, rich flavor, fat but not greasy; Wenchang chicken is generally cut in white, including coconut milk chicken, crispy chicken and fried chicken. If you put a golden rooster in your mouth, you will blurt out "Bang!" ; No wonder there is a saying in Hainan that you can't sit without Wenchang chicken. .

Wenchang chicken is very particular about seasoning, garlic+soy sauce+orange juice. Hainan people have no habit of being jealous, so orange juice is essential.

According to legend, there was a Wenchang man in the Ming Dynasty who was an official in North Korea. Back in Beijing, he brought some Wenchang chicken for the emperor to taste. After tasting it, the emperor praised: "Chicken is the hometown of culture, with outstanding people, prosperous culture and fragrant chicken." Really Wenchang chicken! " Wenchang chicken got its name from this and became famous all over the world. Because all the chickens in the countryside were named by the emperor, this village was named Tianci Village. The earliest chicken farmer in Tianci Village was surnamed Cai, so Wenchang Chicken was also called Cai Chicken.