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Hainan noodles are the most distinctive snacks in Hainan Province and belong to Shanghainese cuisine. This snack has a long history and is commonly eaten among the residents of Haikou City, Ding'an County and Chengmai County in the northern part of Hainan Island, and is a treasure that symbolizes auspiciousness and longevity necessary for festivals.

Hainan noodles are rich in flavor and fragrant, soft and smooth, stimulate appetite, so eat more but not greasy, love to eat spicy and add a little chili sauce to make it more flavorful, when a small amount of powder is left at the end, add a small bowl of hot mussel soup and eat, it is full of fragrance, and the aftertaste is endless.

Rice noodles are made from rice and fanci flour, and mixed with dark soy sauce, garlic paste, peanut oil, or sesame oil, boiled black bean sprouts, shredded beef, fried shredded squid, fried peanuts, fried sesame seeds, crispy fried noodles, chopped coriander, bamboo shoots, sauerkraut and other accessories.

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At night, hotels, eateries and makeshift food stalls form a spectacular food street. The stoves along the road are blazing and the wok is steaming, attracting groups of diners who come for supper. They sat around the table, or family, or friends, chatting and eating. It forms a major cultural landscape of Haikou City. The street stalls are unique, allowing people to enjoy the street scenery while tasting Hainan noodles. The hotel's "food street" is clean, elegant, warm and thoughtful service, so that you feel harmonious and comfortable. Young couples join hands to eat Hainan noodles in the hotel's "food street", and whisper while tasting, with lingering affection.

Hainan powder is as white as snow and as fine as silk. Compared with the well-known Guilin rice noodles and Yunnan cross-bridge rice noodles, its slenderness is incomparable to the above-mentioned rice noodles. Its eating method is called "cold salad" by northerners and "pickled powder" by Hainanese, that is, fried peanuts, fried sesame seeds, bean sprouts, chopped green onions, shredded meat, sesame oil, sauerkraut, coriander, bamboo shoots, etc. are added to the prepared rice noodles. It is precisely because of the fineness of Hainan flour that the mixed material can be flavored, and after mixing, its flavor is mellow and fragrant, and the aftertaste is endless. After eating, add a spoonful of conch soup boiled with conch or shallot soup with chives, and it is very delicious. You can also pour the soup into a bowl of Hainan noodles for more deliciousness.

It's better to smell than to taste, Hainan powder is worthy of its name, chew carefully, the fragrance is fragrant, the mellow fragrance is full, and the aftertaste is endless. After eating, the more you eat, the more you love to eat, the more you eat, the more you want to eat, and the more you eat, the more you feel delicious. The reason why Hainan noodles are so popular is not only because of its mellow and delicious taste, but also because it has a unique atmosphere, which is the core of food culture. While tasting it, people go to find the footprints of their ancestors and promote the culture of the Chinese nation.

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Hainan noodles are the originator of the Hainan rice noodles family. It is made by marinating rice flour with more than a dozen condiments with unique colors and flavors. Hainan flour source began in southern Fujian. Legend has it that at the end of the Ming Dynasty, a resident surnamed Chen moved to the old city of Chengmai and made a career in processing rice noodles. Due to the good business and the large number of apprentices, Hainan noodles are all over the island. According to the Zhengde Qiongtai Chronicles, there were 121 large bazaars on the island at that time, all of which had Hainan flour processing workshops and stalls. The Hainan flour commonly known as Hainan flour is also called Haikou pickled powder.

Hainan noodles are divided into broad and narrow senses. Hainan flour in a broad sense can be divided into coarse flour and fine flour, including Baoluo flour is named after Baoluo Town in Wenchang City, Lingshan coarse flour became famous in Lingshan Town, Haikou City, Hou'an flour originated from Hou'an Town, Wanning City, Lingshui acid powder, Chengmai powder, plus beef brisket powder and so on. The ingredients of coarse flour are relatively simple, only add piping hot sauerkraut beef soup to the coarse powder, sprinkle a little shrimp paste, tender peppers, green onions, fried peanuts, etc., it is called "coarse powder soup", and the fine powder is more particular, and it is necessary to stir and marinate with a variety of ingredients, seasonings and sauces, which is called "marinade powder". And Hainan noodles in the narrow sense refer to this kind of "pickled powder". The Hainan noodles we refer to in our daily life are usually Hainan noodles in the narrow sense - "pickled powder".

In the past, Hainan noodles were a traditional snack in the Haifu area. Locals eat Hainan noodles for breakfast and as a main meal; Eat it on weekdays and eat it on holidays; Eat by yourself and by your guests. Just like the people of Guangzhou often say when they invite their friends to their homes: "Come to my house to drink soup!" In the same way, the people of Haifu said: "Go to my house and eat noodles!" ”。

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To eat, grab an appropriate amount of net vermicelli into a bowl, add an appropriate amount of dark soy sauce or red soy sauce mixed with monosodium glutamate, garlic paste, peanut oil or sesame oil stir-fried with garlic, cooked black bean sprouts, hot sauce made of shredded pork, shredded bamboo shoots, shrimp and corn starch, shredded beef, fried shredded fish, fried peanuts, fried minced sesame seeds, crispy fried dough and chopped coriander, stir and mix with chopsticks and then eat.

The rice is scalded with boiling water, then soaked in water for 30 hours and then ground into rice milk, packed into a cloth bag and squeezed into a dry pulp with a water content of 50%, boiled with boiling water until it is half cooked, put it into a crusher and added water to grind it into a thin slurry, and then put it into a cloth bag to increase the pressure, filter out the pure rice milk, remove the rice residue and impurities, add a small amount of pan powder, stir it and put it into a cloth bag with a sieve eye at the lower end, slowly press the cloth bag, so that the rice milk is extruded into a thin strip through the sieve hole, slowly fall into the boiling water pot and blanch, take it up and drain it after cooling it with cold water, that is, it becomes vermicelli.

"Coconut rice", also known as coconut boat, belongs to Hainan cuisine. Coconut has a high nutritional value and is a good product for both medicine and food. Among the folk foods of Hainan, coconut rice is a very unique food, which is steamed from Hainan's high-quality glutinous rice, natural coconut meat and coconut water, and is a traditional farmer's snack in Hainan.

As early as in the "Compendium of Materia Medica" and the folk remedies of food supplements, it has the effects of tonifying the kidney and strengthening yang, warming and regulating qi. The ancient coconut rice is made by simmering in a kiln with burnt lime, and the production process is cumbersome.

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Coconuts are highly nutritious. Traditional Chinese medicine in China believes that coconut meat is sweet in taste and flat in nature, and has the effects of nourishing the spleen and stomach, killing insects and eliminating chancre; Coconut water is sweet in taste, warm in nature, and has the functions of shengjin and water. Modern medical research has shown that coconut meat contains protein, carbohydrates; Coconut oil contains sugar, vitamin B1, vitamin B2, vitamin C, etc.; Coconut water contains more nutrients, such as sugar, glucose, sucrose, protein, fat, vitamin B, vitamin C, calcium, phosphorus, iron and other trace elements and minerals. It can be seen that coconut is a good product for both medicine and food.

When the spleen and stomach are tired, appetite is lost, limbs are weak, and the body is weak, the coconut meat is chopped, and an appropriate amount of chicken and glutinous rice is added, and the effect is better after steaming, because the chicken, glutinous rice and coconut meat are all nourishing, and the tonic effect is more significant when treated with stewed soup; Adding winter melon seeds to coconut can relieve lung fire; The addition of cool snow meat or clear yellow fungus can neutralize the warmth and dryness of coconut; When suffering from cold cough, you may also wish to eat some coconut meat, which can play a role in relieving cough and dissolving phlegm. People with a hot body should not eat coconut; If you sleep at night for a long time, like to eat fried food, lose your temper easily, and have a dry mouth, remember not to eat too much coconut. Reading, a better reading experience.