As the saying goes, there is nothing that a hot pot can't solve, and if there is, then mix another bowl of dipping sauce.
The dishes that come out of the same pot are wonderful to eat in the mouth.
This is the jianghu of dipping sauce, all-encompassing, seeking common ground while reserving differences.
On the Table of Hainan people, dipping sauce is never limited to hot pot, and people can make dipping sauces with different tastes depending on the ingredients.
The meal is ready, the dishes are arranged, and finally a bowl of dipping sauce is adjusted, and a meal is considered complete.
There were never two identical bowls on the table, containing the exact same taste.
Even the light and sweet Qiong vegetables, in bowl after bowl of "dishes", also hide "wild meat".
This kind of "game game" does not rob the light and fresh sweetness of the ingredients themselves, but also provides another fresh taste for the "mouthy" diners.
In Hainan, whether in a large hotel, a small restaurant, or even at your own dinner table, there will be one "dish" after another, filled with a variety of dipping sauces.
It is these dips that interpret the unique flavor of Hainan cuisine that is light but not mediocre.
When it comes to the characteristics of Hainan dipping sauce, it is necessary to start from a green orange...
From street snacks such as sour mango to snacks such as lees vinegar, Hainanese people love sour.
Hainan people are extremely picky about acid condiments, and caratine is the favorite of Hainan people.
Whether it is in a restaurant or at their own table, eating "side stove" or home-cooked side dishes, Hainan people can see the figure of lapis lazuli everywhere in the "dish".
Under the thin cyan skin, wrapped in watery orange-yellow flesh and seeds, the ripe turquoise skin will turn yellow, and the color of the flesh will become darker, but the sour taste will not change.
Compared to the more sour vinegar, the acid of the green knuckle is milder.
Cut a lapis lazuli orange, the unique fruit aroma comes to the nose, and it is already full of teeth as soon as it smells.
At this time, add minced garlic, soy sauce, chili, etc. to your liking.
In order not to waste the natural fruit acid on the small kumquat, it is necessary to do the best to "squeeze" it.
Squeeze the kumquat hard, drip the clear juice into the saucer, and the ritual before the feast is completed.
Use chopsticks to gently stir the prepared dipping sauce in the saucer, and then gently touch the tip of the tongue, for a time there is spicy in the sour, sweet in the spicy, and the beautiful taste of the sour and spicy intertwining can't help but make people sigh "tut".
In addition to being the "finishing touch" in the dipping sauce, the green kumquat can also squeeze the juice directly into the dish when eating dishes such as white chopped chicken and oysters.
It's both fresh and appetizing.
If sesame sauce is the life of Beijingers, then assorted sauce is the soul of Hainan people.
The Hainan people's love for assorted sauce is almost to the point of "eating anything can be dipped".
The fresh aroma of boiled seafood comes from a spoonful of assortment sauce drizzled on top;
A pot full of jai vegetable pots, with half the advantages of ingredients and assorted sauces;
Even when you go to the sugar water shop in the alley to eat pickles, you have to dip them in assortment sauce...
The image comes from the Hainan Foodie Group
The so-called assorted sauce, also known as Qiong sauce, is a must-have food for every household in Hainan.
Sesame seeds, peanut oil, ginger and garlic and other refined assortment sauce, the taste is salty and sweet, but also umami, gently scoop a spoonful, thick and dense.
When I was a child, assorted sauce was a sweet memory of a generation of Hainanese.
Grandma's own handmade assortment sauce is put into a plastic bottle of Coke Sprite, and whenever her children come home, they always have two large bottles.
Nowadays, even if the logistics and communication are developed, you can enjoy the cuisine of various places at any time, but the aroma of the assorted sauce is still the deepest attachment in the heart of the wanderer.
Among the various rice sauces, the northerners have old dry mothers, and the Hainan people have yellow lantern chili sauce, which can almost be spicy to "doubt life".
Yellow lantern pepper sauce is produced in Wenchang and Lingshui generations in Hainan, and is refined with "Yellow Emperor Pepper", which is golden in color and resembles a lantern.
The picked peppers are first pickled and then mixed, and finally steamed.
Stir-fried powder, pickled powder, sour powder, white cut chicken... Even stir-fried greens can be garnished with yellow lantern hot sauce.
Eating until the tip of the nose is slightly sweaty, it is really the right taste.
In order to satisfy the taste buds of outsiders, the Spring Light brand yellow lantern chili sauce sold throughout the country often adds garlic, pumpkin and other diluted spicy flavors to the ingredients.
Hainan Airlines also includes a small bag of yellow lantern chili sauce in the in-flight meal, which is a fresh experience for foreign travelers and a hometown flavor for Hainanese who are far away.
In addition to being used directly as a dip, yellow lantern chili sauce is also a culinary aid.
Sour soup fat beef, sauerkraut fish, fish head tofu pot and other flavorful dishes, plus a spoonful of chili sauce, the whole dish seems to be sublimated.
If you want to nominate one of Hainan's most local home-cooked dishes, there must be many fans of shrimp sauce and sweet potato leaves.
When the sweet potato leaves of the mountain wilderness are "safe and comfortable" meet the hand-brewed "soil" dipping shrimp paste.
A taste engraved in the memory of Hainan people's taste buds was born.
Shrimp paste is a dip made from small sea shrimp (known as "shrimp gate" in Hainan) after being fermented and ground into a viscous shape in a sealed large sauce tank, and the better the seal, the more correct the shrimp sauce tastes.
Good shrimp sauce is salty and moderate, the color is bright red, the sauce is delicate, and there is no trash fish.
Shrimp paste has a unique fishy smell, just as people's attitudes towards durian are polarized, and many people love and hate shrimp paste.
Open a jar of shrimp paste, and the salty and fishy air will make you can't help but cover your nose.
But when you pick up a piece of pork belly dipped in shrimp paste and put it in your mouth, a salty and fragrant taste immediately fills your mouth and spreads throughout your nose.
The blessing of shrimp paste makes the boiled pork belly a living and fragrant "special thing".
While chewing and enjoying the fresh aroma of shrimp paste in the grinding of lips and teeth, who remembers what "love" and "hate"?
Hainanese in some areas have also created a way to eat raw mango dipped in shrimp paste, and interested friends can explore what wonderful chemical reactions such a magical combination will bring.
Garlic, as an indispensable seasoning for Chinese food, also plays a pivotal role in the dipping sauce of Hainanese people.
The preparation of garlic paste is not tedious, but the difference in details can really affect the taste of the whole dish of garlic sauce.
Fresh garlic is stripped of its coat and cut into fine minced garlic under a neat knife workmanship.
Mix enough sesame oil according to the amount of minced garlic, heat the oil until it smokes slightly, and then pour in the minced garlic.
The control of oil temperature and oil volume is the key to the success or failure of garlic paste, fried too much, garlic will be bitter, fried enough, the aroma can not come out.
Catalyzed by high temperature, the minced garlic is mixed with sesame oil to boil, and the aroma spreads out.
At this time, add ginger, oyster sauce or more sesame oil to taste, and when the taste is right, you can turn off the heat and pour out the garlic paste.
Successful garlic paste, minced garlic and garlic oil water milk blend, with a spoon scoop on a spoon can see the garlic oil slowly dripping along the spoon wall, golden pure and with a hint of elasticity, stirred, fragrant overflowing.
Garlic sauce is a good companion for white cut chicken and boiled duck, a piece of chicken dipped in garlic sauce, chicken fat and garlic oil mixed, the oil on the chicken skin is appetizing, and the chicken is tender and smooth;
When cooking seafood, garlic sauce is poured to subtly conceal the fishy taste of seafood and enhance the freshness to the extreme.
Hainan people have strict requirements for the "freshness" of ingredients, and garlic sauce is the most suitable dipping sauce to lock in the umami taste and enhance the layering of ingredients.
The white cut chicken that is favored by Hainan people is the best way to eat it with a spoonful of sand ginger soy sauce before entering the mouth.
Mashed sand ginger with a mallet, with soy sauce and peanut oil added, is the flavor code to unlock the white cut chicken.
Chicken dipped in sand ginger soy sauce may have a strange smell that goes straight through the nasal cavity and looks like camphor.
But the crispness and smoothness of the chicken skin, the sweetness and tenderness of the chicken, can still be felt between the lips and teeth for a moment.
When the leisurely and relaxed, the fragrance of chicken, the bean aroma of soy sauce and the strange aroma of sand ginger are wonderfully blended, which people can't forget for a long time.
A thousand readers have a thousand Hamlets, and a thousand people have a thousand dips.
There is no standard answer to the best taste, it's all up to personal preference.
It's like mixing different flavors of life, one more spoonful, one less spoonful, the taste is different.
But what remains unchanged is that those life experiences, experiences, and emotions are hidden in bowls and bowls of "dishes".
What other "god-level" dips have you eaten?
Welcome to leave a message in the background to tell the daily newspaper sister Oh!
Author: Watermelon latte Cold mixed dish
Illustration: Ella-Yun
Some of the images come from the Internet