I have always felt that food is a part of life and a warm transmission.
The food of different regions represents different cultures, and it is also the lifeblood of the local people and part of the memory. Food connects people's taste buds, memories and emotions. In recent months, our Hainan Food Travelogue team has been looking for the most distinctive local delicacies in different places, and we have tried to record Hainan's food culture through "eating". Through words and images, we record the cuisine of different regions, as well as the lives of locals, and we are touched by the stories behind the food.
Danzhou · Hikari Village
When it comes to Guangcun, the sandy white and delicate silver beaches and delicious sandworms that are about 30 kilometers long are famous. From the port of Berchao to Shajing Bay in the northwest, the Rongqiao River enters the sea here, and the confluence of freshwater and seawater is the best place for high-quality sandworms to thrive.
Silver Beach's high-quality seafood, with some of the far reaches of the end of the world, with some fingertips of the pearl cliff handsome, flying, added to the cooking and stir-frying heat, also raw and cooked, unique flavor.
At the warm invitation of Ms. Liu Dejiao, "Yongchang Seafood" in Guangcun, we were fortunate to see the excellent quality seafood from Guangcun Silver Beach.
Hikari village sandworm
The whole body is white and clean, and the food is crisp and fresh. The taste of the white-seared sandworms yields the luscious tenderness of the original juice, and the sandworms of Hikarimura have a special, delicate, clear flavor similar to sweet corn. In addition, stir-fried or fried with ginger and garlic, the aroma of the fat is suitable for the deliciousness of the sandworms, and it is also a rare delicacy. Hikari's dried fried sandworms are also a special dish that deserves special recommendations.
Burned moray eels
Cut into sections and fired, the creamy and fluffy thick skin is tender and melts in the mouth, the gumy grease under the skin is sweet and moist, and the soft and delicate snow white eel meat melts away.
Pan-fried dried eel
The thick eel is dried and fried in a frying pan, the gelatinous cortex still maintains a moist and tough taste, and it is slowly chewed and chewed with a mouthful of fresh flavor, and a sip of wine is also an endless and rich flavor.
Semi-pickled mackerel
Semi-salted fish meat not only derives the salty and fresh flavor of dried fish but also retains moisture The fish meat is tight and not dry and hard, and the thick and solid fish meat produces a strong sense of satisfaction.
White chopped black-boned chicken
Black-boned chicken is the leader of the chicken, free-range feeding with coconut meat rice bran to make the meat tough and tender, solid taste fresh and sweet taste, high nutritional value and chicken tender flavor together with a lot of food.
At the "Yongchang Seafood Restaurant" in Guangcun, sandworms and dried eels are quite authentic specialties. During the staggered banquet, the owner, Ms. Liu Dejiao, laughed and talked about the difficulty and bitterness of doing her best to pull a few children; optimism and strength. "Yongchang Seafood" is also glorious because of the decades of persistence and persistence of such an ordinary mother, selecting the highest quality seafood ingredients and roasting the most intimate and homely mother's taste. Her simple and cheerful smile blooms with the beauty and charm of Hainan seaside women.
There is a tall starfruit tree in the atrium of the store, which is now covered with green fruits, like a great mother who has worked hard to wrap her children around her knees. The taste of the mother, the slight bitterness, sweetness, diligence and solidity, is the endless taste of Yongchang seafood lips and teeth.
After a big meal, you can feel the slow-tuned life of the seaside fishing village by the carambola tree on the top of Liu Dajie's building.
Danzhou · Hongqi Market
I wonder if you have a warm memory in your mind of such a lively market canteen as hongqi market? The comers are not the old and young men and women huddled in a row of good taste stalls, holding up steaming bowls or swallowing wontons in large mouthfuls, or picking up pork intestines to taste the tender rice noodles and crispy coconut shreds to complement each other, or peeling off an egg yolk black pig dumpling, the fat and rice flavor of the mixed taste of the lips and teeth left fragrant.
Our must-eat is the alkali steamed bun from a ten-year-old stall. ▼
The rich and light salty aroma of fried radish cake shallot oil, the skin is slightly golden and charred, and the taste is still tender but retains just the right tenacity. ▼
White cool powder is crystal clear, black cool powder is fragrant and refreshing, and a spoonful of sweet sugar water is a wonderful interpretation of Hainan people in the hot summer. ▼
Diners come and go with each other and are both obsessed with their preferences. The alkali steamed bun stalls include children who come to their mothers every week to pay change every day, and there will be old men who have loved the taste for years.
The fireworks of the Hongqi Market are probably the most familiar and warm memories in the old town.
epilogue
Antique towns and old towns, turquoise vegetables and fields, leaves after the rain, kingfishers standing alone, bicycle girls passing through the forest paths. All this may be a mouthful of fresh oxygen outside the noisy and noisy colorful world, and the drinks, customs and human feelings of the rural town market are the closest to the fireworks, and the farthest from the hot and noisy. In the era of increasing virtualization, food seems to have become an eternal stable medium, and the pleasure of high-quality ingredients will create a proper and steadfast place for the soul.
Source: Hainan Food Travels
Text: Song Jia hua (L&B)
Photography: Gan Xiaojing (L&B)// Visual Editor: Wu Siyu (L&B)