Sunny beaches, blue seas and blue skies, tropical scenery is comparable to Hawaii's Lingshui Li Autonomous County, located in the southeast direction of Hainan Island, even if the vast South China Sea is in the east, the south is the resort of Sanya, which is full of tourists all year round, and the west is the Baoting Li and Miao Autonomous Region with different ethnic styles.
This county town where the Li, Han and Miao ethnic groups present "large mixed residences, small settlements", as early as the Neolithic period of stone spears, stone bowls and stone hammers, there were tribes living here. The name of Lingshui began in 610 AD, when the Sui Dynasty was six years old, with a long history, making this ancient city gradually form a unique food culture in the change of times, and local cuisines are also numerous, such as the most common ones.
Lingshui acid powder
Speaking of Hainan's sour powder, it can be said that there are many kinds of flavors, such as Wanning acid powder, Yacheng acid powder, etc., but the most famous and widely influential is also the acid powder of Lingshui County. In Guangdong, Hainan area generally called cold mix powder as pickle powder, and Lingshui acid powder belongs to the category of pickled powder, as the name suggests, Lingshui acid powder famous Hainan special place, on a "sour" taste.
White as snow, as fine as silk rice noodles, accompanied by dried sandworms, fish cakes, small salted fish, shredded squid and other seafood carefully prepared ingredients, coupled with Lingshui special yellow bell pepper, according to the taste of fried peanut rice, fried sesame seeds, bean sprouts, green onions, shredded meat, sesame oil, sauerkraut, coriander, etc. are combined into the pot, but also with starch, soy sauce, oyster sauce, rice vinegar, sugar, garlic juice and other boiled brine, so that the whole pickle powder becomes sour, spicy and sweet, this kind of snack that is biased towards southeast Asian tastes such as New Matte, can be called an authentic "Lingshui acid powder" can be called an authentic "Lingshui acid powder." ”。
Air drum fish porridge
As a specialty of Lingshui Yanjia Fishing Port, The Air Drum Fish Porridge is famous for its fragrant ten miles, this new rice harvested from the rice field for no more than 10 days, plus fresh Air Drum Fish and various condiments carefully boiled fish porridge. Although it sounds simple to make, but it requires great patience, not only to use special tongs to pull out the thorns on the skin of the air drum fish one by one, the processing of fish meat, the boiling of porridge also need to estimate and grasp the heat, at least can not appear sticky pot paste taste, maintain the fresh aroma of new rice and the umami taste of air drum fish is the characteristics of air drum fish porridge.
Li family bamboo tube rice
As one of the traditional characteristics of the Li people in Hainan, this kind of rice, pork, mountain mushrooms or vegetables is diced, mixed with various spices in fresh bamboo tubes and grilled with charcoal or firewood, with a special aroma of bamboo and rice vegetables, and the taste is unique and chewy. In the old days, it was common for Li compatriots to walk in the mountains and forests in the wild, and use local materials to fill the hungry food, but now it has become a special cuisine of the Li people.
Coconut squid
One of the more representative dishes in the seafood specialties of The Fishing Port can be thought of from the name of the dish alone, and the main ingredients of this dish are of course inseparable from coconuts and squid. In fact, the method of this dish is to take the small squid that has just been caught, slaughter and wash it and fill it with coconut paste, and then marinate and steam, so that the fresh aroma of the squid itself and the sweet aroma of coconut blend with each other, and the coconut fragrance covers the fishy smell of the sea at the same time, but also makes this dish have a strong Hainan flavor.