Haikou is located in the tropics, as a coastal city, Haikou's night market is definitely inseparable from seafood. So what must-eat seafood in Haikou this season? In addition to seafood, what other delicacies are haikou people's favorites?
The food expert who took the reporter to walk the streets is called Chen Tianling, as a food expert and fashion blogger, Tianling told reporters that the first time to visit the night market in Haikou must be seafood!
China Night Market Full Raiders (Haikou Chapter): Ten Thousand Square Seafood Tasting
Dingcun 10,000 Seafood Plaza, which only opened in May this year, is also the latest "city food business card" created by Haikou City.
Lin Kai is the Secretary General of Hainan Cuisine Association. Knowing Hainan's special seafood and cuisine very well, Tianling deliberately found him to be the guide of the seafood square.
Hainan has a rich variety of seafood, and there are dozens of fish alone in the 10,000 seafood market.
Pork head fish, the meat is delicate and smooth.
Red light fish, beautiful color, fish scales are relatively hard.
Locals call it the colored fish, one is only about three or two, the color is bright yellow, and there are beautiful patterns on the body. Locals love to use this small fish to cook hot pot or soup.
This kind of red carp in the sea is rare in the market, and it is generally eaten raw or fried in oil, and the meat is tender and smooth.
Lin Kai, Secretary General of Hainan Cuisine Association: I heard that it is the treasure of the town shop in this market, and this is swallow pomfret. It is very beautiful because it is more like a swallow, and such a large swallow pomfret is rare.
Fish, shrimp, crab, three kinds of seafood must be eaten, fish basically read once. Next, Lin Kai took the reporter to look for lobsters in the market.
Lin Kai, Secretary General of Hainan Culinary Association: This is the local lobster in Hainan, which we commonly call the color dragon.
Reporter: Is it because its colors are colorful?
Lin Kai, Secretary General of Hainan Culinary Association: Right, right, colorful.
Reporter: Can this be farmed?
Lin Kai, Secretary General of Hainan Culinary Association: This can't be raised.
Wild east star spots are rare in the market, because it is rare, its price is relatively expensive, generally about 160 yuan a catty, is a relatively high-grade fish here.
The stingray fish is also called the spiny abalone in the local area, and it will bulge when it encounters danger, which is a way for it to defend itself.
At this stall, Lin Kai found a live green coat.
Lin Kai, Secretary General of Hainan Culinary Association: This one is more than eight pounds (heavy), in Hainan, it should be quite a large green fish, it is difficult to catch, pure wild, such a large fish to grow for a long time, this must be at least three years old.
The live Tsing Yi fish is more vivid and beautiful in color. Tsing Yi fish is delicious and is a very popular seafood among locals.
The biggest advantage of eating seafood in a seafood market is that you can choose your favorite seafood and then go to the restaurant to process it.
Lin Kai led the reporter to a relatively large restaurant. This restaurant is very popular, and you can enjoy the bamboo pole dance while eating, which is very lively.
There's dancing over there, and the chef is already busy. Hainan people prefer steaming when eating seafood, which can retain the umami taste of seafood to the greatest extent. Slice the lobster meat, steam it with the egg, and the lobster is ready.
Lin Kai, Secretary General of Hainan Culinary Association: This practice in Hainan is called hibiscus lobster balls, which preserves the umami taste of lobster meat to the greatest extent and has a tender taste.
The practice of The East Star Spot is more special, although it is steamed, but it has added some local characteristic fruits, the wonderful combination of the East Star Spot and the fruit, how will it taste?
Lin Kai, Secretary General of Hainan Culinary Association: The first is that (fruit) can slightly dilute the fishy taste of fish, and second, the umami taste of fish meat through mango fruit acid, the East Star Spot this delicious fish meat, umami taste put forward, then eat more refreshing, with a little sour taste is also appetizing.
Stingray fish is much more troublesome to make. First blanch with boiling water, then all the thorns are to be pulled out one by one, and it may take eight to ten minutes just to pluck the thorns. The meat of the stingray fish is relatively small, and locals generally use its skin to cook soup or boil porridge.
China Night Market Full Raiders (Haikou Chapter): Original and Happy Crab Porridge
Haikou people especially like to drink porridge, especially at night, they feel that drinking a bowl of porridge can make the stomach comfortable, and Le crab porridge is the first choice for Haikou people to drink porridge. So what can be so special about this bowl of porridge?
Chen Dagui is the production director of Xinhai Province, this bowl and le crab porridge, he has been doing for nineteen years, he said, every step of making porridge is very important, sloppy.
Chen Dagui: For this soup, we also used more than a dozen kinds of raw materials, including our Hainan castrated chicken, wenchang chicken, and black pig bones, all boiled into a soup, with soup to boil rice porridge, this porridge has a very full taste.
Chen Dagui said that the porridge cooked with this soup is rich in flavor, sweet and delicious, he originally tried for a year in order to make this soup ingredient, and finally ordered these materials, but this is only the beginning, and le crab porridge, the most important thing is its crab.
Chen Dagui: We all choose crabs to make (porridge), that is, crab porridge, because the cream crab, that is, when the crab grows paste, it is the most fat time.
The Hele crabs they use are mainly wild, and the taste of wild Ande crabs is more delicious.
Wash and cut the crab, divide it into pieces, put in the crab when the oil temperature is 70% hot, stir-fry, after Titian, put the porridge that has been boiled in advance into the pot, boil, turn the heat down and simmer, about ten minutes later, the crab porridge will be ready.
Chen Dagui: There is a very full taste, and then add our delicious hele crab, add shrimp, add fish cakes, several kinds of combination, this taste is very delicious, such a pot of porridge is about 100 yuan.
Chen Dagui told reporters that drinking porridge is exquisite, and people here drink porridge with three treasures, fritters, dried radish, and green onions. In this way, when you drink porridge, it is delicious.
Chen Dagui told reporters that Hele crab can not only be made into porridge, but also steamed, steamed with garlic, fried with onion and ginger and le crab, and the taste is very delicious.
China Night Market Full Raiders (Haikou Chapter): Skiny and smooth meat tender Wenchang chicken
Visiting Haikou Night Market, Wenchang chicken is definitely an indispensable delicacy, which is a must-try delicacy for everyone who comes to Hainan, how good is its taste?
Wenchang chicken, as the name suggests, is a chicken from Wenchang, it has many practices, the most popular and famous of which is the white cut Wenchang chicken.
Wang Shuqun is the owner of this shop and is a native of Hainan. The memories of the qiong vegetables he wanted to make were the taste of childhood.
Wang Shuqun Restaurant leader: Baiqie Wenchang chicken in the Hainan tradition, requiring Wenchang chicken to be the highest level, and then it pays attention to the original taste, and it is the taste in our Hainan people's memory.
What is the difference between Wenchang chicken and other varieties of chicken? Wang Shuqun said that if he had time, he might as well follow him to the origin of Wenchang chicken tomorrow to have a look.
Wang Shuqun Restaurant manager: After 60 days of cage raising, the skin of the (chicken) is relatively smooth, the meat is relatively tender, and the bones are crispy.
Wenchang chicken has a well-behaved personality, does not bite people, and generally grows up eating peanut cake, rice bran, and dried cassava.
Wang Shuqun Restaurant manager: The wool chicken should be 3 pounds 2 to 3 and a half pounds, and after cooking, it should be in 2 pounds 3 two to 2 pounds 5 two, which is the most standard.
Wang Shuqun said that the production of white cut Wenchang chicken, first of all, is boiled with water, this water is very exquisite, you must use live water, preferably spring water, so that the cooked Wenchang chicken tastes more sweet, and some old salt should be added to the water.
Wang Shuqun Restaurant leader: Hainan's old salt is relatively thick, (in) the taste of the mixing process plays a great role, we use, generally between 18 and 25 years old salt.
The cooked Wenchang chicken is light yellow in color and the skin should be slightly upturned.
Wang Shuqun Restaurant manager: This is the finished product of the chicken that has just been boiled, the first of which is that its skin is relatively bright, and the thickness, fat and thinness are moderate, and you can see, the skin of Wenchang chicken is upturned.
Wenchang chicken in addition to doing white cut, there is a special way to eat is to use coconut milk to cook, make coconut milk Wenchang chicken, but the reporter found that Wenchang chicken is the whole to cook, should not be cut open more flavorful?
Wang Shuqun Restaurant leader: The whole chicken is boiled, the original taste of the chicken is preserved, and then the taste of coconut milk is sucked in, and the chicken is eaten later, and the first one has the aroma of chicken, the aroma of coconut milk and coconut.
Wang Shuqun said that white cut Wenchang chicken is the most traditional food, in fact, Wenchang chicken is particularly suitable for cooking with coconuts, in addition to the coconut milk Wenchang chicken just now, the coconut chicken cup is also very special, used to hold the coconut cup of Wenchang chicken, is the whole shell carved.
Inside the coconut cup is chicken soup stewed with coconut water and Wenchang chicken, mainly to drink its soup. The soup contains both the deliciousness of Wenchang chicken and the sweetness of coconut.
In addition to coconut cups, coconut chicken hot pot has also become very popular in recent years. Pour the coconut water into the pot, after the water boils, put the chicken in, and the Wenchang chicken hot pot boiled with coconut water has a sweet taste and a refreshing taste.
China Night Market Full Raiders (Haikou Chapter): Childhood Taste Nail Powder
Chen Tianling Food lovers: I will take you to eat a very special snack, this kind of snack, I tell you that it has several major characteristics, first, it has a history of more than two hundred years, a long history, second, this kind of snack, you don't look at it is just called snacks, it can be up to 100 yuan, just a small bowl, the portion is not large, and this shop is more and more popular at night, there will be people who drive thousands of miles to their doorstep, specially packed back to eat.
Although it is already more than 11 o'clock in the middle of the night, in this powder store, the reporter saw that it is still a customer Yingmen. Tianling told reporters that Haikou people are not comfortable eating flour for three days, and this family is specialized in making nail powder.
Brother Wu is a native of Jiazi Town, and grew up eating this bowl of powder since he was a child. He said that this shop was his little world, small but poured all his efforts into it.
Wu Qingwen Restaurant manager: When I was a child, we loved to eat my mother's (powder), pure handmade nail powder, this bowl of flour is very sweet, and we feel very full all day.
Brother Wu told reporters that the nail powder is handmade and very time-consuming and laborious, but he still insists on it.
Wu Qingwen Restaurant leader: Because if it is made by hand, the taste is better, and it is more refreshing to eat, better tough and smoother.
In addition to the fact that the flour is handmade, its soup is also a major feature.
Wu Qingwen Restaurant leader: We (nail powder) are mainly reflected in the soup, which is more fresh and sweet, and the powder that comes out is more slippery.
What interests reporters the most is its price, a small bowl of flour, the price ranges from 10 yuan to 100 yuan, what is the difference?
Wu Qingwen Restaurant manager: The traditional local ingredients are pork-based nail powder, which we introduced to the city after we introduced it, and then added shallow seafood, which was made for 100 yuan, this one has 50 yuan a bowl, and there is 30 yuan a bowl of nail powder.
It turns out that it is related to the ingredients of nail powder, the price is different, the ingredients are different, the higher the price, the richer the ingredients.
The reporter saw that the nail powder at different prices contains different ingredients, and the ingredients in this bowl are very rich, there are two different flower crabs, there are local people called the sea white, wild abalone, top shellfish, and shrimp as large as the hand.
Reporter: Top soup powder, right? How much do we sell?
Wu Qingwen Restaurant manager: Sell for 100 yuan (a bowl).
Nail flour is not only a kind of food for Haikou people, but also a dish often found at banquets, fresh ingredients plus special spices, so that the eaters are full of fragrant mouths and endless aftertaste.
China Night Market Full Raiders (Haikou Chapter): Meat crisp and fresh Goat
When it comes to night market food, kebabs are definitely one of the representatives. When you arrive in Haikou, you have to eat lamb skewers made of Dongshan goat lamb.
The whole body of the goat can be added to the dish, and its liver can be fried in oil. The fried lamb liver is cooked on the outside and tender on the inside, without a hint of smell.
The lamb chops of the Goat can be fried, and the fried lamb chops are also very delicious and soft.
Lamb's hooves can be braised, lamb tripe can be stir-fried, and lamb cups made with coconut water make every dish drool.
Zhong Changxu Vice President of Hainan Provincial Culinary Association: (Dongshan Goat) Unlike other sheep, the coat color is dark and shiny, the body shape is fat, and then after you cook, its flesh is tender and tender, and the soup is milky, so it is very distinctive.
Hainan's Dongshan goat, mainly produced in Dongshanling, Wanning, Hainan, is famous for its high-quality mutton, which has excellent meat quality, even fat distribution, tender skin and thick flesh, delicious taste and no smell.
Zhong Changxu Vice President of Hainan Culinary Association: (East Goat) is divided into three parts, one is a milk sheep; one is a middle sheep; and the other is a big sheep. Commodity sheep generally belong to the middle sheep, you can be out of the pen, the quality of the middle lamb is better, fresh.
Beating the side stove with mutton is also the most common delicacy eaten by Hainan people, and the side stove is what we often call shabu-shabu. The pot should first put some soybeans, mainly used to enhance the taste, the east goat will generally choose the belly of the lamb, that is, the meat of the ribs to shabu, the meat is more tender.
The reporter found that the East Goat side stove here is different from other places, and there are fruits added to it.
Jackfruit and papaya are added to the side stove, which can remove the fishy smell of the lamb, and can also be freshened to make the taste more fragrant and sweet.
Hainan's Eastern goats are generally eaten with skin, there is meat in the skin, there is skin in the meat, and the chewiness is particularly good and very crisp.
On August 17, 19:28 CCTV financial channel CCTV2 "Consumer Proposition" broadcast "China Night Market Full Raiders (Haikou Chapter)", replayed at 10:12 the next day, please pay attention!