As the saying goes, if you haven't been to the Forbidden City, you haven't been to Beijing. But anyone who has traveled to Hainan will go to the end of the world to punch a card. This is a term that symbolizes local architecture or well-known attractions. However, if you want to really understand Beijing, you must go to the old hutongs that are ruined, and in the same way, you must be familiar with the customs and civilization of Hainan, a bowl of Hainan flour, but enough to taste tea for a long time.
Hainan powder source began in Fujian Minnan. With a history of more than 500 years, it is said that at the end of the Ming Dynasty, a resident surnamed Chen moved to the old city of Chengmai to process rice noodles. Due to the good business and many learners, Hainan powder is all over the island. From the distribution point of view, Hainan powder is mainly distributed in the north of the island, Haikou, Wenchang, Chengmai, Danzhou and other places, not only the most beloved breakfast of residents, but also a symbol of auspicious longevity treasures necessary for festivals. Every wedding, birthday, public period, etc., Haikou people are indispensable to this bowl of flour at the banquet.
Hainan powder with a history of more than 500 years
Hainan flour in the broad sense can be divided into coarse powder and fine powder, which includes Baoluo powder, Lingshan coarse powder, Hou'an powder, Lingshui acid powder and so on. "Semolina soup" is relatively simple, only add hot sauerkraut beef soup to the semolina, sprinkle with a little shrimp paste, tender peppers, green onions, fried peanuts and rice.
Hainan's rice noodles have experienced hundreds of years of development, ups and downs, the shops operating Hainan noodles have been explored several times, and finally, what can withstand the test of history has also become a good product passed down by word of mouth.
Hainan flour ingredients
Lingshan coarse powder - Haikou foodies are looking for the old airport Hainan powder
The earliest in the Area of Lingshan Town, Haikou City, its powder is coarser than "pickled powder", slightly thinner than Baoluo powder, and the food method is also "pickled", characterized by smooth powder, and the marinade pays attention to seafood raw materials, highlighting a "seafood". It is said that the most authentic Hainan powder in Hainan is in Lingshan, which is also the birthplace of Hainan powder, the "old airport" that foodies pass on by word of mouth.
"Old Airport" Hainan Powder is a very old Hainan powder store with a sense of the times, which was once famous. Now moved to No. 24 Yinpo Road, Meilan District, Haikou, renamed "Lu Ji Xiang Hainan Powder Shop", no wonder everyone can't find it.
Wenchang Baoluo Powder - Shengqi Wenchang Baoluo Town
Named after the town of Baoluo in Wenchang City, Baoluo powder belongs to the soup powder category, and its preciousness is in the soup, the soup is quiet, delicious and delicious, and sweet. The soup of Baoluo powder is sweeter, but it is a unique sweetness, sweet but not greasy, and sweet with sourness, and its taste is wonderful.
Hugs powder
In recent years, every year to Wenchang, will go to Wenchang's Qinglan Vegetable Market Hongxing Baoluo powder and along the Jiangxi Road triangle street near the "authentic Baoluo powder" shop to eat Baoluo powder, many diners in the store are admiring, most diners eat a bowl of unhappy, and will order another bowl.
Danzhou rice rot - "a thousand hammers and a hundred refining" powder fragrance overflowing
Having won the Excellence Award in the National Flavor Snack Competition, Danzhou rice rotten is one of the favorite foods of danzhou people. Danzhou folk sing "Changpo rice rotten rocky rice dumplings, flower begonias, Yongchang onions; Majing red fish fragrant kettle, potato steak Puxiang stomach bloating". It can be seen that the weight of rice rot in the hearts of the locals.
Danzhou rice rotten
Rice rots and may not literally give people good associations. But once you see the real thing, it will subvert the original imagination, this kind of local snack that originated in the countryside, although born in a poor family, the production process is quite delicate, and the finished products are colorful and fragrant, so that you can't forget. When eating, the rice will rot into the bowl and add garlic* rape, beef jerky, peanut flour, pork beef loin, minced green onion, chili pepper, chili pepper, soy sauce, ginger, etc. Chopsticks are mixed with chopsticks, sweet and delicious, with decanting function.
Hou'an powder - "a thousand hammers and a hundred refinements" powder is overflowing
It is soup powder, the soup base at first glance, as clear as water, think it is not delicious. In fact, it contains Qiankun, and the preparation of the soup base is said to be made of pork bones, powder intestines, large intestines, pig offal, etc., and the ingredients are small shrimp, conch and so on. Due to the exquisite boiling, the soup is clear and rich, the soup is rich in flavor and beautiful in color.
Post-annum powder
Lingshui acid powder - sweet and sour taste at 18 degrees north latitude
A bowl of flour from 18 degrees north latitude, every inch of the land is full of the smell of sunshine, and every bowl of Lingshui acid powder is also full of warm breath. Sour, spicy and sweet, the tao is extremely delicious, and people who have tasted sour powder are salivating at it.
Lingshui acid powder
The narrow sense of Hainan flour refers to the Hainan flour we refer to in our daily life, also called "pickled powder", and the Lingshan powder mentioned above is a typical Hainan powder. Lingshan powder is a semolina, as well as a fine powder.
The production of marinated Hainan noodles is more exquisite, and the production process uses beef jerky, pork, sesame seeds, fried peanuts, sesame oil, radish seedlings and kimchi, bean sprouts, etc., and stirs them with marinade to eat.
Pickled hainan noodles are the originator of the Hainan rice noodle family
"Wet" marinated seafood
The common Hainan flour we eat is wet Hainan powder, similar to Guangdong's "wet" fried powder, the reason why it is called "wet" pickled Hainan powder, the marinade is the most critical. A spoonful of rich marinade drizzled over the powder is smooth and tasty, not too greasy to eat, and can be eaten in two bowls at a time.
Wet marinated Hainan flour
"Dry" marinated Hainan flour
"Dry" pickled Hainan flour, looks like mixing powder, the production principle is also similar to mixing powder, mixing noodles, the old airport Hainan noodles mentioned above is closer to the "dry" pickled powder. "Dry" pickles are seduced by aroma, while "wet" pickles satisfy the taste buds with moist marinades. This is the biggest difference between "wet and dry".
Dry marinated seafood
In Hainan, which bowl of flour is your "favorite"?