Chapter 41 Hainan Travel Food Notes

In Hainan in December, I can't stand a sweater in the afternoon, and walking in the sun in a T-shirt gives me the illusion of a chilly spring.The hotel is by the sea in Haikou, next to cattle and fields.When driving into the urban area, the black and yellow cows were led for a walk in the fields by their owners, their tails wagging like girls' braids when they acted like a spoiled child.The sky in the south is not as pure blue as light blue ink stained paper like Jiangnan or the East China Sea, because the sun is too intense, just like the pudding in Normandy in an impressionist painting, with gold streaks in the sky.

Take the road with "People" or "East" and "West" in its name, pass through Dongmen Market, and get on Bo'ai Road.The smell of the sea in the back—to be precise, the concentrated and fermented flavor of the sea is a dry product that is thick, fresh and attractive as soon as it enters the soup. The spirit of the first emperor in heaven.I saw herbal tea for sale earlier, and there were all kinds of prescriptions lined up on the shop, just like the recipe of Cantonese old hot soup.I bought a cup of tea with honeysuckle and mangosteen, which is stronger than the Wanglaoji you can buy in Shanghai. It is cool and sweet, and the last trace of bitterness is also obvious, with distinct layers.

Walking through several intersections on Bo'ai Road, I found a beef brisket restaurant recommended by my friend, ordered a beef brisket rice and sat down.Most of the beef brisket restaurants in Nanhai look like this: a dark shop, a few tables that seem to be upside down, two greasy electric fans, the appearance is plain clothed with hairpins, hiding the beauty of heaven and earth——Zhang Ailing said that women believe that only street corners and alleys can eat delicious food, It is indeed a universal truth.Beef brisket, beef tendon, etc. are served, and the rice should be steamed, with distinct grains and no sticking together.Put another bottle of southern milk sauce for dipping.

In the past, Qu Yuan used the "fat ox tendon" to seduce people when calling for souls.Beef brisket and tendon are tough and crisp.Although the beef tendon has a delicate taste, it is somewhat less meaty, leaving only the meaty taste.The beef brisket is perfectly cooked, and when chewed in the mouth, there is a squeak, and the gravy bursts, so tough and crisp.Although it is tough and crisp, it is estimated that it has been cooked properly, so it is not rejected when dipped in southern milk sauce, and it does not have a hard shelf.Light, crunchy and fresh, it bounces in the mouth like a living thing.The gravy is also fresh, and it is used to mix with steamed rice. It is clear and white, and there is no ambiguous and melting tone.The rice is as chewy as the beef brisket, and it slides down with the soup. The taste is fresh and strong, not too salty, and the serving is good.

Sneak into the Consulate at dusk, the menu is thick enough to hit people, the first half is as usual, the secret, top-quality, noble, luxurious, elegant, refreshing and replenishing intelligence, eat a portion Guaranteed to connect to the 36,000 Great Zhou Tianchang 20-year-old nourishing famous dishes, look over and find the local famous dishes in Hainan.Wenchang chicken is so popular that it has already been ordered. Su Shi's so-called "one chicken fights with wine to determine my brother" has no chance.I ordered a big stew dish, a white cut mutton, a fried rice noodle and coconut rice.

The stewed dishes in different places are generally similar. It is nothing more than the local mountain delicacies, the most popular pickled products in the local area, and the fresh mushrooms. The stewed dishes in Hainan are fresher than other places. It is said that there are ten kinds.Bean curd sticks, tendons and the like are commonplace in various places, and they are not rare. The interesting ones are shellfish and sausages.The shellfish is native to Hainan, whichever is fresher will not lose its texture after stewing, and will not be as soft as chewing gum after chewing.The sausage has a slightly Cantonese flavor, slightly sweet and tough.Because of these two things, the seasoning is not too heavy and the taste comes out.

The way to eat white-cut mutton is beyond my expectation.Originally, white-cut mutton was eaten in Jiangnan, and it was customary to eat it directly or dip it in chili sauce. Hainan’s eastern mutton was served. The mutton slices were extremely thin, and raw green onions were embedded between each piece of mutton. pattern.I took a bite with the concept of "probably a lamb version of sashimi". I was suddenly ambushed, my tongue was full of swords and swords, I fought through the encirclement, and my nose was on my head.If the amount of mustard and pepper is measured by the amount of alcohol, I am not high but not too low, but the chemical reaction between green onion and mustard is really amazing. I was stretched out and my head was full of train whistle blowing.The beauty is that the mutton itself is really fragrant. After being finely cut, it is crispy but not scattered. It is still sweet and flavorful after being sandwiched by these two spicy.The strength of this set of mutton is not inferior to the way of eating in the north.

Coconut rice has the feeling of eight-treasure rice, with shredded coconut on the outside, steamed rice embedded with red beans.It tastes coconut-like, sweet and light. It is a good helper after being besieged by mustard. It seems that Liu Bei, who has just been hunted down by Cai Mao, meets Sima Shuijing's flute-playing shepherd boy disciple.Fried noodles are kept at the standard in the south, but fortunately they are very fine - I have eaten fried rice noodles and rice noodles of various thicknesses in Guilin and Guangzhou. Difficult. Although Hainanese cuisine is strong and fragrant, it does not get hot or oily, and is clear and fresh. It seems to have the strengths of Guangdong and Fujian, but it is unique.Half of the whole Haikou is advanced like a super resort, and half is the old-fashioned Nanyang style that many Fujian cities have - the old streets in the beef brisket section have Fujian flavor - old-fashioned western buildings, narrow and flexible streets, large tracts Unintelligible accents come and go quickly.Hainan people have preserved the Wugong Temple very well. There are Li Gang, Zhao Ding and other scholar-bureaucrats deposed in the south, but the most famous ones are the portrait of Su Shi and the rubbings of Su Shi's stele. As for the matter of "Su Dongpo's life", the boss outside greeted him for dinner, shouting "Su Dongpo's improved Dongpo meat in Hainan"!