In the old city of Sanya, like locals, find the taste in the memory of this city

Author:Hui Positive Latest Tourism Time:2022.09.12

Speaking of Sanya, what do you think of the first time? Is it a coconut wind, a luxury hotel, or a fine white beach, a high -priced package of the Atlantis Underwater Restaurant, or a raw seafood?

These are also pink Feitian pigs' "tourist -style impression" for the early Sanya. The taste of the city's memory.

Auntie's good friend, Wanda Ruihua's Gordon is a locals who grew up on the island. Maybe the sea has seen too much, so he has no stunning first, but he also said that he can still get the calmness in the face of the sea. But for people like Feitian Pig who usually live in the urban jungle, this blue and openness always make me obsessed, letting me stop, the sweet smell of sea water, and the ups and downs of the tide ... In my case, it is rare. Scenery.

Pink powder

Hainan noodle noodle food represents is absolutely not hugged. It exists in the streets and alleys of Hainan, and is loved by the people of Hainan. Bao Luo powder is white and soft and smooth, the soup is fresh, the condiments are fragrant and chewy, not greasy, and the fragrance is slightly hot and sour, seductive appetite.

Bao Luo Fan was named after the town of Baoluo, Wenchang City. Baoluo powder is soup powder, one of the Hainan powder. It is good in soup, the soup is quiet, delicious, sweet and spicy. The soup of Baoluo powder is sweeter, but this is a unique and sweet, sweet but not greasy, and sweet and sour, sour and spicy.

In the old days, the Bao Luo powder soup was usually prepared with beef bone boiled soup. The powder soup absorbed the cantonese cuisine's soup system and was cooked with a variety of ingredients. Its flavor was more delicious than the old pink soup. Use this fresh soup to adjust the rice noodles with refined beef jerky, lean shredded, powder sausage, peanut kernels, a little sour bamboo shoots, sauerkraut bone, pepper and other ingredients and condiments. Situration. Hando powder selected high -quality rice carefully made of powder. The noodles are fair and smooth. They are mixed with beef jerky, peanut rice, sesame kernels, bamboo shoots, sauerkrauts, bean sprouts and sesame oil or peanut oil, add a little pepper or pepper Fragrant spray. Eat soup, with lean pork, pork liver, pork powder, pork kidney, pig spleen, bamboo shoots, sauerkraut, etc., taste delicious, eat more.

Compared with the Bao Luo powder soup, Feitian Pig prefers to pickle the pink powder. It does not use the soup, but it is poured on Baoluo powder and ingredients with thick marinade. It is a bit similar to mixing powder and has a stronger flavor. With bamboo shoots, sauerkrauts, peanuts, fried garlic ... and the tenderness of powder is interesting, making the taste more three -dimensional.

During this time, Feitian Pig has tasted a lot of pickled Luo powder in Sanya. From the standard of breakfast for the hotel, to the small stall at the end of the street, to be honest, the pickled Luo powder must be in the popular city of the city. The heating of gifted by snoring under the fan is a hearty feeling.

A few pickles that Feitian pigs eat this time are from: Linwang Night Market Ajun Drip Vinegar, Authentic Dad Tea Get incense Food Shop, and the street food shop on the corner of Tianya Haijiao: Chen Ah Six. Although this is a bowl of manufacturing technology that is not very complicated, and it is relatively uniform from ingredients to seasoning, it still has the flavors of each family.

Feitianzhu thinks the best is the pink pink pink of 15 yuan a small bowl of grade food restaurants. I especially like the sour of his marinade with fresh sweetness, smooth coarse powder, and fried crispy gold. Garlic, salted bamboo shoots, although there is no air -conditioning environment under the big sun, it can still make your index finger move, eat a thin sweat, and drink a bite of ice lemon tea. It is so cool!

Cherry vinegar

At first glance, the dross vinegar thinks that it is a vinegar like vinegar rice vinegar. In fact, dross vinegar is a kind of snack in Hainan's long -standing local. It originated in the town of Wenchang Pu. The vinegar of the dross vinegar comes from the remaining residue after the rice was fermented during the brewing. The grains in the residue continued to ferment, which produced vinegar. The name is the essence. The vinegar exudes a faint rice fragrance, and it has a faint wine flavor. It is sweet and sour. It is the original food. There are many handmade workshops in Wenchang's rural areas.

It is said that the dross has a good maintenance effect on the human body and can promote appetite appetizers to expand blood vessels. People often use dross to cook eggs, which can strengthen their body and beauty. At first, women were eaten for beauty maintenance, so some people joked that the dross vinegar was 38 vinegar. Later, this bowl was cooked with chili sauce and garlic oil to make soup, which combined vinegar, rice fragrance, garlic, and pepper fragrance. The long sour soup also conquered the men's stomach. In this hot and seafood islands that are rich in seafood, the various shells, shrimps and crabs, oysters, etc. that are fishing freshly fishing can activate the sweetness of seafood in the soup.

There are two common forms of dross vinegar, one is a simple version similar to the spicy and spicy. Fresh shrimp, crab, fish and fish, beef, sea vegetables, or noodles are rolled in the hot soup base. Either sauce, with green onions and garlic, is a bowl of healthy and delicious dishes.

In the past, when the material was not so rich, even if there was only the ingredients of the edge, the charm of the dross vinegar could be made into gold, so that the islanders made a bland daily small and small shop.

At the Linwang Night Market Ajun Drip Vinegar, the hot -spicy version of the vinegar. There are scarlets, small sea shrimp, crab sticks, fish cakes, sea vegetables and powder, and flying pigs in the ordinary version of less than 20 yuan. Living abalone, prawns and oysters. The most amazing is the 15 yuan oysters, which is tender and sweet, and the entrance is melted. The freshness of the sea is fully activated by the sour flavor. Essence Compared with the hot and hot version of the vinegar, the hot pot version of the crooked vinegar has a tolerance. Sea and land ingredients can be boiled in the pot. The hot and sour soup of cream vinegar can best catch the beauty of seafood.

In addition, the local scan beef in Hainan, the sweet and smooth and easy -to -taste Wenchang chicken is the good match of the dross vinegar hot pot. It can be removed when it is discolored in the pot. Instead, the delicious aroma of beef chicken was just right, and the stage was given to the taste of dross vinegar.

With the Assorted sauce as the bottom, add soy sauce, garlic, finger pepper, etc. The most finishing touch is the juice of the real estate kumquat. Add a sweet and refreshing fruity aroma to make the taste complex and diverse, healthy and innocent.

Hainan had a violent wave of Xiananyang, and the front port was the springboard for Hainan to go to Nanyang. Numerous golden guests gathered from the pier in front of the shop. This bowl of sinellium vinegar was the last hometown of their hometown before departure. After that, they went to the country to leave the countryside. Some people were unknown throughout their lives. Nowadays, the prosperity of the old street in front of the front is gone, but the dross vinegar is boiling and lively, accompanied by the ordinary and vivid time in the predecessor of the shop.

Feitian Pig did his homework and chose a "authentic dross vinegar hot pot" that said that the guests would never promote but guests were good. Go to find it.

The oysters are tender, with sour soup, and you can even grunt into your stomach

To be honest, the soup base is indeed more sour and fragrant than the spicy hot version, but it is not too irritating, but it feels a little soothing. But in terms of cost -effectiveness, the version of Ajun's Spicy Hot Version is better. And Feitian Pig's personal suggestion is that you can only order vinegar hot pot here, instead of ordering other cooking dishes, because there is still a gap between the cooking skills and the Mainland. For example, the garlic bone recommended by this taste store is not well grasped in the heat, and it is too dry to dry the firewood. It is 68 yuan and 8 small roots.

Daddy Tea

Dad's tea is actually similar to Cantonese -style morning tea, but it is a unique scenery in Hainan. Because of its low price, it is welcomed by ordinary people. Hainan people call the previous age as "dad", a pot of tea or coffee (can be unlimited cups), a bowl of fried powder, a few steamed points, one or two bread, squeaky fan, everyone sitting around, everyone sitting around Chatting and blowing water, giving up the long sun, is a good way for people of the previous age, so it is called "Dad Tea".

When the times made everything, the rise of dad tea was inseparable from the wave of Nanyang. In the early twentieth century, the disassembly of Hainan at that time, which attracted a large number of overseas Chinese to return to investment, and drove the local commodity trade industry. Overseas Chinese who have returned to China not only brought back capital, but also returned their living habits that they developed in Southeast Asian countries. Some Western -style tea restaurants began to appear, and the atmosphere of drinking afternoon tea and morning tea was also accepted by Hainan people.

After entering the local area, the refreshments and varieties of these tea shops have also begun to localize: starting some Chinese -style refreshments in Western -style tea shops, and providing some Hainan powder, mung bean soup, clearing cool, fried powder and so on.

For local middle -aged and elderly people, "daddy tea" is not just drinking tea, but also the form of communication and communication between friends. Dad's tea shop is the social field of the uncle and uncle. Dad tea gradually became part of the lives of Hainan people, a spiritual sustenance, and the unrestrained randomness more comforted the backbone of the modern life.

Feitian Pig chose a local dad tea house (but not as rich as the refreshment category of Haikou) in a well -known local dad in the residential building: grade incense food shops. Operating at seven in the morning, when we arrived at about ten o'clock, we were already full of people. The waiters are all local aunts. Mandarin sometimes does not necessarily speak sharply, and there is no menu. Let us look at the recommendation in the public comments, and the bread cakes are in the selection. When I asked my aunt what kind of stuffing, when it was difficult to communicate, the aunt said with you again and again: It ’s delicious and delicious, you can rest assured.

The biggest regret this time is that there is no signboard frying powder. I only ordered the pickled Luo powder. I have to say that this is the best -delicious Hao Luo powder in this trip, which is rich and sweet. The coconut coconut coconut coconut coconut meat has been sold out. The coconut hemp ball, egg tart, signature pineapple bun, brown sugar rice cake and taro bag. There is no more than 7 yuan a cup of frozen lemon tea with unlimited cups and an unlimited cup of ice coffee. Hainan's ice coffee is characterized by thick refining milk, because refining milk is easier to save in hot weather, so coffee is more coffee more Smooth and sweet.

Although Pin Xiang's main cost -effectiveness (each pastry does not exceed three yuan), the taste is not perfunctory. In addition to the stunning pickled hug powder, the egg tarts are simple and tender, the brown sugar rice cake is dense and flexible, the pineapple buns are soft with soft matching with pineral buns. The crispy shells on the top add more taste, and the taro bag even kneads the solid taro puree into the thin bread ... No wonder even foreign tourists who come here are still sought after by local diners. It seems that product power is still hard. Seaside restaurant s show

Thanks to the good friend of my aunt, this trip, the meeting hotel's careful arrangement of Xitangwan Xitang Bay, and enjoyed the environment and watching the performance of the Sixei -Binhai meal in the hotel's seaside restaurant.

The coconut forest was reflected, and the evening in Sanya was relatively cool, even if it was dining outdoors, it would not be too sultry.

Every week, there will be Southeast Asian style, local characteristics of Hainan, and the theme dinner rotation of the Mediterranean style. We are catching up with the Mediterranean theme that day, and the dishes are relatively light and healthy. The favorite is fresh and juicy fresh roasted lamb chops and hand -cut grilled beef. For tourist groups, it is a dining experience worth trying.

Beyond food

This time is the first travel of the Shanghai epidemic. Although Sanya has been here many times, it feels rare and free.

Faced with the blue sea and blue sky, the sound of Tao's sound, and the people's mood became open. Sanya is hot and humid, so it is easy to wear, and the suspender shorts and slippers can walk on the street.

There are two months of unloading the second baby. This birthday is quite full.

When Lu returned to the big snail, he met with a big snail. After being familiar with each other, he was particularly active. I put him and the little snail one by one. After touching the tentacles, I didn't seem to call it. I found a big snail with similar shapes. He was very energetic and became another snail's fart. It seems that I have made a snail love fate in the holy place of love.

I hope that the Sanya journey of Feitian Pig will give you some small references on the occasion of Sanya in the future. Life is like a brigade. As a brigade, we will create and collect our own exclusive memories.

Finally, I wish you all the best in the end of this summer

About the Author

Pink Feitian Pig University of Calcitigue Mathematics; Forbes Global Alliance Strategic Partners; Shanghai Students on Entrepreneurship Guidance Center, Haishi Infinite CMO; Director of the Xuhui Branch of the Shanghai European and American Students Association; Deputy Chairman and Secretary -General of the Youth Working Committee; Invited authors.