Hainan cuisine

Hainan cuisine, also known as Qiong cuisine or Hainanese cuisine, is one of the Eight Culinary Traditions of China and is derived from the cooking styles of the people of Hainan Province, the southernmost province of China.

History

Hainan cuisine has a history that dates back to the Qin Dynasty (221-206 BC), when the first migration of Han people arrived in Hainan. The cuisine has evolved over centuries through a blend of traditional Han techniques and local Li and Miao ethnic minority's cooking methods.

Characteristics

Hainan cuisine is characterized by its emphasis on fresh ingredients, natural flavors, and light seasoning. The tropical location of Hainan provides an abundant supply of seafood, tropical fruits, and vegetables, which are extensively used in Hainanese dishes.

Notable Dishes

One of the most famous dishes in Hainan cuisine is Hainanese Chicken Rice, a dish adapted from early Chinese immigrants originally from Hainan province in southern China. Other notable dishes include Jiaji Duck, Dongshan Mutton, and Hele Crab.

Hainanese Chicken Rice

Hainanese Chicken Rice is a dish of poached chicken and seasoned rice, served with chilli sauce and usually with cucumber garnishes. It was created by immigrants from Hainan in Hainanese Chicken Rice and is considered one of the national dishes of Singapore.

Jiaji Duck

Jiaji Duck is a traditional Hainanese dish made from ducks raised in the Jiaji town. The ducks are cooked in a unique process that includes marinating, steaming, and deep-frying, resulting in a crispy skin and tender meat.

Dongshan Mutton

Dongshan Mutton is a famous dish from the Dongshan area in Hainan. The mutton is stewed with sour papaya, resulting in a unique sour and savory flavor.

Hele Crab

Hele Crab is a dish made from crabs caught in the Hele town. The crabs are usually steamed to preserve their natural flavor.

See Also

• Chinese Cuisine
• Eight Culinary Traditions of China
• Hainanese Chicken Rice

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