Hainan cuisine
Hainan cuisine, or Hainanese cuisine, is derived from the cooking styles of the peoples of Hainan Province in China. The food is lighter, less oily, and more mildly seasoned than that of the Chinese mainland. Seafood predominates the menu, as prawn, crab, and freshwater and ocean fish are widely available.
Congee, mantou and baozi are eaten for breakfast, with a noodle dish also being widely eaten. This consists of fine, vermicelli-type noodles with various toppings and gravy. Along with lunch and dinner, late night outdoor barbecue dishes are also served.
Four Most Famous Dishes in Hainan Cuisine
| Name | Image | Traditional Chinese | Simplified Chinese | Pinyin | Description |
| Dongshan lamb | 東山羊 | 东山羊 | Dōngshān yáng | This dish comes from Wanning. The distinctive taste of mutton is noticeably absent from the dish. The meat, actually goat, is served tender and soft, after being stewed, roasted or braised in coconut milk. | |
| Hele crab | 和樂蟹 | 和乐蟹 | Hélè xiè | Hele crab originated from Hele Town near Wanning, located on the southeastern shores of Hainan. The yellow meat of the crab has an oily texture and a strong aroma. It is usually served with ginger and garlic in vinegar, after being steamed. | |
| Jiaji duck | 嘉積鴨 | 嘉积鸭 | Jiājī yā | Originating from Qionghai by the Wanquan River, Jiaji duck is made from steamed or boiled duck that was previously force-fed a blend of cereal and bean curd three times daily. | |
| Wenchang chicken | 文昌雞 | 文昌鸡 | Wénchāng jī | This dish, originating in Wenchang, is made from a certain type of free range chicken. The chicken is boiled and then cut into pieces. It is then eaten by dipping the pieces in a mixture of spices, including chopped ginger and salt. The chicken skin is typically yellow, with an oily appearance. |
Other notable dishes
| Name | Image | Traditional Chinese | Simplified Chinese | Pinyin | Description |
| Coconut chicken |