Hainan

Sausage made with pig's blood, serve with Lingao rice noodles

Rice noodles used in soups, eaten cold and topped with pickled vegetables, roasted peanuts, shrimp, meat, bamboo

Fruit sorbet

Ching bo leung is a sweet, cold dessert soup of Chinese origin and commonly served in Cantonese cuisine, Hainanese cuisine and Guangxi cuisine. It is a popular dessert in Malaysia and Singapore. It is a type of tong sui. In Singapore it is known as 清汤 ("Cheng Tng" in the Hokkien dialect). It is known as sâm bổ lượng or chè sâm bổ lượng (chè meaning "sweet soup") in Vietnam. Although the exact recipe may vary, the drink generally contains grains of yi mai (Chinese pearl barley), dried longans, red jujubes, lotus seeds, and thinly sliced seaweed, with water, sugar, and crushed ice. In place of the yi mai, pearl barley may sometimes be used, and thinly sliced strips of ginger and/or ginseng root, wolfberries, or ginkgo nuts may also appear as ingredients.

Sweet coconut milk with tapioca pearls

Hainan cold sweet potato noodles are a refreshing dish made from sweet potato noodles, often served chilled with a variety of toppings and a flavorful sauce. They are typically enjoyed in warm weather and can include ingredients like vegetables, sesame oil, and soy sauce for added taste.

Steamed rice cakes served with a brown sugar sauce, red dates, peanuts, brown sugar

Steamed rice cake made with rice milk

Sweet fevervine dumplings cooked in coconut milk or ginger water

Golden-colored cassava cake made with coconut, pandanus leaves, lemongrass and turmeric

Golden rice cake, made with coconut, pandan leaves, ginger, tapioca flour, sugar and eggs

Fried sticky rice balls filled with shredded coconut or nuts

Fresh mango wrapped in rice paper and topped with mango sauce

A mooncake is a Chinese bakery product traditionally eaten during the Mid-Autumn Festival (中秋節). The festival is primarily about the harvest while a legend connects it to moon watching, and mooncakes are regarded as a delicacy. Mooncakes are offered between friends or on family gatherings while celebrating the festival. The Mid-Autumn Festival is widely regarded as one of the four most important Chinese festivals. There are numerous varieties of mooncakes consumed within China and outside of China in overseas Chinese communities. The Cantonese mooncake is the most famous variety. A traditional Cantonese mooncake is a round pastry, measuring about 10 cm (4 in) in diameter and 3–4 cm (1+1⁄4–1+1⁄2 in) thick, with a rich, thick filling usually made from lotus seed paste (other typical fillings include red bean paste or mixed nuts) surrounded by a thin, 2–3 mm (approximately 1/8 of an inch) crust and may contain yolks from salted duck eggs.

A smoothie is a beverage made by puréeing ingredients in a blender. A smoothie commonly has a liquid base, such as fruit juice or milk, yogurt or ice cream. Other ingredients may be added, including fruits, vegetables, non-dairy milk, crushed ice, whey powder or nutritional supplements. Health food stores on the west coast of the United States began selling smoothies with the invention of the electric blender. The actual term "smoothie" was being used in recipes and trademarks by the mid-1980s. In the 1960s Steve Kuhnau was inspired by his work as a soda jerk and began experimenting with smoothies. They were an alternative for the lactose intolerant Kuhnau to taste his own concoctions using unique blends of fruit juices, vegetables, protein powder, and vitamins. Kuhnau discovered early success in his smoothie sales and founded Smoothie King. Smoothie King expanded throughout the United States and would pioneer other smoothie businesses. The smoothie was then modified by fast food chains with the addition of sweeter ingredients like chocolate and Splenda. In the 2000s, consumers began making smoothies at home, in part as an alternative for daily consumption of fruits and vegetables. The nutrition of a smoothie depends on its ingredients and their proportions. Many smoothies include large or multiple servings of fruits and vegetables, which are recommended in a healthy diet and intended to be a meal replacement. However, fruit juice containing high amounts of sugar can increase caloric intake and promote weight gain. Ingredients such as protein powders, sweeteners, or ice cream may be used. One study found smoothies to be less satiating, despite providing the same amount of energy as unblended foods.

Sticky rice cooked inside a fresh coconut

Calamansi , also known as calamondin, Philippine lime, or Philippine lemon, is a citrus hybrid cultivated predominantly in the Philippines. It is native to the Philippines, parts of Indonesia (Borneo, Sumatra, and Sulawesi), Malaysia, and Brunei, as well as parts of southern China and Taiwan. Calamansi is ubiquitous in traditional Philippine cuisine. It is naturally very sour, and is used in various condiments, beverages, dishes, marinades, and preserves. Calamansi is also used as an ingredient in Malaysian and Indonesian cuisines.

Coffee grown in Xinglong, China

Rice noodles with pork or beef bones, beef jerkey, peanuts, bamboo shoots, sesame, pickled cabbage, bean sprouts, sesame oil

Crabs are decapod crustaceans of the infraorder Brachyura , which typically have a very short projecting tail-like abdomen, usually hidden entirely under the thorax.[a] They live in all the world's oceans, in freshwater, and on land. They are generally covered with a thick exoskeleton. They generally have five pairs of legs, and they have pincer claws on the ends of the frontmost pair. They first appeared during the Jurassic period, around 200 million years ago. Crabs are generally covered with a thick exoskeleton, composed primarily of highly mineralized chitin. Behind their pair of chelae (claws) are six walking legs and then two swimming legs. The crab breathes through gills on its underside; gills must be at least moist to work.

Goat meat, braised, stewed or roasted in coconut milk

Many species of fish are caught by humans and consumed as food in virtually all regions around the world. Fish has been an important dietary source of protein and other nutrients. The English language does not have a special culinary name for food prepared from fish like with other animals , or as in other languages (such as Spanish pez vs. pescado). In culinary and fishery contexts, fish may include so-called shellfish such as molluscs, crustaceans, and echinoderms; more expansively, seafood covers both fish and other marine life used as food. Since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and exceeded consumption of meat from all terrestrial animals, combined (2.8 percent) and individually (bovine, ovine, porcine, etc.), except poultry (4.9 percent). In per capita terms, food fish consumption has grown from 9.0 kg (19.8 lb) in 1961 to 20.2 kg (45 lb) in 2015, at an average rate of about 1.5 percent per year. The expansion in consumption has been driven not only by increased production, but also by a combination of many other factors, including reduced wastage, better utilization, improved distribution channels and growing consumer demand, linked with population growth, rising disposable incomes and urbanization.

Hot pot with meat, seafood, vegetables, tofu and game meat, not as spicy as Sichuan hot pot

Hainan lobster typically refers to a dish made with fresh lobster cooked in a style that originates from Hainan, China, often featuring a light and flavorful sauce. It is known for its tender meat and is usually served with rice or noodles.

Commonly steamed and served with ginger and vinegar

Ducks are fed rice, grains, sweet potatoes and chaff, commonly boiled, diced and served with vinegar with ginger and sesame oil

Rice noodles used in soups, eaten cold and topped with pickled vegetables, roasted peanuts, shrimp, meat, bamboo

Lingao suckling pig is a specialty dish from Hainan, known for its crispy skin and tender meat, often prepared by roasting. It is highly regarded by locals and is typically enjoyed during breakfast or special occasions.

Sour rice noodle soup with beef jerkey, fish pie slices, dried sandworms, squid, peanuts, chive and coriander

Pork offal soup

Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs , crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). Historically, marine mammals such as cetaceans (whales and dolphins) as well as seals have been eaten as food, though that happens to a lesser extent in modern times. Edible sea plants such as some seaweeds and microalgae are widely eaten as sea vegetables around the world, especially in Asia. Seafood is an important source of (animal) protein in many diets around the world, especially in coastal areas. Semi-vegetarians who consume seafood as the only source of meat are said to adhere to pescetarianism.

A shrimp or shrimps (UK)) is a crustacean (a form of shellfish) with an elongated body and a primarily swimming mode of locomotion – typically belonging to the Caridea or Dendrobranchiata of the order Decapoda, although some crustaceans outside of this order are also referred to as "shrimp". More narrow definitions may be restricted to Caridea, to smaller species of either group or to only the marine species. Under a broader definition, shrimp may be synonymous with prawn, covering stalk-eyed swimming crustaceans with long, narrow muscular tails (abdomens), long whiskers (antennae), and slender legs. Any small crustacean which resembles a shrimp tends to be called one. They swim forward by paddling with swimmerets on the underside of their abdomens, although their escape response is typically repeated flicks with the tail driving them backwards very quickly. Crabs and lobsters have strong walking legs, whereas shrimp have thin, fragile legs which they use primarily for perching.

Poached, steamed, hot pot, sweet and sour

Wenchang chicken is a type of chicken breed and a chicken dish from the Wenchang city area in the island province of Hainan, China. This variety of small, fleshy free-range chicken is fed coconut and peanut bran. During the last two months before going to market, they are kept in coops above the ground. It is known for having tender meat. Wenchang chicken is known throughout the province of Hainan. The traditional way to prepare Wenchang chicken is "white cutting" (白切), which involves immersing the chicken in almost boiling water and cooking to preserve its softness and tenderness. It is then eaten by dipping the pieces in a mixture of spices, including chopped ginger and garlic, and salt. The skin of Wenchang chicken is typically yellow, with an oily appearance, although the meat is somewhat drier and has more texture than battery chickens. This dish is also popular in mainland China, Hong Kong, Taiwan, and other Southeast Asian countries.

Wenquan goose is a hybrid species raised near the Wanquan River in Hainan, known for its rich and flavorful meat. The geese are initially allowed to roam freely and then fattened with a special diet, resulting in meat that is fat but not greasy.

Zongzi , rouzong (Chinese: 肉粽; Pe̍h-ōe-jī: bah-càng), or simply zong (Chinese: 糉; Jyutping: zung2) is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves. Fillings can be either sweet, such as red bean paste, or savory, such as pork belly or Chinese sausage. The bamboo for wrapping the zongzi is generally of the species Indocalamus tessellatus, although sometimes reed or other large flat leaves may be used. Zongzi are cooked by steaming or boiling. People in the Eastern world often translate this dish into English as rice dumplings or sticky rice dumplings, although the Chinese government has registered Zongzi as the formal name in global use. As it diffused to other regions of Asia over many centuries, zongzi became known by various names in different languages and cultures, including phet htoke (ဖက်ထုပ်) in Burmese-speaking areas (such as Myanmar), nom chang in Cambodia, machang in Philippines, bacang in Indonesia, khanom chang in Laos, and ba-chang in Thailand.

A rice noodle roll, also known as a steamed rice roll and cheung fun , and as look funn or look fun in Hawaii, is a Cantonese dish originating from Guangdong Province in southern China, commonly served as either a snack, small meal or variety of dim sum. It is a thin roll made from a wide strip of shahe fen (rice noodles), filled with shrimp, beef, vegetables, or other ingredients. Seasoned soy sauce – sometimes with siu mei drippings – is poured over the dish upon serving. When plain and made without filling, the rice noodle is also known as jyu cheung fun, literally "pork intestine noodle", a reference to its resemblance of a pig's intestines. There is no official recording of the history of rice noodle rolls; most cookbooks claim that it was first made in the 1930s.[citation needed] In Guangzhou, Guangdong Province, people called the dish laai cheung (lit. 'pull intestines') because it is a noodle roll that pulled by hand. The rice noodle sheets are made from a mixture of rice flour and tapioca or glutinous rice flour and water. The mixture has the consistency of heavy cream. The rice flour provides bulk and flavor, while the tapioca flour gives the noodle elasticity and springiness. The tapioca or glutinous rice flour may be omitted when using rice flour made from certain kinds of aged rice, as chemical changes in the aged rice produce the same texture as the addition of the second starch.

Dried coconut is a popular ingredient in Chinese cuisine, often used in soups, desserts, and snacks. It is known for its rich flavor and potential health benefits, such as promoting healthy digestion and improving lung function.

Turnip cake is a Chinese dim sum dish. The less common name radish cake is more accurate, as Western-style turnips are not used in the dish but rather shredded radish and plain rice flour. It is traditionally called carrot cake in Singapore. Turnip cake is commonly served in Cantonese yum cha, usually cut into rectangular slices and sometimes pan-fried before serving. Each pan-fried cake has a thin crunchy layer on the outside from frying, and is soft on the inside. The non-fried version is soft all over. It is one of the standard dishes found in the dim sum cuisine of China as well as in overseas Chinatown restaurants. It is also commonly eaten during Chinese New Year, since the word for radish (菜頭; chhài-thâu) is a homophone for "good fortune" (好彩頭; hó-chhái-thâu) in the Hokkien language. In Taiwan, turnip cake is also commonly eaten as part of breakfast. The dish is known as "fried carrot cake" or simply "carrot cake" in Southeast Asian countries, as the word for daikon, one of its main ingredients, can also refer to a carrot (紅菜頭; âng-chhài-thâu; 'red radish'). There is no connection between this dish and the sweet Western carrot cake. It is called "carrot cake" because of a loose English translation of chhài-thâu-kóe, which caught on among the non-native speaking diners. This misnomer gave the title to a popular guidebook on Singapore's street food, There's No Carrot in Carrot Cake, which was written by Ruth Wan, Roger Hiew, and Leslie Tay, published by Epigram Books in 2010.