Hainan’s Four Famous Dishes

Hainan Wenchang Chicken gets its name from its origin in Wenchang, Hainan. As an excellent local broiler breed in Hainan Province, it is a traditional renowned product with a history of over 400 years. Characterized by its round body shape, thin and short shanks, tender skin and crisp bones, the chicken has sweet and smooth meat, rich nutrition, and excels in color, aroma, taste, appearance and nutrition—making it delicious even when enjoyed repeatedly. It ranks first among Hainan’s “Four Famous Dishes”.

Among the people of Hainan, Jiaji Duck is regarded as a medicinal food that replenishes deficiency and relieves fatigue. Simmered with Chinese cordyceps (Ophiocordyceps sinensis), it can nourish the body; when simmered together with sea cucumbers, its nourishing effect is even stronger; and when cooked into duck congee with glutinous rice, it has the effects of nourishing the stomach, replenishing blood, and promoting the production of body fluids.

The fresh meat of Dongshan Mutton is bright red and glossy, dense and elastic. Its skin is thin and grayish-white, and its fat is pale yellow. It has the inherent aroma of fresh mutton without any off-odor. When cooked using traditional methods, the meat is tender, the soup is milky white, it is rich but not greasy, and it has a delicious fragrance without the characteristic muttony smell.

Hele Crab is an excellent local seafood variety and a traditional renowned product in Hainan Province. It is characterized by its plump body, tender meat, delicious taste, and rich roe and fat, boasting excellent nutritional value. With its unique four outstanding qualities—fragrance, freshness, tenderness, and crispness—it ranks among Hainan’s “Four Famous Dishes” and enjoys equal fame with Wenchang Chicken and Dongshan Mutton.