Taste of Hainan
From seafood to local snacks, enjoy the tropical flavors
Must-Try Local Dishes
Hainan Chicken Rice
One of the most famous local delicacies in Hainan uses locally raised chicken, which has tender meat. It is served with creamy chicken oil rice and specially made sauce, emitting a fragrant aroma and leaving a lingering aftertaste.
Hainan Coconut Chicken
Hainan Coconut Chicken is a classic local dish of Hainan, famous for its fresh, sweet flavor and original taste. It uses fresh coconut juice (sometimes with coconut meat) as broth to simmer tender Wenchang chicken, requiring few seasonings. First sip the sweet broth, then eat the juicy chicken—often with a dip of ginger, chili and lime. It can also be used as a hot pot to cook vegetables, making it a popular choice for meals.
Hainan Zao Po Vinegar
Zaopu vinegar is a traditional snack from Pujian Town, Wenchang City, Hainan Province. It is made by fermenting and boiling the dregs left over from wine-making for a second time and then diluting it to form a sour and sweet vinegar soup base. It is served with seafood, animal offal, vegetables and other ingredients, creating a slightly spicy, sour and sweet flavor. It has the effect of stimulating appetite and removing dampness.
Hainan Boji Rice
Hainan Boji Rice is a signature dish of the Li ethnic group in Hainan. Served in a bamboo basket lined with banana leaves, it includes rice, local pork, grilled fish, and colored glutinous rice. With a mix of meat and vegetarian ingredients, it has a fresh, earthy flavor—enjoyed daily and also used as a traditional feast for guests during festivals.
Wenchang Chicken
Wenchang Chicken, top of Hainan’s "Four Famous Dishes" and a national geographical indication product, originates from Tanniu Town, Wenchang, with a breeding history over 400 years. It has thin skin, tender meat and fresh aroma, traditionally served boiled with green orange dip or in coconut chicken soup—an essential at Hainan banquets, with its breeding and cooking skills listed as a provincial intangible cultural heritage.
Pandan Mango Rice Noodle Roll
Pandan Mango Rice Noodle Roll is a specialty dessert of Hainan. Its smooth rice noodle skin is made with pandan leaves and coconut milk, wrapping sweet mango chunks. With a refreshing and creamy taste full of tropical flavors, it’s a popular summer treat in Hainan.
Qingbuliang
Hainan's iconic traditional dessert, Qingbuliang, is a refreshing, non-greasy treat for beating the heat. It uses sweet syrup or coconut milk as a base, mixed with over 10 toppings like red beans, sago, taro balls, fresh fruits (watermelon, pineapple) and jelly. Chilled and hearty, it’s a must-try for visitors to Hainan.
Lingshui Sour Vermicelli
Lingshui Sour Noodle Soup is a specialty snack from Lingshui, Hainan. It uses thin rice noodles as the base, topped with peanuts, fish cakes, dried sandworms and more, then drizzled with sour-spicy sauce—tangy and appetizing, it’s a classic summer dish in Hainan.
Hele Crab
Hele Crab, one of Hainan’s "Four Famous Dishes" and a national geographical indication product, originates from Hele Town, Wanning. With tender meat and plump roe, it’s typically steamed to highlight its natural sweetness, and is a classic seafood in Hainan banquets.
Jiaji Duck
Jiaji Duck, one of Hainan’s "Four Famous Dishes", originates from Jiaji Town, Qionghai. It’s known for plump meat, thin skin and tender bones, traditionally served boiled or stir-fried, paired with dipping sauce—rich in flavor, it’s a classic dish at Hainan banquets.
Dongshan Goat
Hainan Dongshan Goat, one of Hainan’s "Four Famous Dishes", originates from Dongshan Ridge in Wanning. Feeding on plants like partridge tea, its meat is tender, non-gamy, and has thin, soft skin. Classic ways to cook it include slow-simmering in clear broth (light and savory) and braising in rich sauce (fragrant and flavorful). It has been a royal tribute since the Song Dynasty and was praised by Su Dongpo for being "fat but not greasy".
Zhaicai Bao (Hainanese Vegetarian Clay Pot)
Zhaicai Bao is a signature Hainanese hot pot dish. Originally a Li ethnic group's vegetarian dish, it now often adds beef offal or seafood for extra flavor. With over ten kinds of vegetables as the base, it has a rich broth, warms the body and satisfies the appetite, embodying the vibrant street food culture of Hainan.
Baoluo Vermicelli
Baoluo Vermicelli, a specialty from Baoluo Town, Wenchang, Hainan, uses thick rice noodles soaked in rich broth (made from pork bones or seafood). Topped with beef brisket, pork tripe and peanuts, it’s served with half soup and half noodles—warm and satisfying, a beloved local street food.
Roast Suckling Pig
Hainan Roast Suckling Pig is a must-have for local banquets and festivals. Selected young pigs are marinated and slowly roasted over charcoal, with a golden crispy skin and tender, non-greasy meat. Served with special dipping sauce, it’s full of flavor and a must-try to experience local food culture.
Vanilla Duck
Hainan Vanilla Duck is a traditional famous dish with strong local characteristics, using locally raised free-range ducks as the main ingredient. Simmered slowly with natural spices such as vanilla and lemongrass specialty to Wuzhishan Mountain, the duck meat fully absorbs the herbal essence, resulting in firm, springy and non-tough texture. The soup is clear and savory, with a unique natural herbal aroma, combining nutrition and flavor perfectly.