This is a kind of refined rice noodles made by some lactic acid gotton after the natural zymolysis of amylum. The technique of rice noodle making is very selective: high quality rice is pestled into powder and one day of natural zymolysis is resorted to and then it is kneaded into the shape of moon cake. After being cooked in the boiling water, it is fished out and pestled into sticky powder syrup and then it is poured into a wooden round barrel with a lot of sifting little round holes on the bottom. By doing this, the rice noodles get out of the small holes and become sour rice noodles after being fished out and cooled down. Some rice noodles are put in a small bowl and accompanied with the ingredients like fresh shark meat, shrimp cake, lobster sauce, chopped pickled mustard, cooked sesame oil, cooked peanuts, pepper and sour vinegar. The characteristics of this food are the following: sour, hot, fragrant, peppery, fresh and smooth. Once you have a try of it, you will be always attra

Rice that has been stored for half a year is selected and is pestled into plasm and then steamed into thin pieces which are rolled into the shape of chitling. As to the accompanying ingredients, red sugar is sliced into pieces and then put into the water with sweet or salty sauce, orange skin powder and flicium powder. And then it is boiled for several hours with small fire. After all this is done, the rice wine vinegar locally made, garlic and cooked peanut oil are accompanied with fired shrimp rolls, fried peanuts, baked pork and shallot puddings. Before being ready be served, the chitling like rice noodles are cut into small burls and put in the bowl and added the ingredients listed above in order. After being mixed well, it tastes fragrant and smooth.

Dongshan Mutton is so named because it is mainly produced in Dongshan Mountain of Wanning City. It is featured with oily black hair. As to the mutton, it is a delicacy featured with tender meat and thick soup. It tastes fresh and is free of sheep smell and you will find it’s so refreshing in your mouth. There are various cooking methods for Dongshan Mutton. Any kind of them has its own characteristics no matter it is baked, braised or steamed. You can have a taste of it in any mutton hotel in Sanya.

It is so named because it is produced in the joint water region of the fresh water and the salty water in Hele Town of Wanning City. This kind of seafood is featured with full crab extract and tender meat which is a characteristic other crabs don’t have. The crab extract is in the color of golden yellow and looks oily with special fragrance. Hele Crab tastes best if steamed and accompanied with ginger and garlic together with vinegar. It maintains the original taste of the crab and tastes especially fresh and delicate. If you want to have a try, visit any seafood hotel of Sanya.

Jiaji Duck is also named “Fan Duck” and is featured with red coronet, yellow web and white and black feather. Thanks to the unique feeding method of Jiaji Area in Qionghai City, the grown “Fan Duck” is featured with big chest, thin skin, soft bones and delicate meat. When you eat the meat, you will find it fat but not oily and is honored with the name “Jiaji Duck” in order to be distinguished from other variety of “Fan Duck” raised in other areas. There are altogether three cooking methods of this kind of duck. It can be cooked into Steamed Duck Pieces, Preserved Duck and Roast Duck with every one delicious and special. You can enjoy it in any hotel or the snack bars by the side of the streets in Sanya.