Perhaps because Haikou is essentially a mainland Chinese colony, food here is not as exotic as you’d hope. The ingredients on display at market stalls ac promising: green, unhooked coconuts (sold as a drink, but seldom used in cooking); thick fish steaks, mussels, eels, crab and prawns; mangoes, pineapples, bananas, watermelons, guavas, plums, star fruit and jackfruit; and, everywhere, piles of seasonal green vegetables. But Haiuan’s most famous dishes- Wenchang “white-cut” chicken, steamed duck and glutinous rice, and Dongshan mutton - are nothing extraordinary, though tasty. Comp0undiag this is a current craze for Cantonese and Western-style food, with hotel restaurants trying to out-compete each other in these lines.
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