Wenchang lies in the northeast of Hainan. Situated beside the Wenchang River and with a history of more than 2,000 years, Wenchang is one of the oldest cities in Hainan.
Wenchang possesses profound cultural resources, and over the years the city has earned itself a variety of monikers, including “hometown of overseas Chinese,” “cultural town,” “coconut town,” “volleyball town,” “hometown of Soong Ching-ling,” “the general’s hometown,” and "aerospace town.”
People visiting Wenchang for the first time might be unaware of the many good, folksy things that are happening in the city's alleyways.
To get close to the local culture, tourists should try out these local specialties.
Baoluo Rice Noodles 抱罗粉
Baoluo Rice Noodles are named after Baoluo town in Wenchang city, and are similar to Hainan Rice Noodles. Simmered with pork or beef bones and salt, the overall flavor is somewhat sour and spicy. Popular with locals, this dish is inexpensive, tasty, and filling.
Jinshan Beef Jerky 锦山牛肉干
Jinshan beef jerky is a well-loved snack. The beef jerky is seasoned with sugar and is also usually made with ground and not sliced beef. This means that each piece is tender, juicy, and can be bitten into easily.
Jinshan Fried Sesame Balls 锦山煎堆
Fried sesame balls are commonly known as "treasure bags" in Hainan. These sesame balls are usually filled with shredded, sweetened coconut or nuts. Jinshan fried balls from Wenchang City have a long history. These popular snacks are characterized by fine preparation, quality ingredients, and crispy filling. Jinshan fried sesame balls are made of fine sticky rice and fried in peanut oil.
These filling snacks are often sold at night markets, daytime stalls, and restaurants.
Envelope-shaped Biscuit 信封饼
These envelope-shaped biscuits were first introduced to Hainan by southeast Asians. Made from ingredients such as eggs, coconut milk, sesame, and glutinous rice, the biscuits are made by a traditional baking method. They are thin and crispy with a rich coconut flavor, making them a famous Wenchang snack.
SOURCE: WOS Team