What are the specialties of Lingao?

Main dish Lingao suckling pig: Mainly produced in Nanbaoxiang, especially the body is small, the meat is tender and firm, the head is small and the skin is thin, the bones are small and soft, and the meat is rich. It is introduced in Hainan in Southeast Asia One of the regional characteristics. Production: Roasting, stewing, steaming, especially roasting, using the barbecued Lingao suckling pig, which has crispy skin, crispy bones, fine red color, rich and delicious meat flavor, ginger paste, crushed garlic, white sugar, and sour vinegar. When eaten with other dishes, you won't get tired of it if you eat more. It has a unique flavor and is well-known at home and abroad. Dongjiang Jade Rabbit: Produced in Dongjiang Township, Lingao County, it is an improved variety introduced from the Netherlands and Belgium. It has thick skin and tender flesh. Production: dry stir-fry, braised. Features: The meat is tender and refreshing. Nanbao duck: It is produced in Nanbao Township. It mainly eats rice and has thick meat. Make brine, stir-fry and bake. Especially fat but not greasy, delicious. Duowen water spinach: also known as presidential dish. In 1972, during US President Nixon's visit to China, the relevant domestic departments specially airlifted this dish from Haikou to Beijing to entertain him. Place of Origin: Toushen Village, Duowen Town, Lingao County. It mainly grows in natural spring water, with a planting area of ??only more than 30 acres. Because it grows in this special environment, it is completely different from other water spinach. It has long stems and few leaves, and it can still maintain its bright green color after 3-4 days of growing. , it tastes fresh, tender and unique when fried. Ox-eye snail (also known as sun snail): Produced in the coastal area of ??Xinying Town and Tiaolou Town, Lingao. Preparation: Braised in soy sauce (spicy). It is characterized by bright red color and spicy taste. Sandworm: Origin: Mainly Ma Niao and Xin Ying. Production: Blanching, Smoothing. Features: Refreshing and sweet. Dried sandworms are made into one of the specialties of Lingao. Cream crab: Origin: Mainly produced in Ma Niao. The shell is thin, thick and rich in protein. Preparation: Steamed, boiled. Features: bright red color, delicious. Dried Pork Belly and Radish: Produced in Lingao, it uses the local specialty dried radish and Lingao Pork Belly as raw materials. Preparation: stir-fry, simmer, and stew. Features: crispy and sweet. Traditional snacks

There are steamed Nanbao taro, Lingao small taro boiled with green onions, shrimp and leek cakes with ointment, Lingao pan-fried dumplings, Lingao noodles, and potato, onion and garlic ointment. Specialty handicrafts

Dried sand worms, dried whitebait, longan, dried glass squid, dried red fish, fishermen’s bamboo hats, and fishermen’s clothing.