If you love seafood, Sanya is not to be missed. Sanya tables overflow with the familiar and the exotic. Like most island diets, traditional Hainan cuisine has been influenced over the years by local resources, weather and the environment. Abundant abalone, sea cucumber and sea urchin together make up Sanya's "triangle of ocean treasures", their high nutritional value (all are low in calories and cholesterol, but high in protein and good fats) making them local favorites. Add some qing crab, xie clam, oyster, lobster and fresh shellfish, and you've got a seafood feast you won't soon forget. Caught fresh from the ocean or brought in from nearby Beibu Fish Hatchery or Nanhai Fish Hatchery, Sanya seafood is taken out of the water mere moments before it hits your plate, and many restaurants keep glass tanks, allowing customers to pick out their soon-to-be meal.

Seafood is cooked in any number of ways. Light fish and crab are steamed; heartier varieties are often fried, while anything and everything can be cooked in hotpot.

Seafood is not the only joy of Hainan dining. Meats, rice dishes and snacks proliferate. Don't forget to try the island's famous Wenchang Chicken; vegetarians might substitute seasonal, savory "pumpkin rice". Steaming rice inside of whole bamboo lends it such a pleasant, stick-to-your ribs wholesomeness that you won't be able to resist cracking open another one. Coconut soup, so favored throughout all of the southeast Asian countries, is another dish done well in the region.

For the ultimate Hainan dining experience, don't pass up the weekend barbecue buffets, usually hosted by local beach resorts and international hotels. Let the sand work between your toes as you nibble on a tantalizing array of old favorites and adventurous delicacies.

Since Sanya is largely a resort town, most of the classier restaurants are located inside hotels. For a more authentic island experience, any one of the family eateries or snack stands lining the streets will usually do.

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