Wenchang Chicken (Wenchang Ji) 文昌鸡

Dongshan Lamb (Dongshan Yang) 东山羊

Jiaji Duck ( Jiaji Ya) 加积鸭

Hele Crab (Hele Xie) 和乐蟹

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Wenchang Chicken (Wenchang Ji) 文昌鸡
This small, colorful variety of poultry is indigenous to Hainan Province. Prized for its fleshy, fatty (but not greasy) meat, Wenchang chicken is raised on a diet of banyan seeds, and is most often served crisp-skinned, braised in water and accompanied by rice.

Dongshan Lamb (Dongshan Yang) 东山羊
Eaten in soup or stew rather than as a fillet, Dongshan lamb’s skin is pitch black, its meat oily and tender. Raised along the coastal edge of Dongshan County, Dongshan lamb is typically cooked in coconut juice, boiled into a soup stock, or sliced over rice or vegetables.

Jiaji Duck ( Jiaji Ya) 加积鸭
Commonly referred to as “Fan Duck”, it’s speculated that Jiaji duck were introduced to Hainan by overseas Chinese returning from Malaysia. Today, Jiaji ducks are raised along the Wanquan River and are fed largely on grain and sweet potato, a special diet that results in a thick meat with minimal fat. The distinguishing characteristic of Jiaji duck is the exceptional fragrance of the remaining fat. Traditional Jiaji duck is boiled in water, diced, and tossed with a mixture of titillating herbs and sauces, like sesame and ginger.

Hele Crab (Hele Xie) 和乐蟹
Though small and scrawny compared to Singaporean or Alaskan King, Hele crab’s plentiful meat, at once sweet and salty, is best served steamed to preserve its color and flavor.

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