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The more distinctive hot pots in Hainan include Hainan Ding'an Bone Hot Pot, Stone Goat Meat Hot Pot and Lingshui Seafood Hot Pot. Among them, bone hot pot and mutton hot pot are all over the streets. No matter in spring, summer, autumn or winter, the street food stalls are always full of diners. At a glance, you can see steaming smoke and everyone is sweating profusely. Ding'an is a county in Hainan Province, close to Haikou. It is famous for Ding'an black pig, Ding'an rice dumplings and Ding'an lady. Ding'an pigs are raised in the wild and mainly eat wild plants. The meat is firm and the bones are crispy. The only drawback is that the quantity is not large. It is difficult to say whether the hot pot restaurants on the street use authentic ones. The Ding'an bone hotpot introduced today uses Hainan's famous Ding'an black pig tube bones. Blanch them to remove the fishy smell and simmer them in a large pot over low heat for 5-6 hours until the soup turns white. Filter out the bones and noodle oil and reserve it for old soup. When the guests come, take an appropriate amount of old soup and dilute it, add fresh ribs or spareribs, add soybeans as the bottom of the pot, fresh vegetables, offal, meat, Hainan-style dipping sauce based on sour orange juice, and a small amount of salt, pepper and other ingredients. The soup is fresh but not oily, the bones are crispy and delicious, and the vegetables are fresh and greasy. The biggest feature of Ding'an black pig bone soup is that it is light and healthy. There are no particularly complicated processes and no secret recipes passed down from ancestors. Instead, it maintains the fresh and delicious original flavor to the greatest extent. The soup is fresh but not oily, the bones are crispy and delicious, and the vegetables are fresh and not greasy. All diners come here because of the aroma.
