琼海寿桃，带着热带的甜蜜与芬芳，与万泉河鲜鱿鱼卷在盘中相遇。鱿鱼卷弹嫩劲道，寿桃清甜果香解腻，海鲜的鲜美与热带水果的清甜交织，暗含吉祥如意的美好寓意。这是一道既有颜值又有内涵的创意佳肴，亦是琼海物产丰饶的生动注脚。

Tender squid rolls are paired with sweet, juicy longevity peach, balancing ocean freshness with fruity brightness. Light and refreshing, this dish carries an auspicious meaning of prosperity and harmony.

芋丝青柠南海螺片

Chilled Conch Slices with Taro and Lime

南海的螺片，薄而脆嫩；琼海的芋丝，绵密爽口。以青柠汁为引，轻轻凉拌。青柠的酸香，如一阵清新的海风，瞬间激活所有食材。螺片的清甜，芋丝的绵软，在口中交织出奇妙的层次感。这是一道融合了本土风物与南海鲜味的清爽之作，恰如琼海这片土地——面朝大海，却也扎根沃土。

Tender conch slices are paired with soft taro and dressed in fresh lime juice, creating a bright, refreshing dish with balanced texture and flavor.

手打墨鱼胶配水果沙律

Handmade Cuttlefish Paste with Tropical Fruit Salad

潭门新鲜墨鱼，历经手工捶打，终成弹嫩劲道的墨鱼胶，这是对食材的精心雕琢。搭配色彩斑斓的热带水果沙律，墨鱼胶的鲜醇与水果的清甜酸爽在口中碰撞出美妙的火花，口感丰富，清新解腻。传统的手工技艺与热带的缤纷果香在此相遇，是琼海物产丰饶的生动注脚。

Handmade cuttlefish paste offers a firm, springy texture, complemented by a vibrant tropical fruit salad. The interplay of savory seafood and bright, tangy sweetness creates a refreshing and layered dish.

脆皮海苔沙拉虾卷

Crispy Shrimp Rolls with Seaweed and Salad Dressing

外皮金黄酥脆，内里南海鲜虾的弹嫩与海苔的咸香交织，再配上清新的沙拉酱，仿佛将热带海岛的阳光与微风一同卷入其中。这是琼海创意海鲜菜中的一道清新之作，层次丰富，回味怡人，展现了琼海烹饪在传承中不断创新的活力。

Crispy on the outside and tender within, these shrimp rolls combine the umami of seaweed with a light salad dressing, delivering a balanced and refreshing bite.

柠檬螺片 Chilled Conch Slices with Lemon

万泉河椰子螺,片得薄如蝉翼。以青柠汁轻轻凉拌，青柠的酸香如春风拂面，解腻提鲜，螺片脆嫩清甜，无过多调味，尽显河螺的原生鲜醇。清爽适口，是佐餐的佳品。万泉河的水，养育了这清甜的螺，也养育了河两岸的人家，这道菜便是这条母亲河最质朴的馈赠。

Thinly sliced conch is lightly dressed with lemon, enhancing its natural sweetness with a bright, refreshing citrus note.

无核橄榄Seedless Ol

特色无核橄榄,果肉清甜爽脆,果香浓郁，食用方便，酸甜适口,解腻清口，是热带水果冷菜的代表。琼海是世界热带水果之窗,这片土地上的每一种水果,都带着阳光的味道，这道无核橄榄便是其中最清新的一抹。

Crisp and lightly sweet with a refreshing acidity, these seedless olives offer a clean and palate-cleansing taste.

橄榄油 拌海南野菜

Hainan Wild Greens with Olive Oil

海南野菜，以橄榄油凉拌。野菜脆嫩清爽，橄榄油的果香提味，融进琼式佐餐的清新风味。这些野菜,是海南人餐桌上最寻常的配角，却也是最不可或缺的那一抹绿，是大自然最朴素的馈赠。

Fresh Hainan wild greens are lightly dressed with olive oil, delivering a crisp texture and clean, natural flavor.

大花龙刺身

Spiny Lobster Sashimi

潭门深海的大花龙，是海洋的瑰宝。取其晶莹剔透的虾肉，刀起刀落间，是对食材的至高敬意。入口，是极致的弹嫩与清甜，毫无腥味。简单蘸取一点酱油与芥末，便能最大程度地感受其原生鲜醇。这是大海最慷慨、最纯粹的馈赠，也是潭门渔民远洋捕捞的骄傲收获。

Fresh spiny lobster is served sashimi-style, offering a clean, sweet flavor and delicate texture. Best enjoyed simply with soy sauce and wasabi to highlight its natural freshness.

白切温泉鹅肝Poached Hot Spring Goose Live

潭门深海的大花龙，是海洋的瑰宝。取其晶莹剔透的虾肉，刀起刀落间，是对食材的至高敬意。入口，是极致的弹嫩与清甜，毫无腥味。简单蘸取一点酱油与芥末，便能最大程度地感受其原生鲜醇。这是大海最慷慨、最纯粹的馈赠，也是潭门渔民远洋捕捞的骄傲收获。

Hot spring goose liver is gently poached to preserve its smooth, delicate texture. Served with a light ginger-garlic sauce, it offers a clean and refined flavor.

燕窝果花博鳌海鸭汤

Bo’ ao Sea Duck Soup with Dragon Fruit Flower

博鳌海鸭,于万泉河入海口的咸淡水交汇处自然生长,以小鱼小虾为食,肉质紧实鲜香。配搭琼海当地精心培育的燕窝果花,慢火炖制。汤色清亮，花香淡雅,是琼海河海交汇处生态养殖与特色热带农业的至鲜体现。一碗汤，品尽琼海的风土与人情——万泉河从这里入海,淡水与海水在这里交汇,孕育出独一无二的风味。

Bo'ao sea duck is gently simmered with dragon fruit flower, producing a clear, aromatic broth with delicate floral notes. Light yet flavorful, it reflects the unique ecosystem where river and sea converge.

公螺海参老鸭汤

Double-Boiled Duck Soup with Sea Conch and Sea Cucumber

万泉河公螺、优质海参、本土老鸭—三味至鲜至补之材，同入一锅,慢火炖制。公螺的脆嫩、海参的软糯、老鸭的紧实，在汤中各自绽放，又相互成就。汤色浓醇如琥珀,每一口都是鲜醇与滋养的交融,暖胃更暖心。这是琼式靓汤的经典代表,亦是滋补养生的上佳之选—万泉河的水,潭门的海,在这碗汤里相遇了。

四十年老萝卜猪肚煲鸡汤

Chicken Soup with Aged Preserved Radish and Pork Tripe

本土走地鸡、厚实猪肚，与四十年老萝卜慢火煲制。老萝卜的咸香醇厚如陈年佳酿,鸡肉鲜嫩,猪肚弹韧,汤品浓醇鲜香,暖胃滋补。是琼式老火靓汤的经典,每一口都是岁月沉淀的味道。这老萝卜，是琼海人家的传家宝—越陈越香,越老越有味道，正如这片土地上的人们。

Local chicken and pork tripe are simmered with aged preserved radish, resulting in a deeply savory and mellow broth. Rich yet balanced, this dish embodies the essence of traditional slow-cooked soups.

瑶柱鹅掌翅汤

Soup with Dried Scallops and Goose Web

琼海温泉鹅掌翅，软糯入味，胶质满满；鲜醇瑶柱，丝丝鲜甜。二者慢炖成汤,汤色浓醇，鲜醇暖胃，鹅肉的香与瑶柱的鲜相融，营养丰富。在琼海，这道汤常常出现在需要滋补的时刻——温润滋养,是这片土地对生命最温柔的呵护。

Goose web, prized for its gelatinous texture, is simmered with dried scallops to create a rich, savory broth. Smooth, nourishing, and deeply satisfying.

冬瓜海鲜盅

Winter Melon Seafood Soup

博鳌海鸭，于万泉河入海口的咸淡水交汇处自然生长，以小鱼小虾为食，肉质紧实鲜香。配搭琼海当地精心培育的燕窝果花，慢火炖制。汤色清亮，花香淡雅，是琼海河海交汇处生态养殖与特色热带农业的至鲜体现。一碗汤，品尽琼海的风土与人情—万泉河从这里入海，淡水与海水在这里交汇，孕育出独一无二的风味。

Winter melon is hollowed and used as a vessel to simmer shrimp and dried scallops, resulting in a light, clear broth with a naturally sweet and refreshing flavor.

温泉鹅餐包

Hot Spring Goose Dinner Rolls

琼海温泉鹅肉为馅，裹入松软餐包。餐包暄软，鹅肉馅鲜香多汁，胡椒香与鹅鲜交织融合。一口下去，面香与肉香在口中交融，是主食中的创意之选。这道菜，让温泉鹅走出了餐桌，走进了每一个匆忙的清晨，是传统食材的当代表达。

Soft dinner rolls filled with savory hot spring goose, combining fluffy texture with rich, juicy filling-an easy yet flavorful staple.

鸭肝酱配面包

Duck LiverP té with Bread

嘉积鸭鸭肝,质地细腻,风味醇厚,佐配面包，是琼海传统名肴与现代餐饮美学的创新融合。一口尝尽古今中外，是舌尖上的文化对话。嘉积鸭,海南四大名菜之一，它的鸭肝，自有它的骄傲。用西式的方式呈现,是琼海人对传统的新解读。

Smooth and rich duck liver pâté is served with bread, offering a refined balance of texture and flavor in a crosscultural presentation.

酥皮温泉鹅烤包子

Baked Pastry Buns with Hot Spring Goose

温泉鹅肉为馅,裹上层层酥脆的酥皮烤制而成。酥皮层次分明，鹅肉馅鲜香入味,酥香与鹅肉的鲜醇交织，口感丰富，是创意家禽主食的代表。这道菜的灵感，来自琼海人对美食永不停歇的想象，是传统与创新的完美结合。

Flaky pastry buns filled with savory hot spring goose, offering a crisp exterior and juicy interior. A creative and satisfying staple.

潭门刺鲍鱼粥

Tanmen Seafood Congee with Abalone

潭门刺鲍鱼，貌不惊人，却藏着大海最深邃的鲜甜。与软糯米粥慢熬，米粒在锅中渐渐绽开，粥底变得绵密香浓，如丝绸般柔滑。刺鲍鱼的鲜醇一寸寸融入粥中，每一口都是暖到心底的慰藉。鱼肉嫩弹，粥水温润，一碗下肚，鲜醇暖胃。在潭门，这道粥常常出现在渔家人归航后的清晨，是洗去疲惫、开启新一天希望的温暖开始。

Abalone is gently simmered with rice to create a smooth, velvety congee infused with deep seafood flavor. Comforting and refined.

生滚鲍鱼干贝粥

Freshly Simmered Congee with Abalone and Dried Scallops

潭门鲜活鲍鱼与鲜干贝，是这锅粥的灵魂。米粒在锅中翻滚,渐渐绽开成绵密香浓的粥底,如丝绸般柔滑。鲍鱼片在滚粥中瞬间烫熟,弹嫩爽口；干贝的鲜甜丝丝缕缕,融入每一粒米中。一碗热粥,鲜醇暖胃,是琼式粥品的精髓所在,亦是琼海人寻常日子里最温暖的慰藉。

Abalone and dried scallops are cooked in freshly simmered congee, creating a silky texture and layered umami flavor.

Coconut Jelly

海南新鲜椰子,取椰浆与椰肉制成椰子冻。口感嫩滑如布丁,椰香浓郁,清甜适口,冷藏后食用更清爽,是经典的热带甜品。一口下去，仿佛置身椰林海风之中，是夏日里最清凉的慰藉。在琼海,椰子是最寻常的果实,却也能做出最不寻常的甜蜜。

Made from fresh coconut milk and flesh, this jelly is smooth and delicate with a naturally sweet and refreshing coconut aroma.

中原斑兰椰汁糕

Pandan Coconut Milk Cake

琼海中原特色斑斓，与浓醇椰汁制成的椰汁糕。糕体软糯Q弹，斑斓的独特椰香与椰汁的浓香相融，清甜适口，带着浓郁的椰乡风味。斑斓，是琼海人的“绿色黄金”，它的香气，是这片土地独有的印记，也是琼海人记忆中最熟悉的味道。

Made with pandan and coconut milk, this cake is soft and springy, offering a fragrant blend of tropical aromas.

斑斓彩虹糕

Pandan Rainbow Cake

琼海中原特色斑斓，与浓醇椰汁制成的椰汁糕。糕体软糯Q弹，斑斓的独特椰香与椰汁的浓香相融，清甜适口，带着浓郁的椰乡风味。斑斓，是琼海人的“绿色黄金”，它的香气，是这片土地独有的印记，也是琼海人记忆中最熟悉的味道。

A colorful layered cake made with pandan and tropical ingredients, offering a soft, chewy texture and delicate

清补涼

Qing Bu Liang (Hainan Dessert Soup)

琼海清补凉，搭配本地椰奶、时令鲜果与特色杂粮，清甜冰润，椰香浓郁，是椰乡经典的消暑甜品。一碗下肚，暑气全消，身心舒畅。在琼海的街头巷尾，总有那么一家清补凉店，陪伴着几代人的夏天，是这座小城最朴实的幸福。

A traditional Hainan dessert soup made with coconut milk, seasonal fruits, and grains. Light, refreshing, and gently sweet.

芒果肠粉 Mango Rice Ro

海南金黄芒果，与嫩滑肠粉皮的邂逅。肠粉皮软糯爽滑，芒果果肉清甜浓香，果香与米香交织，口感细腻，清甜不腻，是创意热带甜品。琼海的芒果，皮薄肉厚，甜度极高，用它做成的肠粉，是这片土地对甜蜜最诗意的表达。

Silky rice rolls filled with sweet mango, combining soft texture with bright tropical flavor.

火龙果水晶卷

Dragon Fruit Crystal Rolls

热带红心火龙果,包裹在透明水晶卷皮之中。水晶卷皮爽滑Q弹,火龙果果肉清甜多汁,色泽艳丽,果香浓郁,清甜适口，颜值与美味兼具。琼海的火龙果,红得热烈,甜得纯粹,正如这片土地的热情,在这道甜品中得到了最完美的呈现。

红高粱磨粉制成软糯糕卷，口感绵密，带着红高粱独特的谷物香。清甜适口，无过多添加，尽显本土杂粮的质朴风味。琼海的红高粱，长在坡地上，耐旱耐贫瘠，正如这片土地上的人们—坚韧，朴实，自有风骨。

斑斓糕

Pandan Cake

琼海特色斑斓为原料，制成软糯斑斓糕。糕体色泽翠绿，带着斑斓的独特椰香，清甜适口，软糯弹韧，是椰乡经典的杂粮甜品。在琼海，几乎家家户户都会做斑斓糕，那抹翠绿，是每个琼海孩子记忆里最熟悉的颜色，也是这片土地最质朴的馈赠。

A traditional pandan cake with a soft, chewy texture and a light coconut fragrance.

桂花椰奶冻

Osmanthus Coconut Jelly

浓醇椰奶制成嫩滑奶冻，撒上清甜桂花酱。椰奶冻软糯爽滑，椰香浓郁，桂花的清香点睛提味，清甜不腻，花香与椰香交织，风味独特。桂花与椰子的相遇，是江南的婉约与热带的奔放在舌尖上的对话，是琼海包容并蓄的生动写照。

Smooth coconut milk jelly topped with osmanthus syrup, combining floral notes with creamy sweetness.