博鳌盛宴

BOAO BANQUET

博鰲盛宴 NTIOUET

杏香红角虾配手指柠檬

Red-Leg Prawns with Almond and Finger Lime

潭门渔港的晨光里，红角虾刚刚离水，一身红甲，满身鲜活。轻裹杏香，以文火唤醒其紧实弹润的质地；再缀以琼海山间孕育的手指柠檬，那晶莹剔破的瞬间，酸香如珠玉迸发，恰与虾肉的鲜甜相得益彰。这一口，是南海的丰饶与琼州风物的灵秀，在盘中悄然相会，尽显琼式烹鲜的精致巧思。

九层塔焗小青龙

Baked Baby Spiny Lobster with Thai Basil

潭门小青龙，肉质饱满弹嫩。以九层塔的独特辛香为引，用焗烤的方式将香料的灵魂锁入龙虾的每一寸肌理。九层塔的清香不仅解腻，更将虾肉的鲜甜衬托得愈发纯粹。这是一场香料与海鲜的精妙联姻，展现了琼式烹饪对风味的独到理解。

Tanmen baby spiny lobster is known for its plump, resilient texture. Baked with fragrant Thai basil, the herb's aromatic oils infuse every layer of the lobster. Its fresh, slightly peppery notes cut through richness and enhance the natural sweetness of the seafood-a refined pairing that reflects Hainan cuisine's nuanced balance of flavor.

Steamed Silver 老柠檬酱蒸斗鯧 with Aged Lime e Sauce

斗虽的肥厚紧实，自是不凡。而让它更上一层楼的，是画龙点睛的琼式老柠檬酱。岁月发酵出的酸香，比鲜柠檬更具风韵，沁入鱼肉肌理，不仅解腻，更将鱼鲜提升至另一重境界。酸香与鲜甜在口中交织，风味独特，开胃爽口，是琼海人世代传承的调味智慧。

Silver pomfret, known for its firm and rich flesh, is steamed with a distinctive Hainan-style aged lime sauce. The mellow, fermented citrus tang permeates the fish, enhancing its natural sweetness while adding depth and brightness. Refreshing and well-balanced, this dish reflects the ingenuity of Qionghai' s traditional seasoning techniques.

油浸南海斗鲳鱼

Oil-Poached Silver Pomfret

琼海民谚有云：“一午二斗三东星”，斗鲳鱼位列深海美味之榜眼。它源自潭门渔民远洋捕捞的收获，承载着耕海牧渔的智慧与勇气。从渔港到厨房，极短的距离锁定了食材的极致新鲜。以温油慢浸，热油如温润的玉石，温柔地唤醒鱼肉，锁住其本真的汁水与鲜甜。这不仅是一道深海至味，更是琼海人世代传承的闯海精神在餐桌上的见证。

A prized catch in local lore, silver pomfret ranks among the finest deep-sea delicacies. Harvested by Tanmen fishermen from distant waters, it embodies generations of seafaring wisdom and courage. With minimal distance from port to kitchen, its freshness is preserved at its peak. Gently poached in warm oil, the delicate flesh is coaxed to tenderness while retaining its natural juices and sweetness-a culinary tribute to Qionghai' s enduring maritime spirit.

酸汤石斑鱼

Grouper in Hainan Sour Broth

潭门石斑，肉质细嫩，天生丽质。琼式秘制酸汤，取其糟粕醋历经时光后的醇和之酸，热力催化下，酸香沁入每一寸鱼肉肌理。一箸入口，酸爽先行，继而鱼鲜的清甜缓缓释放，酸辣与鲜甜在口中交织融合。这不仅是石斑鱼的一次风味新生，更是琼岛饮食智慧的精彩呈现。

脆皮牛肉

Crispy Dalu Beef

优质大路牛肉，经特殊工艺烹制至外皮金黄酥脆，内里鲜嫩多汁。外酥里嫩，锁住牛肉的原汁鲜味，鲜醇适口，是牛肉烹制的经典。大路牛肉，是琼海人心中的“牛中贵族”，它的肉质紧实，肉香浓郁，是这片土地对食客的慷慨。

Premium Dalu beef is expertly prepared to achieve a golden, crispy exterior and a tender, juicy interior. Rich in flavor and satisfying in texture, it exemplifies classic beef cookery. Known locally for its firm bite and deep taste, Dalu beef is a true regional specialty.

虾汤芙蓉蒸龙虾

Steamed Lobster with Silken Egg Custard and Prawn Broth

潭门小青龙的鲜，与鲜熬虾汤的醇，共同成就了这道极鲜之作。滑嫩的芙蓉蛋如云朵般柔软，吸饱了虾汤的精华，龙虾肉弹嫩鲜甜。三者层层递进，口感细腻，鲜醇无比。这是一道集视觉、嗅觉、味觉于一体的艺术佳作，是琼式烹鲜对“鲜”的极致追求。

盐焗椰林香螺

Salt-Baked Coconut Grove Sea Snails

潭门椰林香螺，带着海风与椰香的双重气息。以最质朴的盐焗之法，让粗盐的热力温柔渗透，锁住螺肉中每一滴原汁。剥开外壳的瞬间，热气裹挟着淡淡的盐香与椰香扑面而来。螺肉脆嫩，入口鲜甜，无需繁复调味，这便是大海最本真的告白，也是潭门人最熟悉的故乡味道。

Tanmen coconut grove sea snails are prepared using a traditional salt-baking method, where the heat of coarse salt seals in their natural juices and sweetness. Upon opening, a subtle aroma of salt and coastal freshness emerges. The meat is crisp-tender and clean in flavor, offering a pure expression of the sea.

芦笋滑炒海南鲷

Stir-Fried Hainan Bream with Asparagus in Abalone Sauce

潭门咸水鲷鱼，肉质紧实鲜美，带着咸淡水交汇处特有的风味--这是潭门独有的“咸水鲷”，生长在河海交汇的地方。鲜芦笋，翠绿脆嫩，是春天的颜色。二者以鲍:汁滑炒，鱼嫩笋脆，海味与时蔬的清甜在鲍汁的调和下完美:融合。清新而不失醇厚，精致而不失本味，尽显琼式清炒的精髓。

Hainan bream from brackish estuaries is prized for its firm and flavorful flesh. Paired with crisp, vibrant asparagus and stir-fried in a light abalone sauce, the dish balances tenderness and freshness. The sweetness of the sea and seasonal greens harmonize beautifully, reflecting the refined simplicity of Hainanese stir-frying.

鲍汁潭门海参

Braised Tanmen Sea Cucumber in Abalone Sauce

潭门黄肉参，生于礁石之间，汲取南海的深辽与沉静，终成这软糯肥厚的珍品。以秘制鲍汁慢焖，火候温柔，时间慷慨，鲍汁的醇厚一寸寸沁入海参的每一丝肌理。待到上桌，海参通体透亮，软糯得几乎要在舌尖融化，鲍香浓郁，鲜醇适口。这是琼式珍馐的经典之作，亦是时间与耐心的味道。

香煎马友鱼

Pan-Seared Threadfin Fish

潭门马友，肉质细嫩少刺，是海鱼中的上品。以香煎之法，热油激发出鱼皮的金黄焦香，同时锁住内里的鲜嫩汁水。外皮焦香，内里嫩滑，简单的烹饪却最大程度地凸显了海鱼的原生美味。这是潭门渔家最寻常的做法，却也是最经得起时间考验的经典。

Tanmen threadfin fish, valued for its tender flesh and minimal bones, is pan-seared until the skin turns golden and crisp. The interior remains moist and delicate, highlighting the fish's natural flavor. Simple yet refined, this preparation is a timeless classic of Tanmen home-style cooking.

油泡刺豚鱼

Oil-Blanched Pufferfish

来自潭门深海的刺豚，以传统油泡工艺巧手料理，热油瞬间锁住其内在的鲜嫩，外皮悄然披上一层金黄微酥的薄衣。无需繁复调味，入口是纯粹的原生鲜醇，肉质紧实，余味悠长。它以朴素之法，呈现深海之本味，是对食材本真的极致尊重。

Sourced from the deep waters of Tanmen, pufferfish is prepared using a traditional oil-blanching technique. The hot oil seals in tenderness while creating a delicate, lightly crisp surface. The flavor is clean and natural, highlighting the fish' s oceanic freshness and firm texture.

蒜蓉蒸鲍鱼

Steamed Abalone with Garlic

潭门鲜活鲍鱼，肥厚弹嫩，是海中的珍品。铺上金黄蒜蓉，以清蒸之法，热力将蒜香与鲜味完美激发，锁住鲍鱼最原始的弹嫩与鲜甜。一口下去，汁水丰盈，蒜香与鲜醇交织。简约而不简单，是琼式清蒸海鲜的代表之作，诠释着“至鲜无需繁饰”的烹鲜智慧。

Fresh Tanmen abalone, prized for its plump and springy texture, is topped with golden minced garlic and gently steamed. The heat releases both the garlic' s aroma and the abalone' s natural sweetness, preserving its tender bite. Juicy and refined, this dish embodies the Hainanese philosophy that true freshness needs little embellishment.

金黄鲜贝

Pan-Seared Golden Scallops

来自潭门的新鲜贝肉，经巧手烹制，外皮微酥，内里却依然保留着弹嫩与鲜甜。无需过多调味，一口一个，满嘴都是大海最直接的馈赠。这道精致的海鲜小食，蕴含着琼海人对食材本味的极致尊重，是潭门渔家世代相传的质朴表达。

温泉鹅肝拼盘

Hot Spring Goose Liver Platter

琼海温泉鹅肝，经精细烹制，以拼盘呈现。鹅肝绵密醇香，口感细腻如丝，搭配特色蘸料，解腻提鲜，尽显温泉鹅肝的独特风味。是高端家禽菜品的代表，亦是味蕾的奢华享受。谁说好鹅肝只在远方？琼海的温泉鹅肝，自有它的骄傲。

Hot spring goose liver is carefully prepared and served as a platter, offering a smooth and rich texture. Paired with house condiments, it delivers a refined and indulgent tasting experience.

一鹅多吃拼盘

Assorted Goose Platter

琼海温泉鹅，以多种琼式工艺烹制，集鹅肉、鹅掌、鹅翅、鹅肝等部位于一盘。各部位风味各异—或嫩弹、或软糯、或醇香—一桌尝尽温泉鹅的多样美味。这是对食材的极致运用，亦是琼海人待客的最高诚意—不浪费每一寸美味，是对这只鹅最大的尊重。

胡椒温泉鹅

Pepper-Infused Qionghai Goose

琼海温泉鹅，散养于田野间，食青草、啄稻谷，得天独厚的自然环境赋予其紧实的肉质。配搭琼海胡椒烹制，鹅皮薄而透亮，爽滑弹韧，鹅肉鲜嫩多汁，胡椒的辛香点睛提味，味道极佳。这是风土与风味的完美结合一一温泉鹅是琼海的骄傲，琼海胡椒是中国国家地理标志产品，两种“地标”在盘中相遇，是这片山水最深情的馈赠。

Qionghai free-range goose, raised on natural grains and pasture, offers firm and flavorful meat. Infused with locally grown pepper, the skin becomes thin and glossy, while the meat remains juicy and tender. The pepper' s gentle heat enhances the dish, presenting a harmonious expression of local terroir.

醉鹅

Drunken Goose

琼海温泉鹅，以秘制琼式醉汁烹制。酒香浓郁，如诗般沁入鹅肉，鹅皮薄而透亮，鹅肉鲜嫩多汁。酒香与鹅鲜交织缠绕，风味独特，一口下去，仿佛微醺在琼海的风里。这是琼海人待客的诚意，亦是宴席上的重头戏，是这片土地对远方来客最热情的款待。

Hot spring goose is prepared with a Hainan-style aromatic wine sauce, allowing the fragrance to permeate the meat. Tender, juicy, and richly flavored, this dish is a signature highlight of celebratory dining.

温泉鹅肾

Stir-Fried Goose Kidneys

琼海温泉鹅肾，经精细烹制，脆嫩劲道，毫无腥味。搭配琼式配料提味，鲜醇爽口，是家禽菜肴中的经典之选。看似寻常，却最见功夫，是懂吃之人的心头好，亦是琼海人日常餐桌上不可或缺的美味。

香煎鹅肝

Pan-Seared Goose Liver

优质温泉鹅肝，以香煎工艺烹制至两面金黄。外焦里嫩，鹅肝绵密醇香，口感细腻如脂，煎香浓郁，搭配少许酱汁解腻，是高端鹅肝菜品的经典。在琼海，好东西不需要复杂的做法—煎一煎，就是最好的。

鹅肝酱爆虾

Stir-Fried River Shrimp with Goose Liver Sauce

万泉河鲜活河虾，刚从水中捞起，带着河水的清冽。与醇香鹅肝酱的相遇，是一场大胆的味觉探索。爆炒之下，河虾弹嫩鲜甜，鹅肝酱的浓醇裹住虾身，鲜醇与酱香在舌尖碰撞，口感丰富而迷人。这是创意河鲜的代表之作，展现了琼海烹饪在坚守本味中兼容并蓄的开放胸怀。

Fresh Wanquan River shrimp, naturally sweet and springy, are quickly stir-fried with rich goose liver sauce. The delicate sweetness of the shrimp contrasts with the sauce' s deep, savory richness, creating a layered and well-balanced flavor profile—an inventive yet refined interpretation of river cuisine.

鹅肝酱爆牛肉

Stir-Fried Beef with Goose Liver Sauce

醇香鹅肝酱，与鲜切牛肉猛火爆炒。牛肉鲜嫩弹韧，鹅肝酱的浓醇裹住牛肉，酱香与肉鲜交融，口感丰富，鲜醇入味。是创意荤素搭配的代表，令人惊喜连连，回味再三。鹅肝酱与牛肉的碰撞，是琼海厨师对风味的大胆探索，亦是琼式烹饪创新精神的体现。

Tender slices of beef are quickly stir-fried with rich goose liver sauce, allowing the deep, savory flavors to coat the meat. The result is layered and indulgent, offering a creative fusion of richness and freshness.

鹅肝酱爆豆角

Stir-Fried Green Beans with Goose Liver Sauce

鹅肝酱与新鲜豆角快炒，豆角脆嫩清甜，鹅肝酱的浓醇提鲜，让家常豆角更具风味，鲜醇与清甜相融，解腻适口。在琼海，好的厨师总能把家常菜做出新意——这道菜就是最好的证明，寻常食材亦能绽放不凡滋味。

Fresh green beans are stir-fried with goose liver sauce, combining crisp texture with a rich, savory depth. The contrast of lightness and indulgence creates a balanced and modern interpretation of a classic ingredient.

蛋黃焗蟹

Baked Crab with Salted Egg Yolk

潭门青蟹，满腹金黄，膏腴丰美。与咸蛋黄的沙软醇香相遇，焗烤的热力让二者完美融合，咸香的颗粒感如金沙般包裹住蟹肉的每一丝鲜甜。蟹壳红亮，蟹肉饱满，鲜咸交织，香而不腻。这是视觉与味觉的双重盛宴，堪称海鲜焗制的经典之作。

Tanmen mud crab, rich with golden roe, is baked with salted egg yolk until the two meld into a fragrant, sandy coating that envelops the crab meat. The shell turns a glossy red, the flesh remains plump and sweet, and the savory richness is balanced without heaviness-a classic expression of baked seafood.

老菜脯虾饺蒸黄鲷

Steamed Yellow Croaker with Shrimp Dumplings and Aged Preserved Radish

潭门黄鲷，肉质细嫩；鲜虾仁制成的虾饺，粉嫩弹牙。琼式老菜脯的加入，用岁月沉淀的咸香为这道菜画龙点睛。蒸笼揭开的瞬间，蒸汽氤氲，老菜脯的醇厚香气率先抵达。鱼肉细嫩，虾饺弹嫩，鲜醇中带着老菜脯的独特风味，浓郁而深沉。这老菜脯，是琼海人家中常备的“传家宝”，藏着时光的味道。

Tender yellow croaker is steamed together with delicate shrimp dumplings and Hainanese aged preserved radish. The radish adds a deep, time-developed savoriness, enhancing the freshness of both fish and dumplings. Balanced and layered, this dish reflects the harmony of tradition and ingredient quality.

青蟹节瓜煲

Claypot Mud Crab with Winter Melon

潭门青蟹的鲜醇，与本地节瓜的清甜温润，在砂锅中慢煲相遇。蟹肉的精华缓缓渗透进节瓜的每一寸肌理，节瓜吸饱汤汁，软嫩清甜，汤色浓鲜醇厚。荤与素，刚与柔，在一煲之中达成和谐，尽显琼式煲菜的温润与包容之道。

尖椒椰子螺片

Stir-Fried Conch Slices with Green Chili

潭门椰子螺，取其最精华部分，片得薄如蝉翼。与翠绿尖椒快火同炒，锅气升腾间，螺片脆嫩清甜的本味被瞬间锁住，尖椒的微辣则为其注入一抹鲜活的解腻之感。鲜辣交织，爽脆利落，尽显琼式小炒的鲜香与活力，是潭门渔家餐桌上的寻常风景。

Thinly sliced Tanmen conch is quickly stir-fried with green chilies over high heat, preserving its crisp texture and natural sweetness. A gentle touch of spice adds brightness, creating a lively and refreshing dish that reflects the energy of Hainanese stir-frying.

葱酥鲍鱼

Abalone with Crispy Scallions

潭门鲜活鲍鱼，肥厚弹牙。铺上炸至金黄焦香的葱酥，同烹。热力将葱酥的浓郁焦香融入鲍鱼肉中，葱香与海鲜的鲜甜完美融合。鲍鱼弹嫩入味，香气扑鼻，层次丰富。葱酥，是琼海人厨房里最寻常的配料，却能将珍馐的本味烘托得淋漓尽致，这正是琼式烹饪的精妙所在。

Fresh Tanmen abalone, plump and tender, is paired with golden, crispy scallions whose toasted aroma infuses the seafood with depth and richness. The result is layered in flavor yet elegantly balanced, demonstrating the refined simplicity of Hainanese cooking.

酱爆笔架螺

Stir-Fried Coneshell Clams in Savory Sauce

潭门笔架螺，小巧玲珑，形如其名。秘制琼式酱汁是它的灵魂伴侣，猛火爆炒间，锅气升腾，酱香与螺鲜在高温中完美交融。螺肉脆嫩鲜甜，裹着浓醇的酱汁，入口鲜咸适口，香气扑鼻。这是一道充满烟火气的美味，是潭门渔家寻常日子里最真实的味道。

金丝万泉河虾球

Crispy Shrimp Balls with Sweet Potato Threads

万泉河鲜虾去壳炸制，外裹金黄地瓜丝，如披上了一件金色的外衣。虾肉的弹嫩鲜甜与地瓜丝的甜脆在口中碰撞，海鲜的鲜美与本土作物的质朴巧妙融合。这是琼海烹艺的用心之作——把万泉河的虾和本土地瓜结合在一起，是琼海人对家乡风物最深情的表达。

Fresh Wanquan River shrimp are shaped into balls and coated with golden sweet potato threads before frying, creating a crisp exterior and tender interior. The natural sweetness of the shrimp pairs with the light crunch of the threads, offering a balanced and textural contrast.

鱼翅海参羹

Sea Cucumber Thick Soup

取南海之精华，将海参的软糯与鱼翅的爽滑汇于一炉。慢火，是时间赋予的魔法，将两种至鲜之物交融，熬成一锅金玉之羹。汤色浓醇如琥珀，入口稠而不腻，鲜味层层递进，仿佛能听见海浪轻拍礁石的悠远回响。每一勺，都是琼式珍馐的醇厚之作，亦是岁月沉淀的滋养。

This richly simmered soup highlights the delicate, gelatinous texture of sea cucumber, slowly developed into a smooth and nourishing broth. Silky yet refined, the flavor unfolds in gentle layers, offering a warm and elegant expression of Hainanese fine cuisine.

海参焖鸡

Braised Chicken with Sea Cucumber

海参软糯，吸满浓醇汤汁；鸡肉紧实，释放出本土走地鸡的鲜香。二者在锅中慢火相会，山与海的味道在咕嘟声中渐渐交融。鸡肉的鲜与海参的醇，在时间的催化下交融成一道滋补又美味的经典。这是琼式焖菜的精髓，朴实无华，却滋味绵长，正如琼海人世代相传的待客之道。

Gelatinous sea cucumber, enriched with a deeply savory sauce, is braised together with firm, flavorful free-range chicken. Slowly simmered, the flavors of land and sea meld harmoniously over time, creating a nourishing and deeply satisfying classic. A true expression of Hainanese braising-simple, yet profoundly rich.

清蒸东星斑

Steamed Coral Trout

东星斑，身披星辰，是南海的珍馐。清蒸，是对其最高贵的礼遇。仅以少许葱姜提味，便能将鱼肉本身的鲜甜弹嫩展现得淋漓尽致。鱼肉洁白如玉，口感细嫩如雪，原汁原味，是琼式高端海鲜至纯至简的经典演绎，亦是对南海馈赠的至高敬意。

Leopard coral grouper, prized for its fine and delicate flesh, is gently steamed with scallion and ginger to highlight its natural sweetness and firm texture. Pure and refined, this dish represents the Hainanese philosophy that simplicity reveals the finest flavors of the sea.

蒜子红葱生焗东星斑

Baked Leopard Coral Grouper with Garlic and Shallots

不同于清蒸的淡雅，这道生焗东星斑，风味更为浓郁。以大量蒜子和红葱铺底，将东星斑置于其上，生焗而成。蒜与葱的香鲜，在高温下如潮水般涌入鱼肉之中，锁住其原汁原味。鱼肉细嫩弹滑，入口不仅有鱼鲜，更有浓郁的葱蒜香，风味独特，是琼式焗法的精彩呈现。

鱿鱼酿八宝

Stuffed Squid with Eight Treasures

潭门新鲜鱿鱼，身如宝囊，酿入糯米、香菇、瘦肉等八宝馅料，慢火烹制。鱿鱼的弹嫩劲道，与内馅的鲜香软糯形成绝妙对比。一口下去，海鲜的醇厚与八宝的馥郁在口中融合，层次丰富，回味悠长。这道菜，是琼海人家逢年过节才会精心准备的“大菜”，每一口都藏着团圆与美好的寓意。

Fresh Tanmen squid is stuffed with a traditional “eight treasures” filling of glutinous rice, mushrooms, minced pork, and more, then gently braised. The squid' s firm, springy texture contrasts beautifully with the soft, savory filling. Rich in flavor and symbolism, this festive dish represents harmony and abundance.

热带鱿鱼火箭鱿

Tropical Rocket Squid

潭门新鲜鱿鱼，造型别致，未及入口，已觉趣味盎然。其肉质弹嫩劲道，搭配热带水果风情的调味，入口鲜醇中带着一丝清甜，风味独特。这道菜，是琼海新一代厨师对传统海鲜的大胆想象，也是这座千年渔港在传承中不断创新的生动写照。

Fresh Tanmen squid, artfully presented, offers a firm and springy texture. Enhanced with tropical fruit-inspired seasoning, it delivers a distinctive balance of savory depth and subtle sweetness. Both visually engaging and flavor-forward, this dish reflects a creative interpretation of classic seafood.

菊花鱿鱼筒

Chrysanthemum-Cut Squid

潭门新鲜鱿鱼，在刀尖上绽放为菊。精细的刀工赋予其别致造型，既是美味，亦是风景。旺火快炒，裹上鲜醇的酱汁，鱿鱼卷曲如花瓣绽放，弹嫩劲道，入口鲜香。颜值与美味兼具，是视觉与味觉的双重盛宴，亦是琼海厨师刀工与火候的完美呈现。

Fresh Tanmen squid is expertly scored into a chrysanthemum pattern, creating both visual elegance and textural depth. Quickly stir-fried over high heat and coated in a savory sauce, the squid curls into delicate “petals," remaining springy and tender. A refined showcase of knife skill and wok technique.

海胆蒸蛋

Steamed Egg Custard with Sea Urchin

南海的鲜甜，化作海胆的绵密；山野的馈赠，凝为鸡蛋的嫩滑。当二者同蒸，便成就了这道如布丁般软嫩的至鲜美味。蛋羹温柔地包裹着海胆的醇香，入口即化，鲜而不腻。它如一幅淡雅的水彩画，是琼式烹鲜中老少咸宜的温柔之作，亦是南海与琼岛风物最朴素的相遇。

The creamy richness of sea urchin blends seamlessly with the silky smoothness of steamed egg custard, creating a pudding-like texture. Light yet flavorful, the dish melts on the palate, offering a gentle and refined expression of Hainanese seafood cuisine.

海胆斑斓豆腐

Sea Urchin and Pandan Tofu

南海的深邃，浓缩在海胆那一抹橙黄之中；琼海的热带风情，则藏于斑斓叶的幽幽清香。当海胆的鲜醇如海浪般舒展，与豆腐的柔嫩相融，再融入斑斓的独特芬芳，便成就了这道温润而深邃的佳肴。如一首椰风海韵的抒情诗，入口即化，是琼式烹鲜的至柔表达。

The creamy richness of sea urchin is paired with the delicate smoothness of silken tofu, gently infused with the subtle fragrance of pandan. The result is a refined, layered dish that melts effortlessly on the palate, offering a soft and elegant expression of Hainanese flavors.

芝士红脚虾

Baked Red-Leg Prawns with Cheese

潭门红脚虾，虾肉鲜弹。当它遇上香浓拉丝的芝士，一场中西合璧的美味之旅便由此展开。焗烤后，奶香浓郁的芝士与虾肉的鲜甜交织缠绵，口感香润适口。这是传统琼式海鲜的一次创新演绎，展现了琼海烹饪在坚守本味中兼容并蓄的开放胸怀。

Tanmen red-leg prawns, known for their firm texture and natural sweetness, are baked with rich, melted cheese to create a smooth and indulgent texture. The creamy richness blends harmoniously with the seafood' s freshness, offering a refined balance of tradition and modern influence.

盐焗东风螺

Salt-Baked Babylonia Snails

以清简盐焗，致敬潭门东风螺的至鲜本味。无需繁复调味，粗盐的热力便是最好的媒介。焗好的东风螺，外壳干爽，内里汁水丰盈。螺肉脆嫩劲道，咸淡适中，一口下去，清爽纯粹。简单，却最是动人，这是对食材最大的尊重，也是潭门渔民世代相传的烹鲜之道。

Babylonia snails are prepared using a traditional salt-baking method, allowing the heat of coarse salt to seal in their natural sweetness and juices. The texture remains crisp and resilient, with a clean, well-balanced flavor-an honest and refined expression of the ingredient' s essence.

潭门海杂鱼煲

Tanmen Mixed Fish Claypot

潭门多种时令海杂鱼，齐聚一煲，是海的慷慨馈赠。杂鱼肉质各有风味——有的细嫩，有的紧实——在琼式配料的调和下，汤底浓醇鲜香，鲜而不腻。一煲之中，尝尽海的多样与丰饶。这道菜，是潭门渔家人最朴实的日常，却也是最温暖的家常味，是渔民人家最真诚的款待。

A variety of seasonal Tanmen fish are brought together in a claypot, each offering its own texture and character. Simmered with Hainanese seasonings, they create a rich, savory broth that is layered yet balanced. This dish reflects the diversity of the sea and the comforting essence of Tanmen's home-style cooking.

蟹子京丝

Stir-Fried Shredded Pork with Crab Roe

鲜醇蟹子，如金色的珍珠，与细嫩京丝快火同炒。蟹子的鲜咸与京丝的爽滑相融，快炒锁住食材本味，鲜醇适口，口感细腻。看似简单，却最见功夫，是精致小炒的代表之作，亦是考验厨师火候把控的试金石。

香炒羊肚菌酿鱼滑

Stir-Fried Morel Mushrooms Stuffed with Fish Paste

珍贵羊肚菌，酿入鲜弹鱼滑，快炒而成。羊肚菌菌香浓郁，鱼滑弹嫩鲜甜，炒香裹着菌香与鱼鲜，鲜醇入味，营养与美味兼具。羊肚菌的珍贵，遇上潭门鱼滑的鲜，是山珍与海味的又一次完美相遇，是琼海厨师对食材的极致运用。

Morel mushrooms stuffed with delicate fish paste are stir-fried to combine earthy depth with seafood freshness. The contrast of textures creates a refined and well-balanced dish.

厚切煎炒长坡石斑鱼

Pan-Seared Thick-Cut Changpo Grouper

长坡石斑，以厚切方式呈现，带来更为饱满的口感体验。先煎后炒，表皮微酥，内里却依旧保持着鱼肉的细嫩与紧实。煎炒的焦香与鱼鲜在口腔中完美融合，每一口厚切都充满了实在感。这是琼海人对食材的另一种理解——用扎实的分量，表达最诚挚的待客之心。

Changpo grouper is presented in generous thick cuts, offering a fuller, more substantial texture. Lightly seared to achieve a delicate crisp exterior while retaining a tender, firm interior, the fish delivers a rich interplay of savory seared notes and natural freshness. Each bite is satisfying and well-rounded, reflecting Qionghai's tradition of generous hospitality.

糖醋万泉河鲤鱼

Sweet and Sour Wanquan River Carp

万泉河鲤鱼，先炸后烹，外皮酥脆，内里鱼肉细嫩。淋上秘制琼式糖醋汁，酸甜适口，色泽红亮，沁入鱼肉肌理，酸甜与鱼鲜完美相融，鲜爽开胃。老少皆宜，是宴席上的喜庆之味。在琼海，这道菜常常出现在团圆饭的桌上——红红火火，甜甜蜜蜜，是人们对生活最朴素的祝愿。

韭菜万泉河螺

Stir-Fried River Snails with Chives

万泉河新鲜河螺，与鲜香韭菜快炒，是琼式家常河鲜的经典搭配。韭菜的辛香提鲜解腻，螺肉脆嫩鲜甜，快炒锁住食材本味，鲜醇中带着韭菜的独特香气。简单，质朴，却滋味绵长。每一个离开琼海的人，都会想念这道菜的味道——那是故乡的滋味，是童年的记忆。

Fresh Wanquan River snails are stir-fried with fragrant chives, creating a classic pairing of crisp, tender texture and fresh, savory flavor. The chives add brightness and depth, resulting in a simple yet deeply satisfying home-style dish.

酥炸万泉河野生河虾

Crispy Fried Wild River Shrimp

万泉河野生河虾，个头虽小，却充满野性的鲜甜。经酥炸工艺烹制至金黄，外皮酥脆，内里虾肉弹嫩鲜甜。一口一个，酥香与鲜醇在口中交融，是经典的河鲜小食。这道菜，是琼海人童年记忆里最熟悉的味道——守在灶台边等着出锅的那一刻，是回不去的时光，却也是永远留在心底的温暖。

Wild river shrimp from the Wanquan River are fried to a golden crisp, offering a crunchy exterior and tender, naturally sweet interior. Light and flavorful, this dish is a beloved classic snack.

果木烤鹅

Fruitwood-Roasted Goose

琼海温泉鹅，以果木烤制。果木的清香透过烟火沁入鹅肉，鹅肉鲜嫩多汁，外皮微酥，秘制酱汁沁入肌理，鲜醇入味，香而不腻。是温泉鹅的特色烹制之作，每一口都是匠心与自然的馈赠。果木的烟熏香，是这座海岛独有的味道。

Hot spring goose is roasted over fruitwood, allowing a subtle smoky aroma to infuse the meat. The skin is lightly crisp, the flesh juicy and flavorful, offering a balanced and refined taste.

公螺焖老鸡

Braised Old Hen with Sea Conch

潭门公螺，脆嫩鲜甜，带着海洋的灵动；本土老鸡，紧实醇香，蕴藏着山野的厚重。二者在锅中慢火相会，山与海的味道在咕嘟声中渐渐交融。螺肉吸饱了鸡汤的鲜美，鸡肉沾染了螺的海洋气息，汤汁浓醇，风味醇厚。这一锅，是营养与美味的双重奏，展现了琼海人对食材的深刻理解与巧妙搭配。

Tanmen sea conch, crisp and naturally sweet, is slow-braised with local old hen, allowing the flavors of sea and land to merge gradually. The conch absorbs the richness of the broth, while the chicken gains a subtle marine depth. The result is a deeply flavorful and nourishing dish, showcasing the harmony of contrasting ingredients.

生烧玻璃文昌鸡

Roasted Wenchang Chicken

正宗文昌鸡，以生烧工艺烹制，鸡皮如玻璃般透亮弹韧，是火候与技艺的极致展现。鸡肉鲜嫩紧实，锁满原汁鲜味，无过多调味，只为凸显文昌鸡至纯至鲜的本味。鲜醇地道，是鸡中至味，亦是琼式烹饪的骄傲，是海南四大名菜之首最纯粹的表达。

Wenchang chicken is roasted using a traditional method that produces glossy skin and tender, juicy meat. Clean and natural in flavor, it represents one of Hainan's most iconic dishes.

脆皮牛肋骨

Crispy Beef Ribs

优质牛肋骨，腌制后炸制至外皮酥脆，内里牛肋肉鲜嫩紧实，骨里透香。酥香与肉香相融，口感丰富。在琼海，啃牛肋骨是件豪爽的事——大快朵颐，不必拘束，正如这片土地上的人，直来直去，痛快淋漓。

Beef ribs are fried to a crisp exterior while retaining a tender, juicy interior. Rich in flavor and satisfying in texture, this dish delivers a bold and hearty experience.

海南咸猪肘

Hainan-Style Salted Pork Knuckle

本土优质黑猪猪肘，经琼式咸香工艺烹制。猪肘皮酥肉嫩，肉质紧实入味，咸香浓郁，肥而不腻。这道菜，是琼海人过年时最期待的硬菜—一一家人围坐在一起，分食一只猪肘，是团圆的味道，也是富足的味道，是这片土地对美好生活最朴素的表达。

Local pork knuckle is prepared using traditional Hainan-style seasoning, resulting in crisp skin and tender meat. Rich yet balanced, it is a classic centerpiece dish for festive dining.

糟粕醋肥牛

Beef Slices in Fermented Rice Vinegar Broth

优质肥牛，搭配海南特色糟粕醋烹制。糟粕醋的酸香鲜爽沁入肥牛，肥牛鲜嫩多汁，酸香解腻，鲜爽开胃，是琼式特色调味与牛肉的完美结合。糟粕醋，是海南人厨房里的秘密武器——它的酸，不是醋的尖锐，而是米酒发酵后的醇和，是这片土地独有的味道，是时光酿造的风味。

Thinly sliced beef is cooked in a distinctive Hainan-style fermented rice vinegar broth, offering a mellow tang that enhances the meat' s natural richness. Bright, refreshing, and layered in flavor, this dish showcases a unique regional seasoning tradition.

红烧石壁黑山羊

Braised Shibi Black Goat

琼海石壁特色黑山羊，肉质紧实无膻，以红烧工艺烹制。秘制红烧酱汁沁入羊肉，羊肉软糯入味，酱香浓郁，鲜醇适口。石壁黑山羊，是琼海人引以为傲的“山地美味”，它们在山间自由奔跑，肉质紧实，风味独特，是这片山水最深情的馈赠。

Shibi black goat is slow-braised in a rich sauce, producing tender meat with deep, savory flavor. A regional specialty that highlights the robust character of mountain-raised goat.

香茅鸽

Lemongrass Pigeon

本土优质乳鸽，与热带香茅的邂逅。香茅的独特清香沁入鸽肉深处，鸽肉鲜嫩紧实，骨里透香。香茅的清香解腻提鲜，鲜醇中带着独特的热带风味，令人回味无穷。这是热带风情的味觉表达，亦是琼海厨师对传统与创新的巧妙融合。

Tender pigeon is cooked with aromatic lemongrass, allowing its fresh citrus notes to infuse the meat. The result is fragrant, delicate, and distinctly tropical.

姜丝捞叶椰子鸡

Coconut Chicken with Ginger and Wild Pepper Leaves

琼海本地走地鸡，在椰林中自由生长，肉质紧实，自带清香。以鲜姜丝与特色捞叶提味，椰香浓郁，沁入鸡肉的每一寸肌理。鸡肉鲜嫩，捞叶的独特清香与姜丝的辛鲜相互交织，勾勒出琼海本土椰乡风味的精髓。这道满载热带风情的味觉记忆，是琼海人家常的味道，亦是游子心中故乡的滋味。

Free-range local chicken is cooked with fresh ginger and wild pepper leaves, infused with rich coconut aroma. The meat remains tender, while layers of herbal freshness and warmth create a distinctive tropical flavor profile.

斑斓豆腐

Pandan Tofu

琼海特色斑斓，与新鲜大豆制成的嫩滑豆腐烩制。豆腐吸饱斑斓的椰香，软嫩入味，带着浓郁的椰乡风味，清淡适口。豆腐的素净，斑斓的清香，是最质朴的搭配，也是最本真的味道，是琼海人日常餐桌上最温柔的陪伴。