博盛宴

博鳌盛宴

杏香红角虾配手指柠檬

Red-LegPrawnswithAlmondandFingerLime

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，酸香如珠玉进发，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。

InthedawnlightofTanmenFishingPort,red-legprawns,freshlyliftedfromtheseainvibrantcrimson shels.Nowtheyarelightlycoatedwithalmondandgentlycookedtoachieveafirm,springytexture.They arefinishedwithfingerlimefromthehillsofQionghaiwhosecrystal-likepearlsburstwithbrightcitrus notes,perfectly complementing the prawns'natural sweetness.Adelicate meeting ofocean bountyand island elegance,thisdish reflectsthe refined artistry of Hainanese seafood cuisine.

九层塔焗小青龙BakedBabySpinyLobsterwithThaiBasil

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,theherb’saromaticoils infuse every layerofthelobster.Its fresh,slightly peppery notes cut through richnessand enhancethenatural sweetness of theseafood-arefined pairing thatreflects Hainancuisine'snuancedbalanceofflavor.

老柠檬酱蒸斗鲳

斗的肥厚紧实，自是不凡。而让它更上一层楼的，是画龙点晴的琼式老柠檬酱。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。

Silverpomfret,knownforits firmand richflesh,is steamedwithadistinctiveHainan-styleagedlimesauce. Themellow,fermented citrustangpermeatesthe fish,enhancing its natural sweetnesswhile addingdepthand brightness.Refreshingandwell-balanced,thisdishreflects theingenuity ofQionghai'straditional seasoning techniques.

油浸南海斗鱼

Oil-PoachedSilverPomfret

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。

Aprizedcatch inlocallore,silverpomfretranksamongthefinestdeep-seadelicacies.Harvestedby Tanmenfishermenfromdistantwaters,itembodiesgenerationsofseafaringwisdomandcourage.Withminimaldistancefroorttoihenitrsssisresredatitsak.entlyocdinarileelicateflesh iscoaxedtotendernesswhileretainingitsnaturaljuicesandsweetness-aculinarytributeto Qionghai'senduringmaritimespirit

酸汤石斑鱼

GrouperinHainanSourBroth

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。

Tanmengrouper,prizedforitsfineanddelicateflesh，ispairedwithaHainan-stylesourbrothmade fromagedfermentedricevinegar.Asitsimmers,themelowtanggentlypermeatesthefish.Thefirstimpres sionisbrightandrefreshing,folowedbyacleanweetfinishanelegantbalancethatcapturestheeence ofHainan'sculinary heritage.

脆皮牛肉

CrispyDaluBeef

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。

PremiumDalubeefisexpertlypreparedtoachieveagolden,crispyexteriorandatenderjuicyinterior. Richinflavorandsatisfyingintexture,itexemplifesclassicbeefcookery.Knownlocalloritsfirmbiteand deeptaste,Dalu beef isa trueregional specialty

虾汤芙蓉蒸龙虾

SteamedLobsterwithSilkenEggCustardandPrawnBroth

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。

Thepristine sweetness of Tanmen baby spiny lobsteris enriched bya delicately simmeredprawnroth.ilkeneggcustard,softasclouds,absorbstheessenceoftheroth,wile thelobsterremainstenderand naturallysweet.Layeredintextureandflavor,thisdishembodiesthe Hainanese pursuit of purefreshnessatits finest.

盐焗椰林香螺

Salt-Baked CoconutGroveSea 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。

Tanmencoconut groveseasnailsarepreparedusingatraditionalsalt-bakingmethod,wherethe heatof coarse salt sealsin their natural juices and sweetness.Upon openinga subtlearoma of saltand coastal freshness emerges.Themeatiscrisp-tenderandcleaninflavor,oferingapureexpression ofthesea.

芦笋滑炒海南鲷

Stir-FriedHainan Breamwith Asparagusin 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。

Hainanbreamfrombrackishestuariesisprized foritsfirmandflavorfulflesh.Pairedwithcrisp,vibrantasparagusand stir-fried inalightabalonesauce,thedishbalancestendernessand freshnessThe sweetnessof the sea and seasonal greens harmonize beautifully,reflecting therefined simplicityof Hainanese stir-frying.

鲍汁潭门海参

Braised TanmenSeaCucumberinAbalone Sauce

潭门黄肉参，生于礁石之间，汲取南海的深邃与沉静，终成这软糯肥厚的珍品。以秘制鲍汗慢焖，火候温柔，时间慷慨，鲍汗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。

Tanmen sea cucumber,known for its plumpand tender texture,is gently braised in richabalone sauce,allowing the flavors to fully permeate.The finished dish is glossy anddelicate,offeringa smooth,layered umami profile-a signature of Hainanesefine cuisine.

Pan-SearedThreadfinFish

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。

Tanmenthreadfinfish,valuedforitstenderfleshandminimalbones,ispan-seareduntiltheskinturns goldenandcrisp.Theinteriorremainsmoistanddelicate,highlightingthefish'snaturalflavor.Simpleyet refined,thispreparationisatimelessclassic ofTanmen home-style cooking.

油泡刺豚鱼

Oil-BlanchedPufferfish

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。

SourcedfromthedeepwatersofTanmen,puerfishispreparedusingatraditionaloil-blanchingtech nique.Thehotoil sealsintenderness whilecreatingadelicate,lightlycrispsurface.Theflavoriscleanand natural,highlightingthe fish'soceanic freshnessand firmtexture.

蒜蓉蒸鲍鱼

SteamedAbalonewithGarlic

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。

FreshTanmenabalone,prizedforitsplumpand springytexture,istopped withgoldenmincedgarlic andgentlysteamed.Theheatreleasesboththegarlic'saromaandtheabalone'snaturalsweetness,preservingitstenderbite.Juicyandrefined,thisdishembodiestheHainanesephilosophythattruefreshness needs little embellishment.

金黄鲜贝

Pan-SearedGoldenScallops

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。

Fresh scallops from Tanmen are pan-seared toa light golden crisp on the outside while remaining tenderand naturally sweetwithin.Minimal seasoningalowsthepureessenceof thesea toshine-anelegant celebrationofingredientintegrity.

温泉鹅肝拼盘

HotSpringGooseLiverPlatter

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。

Hotspringgooseliveriscarefullypreparedandservedasaplatter,offringasmoothandrich texture. Pairedwith housecondiments,itdeliversarefinedand indulgenttastingexperience.

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一不浪费每一寸美味，是对这只鹅最大的尊重。

Aselectionofiferentcutsofhotspringgooseinludingmeat,wingsfeetandliver-preetedto gethertoshowcasearangeof texturesandflavors.Agenerousand comprehensiveexpressionoftheingredient.

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。

Qionghaifree-range goose,raised on natural grainsand pasture,offers firmand flavorful meat.Infused with locally grown pepper,theskin becomes thin and glossy,while themeat remains juicy and tender.Thepepper’sgentle heat enhances thedish,presentinga harmonious expression oflocal 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。

Hotspring goose is prepared witha Hainan-stylearomaticwine sauce,allowing thefragrance to permeatethemeat.edejuicyndrichlyvoedisishisasgnatureglghtoflebratorydining.

温泉鹅肾

Stir-FriedGooseKidneys

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。

Goosekidneysare carefully prepared and stir-fried toachieveacrisp,tender texturewithaclean， savoryflavor.Aclassicdelicacyappreciated foritsbalancedtaste.

香煎鹅肝

Pan-SearedGooseLiver

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一煎一煎，就是最好的。

Hot spring goose liver is pan-seared until goldenon both sides,achievingacrisp exterioranda smooth， velvetyinterior.Richandindulgentitisbancedwithalightsucepresentingarfinedinterpretationof goose liver-style preparation.

鹅肝酱爆虾

Stir-FriedRiverShrimpwithGooseLiverSauce

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 Rivershrimp,naturallysweetand springy,arequickly stir-fried with rich goose liver sauce.Thedelicate sweetness of the shrimp contrasts withthesauce'sdeep,savoryrichness,creatingalayeredandwell-balancedflavor profile-aninventiveyetrefinedinterpretationofrivercuisine.

鹅肝酱爆牛肉

Stir-FriedBeefwithGooseLiverSauce

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。

Tenderslicesofbeef are quickly stir-fried with rich gooseliver sauce,allowing thedeep,savoryflavorstocoatthemeat.Theresultislayeredand indulgent,offer ingacreativefusionofrichnessandfreshness.

鹅肝酱爆豆角

Stir-FriedGreenBeanswithGooseLiverSauce

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一一这道菜就是最好的证明，寻常食材亦能绽放不凡滋味。

Fresh green beansare stir-fried with goose liver sauce,combiningcrisp texture witharich,savorydepth.Thecontrastoflightnessand indulgence createsabalancedandmoderninterpretationofaclassicingredient.

蛋黄焗蟹

BakedCrabwithSaltedEggYolk

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，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。

Tanmenmudcrab,richwith goldenroe,is bakedwithsaltedegg yolkuntilthetwo meld intoa fragrant,sandy coating that envelopsthecrab meat.The shell turnsaglossyred,theflesh remains plumpand sweet,and the savory richnessis balanced without heaviness-a classic expression of bakedseafood

老菜脯虾饺蒸黄鲷

SteamedYellowCroakerwithShrimpDumplingsand Aged PreservedRadish

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。

Tenderyellow croaker is steamed together with delicate shrimp dumplings and Hainanese agedpreservedradish.Theradishaddsadeep,time-developed savoriness,enhancingthefreshness ofbothfishanddumplings.Balancedandlayered,thisdishreflects theharmony oftraditionand ingredientquality.

青蟹节瓜煲

ClaypotMudCrabwithWinterMelon

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。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。

Tanmenmud crabis slow-braised with winter meloninaclaypot,allowing the crab'sessence toinfusethetendermelon.The broth becomesrichanddeeply savory,whilethemelonremains softand subtlysweet.A harmoniousbalanceoflandand sea,thisdish reflects thecomfortingelegance of Hainanese claypot cooking.

盐水焗膏蟹

Salt-Baked Roe Crab

大道至简，大味必淡。这道盐水焗膏蟹，是对潭门膏蟹品质最自信的诠释。仅以清水与盐为伴，用最质朴的方式烘托出蟹肉本真的鲜甜与蟹黄绵密的醇香。剥开蟹壳，金黄的蟹膏饱满欲滴，入口是纯粹的原生海味，鲜美地道，余韵悠长。

Preparedwith utmost simplicity，this roe-rich crabisbaked with salttohighlightits natural sweetness and creamyrichness.Beneaththe shellliesagoldenbundantinterioroffringapure andlingeringtasteofthe sea-aneleganttributeto ingredientquality.

尖椒椰子螺片

Stir-FriedConchSliceswithGreen 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。

Thinlysliced Tanmenconchisquicklystir-friedwithgreenchiliesover high heat,preservingitscrisp textureandnatural sweetness.Agentletouchofspiceadds brightness,creatingalivelyandrefreshingdish that reflects the energy of Hainanese stir-frying.

葱酥鲍鱼

Abalonewith 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。

FreshTanmenabalone,plumpandtender,isired withgoldencrispyscalionswhosetoastedaroma infusestheseafoodwithdepthandrichness.Theresultislayeredinflavoryetelegantlybalanced,demonstrating the refined simplicity of Hainanese cooking.

酱爆笔架螺

Stir-FriedConeshellClamsin SavorySauce

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。

Tanmenconeshellclamsarestir-friedover high heatinarich,house-madesavorysauce.Theintense wokheatbringsoutaperfectbalanceofbrinysweetnessanddepumami.Crisp-tenderintextureand fullin flavor,this dish captures the lively essence of Hainanese home-style cooking.

金丝万泉河虾球

CrispyShrimpBallswithSweetPotato 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一一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。

FreshWanquan River shrimpare shapedinto ballsand coated with golden sweetpotatothreads before frying,creatingacrispexteriorandtenderinterior.Thenaturalsweetnessoftheshrimppairswiththelight crunchof the threads,offeringabalancedandtextural 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 intoa smooth and nourishing broth.Silky yet refined,the flavorunfolds in gentle layers,offeringa warmand elegant expression of Hainanese finecuisine.

海参焖鸡

Braised Chickenwith 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。

Gelatinousseacucumber,enriched withadeeply savory sauce,isbraised togetherwith firm,flavorful free-rangechicken.Slowly simmered,theflavorsof land and sea meld harmoniously over time,creatinga nourishingand deeply satisfying classic.Atrue expressionof Hainanese braising-simple,yet profoundly rich.

清蒸东星斑

SteamedCoral 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 forits fineand delicate flesh,is gently steamed with scallionand ginger to highlightits natural sweetnessandfirm texture.Pure and refined,thisdish representsthe Hainanesephilosophythat simplicityrevealsthe finestflavorsofthesea.

蒜子红葱生焗东星斑

BakedLeopardCoralGrouperwithGarlicandShallots

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，锁住其原汗原味。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。

Leopardcoral grouperisbaked overa bedofwhole garlicclovesand shallots, allowing theirrich aroma to infuse thefish.Theflesh remains tenderand succulent, withenhanced depth offlavorwhilepreserving itsnatural sweetness-asignatureexpression of Hainanese baking techniques.

鱿鱼酿八宝

StuffedSquidwithEightTreasures

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。

FreshTanmensquid is stuffedwithatraditional “eighttreasures”fillingof glutinousrice, mushrooms,inced ork,ndmore,hngentlyrsed.hesquid'srm,springyeurecon trastsbeautifullywiththesoft,savoryfiling.Richinflavorandsymbolism,thisfestivedishrep resentsharmonyandabundance.

热带鱿鱼火箭鱿

TropicalRocketSquid

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。

FreshTanmensquid,artfullypresented,offersafirmandspringytexture.Enhancedwithtropical fruit-inspiredseasoning,itdeliversadistinctivebalanceofsavorydepthandsubtlesweetness.Bothvisually engagingandflavor-forward,thisdish reflectsacreative interpretationofclassicseafood.

菊花鱿鱼筒

Chrysanthemum-CutSquid

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。

FreshTanmensquidisexpertlyscoredintoachrysanthemumpattern,creatingbothvisual elegance andtexturaldepth.Quicklystir-friedoverhighheatandcoatedinasavorysauce,thesquidcurlsintodelicate"petals,remaining springyandtender.Arefined showcaseof knife skilland wok technique.

海胆蒸蛋

SteamedEggCustardwithSeaUrchin

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。

Thecreamyrichness of seaurchin blends seamlessy with the silky smoothness of steamed egg custard, creatingapudding-liketexture.Lightyetfavorful,thedishmeltsonthepalateofferingagentleandrefined expression of Hainanese seafood cuisine.

海胆斑澜豆腐

SeaUrchinandPandan 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。

Thecreamyrichnessofseaurchinispairedwiththedelicate smoothnessofsilkentofu,gentlyinfused withthesubtlefragranceofpandan.Theresultisarefined,layereddishthatmeltsefortlessyonthepalate, offeringa softand elegant expression of Hainanese flavors.

芝士红脚虾

BakedRed-LegPrawnswithCheese

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。

Tanmenred-legprawns,knownfortheirfirmtextureand natural sweetness,arebakedwithrich， meltedcheesetocreateasmoothandindulgenttexture.Thecreamyrichness blends harmoniouslywiththe seafood' sfreshness,offeringarefined balanceof traditionand moderninfluence.

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。

Babyloniasnailsarepreparedusingatraditionalsalt-bakingmethod,allowingtheheatofcoarsesaltto sealintheirturalsweetnessandjices.heteturereminscispandrsilient,withacleanell-balanced flavor-an honest and refined expression ofthe ingredient' s essence.

潭门海杂鱼煲

TanmenMixed FishClaypot

潭门多种时令海杂鱼，齐聚一煲，是海的慷慨馈赠。杂鱼肉质各有风味一一有的细嫩，有的紧实一一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。

Avariety of seasonal Tanmenfisharebroughttogetherinaclaypot,each ofering itsown textureand character.immeredwithHainaneseseasonings,theycreatearich,savorybroththatislayeredyetbalanced.ThisdishreflectsthediversityoftheseaandthecomfortingessenceofTanmen'shome-stylecook ing.

蟹子京丝

Stir-FriedShreddedPorkwithCrabRoe

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。

Freshcrabroeisquicklystir-fried withfinelyshredded pork,combiningbrinyrichnesswithasmooth, tendertexture.Theprecisecontrolofheatpreserves theingredients'naturalflavors,resultinginarefined andskill-drivenstir-fry.

香炒羊肚菌酿鱼滑

Stir-FriedMorelMushroomsStuffedwithFishPaste

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。

Morelmushrooms stuffedwithdelicatefishpastearestir-friedtocombineearthydepthwith seafood freshness.The contrastoftexturescreatesa refined and well-balanced dish.

厚切煎炒长坡石斑鱼

Pan-SearedThick-CutChangpoGrouper

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一一用扎实的分量，表达最诚挚的待客之心。

Changpogrouperispresentedingenerousthickcuts,offeringafullermoresubstantialtexture.Lightly searedtoachieveadelicatecrispexteriorwhileretainingatender,frminterior,thefishdeliversarichinterplayofsavorysearednotesandnaturalfreshness.Eachiteissatisfyingandwell-roundedeflecting Qionghai'stradition ofgeneroushospitality.

糖醋万泉河鲤鱼

SweetandSourWanquanRiverCarp

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一一红红火火，甜甜蜜蜜，是人们对生活最朴素的祝愿。

WanquanRivercarpisfriedtoachieveacrispexteriorbeforebeingcoatedinaHainan-stylesweetand soursauce.Brightincolorandwell-balancedinflavor,itoffersarefreshingcontrastoftangyandsweet, makingita festiveandwidelylovedclassic.

韭菜万泉河螺

Stir-FriedRiverSnailswithChives

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一一那是故乡的滋味，是童年的记忆。

Fresh Wanquan River snailsare stir-fried with fragrant chives,creatingaclassic pairingof crisp, tendertextureandfreshavoryflavor.Thechvesaddightnessanddepthesultinginasimpletdeeply satisfying home-styledish.

酥炸万泉河野生河虾

CrispyFriedWildRiverShrimp

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，內里虾肉弹嫩鲜甜。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一一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。

Wildriver shrimpfrom the Wanquan Riverare fried toagoldencrisp,offeringacrunchy exteriorand tender,naturallysweetinterior.Lightandflavorfulthisdishisabelovedclassicsack.

果木烤鹅

Fruitwood-RoastedGoose

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 gooseisroasted overfruitwood,allowingasubtlesmokyaroma toinfusethemeat.The skinislightlycrisp,thefleshjuicyandflavorful,offeringabalancedandrefinedtaste.

公螺焖老鸡

BraisedOldHenwithSeaConch

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。

Tanmenseaconch,crispandnaturallysweet,isslow-braisedwithlocaloldhen,allowingtheflavorsofseaandlandtomergegradually.Theconchabsorbstherichnessofthebroth,whilethechicken gainsasubtlemarinedepth.Theresultisadeeplyflavorfulandnourishingdish,showcasingthehar monyofcontrastingingredients.

生烧玻璃文昌鸡

RoastedWenchangChicken

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。

Wenchangchickenis roasted usinga traditional method that producesglossy skinand tender, juicymeat.Cleanand naturalinflavor,itrepresentsoneofHainan'smosticonic dishes.

脆皮牛肋骨

CrispyBeefRibs

优质牛肋骨，腌制后炸制至外皮酥脆，內里牛肋肉鲜嫩紧实，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一一大快朵颐，不必拘束，正如这片土地上的人，直来直去，痛快淋漓。

Beefribsarefriedtoacrispexteriorwhileretainingatender,juicyinterior.Richinflavorandsatisfyingin texture,thisdishdeliversa bold and heartyexperience.

海南咸猪肘

Hainan-StyleSaltedPorkKnuckle

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 knuckleis preparedusing traditional Hainan-style seasoning,resulting incrispskinand tendermeat.Richyetbalanced,itisaclassiccenterpiecedishforfestivedining.

糟粕醋肥牛

BeefSlicesin FermentedRice VinegarBroth

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一一它的酸，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 inadistinctive Hainan-style fermented rice vinegar brothofferinga mellowtangttecestemeatsturalicss.rightfresingndlaredinorisdsh showcasesa unique regional seasoning tradition.

红烧石壁黑山羊

Braised ShibiBlackGoat

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。

Shibiblack goatisslow-braised inarichsauce,producingtender meat withdeep,savoryflavor.A regional specialty thathighlightstherobustcharacterofmountain-raised goat.

香茅鸽

LemongrassPigeon

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。

Tenderpigeon iscooked witharomaticlemongrass,allowing itsfresh citrus notes to infuse themeat.Theresultisfragrant,delicate,anddistinctlytropical.

姜丝捞叶椰子鸡

CoconutChickenwithGingerand Wild PepperLeaves

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 localchickeniscookedwithfresh gingerandwild pepperleavesinfused withrichcoconut aroma.Themeatremainstender,whilelayersofherbalfreshnessandwarmthcreateadistinctivetropical flavorprofile.

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。

Silkentofuisgentlycookedwithpandanabsorbingitssubtlecoconut-likearoma.Softanddelicate, thisdish offersa lightand refreshing expression of Hainan'stropical flavors.

沙拉牛肉

BeefSalad

鲜切牛肉烹制至鲜嫩，搭配清爽沙拉同食。牛肉鲜弹醇香，沙拉的清甜酸爽解腻，肉香与沙拉的清爽相融，口感丰富，解腻适口。这是琼海年轻人喜欢的吃法一一传统的牛肉，用西式的方式呈现，是这座城市年轻活力的体现，也是琼海烹饪开放包容的生动写照。

Tenderbeefis pairedwitharefreshingsalad,balancing savoryrichnesswithlightacidityandsweet ness.A cleanand contemporary dishwith broadappeal.

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