Things in my hometown are always delicious, which is the aspiration of many people. There is a traditional snack in Hainan called Bayi. If you have a friend from Hainan, if you have ever asked her about Hainan's special snacks, Bayi is definitely one of her answers. Bayi has a unique position in the hearts of Hainan people.

Yihua

The raw materials for making Bayi are all from the country of origin. Bayi uses coconut, one of the representative fruits in Hainan. There are many kinds of coconuts in Hainan. According to the color of coconut surface, coconut can be divided into green coconut and yellow coconut. Green coconut is more suitable for drinking water, and yellow coconut is more suitable for eating coconut meat, squeezing coconut oil and stewing coconut. Coconut stuffing is made of yellow coconut meat, supplemented by sesame seeds, peanuts and wax gourd candy. The stuffing is fragrant, sweet and crisp, but it is wrapped in soft glutinous rice skin. You may worry that it will be too sweet when you open your mouth, but at the moment of chewing, you will find that the faint glutinous rice skin has wrapped the sweet filling, and the mixed taste of the two is just right, not too sweet or tasteless.

Bayi can also add other materials to change various tastes. I once ate a kind of Ai Ye Bai in Laojie Culture Teahouse. The outer layer of rice cake is mixed with the fragrance of mugwort leaves, which is soft and sticky. Add sweet coconut, sesame, peanut and wax gourd sugar stuffing, and then use the bitter taste of Artemisia argyi leaves to taste sweet and waxy, so as to clear away the heat in summer.

Washing Folium Artemisiae Argyi with Folium Artemisiae Argyi, and soaking in clear water for 24 hours to remove bitterness. Pour the wormwood leaf juice mixed with glutinous rice flour into a large pot, add water and knead it into dough for later use. Stir-fry peanuts and sesame seeds in a wok, add white sugar and press into powder, then add shredded coconut, add some brown sugar and stir well. Wrap the stuffing into jiaozi-like oblate balls, sandwich them on both sides with jackfruit leaves, and steam for 15 minutes. Remember that mugwort leaves will become hard and not delicious after a long time, so eat them soft.

According to legend, Sha Yi has been in Hainan for more than 300 years. If you come to Hainan, you must try it and see the unique charm of Sha Yi which has been preserved for 300 years. Of course, there are many traditional cuisines in Hainan, which are worth a try.