Su Shi's poem "picking nectar from the coconut trees and holding a bowl of white jade fragrance" refers to Hainan's refreshing and cooling.
Su Shi's poem "I pick nectar from the coconut trees and bring a bowl of white jade fragrance" refers to the summer delicacy of Hainan. Qingbuliang is known as "coolness on the tip of the tongue". It was once praised by Su Shi as "picking nectar from the coconut trees and holding a bowl of white jade incense". Hainan Qingbu Liang is a special dessert in Hainan. It has won the love of many diners for its unique flavor and refreshing taste.
This delicacy is mainly made of coconut meat, coconut juice or coconut milk, with a variety of ingredients, including ice cubes, kidney beans, mung beans, pineapple dices, watermelon dices, red dates, barley, winter melon barley, and taro. , macaroni, glutinous rice balls, quail eggs, etc. The light and sweet taste makes it an excellent choice for cooling off in summer.
Extended knowledge:
xiéng bòu lēng, in Hainanese the word "liang" for qingbuliang is pronounced as the upper tone of the yin, and is used as a unit of weight. The two words have the same pronunciation, which is Laohuo soup that clears away heat and removes dampness in summer. The ingredients for cooling and replenishing are not uniform. Some are mainly based on strengthening the spleen and removing dampness, while others are mainly based on moistening the lungs.
Qingbuliang mostly appears in the form of sugar water and Laohuo soup. Different regions have their own unique flavors and therapeutic effects. After improvement, in addition to the original sugar water, Qingbu Liang also has different ways to eat it, such as coconut water, coconut milk, smoothies and ice cream. Popular in Hainan, Guangdong, Hong Kong, Macau, Guangxi and other regions of China.
Hainan Qingbu Liang combines the best of Guangdong and Guangxi, with about ten or twenty kinds of ingredients, and adds fresh coconut meat, coconut juice, etc. produced in Hainan. It looks like sugar water, but tastes soft and rich. . In the production process, the mung beans, barley, taro, quail eggs, glutinous rice balls, etc. that cannot be eaten raw are cooked separately. Be careful not to overcook them, and then drain them dry.
Wash and cut other ingredients; make ice cubes with cold water; prepare brown sugar or brown syrup; chop coconuts and collect coconut juice. When synthesizing, grab a little of each ingredient, grab a few ice cubes, mix in coconut milk or brown sugar water, and add two tablespoons of tender coconut meat. No need to stir, serve directly to guests.