Sanya is a hidden gem on the southeastern island of Hainan, China. It is a popular winter escape for northern Chinese “snowbirds” seeking warmth during the cold season.
While it is not widely known as a destination for Chinese cuisine, it is famous for its beaches and sunshine. However, not many people realize that Hainan Island was once part of Guangdong—the birthplace of Cantonese cuisine. You can easily see the close similarities in both the local food and lifestyle.
Even better, the local cuisine has preserved the essence of Cantonese cooking while adding its own unique flavors. Thanks to tropical ingredients such as yellow lantern pepper and golden lime, Hainan cuisine has evolved with vibrant Southeast Asian influences.
Above all, the Hainan styled noodle stand out the most, as they are woven into daily life—eaten from early morning to late at night.
I stayed in Sanya with my family for two months during Chinese New Year in 2026. During this time, I had the chance to dive deep into the world of local noodle soups. Here are 10 bowls of noodles that showcase variety while highlighting the essence of Hainan cuisine.
the ten bowls of noodle
Danzhou Milan Noodles (儋州米烂)
Type: Dry-mixed rice noodles Soft, chewy rice noodles made from steamed rice paste, topped with peanuts, dried shrimp, dried squid, beef jerky, long beans, pickled greens, bean sprouts, cilantro, and scallions, all brought together with a flavorful mix of garlic oil, special vinegar, and Hainan yellow lantern chili.
Hainan Rice Noodle Rolls (海南肠粉)
Type: Steamed rice rolls (soft, silky) made with thin, delicate rice sheets from rice batter—sometimes steamed with egg for extra richness—filled with pork, shrimp, egg, and fresh greens, and finished with a house-made sauce that balances savory and subtle sweetness, often enhanced with garlic oil.
Hainan Wet-Fried Beef Ho Fun (湿炒牛河)
Type: Stir-fried rice noodles (wet style) made with wide, flat rice noodles quickly cooked over high heat for a signature wok aroma—paired with tender marinated beef—featuring soft, silky noodles coated in a rich, glossy sauce, combined with Chinese broccoli (gai lan) and finished with a thick, savory sauce that clings to every strand, infused with wok hei and balanced richness.
Hainan Wet-Fried Duck Rice Noodles (湿炒鸭粉)
Type: Stir-fried rice noodles (wet style) made with soft, silky Hainan rice noodles (mi lan) quickly cooked over high heat—featuring richly flavored braised or soy-simmered duck as the star—combined with firm, chewy duck meat, sometimes with duck offal such as gizzards or intestines for added depth, and finished with a savory, glossy sauce that clings to every strand.
Hainan Yi Mein Soup (海南伊面汤)
Type: Soup noodles made with golden, fried egg noodles (yi mein) served in a rich, slow-simmered broth typically made from seafood such as clams and pork bones—topped with generous ingredients like fresh clams, sliced pork, pork liver, greens, and sometimes shrimp or squid, and finished with a drizzle of garlic oil and a sprinkle of white pepper, creating a deeply savory, aromatic, and comforting bowl with layers of umami.
Hainan Beef Dumplings (海南牛肉水饺)
Type: Boiled dumplings made with delicate wrappers filled with seasoned ground beef often mixed with crunchy water chestnuts and carrots for added texture—resulting in a juicy, slightly crisp bite, and finished with fragrant garlic oil and local Hainan pepper, creating a savory, aromatic flavor with a subtle sweetness and layered texture.
Hainan Fried Rice Noodles (炒干粉)
Type: Stir-fried rice noodles (dry style) a broad category of Hainan-style fried vermicelli defined by intense wok heat and “wok hei”—typically made with thin rice noodles quickly tossed over high heat until each strand is lightly coated in oil and sauce yet remains separate and springy—often paired with simple ingredients like eggs, pork, or vegetables depending on the variation, and finished with a savory, lightly smoky flavor that is aromatic, balanced, and never greasy, highlighting the signature dry, fragrant style in contrast to the richer wet-fried noodles.
Hainan Yan Fen (海南腌粉)
Type: Dry-mixed rice noodles made with thin, silky rice vermicelli tossed in a house-made braising sauce—featuring a signature savory-sweet flavor that binds everything together—topped with a rich mix of ingredients like crispy peanuts, pickled greens or long beans, crunchy bean sprouts, shredded pork, sesame seeds, and sometimes dried seafood such as small fish or squid.
Hou’an Rice Noodle Soup (后安粉)
Type: Soup noodles built on a clear yet deeply flavorful broth slowly simmered from pork bones, offal, dried scallops, and local seafood with plenty of pepper—paired with smooth, slightly elastic rice noodles made from local rice—topped with generous ingredients such as tender sliced pork (including pork neck and liver), intestines, a fried or soft-boiled egg, and sometimes small shrimp or sea snails, creating a rich, peppery, and intensely savory bowl with remarkable depth.
Hainan Braised Rice Noodles (海南卤粉)
Type: Wet style rice noodles - takeout version made with smooth, round rice noodles—softer than Baoluo noodles and thicker than Lingshui sour noodles—tossed in a rich, glossy braised sauce that defines the dish, cooked from fermented tofu, garlic, star anise, and mixed spices
The takeaway version keeps the soup and noodles separate to prevent the noodles from getting soggy.