The first of Hainan’s four famous dishes, with Jiaji duck, Dongshan goat and Hele crab. Served whole and poached: thin skin, tender meat, and a bone that should still be faintly pink. The dip is calamansi lime juice, garlic, ginger and local chilli — sharp and clean, nothing like the ginger-scallion dip Cantonese poached chicken uses.
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