Mountain And Forest Identity Through Tet Cuisine

The culinary taste of the traditional Tet holiday of the upland ethnic groups always has a different and bold flavor of mountains and forests. Most of the dishes are processed extremely meticulously and have the meaning of symbolizing the wishes of the people such as prosperous life, rich crops, ... Discovery, Food, Spring, Enjoy Black banh chung: Black banh chung (also known as banh chung) is wrapped in a long cylinder like banh tet in the South or Hump cake of Giay people

. However, the typical cake of the Tay in Bac Son district (Lang Son) has a very fancy glossy black.To create the black color of banh chung, people use ashes to burn straw or some kinds of forest trees, sieve. It's smooth and mixed with fragrant sticky rice All ingredients are made from glutinous rice, cardamom to pork, green beans, .



.. are special because of the bold identity of the highlands.When enjoying, people take the filament to wrap around the body of the cake. cut into slices. From the outside, the cake is sticky and has a golden bean color, fragrant with the scent of onion, pepper, and the smell of dong. Just looking, diners are ecstatic enough and feel like being fascinated by this specialty Humiliation Humiliation is a Chinese dish, after being imported into Vietnam, people of the Tay and Nung ethnic groups.



and processed with local spices to become famous specialties in Lang Son. People often cook humiliating stitches to treat guests from far away or on important occasions such as Tet or weddings, the dish is marinated with spices including basil, five flavors, mainland root, garlic. , chili, wine, vinegar, monosodium glutamate, pepper ..., then steamed for half a day until the meat is soft. When eaten, the meat feels like it is melted in the mouth. People often eat with rice, bread and vegetables, enjoy in the cold weather of the cold winter.



Kitchen buffalo meat Kitchen buffalo meat is a specialty of the Thai people. Shredded dried buffalo meat eaten with sticky sticky rice is an indispensable item on the Thai Tet holiday tray. This dish is done very carefully and takes time. People have to marinate buffalo meat with many typical spices such as wild pepper, ginger, chili, chopped lemongrass, salt, female wine, cocoon seeds ... After that, the meat is hung up, dried with smoke. The kitchen was smoldering from day to day for 2 months, until it turned black, the meat was dry again.



Later, the kitchen buffalo meat was more popular in many ethnic minority upland areas and It also becomes an expensive specialty to be hunted in lowland provinces every Tet holiday. Banh Cooc Mo In Tay language, Coóc Mo means cow horn (Coóc: horn, Mo: cow). Called that because the cake is shaped like a spike, looking like a cow's horn. The cake is made of glutinous rice, wrapped with banana or dong leaves, without filling. Cooc Mo cake is made from the most delicious sticky rice that people in the highlands grow in the fields, so the flavor is very delicious, fragrant, sweet, flexible, and can be eaten without being bored. a month or a baby's cradle, regardless of the season, the Tày people also make Co Coc Co cake. The small and beautiful cakes are placed in the hands of children with the good wishes of eating, growing up, healthy, obediently of their parents and grandparents. Besides, the cake is both a symbol of the wish of a good crop, and a message of solidarity, prosperity, always side by side of the ethnic people in highland areas.



Grilled, is a specialty of the Thai in the Northwest. This is an indispensable dish in Tet holidays, especially on a tray of rice for guests. The attraction of this fish dish is its processing and spices to create the aroma and flavor of the dish. The raw materials used are carp, driftwood, stream fish, ... when pecked along the spine and cleaned the scales. The fish are marinated with spices of the mountain are ginger, lemongrass, herbs, cocoon and shoots of Amomum tree shoots, two special products that are only available in the Northwestern mountains.



After that, the fish are sandwiched with fresh bamboo sticks and grilled over charcoal fire from wood wood. The charcoal fire must be even and small for the fish to cook evenly and absorb. Finished grilled fish, radiating sweet aroma. Especially when through the skillful hands of Thai women, it becomes an attractive and fragrant grilled fish dish..

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