The Delicacies Of The Bac Giang Countryside

Luc Ngan thieu litchi, Tho Ha rice cakes, Yen The hill chicken ... are the specialties that have long been famous throughout the country of Bac Giang province. Tho Ha Banh Bao: Tho Ha Banh Bao is round with fragrant golden peanuts, added to the grated coconut flavor

. The cake after drying is finished is arranged in piles, selling for about 8,000 to 15,000 VND per piece. Yen The hill chicken in Yen The, genuine hill chicken dish is something worth remembering by “Yen The First, chicken. The fragrant meat is sure, if you eat it, you will love it ” The best hill chicken dish should only be boiled, the chicken is firm, crispy to dab with salt mixed with lemon leaves, the sweet broth is used to eat with rice.



mentioned thieu lychee, but more specifically, Luc Ngan thieu litchi. Luc Ngan thieu litchi fruit is characterized by its red color when ripe, thin skin, small seeds, thick pulp when eaten, it has a deep sweet taste that makes people want to enjoy more. The color of the bean with the aromatic roasted white sesame seeds is sprinkled on the tea dish like the star sa. The flavor of mung beans, sesame seeds, the sweet taste of the diameter, the faint fat taste of the fat, the richness of the green beans blends together. Eating a piece of green tea makes us feel indescribable: the sweet taste melts slowly in the mouth. Dong Quan cake is loved by many people because the cake is both soft and cool. Looking at the white molded cake, smooth glossy, dotted with some peanuts, crunchy and lumpy, we can't resist but pick it up to enjoy Eat cake molded with poor sauce.



At that time, the sweetness of rice, the concentration of lime, the fatty taste of coconut, the salty taste of soy sauce, all blended into the rich countryside taste. Shoulder cake is a strange kind of cake from form to name. This unique dish of the ethnic Cao Lan, Luc Ngan. To make delicious and sweet shoulder cakes, it is necessary to perform many steps: crushed glutinous rice with a stone mill; Wormwood leaves boiled mixed with clear lime water to reduce the acrid and bitter taste, then crushed and mixed with glutinous flour. After molding and wrapping, the cake is boiled in the water for about two hours, picked out and drained..

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