Today, let’s list the products of the Northwest, Anyone who comes to Ta Xua should taste it once and remember it forever …
First, it’s Nam Pia dish
Nam Pia is made from animal organs such as cow blood, tail, stomach, intestines, intestines, etc., simmered with typical mountain spices, for until it becomes a paste. The dish has a bitter taste, often eaten with bananas and mint.
Nam Pia – a traditional dish that has been around for a long time and is loved by the Thai people
You can find this dish at all markets, remember to get up early and go tell it in the morning. In Thai, “nam” means soup, “pia” is the gelatinous substance in the small intestine of cows. The dish has a simple name, nam pia, depending on the interpretation of each person. Nam pia is only available in the Northwest mountains from Moc Chau to Son La, this is a traditional dish that has existed for a long time and is loved by the Thai people.
Food buffalo meat in the kitchen
Drying is a very popular way of storing food for Thai people. Dried buffalo meat is one of the dishes made by storing it, but its special flavor makes it famously attractive. It is not always possible for Thai people in Son La to process dried buffalo meat, but during Tet or during a large worshiping ceremony, the family has to slaughter buffalo, only a little is left to make this dish.
The kitchen buffalo meat is delicious with beer or wine
When eating, often dotted with cocoons – the peppery spice of forest salt. Dried buffalo meat can be grilled on embers or cooked to make the meat soft and easy to eat. This dish is attractive because of its special flavor, with the spicy taste of chili, the strong taste of garlic, the sweetness of meat and especially the smell of smoke from the kitchen, the aroma is not mixed with the taste of pangolin on the tip of the tongue when eating. macadamia nuts.
Porridge with velvet
Ta Xua’s specialty can’t be ignored is velvet porridge. This is a kind of porridge made from a green fruit, in the same family as tomatoes, with a mild bitter taste, mixed with the sweetness of broken rice.
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After the harvest season, the velvet fruit is scattered on the fields until the season is ripe, people pick it up, wash it, add ginger, mix it with broken rice, wrap it in banana leaves then bury in hot kitchen ashes, or sticky rice. This dish has a thick consistency, has a mild bitter taste, and is quite strange!
Sweet and delicious pickled meat
Sour pickled meat is a specialty of Son La, and is also widely sold in Ta Xua. This dish has the basic ingredients of meat, salt and cold rice for 6 full months.
On occasions such as holidays, weddings or when there are precious guests coming to the house to play, the host usually invites this pickled meat first< /div>
When eating, people take each piece of meat, remove the fat above, enjoy the salty, salty lean meat, fresh meat, very delicious and strange.</div >
Red rice
Com lam is a typical dish of the Northwest region, especially the Thai ethnic group, Com Lam is made very simply from glutinous rice, according to Thai customs. In the past, lam rice was only made after harvesting the new rice crop, especially people like to cook with upland sticky rice, sticky rice is soaked overnight and put into each bamboo tube, which people call sewing (Lam Pa). ivory), add enough water and cover with banana leaves or dong leaves and then put on a wood stove to burn until the bark of the bamboo tube is scorched and spreads the aroma from the rice, the bamboo tube is cooked without water.
Chicken rice is usually baked in bamboo tubes on a charcoal stove
Separating each layer of bamboo tubes, we can see the sweet aroma of glutinous rice, mixed with the smell of grilled bamboo, dotted with diagonal occipitals – a typical dipping sauce, Made from herbs, it’s hard for anyone to taste it once.
Lam rice with the sweet aroma of glutinous rice captivates many tourists from all over the world
See more: Attractive Moc Chau Tour
See more: Attractive Moc Chau Tour
Che Ta Xua
It would be a big omission if mentioning Ta Xua specialties but ignoring Ta Xua tea. Ta Xua Shan Tuyet tea has white buds, yellow wings, large leaves that are naturally fertilized by the people, without the use of chemicals, the collection and reproduction are strictly in accordance with the experience left by the father, so the tea when drinking has a fragrant, sweet, cool taste.
Ta Xua Tea – a precious gift of the Northwest high mountains
See more: Northern tour
See more: Northern tour
Tea water color from the time of mixing to a few later still retains the same blue color as red. When drinking tea, the first feeling is bitter taste, then gradually turns to sweet, fragrant tea flavor is especially different from other tea lines.
I’ve fallen in love with Northwest San Tuyet tea
For those who like to discover Northwest cuisine, perhaps they will no longer find these delicious dishes strange. But also many people do not dare to taste this Ta Xua specialty, but once you enjoy it, you will feel the delicious, fleshy, greasy taste of the dish and become interested in this interesting experience. .
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