Ha Giang Foods- Things to eat

Ha Giang is not only known as a mountainous province with many majestic scenery, festivals, high mountains, but here we also see it as a land with many natural products. One of the attractions of Ha Giang foods is the culinary culture of dishes made from the ingredients available in nature. They have become the strange, exciting and special dishes in the highlands of Ha Giang.

1. Egg roll cake

In the cold area of Ha Giang, people have to eat something very hot, very spicy to fight the cold air of mountain rocks. But egg roll cake is “cold dish” that is eaten with very sweet hot broth. Ha Giang delicious egg rolls thank to the combination of flour, rich meat, especially the bowl of sauce is separate. This is a dish that you have to wait to eat the seller only makes it when the customer order a new cake, and then beats the egg on the surface of the powder and wraps it. Eggs are not ripe enough, it tastes fat and is quickly pointed to the sauce cooked from the bone, unlike the fish sauce is often seen. Egg rolls are sold in the morning in Ha Giang City, Dong Van Ancient Town and in some markets.

2. Colorful sticky rice

The Northern Mountains Ethnic Group owns an extremely diverse and unique culinary culture. Colorful sticky rice converge the traditional values, the meaning of cosmology, the philosophy of yin and yang and the meaning of human life.

It is called “colorful sticky rice” because it is made up of five kinds of sticky rice with five different colors. It is red, yellow, blue, violet and white. You can easily find it at the market of Ha Giang. Processing the colorful sticky rice of the regions is quite similar. However, depending on the region, they can mix or use different colors in addition to the basic color to create it. Materials include sticky rice mixed with the leaves of forest trees to dye. The red color is gac fruit or red rice leaves. Green is made from ginger leaves, green rice leaves, or peeled grapefruit. Yellow is made from turmeric. Violet uses black rice leaves.

Before dying, sticky rice is washed and soaked in water for 6-8 hours. They divide the rice into 5 parts, each corresponding to one color. After dyeing, the last step is steaming the sticky rice. This skill requires clever to get the good sticky rice. The easiest faded rice is to be added to the first chunk, followed by the remaining colors and white on the top. They can be made into five flowers, each one a color, or in the form of terraces…

3. “Thang co”

Thang co becomes one of the special of Hmong people, especially Ha Giang food.

H’Mong men going to Dong Van market are hoping to eat a bowl of “thang co”, drink a few glasses of wine with friends. People think that who have many friends, he was invited more wine and those who are drunk are good people because they have many friends.

In the middle of Dong Van Market, the “thang co” stalls are located behind the food stalls. Wine stall is near the “thang co” stall. The wine is stored in large plastic cans or jars that the horses have carried off the mountains early in the morning or the night before.

H’mong people often bring their “men men” to the market to buy more wine and “thang co” and invite friends. People have to squat when eating, place the food on a long wooden board and eat it with wooden spoon and the salt bowl with fresh spicy chili. It must have friends to inquire about the family, wishes and laughing with each other. Boys and girls can be drunk on the table.

4. Bitter porridge

In Ha Giang there are many unique dishes that visitors could be unforgettable. Bitter porridge is a kind of food like that.

On a cold winter’s night, I wandered in Ha Giang town, got a corner and ordered the bitter porridge. There are enough flavors in a small bowl of porridge: the scent of sticky rice and the smell of cyperus are carefully cooked and greasy legs, aromatic leaves, spicy leaves. Bitter porridge looks very attractive by the harmonious combination of rice, minced meat, pig bone water, herbs. Cooking porridge is not simple. They soak cyperus in rice water one night and then stew in 4 hours. The sticky rice is mixed with rice and stewed in pig bone water and cyperus. And then they add a little chopped lean meat, add some spice. Porridge is bitter so many people call it bitter porridge.

5.“Men men” – special of Ha Giang food

After the harvest, corn is classified, dried to the loft, arranged in rows in order to use gradually. Corn is separated, cleaned and crushed by stone mortar. Grinding corn requires elaborate and time consuming. Ground corn must be small to make it easy to steam. They put ground corn into the tray and water it and then cook.

6 Buck-wheat circuit

At the end of the buck wheat flower season, local people will harvest the seeds and sell them to cooperatives with high price. This gives people more income. This seed is very small, only half black beans. Since it is planted in nature, the triangular flowers here are not affected by toxic chemicals.

To make the pie, people have to go through many stages. First, the triangular flower grain must be dried and hand-ground. They kneaded the flour with water and then molded into the mold to bake. The cost of the product is 10,000-15,000 VND a cake. Although prices are not as high as many other places, triangular cakes are contributing largely to the development of food, tourism and the economy of the rocky plateau.

7. Corn wine of Ha Giang

In every market, in addition to agricultural products, an indispensable “specialty” is often traded and used is corn wine.

Ha Giang food – corn wine

Wine is made from native corn of the plateau along with the traditional glaze, so when drink you can feel the sweet taste of corn and it does not cause headache.

Corn wine is present in all markets of Ha Giang, this is also an indispensable drink when enjoying the “thang co”.

8. Mint honey of Meo Vac

Long ago, mint honey products have been known by consumers for good quality, bees raised in natural environment, honey source is from wild mint flowers only on the Dong Van Plateau.

Honey is produced by the people here in the traditional way, mainly from mint and some flowers of wild herbs. Mint honey has a light blue color mixed with a little yellow color, it has a distinctive aroma and sweetness.

9. Fin Ho tea

The tea tree grows at thousands of meters in the mountain range of Fin Ho where has cool year-round climate. Fin Ho tea is made from tea buds in over 200 years old tea trees in the mountainous area of Fin Ho village, Thong Nguyen commune, Hoang Su Phi.

The process of cultivation and processing does not use chemicals. The tea is tasty, pure and special, given by nature with a temperate climate at over 1300m.

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