Over the long history of formation and development, the people of Peace increasingly know how to live with nature, take advantage of its potential to serve human life. They discovered more and more about the food sources available in nature and sought ways to process palates, fostering and having dishes that also prevent and cure diseases. Moreover, the ethnic groups have also established their own eating habits and customs.
1. Boiled pork
The pigs are allowed to roam freely, whenever they go, they will shave there. Then wash before removing the internal organs, not rinsing the water, only remove the hook and hang it to drain. Pork will do so will be long, not rancid. Then, the meat is prepared in a pot boiled on a wood stove at a moderate temperature. When the meat is just cooked, it is sliced and displayed on green banana leaves. Hot meat mingled with banana leaves creates a delicious flavor. Boiled meat is dipped with roasted salt and crushed grated guava seeds. Tourists who enjoy the dish will feel the sweetness of the pork, the crispness of the skin and the fat, the fragrance of banana leaves, the taste of guava seeds, the richness of roasted salt. No one can forget it after eating.
2. Sour pickled pork
Pork stocked with leavened forest leaves and crushed roasted rice for about 60 minutes. Then take the banana leaf on the fire, wipe it clean and line the bottom of the pot made of bamboo and neohouzeaua before putting meat in it. The lower part of the Bo (the top of the banana leaf) is sprinkled with a small layer of roasted rice mixed with roasted salt and then folded meat, every once ranked meat sprinkled once roasted rice with salt. Then cover the lid with banana leaves and leave the meat in the firewood around the wood stove or on the stove to fire wood. . When tourists enjoy the dish of sour pork, they still feel the color of meat, the texture of the skin, the acidity of forest yeast, the moderate salinity of salt, the aroma of rice. This dish is often eaten with forest leaves.
3. Pickled bamboo shoots chicken
Free-range chickens weighing from 0.8 to 1 kg are cleaned and then removed from the internal organs, chickens cut into small pieces, marinated with sour bamboo shoots (pickled bamboo shoots for as long as possible) with spiced marinated spices leave for 20 - 30 minutes to infuse the flavor of bamboo shoots and spices, then place in the pot and rhyme around the charcoal stove for 1-2 hours. When the chicken meat and bamboo shoots are sprinkled, sprinkle with a pinch of grilled guava seeds. This dish when eating chicken, sour bamboo shoots, and nuts is intertwined.
4. Grapefruit rolls
Pork sliced pork belly only, marinated a little fish sauce, onions. Grapefruit leaves are cut in half, rolling each piece of meat with half a large leaf or a small leaf, clamped on a bamboo grill grilled over charcoal. The fat of the pig, sown in embers, woke up the thin flame of men and women, the leaves of the grapefruit turned slightly purple. When tourists bite a piece of fragrant grapefruit leaves, break the fragments and mix with the golden hunting meat to dissipate the sickness, leaving only the fragrance, when swallowing the patties and then the numbness of the tongue.
5. Grilled fish dish
Some types of fish such as crucian, catfish, carp ... are often grilled fragrant. Before grilling, fish are stuck with small sticks through the mouth to the abdomen, down to the tail of the fish and then use a green bamboo clip to keep the fish from falling and breaking. Grilled fish is served with salt, wrapped in banana leaves, and then eaten.
6. Buffalo meat cooked with fish leaves
The buffalo meat is fragrant, scrape off and softened, peeled into small pieces, stewed in a well-cooked clay pot and then pounded the leafy leaves (a kind of sour leaf), seasoned with some rice balls and put in the pot with buffalo meat. When the plate is ripe and slightly comparable, it is the time when the buffalo meat and the sour taste of the leaf are absorbed. This is a popular national dish of Muong Hoa Binh people.
7. Lam rice
Lam rice is made by putting glutinous rice in a fresh neohouzeaua tube, pouring ginseng juice and then baking on fire. Ripe rice with the aroma of rice grain mingled with the natural aroma of fresh cork makes it difficult for visitors to forget a Northwest dish. Currently, lam rice has become a specialty of hotels and restaurants in many parts of the country, not only in Hoa Binh.
8. Mixed colors
People create sticky rice from grass-trees, then turn the red rice first, followed by blue, yellow, purple, and white to the top. When sticky rice ripen, unload and then mix together or separate each color into a variety of sticky rice with different flavors look very nice. This is a national dish that is very popular with tourists.
9. Bitter shoots
A delicious bamboo shoot is a germ of the bamboo family, bamboo, apricot, betel nut, neohouzeaua sprouting about 1-2 fingers or less, the remaining body submerged in the soil. When peeling off, the body is white and smooth.
If you want a delicious bitter bamboo dish, you must choose new sprouting shoots of bamboo shoots to take on baked wood until the scorched bamboo shoots, peeled and peeled away each time by dotting them into a packages of salt, chilli, ginger leaf, morning glory, garlic leaves and tubers. crushed garlic. When you eat, you will feel the sweet and bitter taste of bamboo shoots, the salty taste of salt, the pungency of chili, the warmness of ginger leaves, the pungency of morning sickness, the spicy taste of garlic and the typical flavor of sour bamboo shoots and grilled bamboo shoots.
10. Map vegetables
Map vegetables are eaten with thick breads made from rice and cassava. Forest vegetables include many types such as: lettuce, squeeze, spotted vegetables, papaya, pistachio, banana flower, berries, etc., washed and cleaned on wooden sticks for 30-40 minutes. Tourists enjoy this dish by eating forest vegetables dipped in a special sauce, through which tourists will feel the bitter taste, acrid, spicy, chopped, fleshy of the dish.
11. Canh Loong
This is a soup made from meat broth with banana tree sliced. Forest banana trees are peeled, peeled, thinly sliced, squeezed with salt, then dropped into the broth to boil meat on the wood stove for about 30 minutes. Then sprinkle on a few crushed grated guava seeds and shredded guise leaves before eating.
12. Chili sauce
Grilled peppers grated with a palanquin, then take the chicken head, chicken blood, chicken intestines continue to grind then mix with a little chopped herbs into chili sauce, this is the traditional sauce of Muong people. This dish is great for boiled meat.
13. Wine need
Wine should be made by taking a handful of crushed forest leaves and mixing with starch to create yeast, then put in a jar, covered with a layer of rice husk for composting. When drinking, tourists just pour cold boiled water or bottled mineral water to fill the jar, with nowhere to pour water there, so that the wine jar is always full. In the wine party, everyone sat around together, enjoying the sweetness, sweetness, ecstasy of wine, along with gongs, gongs, filled with festive atmosphere.
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