Bac Giang has beautiful natural landscapes and diverse cultural identities. Along with customs, traditions, festivals and unique art forms, the culinary culture of ethnic minorities is also attractive and appealing to tourists.
Numerous visitors have recently flocked to the northern province of Bac Giang, reaching an average of 2 million each year. In addition to natural landscapes, cultural activities and tourism services, local cuisine of ethnic groups has increased the value and created a good image for tourists about the destination.
Ethnic minorities in Luc Ngan district introduce specialty cakes.
The province has dishes with traditional flavors of the midland and mountainous region, expressing the culture, customs and lifestyle of the local ethnic minority communities.
These are typical dishes and drinks used daily, on holidays, Tet or introduced in culinary competitions, traditional cultural exchanges such as: Roasted pig of ethnic groups, ant egg sticky rice of Cao Lan - San Chi people, local cake of Tay - Nung people and colorful sticky rice among others.
Preliminary statistics show that the province has about 40 ethnic specialties with unique flavors and eye catching appearance that are regularly introduced to tourists at relics and tourist attractions in the province.
Many dishes of the Tay, Nung, Dao, Cao Lan ethnic groups in the districts of Luc Ngan, Son Dong, Yen The are loved and highly appreciated by tourists, typically, the Tay people's five-color sticky rice with 5 colors: white, red, yellow, green, purple or black.
To create color, the Tay people use natural leaves to dye sticky rice then cook it. According to the old concept, the five colors of sticky rice represent the five elements which make up the earth, sky and all things. In addition, the vibrant colors of the dish are also the wish for a peaceful life, good luck and a bountiful harvest.
Besides, the Dao people's bamboo rice dish is cooked from plump sticky rice grown in highland fields with coconut water and pork in bamboo shoots. When peeled off, there is still a thin, white membrane attached to each grain, making each grain sticky and fragrant.
Dishes of ethnic minorities in Yen The district.
Ant egg sticky rice is also elaborately prepared by cleaning the ant eggs, stir-frying them with shallots; steaming the golden sticky rice, mixing it with the stir-fried ant eggs. The soft sticky rice, the rich taste of ant eggs and fragrant fried shallots make anyone who eats it once remember it forever.
Each dish creates a delicious feeling for tourists and leaves a good impression of the land with the culinary product.
Some dishes of the Dao people in Son Dong, Cao Lan people in Luc Nam, Yen The are not only to fill the stomach but also processed from precious ingredients, medicinal herbs that are good for health.
The local ethnic minorities have paid attention to improving packaging, product labels and displaying and introducing them at community tourism areas and spots. After enjoying, many tourists love to buy them as gifts for relatives, friends and colleagues.
Khanh Chi
