The quintessence of Tuyen Quang cuisine

After Tuyen Quang and Ha Giang merged, this land became a rich culinary "treasure trove", converging the quintessence of the Mong, Dao, Tay, Lo Lo ethnic groups... Each dish and drink is not only closely linked to living habits, seasons and cultivation, but is also elevated through the OCOP Program - from indigenous products to goods with economic, cultural and tourism value.

Ethnic dishes - the soul from the fields and the kitchen fire

The cuisine here first of all originates from rice, corn, chicken, fish - things that are familiar in production and daily life.

The Mong people live on the highlands and are attached to growing corn, so corn noodles and corn noodles have become a daily dish. At markets or festivals, thang co - a traditional stew with many kinds of meat and spices - is a place for the community to gather.

Tourists explore the space and cuisine of the Dao people at Hong Thu homestay, Nam Dam village, Quan Ba ​​commune. Photo: Thu Phuong

The Dao people maintain a diet rich in medicinal properties. Chicken stewed with precious medicinal herbs and fish braised with forest leaves demonstrate indigenous knowledge in using herbs to both taste delicious and improve health.

The Tay people are famous for their cakes: Khao cake, black Chung cake, and five-color sticky rice - not only beautiful but also spiritual, symbolizing the five elements, praying for a favorable harvest. Roasted duck with mac mat leaves is also a specialty that captivates tourists with its rich flavor combined with the aroma of the mountains and forests.

The Lo Lo people preserve many dishes associated with hunting and farming practices: buckwheat cakes, smoked meat, and smoked sausages. This is both a way to preserve food for the winter and creates a unique flavor that is hard to find anywhere else.

Drinks - the essence of Shan Tuyet tea and forest leaf water

Ancient Shan Tuyet tea is a “treasure” of the Tuyen Quang highlands. The hundreds of years old tea tree grows on high mountains covered in clouds all year round, the tea buds are large, covered with snow-white fur. When brewed, the water is golden yellow, with a mild aroma, a light astringent taste, and a deep sweet aftertaste. People consider a cup of Shan tea as a friendly greeting, a symbol of purity.

Forest leaf water is a rustic but valuable drink. The Dao, Tay, and Mong people often boil sweet grass, wild mugwort, etc. into daily drinks. This drink is refreshing, aids digestion, and prevents diseases - reflecting indigenous medical knowledge.

Honey tea is the perfect combination of Shan Tuyet tea and Dong Van mint honey or Phuc Son honey. The sweet taste of honey combined with the mild astringency of tea creates a nutritious drink, loved by tourists.

OCOP - enhancing the value of local cuisine

Tuyen Quang currently has hundreds of OCOP products, many of which are related to cuisine: Na Hang Shan Tuyet tea, Yen Son dong vermicelli, Ham Yen seedless persimmons, Phuc Son honey... These products all retain their traditional essence but have been standardized in terms of packaging and labels. Along with that are Hoang Su Phi ancient Shan Tuyet tea, Dong Van mint honey, Tuyen Quang oranges, smoked buffalo meat, buckwheat cakes. These are products that have affirmed their brands in the domestic market, some of which have reached export.

Preserve and promote in the new rhythm of life

The merger of Tuyen Quang and Ha Giang opens up a great opportunity to promote culinary quintessence. However, it also poses a challenge: how to preserve the traditional spirit while developing according to market demand.

At the same time, it is necessary to continue to improve the OCOP products: diversify designs, build collective brands, expand consumption channels, and link with travel agencies. If done well, each dish and drink will not only have cultural value, but also be an "economic specialty" in the process of sustainable development.

Source: https://baotuyenquang.com.vn/van-hoa/am-thuc/202509/tinh-hoa-am-thuc-tuyen-quang-02e5ceb/