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People in Western Nghe An boost production and consumption of Tet specialties online

Thanh Phuc - Ngoc Khanh• DNUM_CAZBCZCACD 15:45

(Baonghean.vn) - At the end of the year, processing facilities for beef jerky, sausage (Ky Son, Tuong Duong), Khau Hin wine (Con Cuong) and sour meat (Que Phong)... are both urgently boosting production and focusing on promoting and selling products through e-commerce channels to supply the Tet market.

Clip: Phuc - Thu

As a large and long-standing beef jerky production facility in Muong Xen town (Ky Son), on average, each Tet season (3 months from October to December), Ms. Nguyen Thi Loan consumes about 700 kg of dried beef jerky (equivalent to 5 tons of fresh beef). Photo: Thanh Phuc

bna_ghép 4.jpg — The ingredients for making beef jerky are selected from delicious pieces of local yellow cow meat, marinated with traditional spices, including mac khen. Therefore, Ky Son beef jerky is always chewy, fragrant, sweet with an unmistakable flavor. Tet goods are packaged according to customer requirements, vacuum-sealed and labeled with full traceability barcodes. In particular, the processing and packaging stages are all live-streamed on Facebook and TikTok so that customers can easily "check" and order. Photo: Hoai Thu

bna_củi.jpg — In addition to preparing meat, spices, etc. for daily cooking, Ms. Loan's facility also spends 30 million VND to buy firewood for storage as fuel for cooking meat production. Photo: Thanh Phuc

The facilities both produce and post and livestream sales via social networks, receiving many positive responses from customers. Photo: Hoai Thu

bna_lạp xưởng.jpg — Chinese sausage, a specialty of Tuong Duong district, has also become a delicacy on the tray of offerings every time Tet comes and Spring comes. Therefore, the amount of goods consumed during Tet is quite large. To prepare goods for Tet, Ms. Nguyen Thi Thao, owner of a traditional Chinese sausage production facility in Thach Giam town (Tuong Duong) has been constantly heating the fire to make Chinese sausage these days. Photo: Thanh Phuc

bna_phơi.jpg — “There are many establishments that produce Chinese sausages, but we follow a traditional method that has been passed down for generations. My parents are of Chinese descent, so they have their own spices and secrets to making Chinese sausages with their own flavors. After processing, we dry them first, dry them in the sun, and then dry them with the heat of charcoal and smoke from the stove,” said Ms. Thao. Photo: Hoai Thu

Ảnh chụp Màn hình 2023-12-20 lúc 11.19.51.png — Sour meat (also known as chin xom) is a delicacy of the Thai people in Que Phong district. Now, this specialty has become a popular item on the market, thanks to which more and more people use it, especially in Tet meals. Previously, sour meat was processed from wild game meat such as deer or wild boar, but now it is mainly made from clean pork. The delicious meat is cut into small and even pieces; mixed with rice bran, spices and wild leaves. Then it is put into bamboo tubes to ferment. The cooked meat has a sour smell and is naturally delicious. Sour meat products are regularly introduced at fairs in the province and in the country. Photo: Thanh Phuc

Produced using traditional methods, Khau Hin sticky rice wine in Lien Tan village, Bong Khe commune (Con Cuong) is very popular in the market, especially at the end of the year. To serve the Tet market, in addition to packaging in bottles, glass jars, ceramics, porcelain according to different capacities, the owner of the facility also decorates it with beautiful bamboo baskets. Ms. Lu Thi Khuyen, the owner of the production facility, said: "Currently, orders for Tet wine have reached 3,000 liters of all kinds. Mainly sold through e-commerce channels, customers in the province, outside the province such as Hanoi, Ho Chi Minh City...". Photo: Thanh Phuc

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People in Western Nghe An boost production and consumption of Tet specialties online

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