(Baonghean.vn) - During the cold season, people in the highlands choose and store typical products to withstand the harsh weather. These things have now become specialties, always attractive and inviting to tourists from near and far.
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| In the center of the highland districts of Ky Son, Tuong Duong, Que Phong, along the national highway, there are often places that specialize in selling local products. Many people from the lowlands come to work and passersby stop by to buy. In the photo is a taro selling place in Muong Xen town (Ky Son). |
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| Some families specialize in selling local products, such as: pickled bamboo shoots, garlic, pickled chili... |
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| "Chili" (a fruit the size of a chopstick) is a product of the Mong people. It has a strong spicy taste and strong aroma. It is used as a spice and is very suitable for cold winter days. |
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| Mac khen fruit is a spice with a characteristic aroma and spicy taste, known as "wild pepper". |
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| Mong people's mustard greens are always the first choice of people in the highlands in the winter. This vegetable is a kind of vegetable that Mong people themselves have preserved and grown on the mountain slopes. It is very sweet and is sought after by many customers from the lowlands. |
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| On cold days, there is a dish of mountain taro stewed with bones or cut into pieces, fried in fat to retain heat well. This is a common way of cooking in the highlands. |
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| In the meter tubes are bamboo worms that people find in the forest. On cold rainy days, bamboo worms are also a popular dish. |
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| Bamboo shoot season is over but bamboo shoots are still preserved by being pickled with chili and garlic, an attractive dish on cold days. |
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| Another way to preserve bamboo shoots is to dry them and store them carefully. Dried bamboo shoots are often used to make bone soup or cooked with meat, stir-fried with vermicelli... a popular dish during Tet. |
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| Bamboo rice of ethnic minorities has long been known as a specialty dish. The demand for it is increasing day by day, so bamboo rice is sold in many restaurants in the highland districts. |
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| Beef jerky (hanging in the kitchen) is a popular specialty, reaching out to markets both inside and outside the province. |
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| Chinese sausage, a food rich in fat, keeps the body warm and is popular among highlanders in winter. |
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| Honey is also a specialty that people store and is a medicine used to treat coughs and colds in the cold season. |
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| Sticky and fragrant upland sticky rice is the daily choice, used to steam sticky rice, make wine and wrap cakes. On holidays and village festivals, upland sticky rice is indispensable. |
Ho Phuong - Tuong Anh
