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Ca Mau, the southernmost land of the country , is blessed with a rich variety of natural products. This is a valuable resource for developing culinary culture and tourism . Through the process of coexistence, harmony and creativity, the three ethnic groups Kinh - Hoa - Khmer have contributed to creating a unique culinary picture with its own identity.

Delicious and nutritious braised pork leg with Chinese herbs dish of the Chinese community.

Ca Mau cuisine is a subtle blend of tradition and creativity. There, we can easily find rustic dishes that still carry the soul of many ethnic groups. For example, in Chinese parties, stewed pork leg with Chinese herbs is an indispensable dish. From the traditional dish of stewed pork leg with Chinese herbs, the Chinese in Ca Mau have made it more sophisticated: the pork leg is grilled until golden, brushed with wild honey to create a beautiful red color, then fried until crispy and then stewed with Chinese herbs. The dish becomes rich, attractive and can be served with vegetables typical of the Southern region.

The dish "Eastern air brings great fortune".

Not only creative in the way of processing, the Chinese also put good and lucky meanings into the dishes. For example, the dish of stewed white cabbage with shiitake mushrooms, named "Tu khi dong lai dai phat tai", implies abundant wealth. In the Teochew language, "tua xai" is homophonous with "great wealth", so the dish is not only delicious but also carries the meaning of wishing for prosperity and luck. For tourists, enjoying a dish that is both delicious and contains the wish for "prosperity" is an interesting experience, and also very suitable for the hospitality and development aspirations of Ca Mau people today, always hoping "everyone coming to Ca Mau will be prosperous and rich".

A famous place selling fish noodle soup and roast pork in Bac Lieu ward.

Along with the dishes of the Chinese community, the Khmer people also contribute to enriching the culinary map of Ca Mau with delicious dishes imbued with the soul of the countryside and the typical fish sauce flavor. Dishes such as vermicelli soup, beef sauce with minced meat, fried fish sauce with wild vegetables... are not only attractive because of their rich flavor, but also a cultural bridge, telling the story of how the Khmer people preserve and innovate in each meal.

Mam bo hoc dish with minced meat and wild vegetables.

With the orientation of developing tourism into one of the economic pillars of the province, exploiting and promoting the culinary values ​​of ethnic minorities not only enriches tourism products but also contributes to building a unique identity for Ca Mau tourism. Each dish, each flavor is associated with a story about people, culture and land, which is the "golden brand" that helps Ca Mau become an attractive destination, attracting tourists from near and far.

Lu Lam Hy

Source: https://baocamau.vn/am-thuc-3-dan-toc-tao-suc-hut-cho-du-lich-ca-mau-a123735.html