Ms. Vo Thi Mai Lan (center) with a custard apple cake. Photo: KIEU MAI
This series of six reports, part of the "New Day's Rhythm" program, airs at 5:55 AM on Can Tho 2 channel and is rebroadcast on the digital platforms of Can Tho Newspaper, Radio, and Television, from April 20th until the festival takes place.
This series of reports aims to honor the heritage of Southern Vietnamese folk cakes, the flavors of the homeland that have followed in the footsteps of our ancestors since the days of pioneering and establishing villages and hamlets; reflecting the unique characteristics of the Kinh, Hoa, and Khmer ethnic groups through each cake and the journey of preserving the craft by artisans. These are people who have dedicated their lives to preserving the traditional values of their forefathers, safeguarding the culinary heritage of the nation; or artisans who tirelessly innovate and modernize folk cakes to adapt to the present; and those who aspire to integration, opening new avenues, and connecting to bring these cakes to every corner of the world. Among them, many artisans have created the brand of folk cakes of the Tay Do region.
Each documentary episode offers viewers a glimpse into the journey of preserving culinary traditions, from the skillful hands of elderly women to young people deeply committed to traditional cakes. For example, in the episode "Rare Traditional Cakes," Ms. Vo Thi Mai Lan (Cai Rang Ward) has dedicated her life to preserving a traditional cake that is almost lost amidst modern times – the custard apple cake. This cake requires more than two days, over a dozen steps, and dozens of ingredients to create a unique product. The traditional methods of roasting glutinous rice in river sand over a wood-fired stove and grinding it manually using a stone mortar are passed down from generations, rarely practiced today. But these methods are crucial for maintaining the authentic taste of the delicious cakes.
Each story in the documentary series presents viewers with the passionate and persistent journeys of artisans in the art of baking. For example, the episode "When agricultural products from acidic soil are transformed into works of art" tells the story of artisan Chín Thủy, whose real name is Phạm Thu Thủy (Long Mỹ ward), who created pineapple-filled sponge cake. Chín Thủy not only preserves the traditional flavor of sponge cake baked over charcoal and sand, but also innovates by using Cầu Đúc pineapple, a local agricultural product, to give a new look to this traditional cake.
Each documentary episode is only about 5 minutes long, concise and to the point, yet the story has depth in content. For example, the process of creating the Can Tho sticky rice cake brand, or the journey of traditional dishes like Pia cake and ginger cake becoming heritage items in the lives of the Khmer ethnic people... Each story is told with clear language and vivid images, providing viewers with a wealth of information about the specialty cakes of the Western region and the ethnic groups living there.
BAO LAM
Source: https://baocantho.com.vn/-dam-da-hon-que-qua-tung-chiec-banh-dan-gian-nam-bo--a202912.html
Comment (0)