Mountain goats of the rocky plateau

On the sharp, jagged rocks, where only weeds and bushes seem to exist, there is a resilient breed of goat that clings to the rocks, climbs the slopes, and braves the wind to grow up. These are the mountain goats of the Tuyen Quang rocky plateau.

Goat meat can be used to prepare many delicious and diverse dishes.

Unlike goats raised on farms or in the plains, goats in the rocky highlands are completely free-ranging on steep, jagged mountain slopes. From early morning to late afternoon, the herds of goats follow the rocky slopes, eating wild grass and leaves, drinking cool stream water, and constantly moving to find food. Not confined and without industrial feed, mountain goats develop entirely according to natural laws.

One must-try dish is goat meat marinated in lime juice, rustic yet refined. The goat meat is roasted golden brown over straw, rinsed with warm water to remove any unpleasant odor, and then briefly boiled. When sliced, each piece of meat retains its pinkish hue and firm texture. Afterward, the meat is marinated with lime juice, ginger, lemongrass, chili peppers, finely chopped wild lime leaves, and especially ground mắc khén and dổi seeds – two spices considered the "soul" of the cuisine of the rocky region.

Steamed goat meat with perilla leaves is also a famous delicacy. The goat meat is lightly marinated with ginger, lemongrass, and a little corn wine, then arranged alternately between layers of perilla leaves and steamed until tender and sweet. The heat preserves all the nutrients, while the perilla leaves and ginger help mask the smell and enhance the medicinal properties.

As night falls in the highlands, nothing beats gathering around a steaming pot of medicinal goat hotpot. The broth is simmered from goat bones with local herbs such as Angelica sinensis, Dioscorea opposita, jujube, goji berries, longan, ginger, lemongrass, and corn wine. The goat meat is blanched until tender and served with wild vegetables, bamboo shoots, or mustard greens – all creating a culinary symphony that is both fragrant and nutritious.

Notably, people in the highlands do not use MSG or artificial flavorings. They believe that natural herbs and slow-cooking techniques are sufficient to create the deep sweetness of their dishes. A culinary philosophy that is both insightful and refined.

Hoang Anh

Source: https://baotuyenquang.com.vn/van-hoa/202508/de-nui-vung-cao-nguyen-da-d044a6d/