Mountain kitchen

In every home of the ethnic minorities in the mountainous regions, the kitchen is always an indispensable part. Above the kitchen, there is often a small loft for storing food, seeds, and many items associated with daily life.

The wood-burning stove is where people in the mountainous regions cook, dry, and preserve agricultural products according to age-old customs. Rice, gourd seeds, and pumpkin seeds are hung in the kitchen attic to dry and be saved for the next season. There you will also find dried gourds, dried betel nuts, tobacco, betel nut bark, and yeast used for brewing rice wine. Thanks to the smoke and moderate warmth from the wood-burning stove, the smoked meats of the local people also have a very unique flavor.

Around the kitchen, people gather to eat, chat, sing folk songs, and tell stories after a day working in the fields. Amidst the rhythm of mountain life, the kitchen fire silently preserves the traditions, memories, and cultural values ​​that have been passed down through generations of people in this remote mountain region.

In the kitchens of the Co ethnic group, various kinds of seeds are hung.

In the Katu people's kitchens, fires burn brightly as they cook their evening meal.

A wood-fired stove of the Gie-Trieng ethnic group, where they prepare their culinary specialties.

A heartfelt melody from the kitchen corner.

Baskets of rice and baskets of meat are hung to dry in the kitchen.

These dried gourds, stained with the color of kitchen smoke, will be useful in everyday life.

Smoked stream fish, an ingredient used in many delicious dishes of the mountain people.

The yeast used by the mountain people to brew rice wine also has a smoky flavor from the kitchen fire.

Source: https://baodanang.vn/gian-bep-mien-nui-3337813.html