Traditional dishes - the soul from the fields and the hearth.
The local cuisine originates primarily from rice, corn, chicken, and fish – things that are familiar in daily life and production.
The Hmong people, living in the highlands, are closely connected to corn cultivation, so corn-based dishes like men men and corn pho have become everyday meals. At markets or festivals, thang co – a traditional stew with various meats and spices – becomes a gathering place for the community.
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| Tourists explore the atmosphere and cuisine of the Dao people at Hong Thu homestay, Nam Dam village, Quan Ba commune. Photo: Thu Phuong |
The Dao people maintain a diet rich in medicinal herbs. Dishes such as chicken stewed with precious medicinal herbs and fish braised with forest leaves demonstrate their indigenous knowledge in using herbs both for delicious food and to improve health.
The Tay people are famous for their various types of cakes: banh khao (rice flour cakes), banh chung den (black sticky rice cakes), and five-colored sticky rice – not only visually appealing but also spiritually significant, symbolizing the five elements and wishing for a bountiful harvest. Roast duck wrapped in mac mat leaves is also a specialty that captivates tourists with its rich, fatty flavor combined with the aroma of the mountains and forests.
The Lolo people preserve many dishes associated with their hunting and farming practices: buckwheat triangular cakes, smoked meat, and smoked sausages. This serves both as a way to preserve food during the winter and creates a unique flavor that is hard to find anywhere else.
Beverages - the essence of Shan snow tea and forest leaf water
Shan Snow Tea from ancient trees is a "treasure" of the Tuyen Quang highlands. These centuries-old tea trees grow on high mountains shrouded in clouds year-round, their large buds covered in a layer of white down like snow. When brewed, the tea has a golden hue, a delicate aroma, a refreshing astringency, and a deep, sweet aftertaste. Locals consider a cup of Shan tea a warm greeting and a symbol of purity.
Forest herbal tea is a simple yet valuable drink. The Dao, Tay, and Mong people often boil sweet grass, wild mugwort, and other herbs to make a daily beverage. This drink is refreshing, aids digestion, and prevents disease – reflecting their indigenous medical knowledge.
Honey tea is the perfect combination of Shan Tuyet tea and Dong Van mint honey or Phuc Son honey. The delicate sweetness of the honey blends with the mild astringency of the tea to create a nutritious drink that is popular with tourists.
OCOP - Elevating the value of local cuisine
Tuyen Quang currently boasts hundreds of OCOP (One Commune One Product) products, many of which are closely associated with local cuisine: Na Hang Shan Tuyet tea, Yen Son vermicelli, Ham Yen seedless persimmons, Phuc Son honey, etc. These products retain their traditional essence but have been standardized in terms of packaging and labeling. Alongside these are Hoang Su Phi ancient Shan Tuyet tea, Dong Van mint honey, Tuyen Quang mandarin oranges, smoked buffalo meat, and buckwheat triangular cakes. These products have established their brands in the domestic market, and some have even reached export markets.
Preserving and promoting these values in the new rhythm of life.
The merger of Tuyen Quang and Ha Giang opens up great opportunities to promote the finest aspects of Vietnamese cuisine. However, it also poses a challenge: how to both preserve traditional values and develop according to market demands.
Simultaneously, it is necessary to continue elevating OCOP products: diversifying designs, building collective brands, expanding distribution channels, and linking with travel businesses. If done well, each food and beverage item will not only be a cultural value but also an "economic specialty" in the process of sustainable development.
Source: https://baotuyenquang.com.vn/van-hoa/am-thuc/202509/tinh-hoa-am-thuc-tuyen-quang-02e5ceb/
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