Bắc Ninh
Bac Giang’s specialities attractive to visitors
Updated: 14:47, 01/04/2017
(BGO) – A part from contemplating natural landscapes and learning about history and cultural and art products of local ethnic groups, visitors to Bac Giang also have a chance to enjoy the locality’s traditional specialities.
|
|
Introducing special dishes of Dao people (Son Dong district) at a provincial-level traditional food competition. |
Bac Giang’s cuisine can be divided into groups, including dishes used in festivals as vegetarian and meat foods. These foods do not serve tourists because they are considered sacred and used in worshipping and offering rites, After that, they are offered to visitors. Natural products include bitter bamboo shoot in Yen The and Son Dong, hazelnut in Mai Suu (Luc Nam district), Luc Ngan litchi, and fresh crap (Yen Dung district)…
Specific foods of each local ethnic groups which are used in festivals and usually introduced in culinary competitions include roasted pork, ant-egg-steamed glutinous rice of Cao Lan and San Chi people, “Vat vai” cake (glutinous rice cake) of Tay and Nung people, khau nhuc (stewed roast pork) of Hoa people, “Bia” cake and multi-colour steamed glutinous rice…
Processed dishes, which are sold widely in the market, are Chu noodles, Ke dry cake, Da Mai soft noodles, Van village’s rice wine, Tho Ha meat roll, “Lim” fermented pork roll, Luc Ngan dry litchi and Kien rice wine.
The last group features dishes serving tourists at restaurants and hotels processed in their own recipes.
Cuisine plays an important role in tourism development. When visitors buy food products to use and give to their relatives and friends, many people who have not come to Bac Giang will perceive the province’s cultural tradition and will visit the locality when they can.
“Homestay” tourism form has germinated in Son Dong mountainous district, offering the best opportunity to promote the locality’s culinary culture values. With their hospitality, locals are willing to make the most delicious dishes that present typical characteristic of their localities, the nation and even their families, to serve tourists.
To uphold local culinary culture values, it is necessary to raise awareness of people who create products. Each product must carry the cultural quintessence of where it comes from. Therefore, producers must pay attention to food safety and avoid creating poor-quality products for immediate profits.
Additionally, the local authorities should focus on promoting their specialties to consumers, especially via mass media.
For products sold as presents, attention should be paid to designs, labels and packaging as visitors are usually attracted by those with eye-catching and neat designs.
Culinary competitions in festivals also contribute to spreading cultural values of foods in the community.
The local authorities should also introduce food specialties in tours. For example, for tours to Bo Da pagoda and two trade villages namely Van village and “Tho Ha” pottery village, it is necessary to introduce products of rice wine and fried meat roll….Meanwhile, products such as “Luc Nam” hazelnut, and “San” pineapple, melon and pachyrrhizus should be introduced in tours to Mo spring in Nghia Phuong commune (Luc Nam district).
For tours to historical relic sites including Xuong Giang rampart in (Bac Giang city), Temple to Pham Van Lieu, Pho Cat area and Can Tram rampart (Lang Giang district), and those to Tien Luc district to contemplate 1000-year Da Huong (wide camphor) tree, products like “Da Mai” soft noodle and “Ke” dry pancake should be introduced. Whilst fresh and dried litchi, bee’s honey, “Chu” noodle, “Lim” fermented pork roll, and rice wine of Nung people in Kien Thanh commune, should be introduced to visitors to Cam Son Lake ecotourism site (Luc Ngan district).
To achieve effective results in promoting local specialities, the local authorities need to increase coordination among relevant sectors and agencies. At festivals, especially famous festivals such Yen The festival, Tho Ha festival, Tu Ha festival and Vinh Nghiem pagoda festival, the organisation boards should consider arranging stalls to sell local specialities.
By Vi Thi Tinh
Reader's comments (0)