The specialties of Sa Pa

SaPa vietnam is not only a land known for beautiful natural scenery, fresh cool weather, but also is home to many dishes with bold flavors from visitors mountains especially preferred.

Pigs of Sapa
really drop wild in forests are rare because the ball is now in the little village near the forest, but the headline on the high mountain forests is even more rare. With these standards, the special pork Sapa Muong perhaps even more difficult to find the boar should. This dish can be called meat but not meat. The meat is the taste experience of the wild without 'sin' killing wild animals, it is excellent. But perhaps they are sitting between Sapa mountain clouds, the fire rose with the election of corn liquor with the new display you see all the pristine forests of the accumulation of these in every meal. My heart silently thank God predestined land of night.

Stream fish
Sa Pa vietnam is not only famous land beautiful natural scenery, fresh cool weather, but also is home to many dishes with bold flavors from visitors mountains especially preferred. First to mention the fish from the streams of Muong Hoa, Muong First bring up the sale of the mall. Fish have many streams. White flat fish family, fish ditches title. Fish fried black fish-like, wrinkled, black with moss and stones. Notably, the fish has no fishy streams. In addition to flowers as more fish, goby ... Eating fish just the stream over a charcoal grill cooked, then grilled over hot foods immediately or, providing crisp fried and fried with tomato sauce with spicy curry powder, pepper powder is on the plate of rice has a delicious dish .

Mushroom Sapa vietnam
Sa Pa Market In any season, you are also invited to buy dried mushrooms, is a specialty of the mountainous area of Sapa. At the restaurant, you can request to eat mushrooms. Dried mushrooms soaked in water, will expand while maintaining the scent of mountain land, taste of the forest. As a gourmet, you can ask the restaurant to eat a foot fungus. It was shredded mushrooms fried with meat, dotted little spice, the dried ink and trays of disks you will have to take the throne next to the item class watercress, su su, improved shifting, cabbage, kohlrabi ... will bring you your very own Sa Pa. As soon as the vegetables here are also considered a vegetable, because her children remain in the traditional way of cultivation.

Herbs Sapa
Coming to Sa Pa, you will see the herbs in this very personal taste, with sour vegetables, sweet and spicy, such as purple basil, vegetables and put fish, vegetables, green or purple perilla concentration, vegetables aggregate pepper, parsley, marjoram, vegetable seasoning, vegetables and mint ... strong cooling the roots, it was the food drug.

Tortillas "Po piles Pau"
From June to October, some people in Sa Pa usually baking sophistication. Raw materials for baking, including training and the rice is milled into flour. Then take the powder dry filtered through cloth to fit inside the powder coating. Percentage of training two parts, one part fine powder. Then comes the stage of kneading dough into the bowl held by the package on a banana leaf, tied it away as well as corn tortillas. Cakes are done with the aroma of rice and executioner, when food will cool and aromatic, supple as pie dom Kinh do. Bread preservation training can dry place for dozens of days without stale.

Thick cake "Pau plau"
thick cake made ​​from glutinous rice. Glutinous rice is soaked with water about 2 hours and then poured out and the price to block negotiations for all countries into the sticky. Cooked away, for the mortars. When you retire, sometimes to apply grease to run off the stick. As has broken away as, squeeze into each member and can be eaten immediately. The cake can be for a week. If you want to be longer (2-3 months) to make flat bread and sticky dough get dry clothes for going out to sprinkle the cake. When to use sticky rice cakes can be fried or added to cakes and fragrant as when the plastic was just made. The cake can be eaten or dotted line rendering. Cake is characteristic of aromatic rice and very flexible.

Wins have "promoted"
This is a traditional dish of Mongolia. Meat cooked "trying to win" made ​​from beef, buffalo meat, horse meat and pork. Parts such as: heart, heart, liver, blood, flesh, bone is added to boiling water pan like, can add the vegetables. When eaten, the pan is left on the stove, ladled out bowls to eat anywhere there. This dish is usually made ​​at the festival, food festival sworn to protect forests, the days where many people such as the village, clan, or at the fair.

Drying Meat "anti-gai"
The meat of bovine animals, horses, pigs are usually Mongolia hanging upstairs kitchen to dry. Horse Meat of bovine animals, the toxic waste into pieces about 2 - 3kg, strung and hung upstairs kitchen for food storage. The meat will cook the dried hanging upstairs and to the annual staging. When eaten, cleaned and the smell of dust and soot into fried with tomatoes, bamboo shoots ... Meat smells and dust. Individual cow and buffalo meat has dried to the ash to grill (no charcoal), then take the ashes and dust to beat out alcohol. Dried meat usually fleshy, fragrant, crisp