“The young glutinous filling is now rounder, bigger than a month ago. Biting and eating, the pulp was very thick. These are natural forest fillings, a specialty of the countryside, very clean and safe, without chemicals,” Phuong said. Currently, 1kg of green sticky rice fillings at the beginning of the season, Phuong sells for 50,000 VND/kg. Customers buy 2kg, she sells 95,000 VND. Because it’s just the beginning of the season, many people come to the store, see delicious fillings, and immediately order them for processing. Green filling at the beginning of the season is loved by many housewives “Customers who buy green fillings at the beginning of the season usually use a knife to smash the fruit, then store it with fish or meat. Because green fillings are young, the seeds are very tender. Filled with fish and meat stock, the sour taste is very delicious, but it is not acrid,” Phuong said. According to Ms. Phuong, the main harvest season must be nearly 2 months away. At that time, the filling will be ripe. There are 2 types of fillings, which are green fillings and black fillings. These types of fillings are grown a lot in the northern mountainous provinces. If the green fillings have green skin, the black fillings are dark purple. Both types of fillings are diamond-shaped, very delicious and can be used to prepare many dishes. At the beginning of the green filling season, although the selling price is still high, many housewives still rush to order fillings to eat. “There is no such fruit in the city, but only in the northern mountainous region. Therefore, seeing fillings at the beginning of the season, every housewife buys 1-2kg. Like my house, I like to marinate fish sauce. Just halve the fillings, add some delicious fish sauce with a little sugar, and eat deliciously. But many people stock it with meat, fish, and make apricots. In general, there are many ways to eat with fillings.” This small trader revealed that every day she sells from 30-50 kg of fillings at the beginning of the season. “With translation like this, many people buy online. They buy fish stock and meat stock so that they can eat less for the whole week, so they don’t have to go to the market many times and still have delicious food every day.” As far as Ha Dong, but a housewife named Thanh, 28 years old, when she saw the first season of the season on the online market, she immediately ordered 2kg to eat, even though she had lost 30,000 VND to ship. However, as long as there is filling at the beginning of the season, she will have less cravings. Fillings can be combined and processed into many dishes, such as braised with fish, meat, sticky rice Green fillings have a fleshy, fatty taste “My wife and I both like to eat green fillings and black fillings. With green fillings, I usually stock with copper perch. In turn, arrange 1 filling on the bottom of the clay pot, one layer of fish. Then put the soy sauce in the fish pot and cook on low heat until cooked. Very strange, fish stock with fillings, fish is not fishy. Perhaps the filling will take away the fishy taste of the fish. Eating fish has a rich, delicious taste of fillings. Everyone in my family loves this dish. Or if I’m bored with fish stock, I’ll put it in my mouth with bacon, “she said. Even, when buying green fillings, Ms. Thanh also beat it slightly. Then she roasted the chicken with fillings, adding a little water to infuse the spices. Finally, chop some ginger leaves and mix well to eat. Not only does she like to eat green fillings, but Thanh is also addicted to black fillings, although this type of filling cannot be processed as many dishes as green fillings. “With black fillings, I often make sticky rice with sticky rice fillings. Eating sticky rice with fillings gives a strange feeling, both fat and fleshy mixed in sticky rice seeds. This housewife said that she really wants to learn how to salt filling like the Tay people so that she can eat fillings all year round, but she doesn’t know how. “I have studied salt a few times but have not been successful. Because the processing of salt fillings has too many meticulous stages. Perhaps because the salting technique is not correct and the preservation is not good, there is no filling for the whole year,” she admitted.

Bac Giang lychee: Referring to Bac Giang specialties, it is impossible not to mention lychee. Lychee is sweet, thick pulp, small seeds are delicious lychee. In addition to fresh lychee here, people also dry lychees to keep the flavor of litchi without losing the characteristic sweetness of this fruit. Yen The hill chicken: It is impossible not to mention Yen The hill chicken, one of the famous specialties in Bac Giang. Hill chicken meat is usually firm, sweet and fragrant, not mushy and chewy. The most delicious dish is boiled chicken with salt and lemon leaves, chicken broth can be used to cook noodles or chan with rice is also great. Banh Da Ke: The richness and attractiveness of Bac Giang cuisine is reflected in many famous Bac Giang delicious dishes and famous specialties in Bac Giang that should be enjoyed. Banh Da Ke is one of the typical dishes of the Northern countryside. Dong Quang molded cake: This is one of Bac Giang’s specialties that you should try, with a piece of white cake, soft and smooth, both flexible and fragrant, with a rich, rich flavor of the homeland. Nham Ca: A rather strange dish for diners who have never visited Bac Giang. Nham fish is made from ingredients such as black filling, bacon, carp, herbs, sour star fruit, roasted peanuts, basil, … all of which are preliminarily processed and mixed together, sprinkled a little on top. fragrant roasted peanuts have been crushed. This dish can be served with soy sauce. Tho Ha rice paper: This snack has long been famous from afar for its delicious taste, carefully selected and meticulously processed from the skillful hands of the baker here. Tho Ha rice paper has sesame rice cake and coconut rice paper, each type has a delicious and attractive taste. Noodles Luc Ngan: This is a type of dry noodle to bring home as a gift for relatives, very convenient, made from rice of the Bao Thai Hong rice variety, so the noodles are flexible, smooth, used as instant noodles and perhaps how to prepare them. The best dish is to eat Chu noodles in a hot pot meal or cook with a bowl of sour soup with minced meat or bone broth. Luc Ngan sucker cake: is a cake made from glutinous rice flour, molasses and spicy vegetables (green cabbage). Spicy vegetables washed, pounded and squeezed to get water, kneaded glutinous rice flour with spicy mustard leaf juice, then molded the cake (rounded like a floating cake), dropped the cake into a pan of cooking oil and fried until it was golden, took out the cake, quickly released it. into the pot of molasses (the pot of honey is simmered). The cake has a sweet taste of molasses mixed with glutinous rice. This is a unique dish of the San Rui ethnic group in the Luc Ngan region. The ingredients for making shoulder cakes are glutinous rice, sugar, green beans, banana leaves, wormwood… Hiep Hoa Sesame Salad is a typical rustic dish often made to invite distinguished guests when coming to Bac Giang to play. This dish has this unique flavor that makes anyone who eats it and remembers it forever. Eating sesame fish salad is indispensable for spices such as: clove leaves, fig leaves, sesame leaves… Photo: IT. Invite readers to watch the video “Smoked land – Strange dishes of Vinh Phuc people”. Source: VTV3.