Fried chicken with sour bamboo shoots or soup of the Ma people is strange specialties of the mountainous province of the Central Highlands.
The diversity of ethnic groups living in Dak Nong brings culinary diversity to this land. Some specialties you can try when coming here:
M’Nong Can Wine
When coming to this land, visitors have the opportunity to enjoy can wine of the M’Nong ethnic group. This is the second most populous ethnic group, after the Kinh people in Dak Nong. For them, can wine is the “drink of the gods”, indispensable when welcoming guests or in festivals and important occasions. Can wine culture also contains the spirit of community solidarity, love and aspiration for a happy and prosperous life of the ethnic groups here.
The wine is cooked with yeast, brewed from ingredients available in nature such as leaves, roots, bark of forest trees, yellow glutinous rice, brown rice or local rice. Produced by natural fermentation, the wine is usually aged for 2 to 6 months to fully infuse the yeast. At that time, the wine will thicken like honey, have a golden brown color with a distinct flavor.
Ma people’s soup Can
Soup is a popular dish of the M’Nong and the Ma people. Ingredients include tweezers, bamboo shoots, meat or stream fish, a few termites and a few crickets. All ingredients are put into a fresh umbrella tube, sealed. When cooking, the tube must be tilted over the fire and rotated to cook evenly. When cooked, people often take a piece of rattan string with thorns and pierce it into the tube for the ingredients to be crushed and blended together. At that time, salt and chili are put in, indented evenly, you can add herbs and enjoy.
Stir-fried chicken with bamboo shoots
According to the Ma, stir-fried chicken with sour bamboo shoots is the right way. The harvested bamboo shoots are peeled and thinly sliced, soaked in a jar (jar) of saltwater, covered for about 2 weeks, can be used. Sour bamboo shoots are taken from the jar and squeezed dry, then put into the pot of marinated chicken. The two ingredients are mixed well and then put on the stove. The Ma’s own secret is to cook evenly so that the meat and bamboo shoots are cooked without burning. After simmering for about 30-45 minutes, the chicken is soft and the bamboo shoots are fragrant. Before eating, they often sprinkle some crushed wild pepper, to increase the deliciousness of the dish. Follow vnexpress