Tuyet Diem is a famous salt stew village in Xuan Binh commune, Song Cau district, Phu Yen province. After the salt is harvested from the salt fields, people will carry out the stewing step to get fine, pure white salt grains with a salty taste without being acrid.
Because the salt cellar is very hot, salt cellar work is done from 0:00 a.m. to 5:00 a.m. to avoid the scorching heat of the Central region. Tuyet Diem salt cellar village was formed 150 years ago. Up to now, not many households in the village follow this profession.
Salt harvested from the salt fields will be put into ceramic pots and put into the tunnel furnace.
Salt men with flashlights strapped to their foreheads worked silently while everyone was asleep.
When the salt is filled in the furnace, the worker lights the firewood and begins the salt cellar process.
After the stewed salt is left in place to ferment for exactly 24 hours, the worker begins to pour the salt out of the pot, preparing for a new batch.
Sieving salt is the final step. Thanks to the stewing process, the salt in Tuyet Diem is fine, has a moderate salty taste, and is not acrid.
Photo,Video: Internet (Vinlove.net)