List of typical delicious in Quan Ho land

Te cake of Cho village.

*Te cake of Cho village (boiled rice flour mixed with pork, onion and ear mushroom) is a product of 7 hamlets of ancient Cho district. The cake is flexible but not pasty. Every bite is a new feeling of rich and greasy taste in the center and special flavor of the leaf cover, which cannot be found in any other cake.

Nem of Bui Xa.

*The special thing of Nem of Bui Xa is the taste of powdered grilled rice and the materials. Only fine meat of “clean pig” can be the material for making Bui meat roll. As the processing meat, the maker uses a sharp knife for horizontal cutting and slicing into very long thin slice, then steamed by using a pot. As opening wrapped banana leaves, well smelling smell from powdered grilled rice will attract everyone.

Khuc cake.

*Khuc cake carries the aromatics smell of steamed glutinous rice, tasty taste of green soy, typical taste of cudweed, all appear in a crunchy cover of powder.

Quan Ho meal.

*Quan Ho meal is called “mâm đan, bát đàn” (bowl made from eucalyptus wood, knit tray”, the main course of which showed after vegetarian dishes (other name of 3-layer meal). Compulsory dishes are lean pork paste and chickens. During the meal, guests eat first, hosts sit next to them and sing Quan Ho songs, after that, hosts come to the tray. It must be polite, refined in communication which showed through sincere, simple but like-poem words.

*Phu The cake of Dinh Bang is made of sticky rice with many complicated phases and processes connubial cake is pliant as powder, but brittle as green papaya. In a deep bite, you can feel the greasy and tasty but elegant taste, brought by green soy well kneaded with copra, combined with fresh lotus seed and pervasive sweetness.

In addition, there are some delicious such as steamed rolled rice pancake from Mao Dien village, Dinh To soybean-sauce (Thuan Thanh district), peanut plain rice flan, cutting gruel (Thuan Thanh), Doai village’s dry pancake (Yen Phong district), porridge with fish meat of Ve An, Y Na, steamed chicken with lemon’s leaves, An Thinh garlic of Luong Tai district.