As well as foods for long-term use of other ethnic groups in remote areas. Cao Bang smoked meat is seasoned with local spices for the purpose of keeping food for a long time. It is possible that from time immemorial, in difficult living, hunting and breeding conditions, locals often sought to store food for a long time in case of bad weather or food shortages. It can be said to be like kitchen buffalo meat, smoked salmon or others all over the world.
The meat is made from pork belly or lean shoulder, carefully selected from pigs, cows are naturally grazed high in the mountains. Then the meat is seasoned according to the esoteric recipe, which includes salt, pepper, pepper, cardamom,... creates a characteristic flavor.
A very important step is to smoke with grinding wood on a ember stove, creating a beautiful golden brown color and a strong aroma. Bacon when finished has a moderate chewiness, greasy but not boring, harmonious sweet and salty taste, served with hot rice or five-color sticky rice is very delicious.
Cao Bang bacon provides an abundant source of protein for users, replenishing energy for the body on cold days. Meat also contains many essential vitamins and minerals, which help strengthen resistance and immune system and are good for the digestive system.
Bacon can be processed into a variety of dishes such as fried, fried, grilled, served with rice, sticky rice, bread. In addition, it is also used to cook soup, stock, rim, make salads, salads ... And buffalo meat, beef in the kitchen can make a very interesting drink.
Today, bacon has become a unique highlight for the culinary culture of ethnic groups in Cao Bang. From a simple dish upstairs in the kitchen, this specialty has been known by many people, becoming a well-received item in the market, bringing a significant source of income for many families who have been involved in ethnic cuisine for a long time./.
Photo: Cong Dat
According to Vietnam Photo Newspaper