BANH GIO
Making “banh gio” is very sophisticated and meticulous, and the maker must be skillful and sharp-sighted. If you want to have a delicious “banh gio”, you must the plants burned into white and smooth ashes mixed with lime water with appropriate proportions. The most important thing is to try the dark and light of the ashes water before mashing sticky rice. If the ashes water is dark, the cake will be acrid, you cannot eat it, if the ashes water is light, the cake will be pasty.
The best rice to make cake is upland sticky rice, the cake will be supple and perfumed. The leaves for packing the cake are young “chit” leaves so that the cake will be clean yellow, easy to peel with distinct aroma. The sauce of “banh gio” is moderate condensed cane molasses with dark yellow colour.
On a hot, afternoon of the summer, eating a bite of “banh gio” with cane molasses, tourists will feel the fresh taste of specialty cake of Ba Be countryside.
SOUR LITTLE SHRIMP, GRILLED FISH OF BA BE LAKE
The local specialty is the small fresh shrimp caught in Ba Be Lake. After cleaning, fix the small shrimp with cooked and cold trays, annealed with leaves for 45 days and then fermented (you can add ground pork), the product will taste sour and is especially delicious.
Hemiculture is a small fish living in large numbers in Ba Be Lake. They are fished with craft methods (casting-net, lift net). The catch is cleaned, clipped in the small bamboo slats, drained then grilled over the charcoal. The cooked fishes are dark yellow, eaten with chili sauce and having very delicious taste.
BAC KAN TANGERINE
Bac Kan tangerine is a specialty fruit that is developed widely in the province. The Tangerine is grown particularlymin Quang Thuan, Duong Phong communes (Bach Thong Suburban District), Ra Ban commune (Cho Don Suburban District) with the yield of thousands of tons per year.
Bac Kan tangerine is big with thin skin, very juicy, slightly sour and sweet with attractive aroma. The harvest starts from lunar September until the end of lunar December.
Bac Kan tangerine is granted Certificate of geographical indication by Department Of Intellectual Property.
SEEDLESS PERSIMMON
Due to be cloned through generations, Bac Kan has a famous seedless persimmon that is crispy, sweet and has a very special flavour.
Seedless persimmon is grown around Bac Kan province. It is harvested in annual lunar August and September.
Along with Bac Kan tangerine, Bac Kan seedless persimmon was granted certificate of geographical indication by Department of Intellectual Property.
DA YEN VEGETABLE
Da yen vegetable (bo khai), dialect as phjac hien, is a liana that grows in the Rocky Mountains of Ba Be National Park. In the spring, da yen grows fast because of the warm weather.
Da yen vegetable fried with beef, egg, “ngot” noodle, etc is not only a delicious food but also a valuable medicine. Coming to Bac Kan, visitors want to taste da yen vegetable and often buy it as a gift.
BAC KAN AROWROOT VERMICELLI
“Mien dong” Bac Kan is made of pure starch from arrowroot tubers, and finished “mien dong” fibres are grayish (the colour of arrowroot's sap). During the processing of non-chemical bleaching and dyeing, the noodle fibress keep the colour of arrowroot vermicelli noodle. “Mien dong” is produced by traditional experience of ethnic people so its fibres are leathery and have a specific aroma. Vermicelli fibres are not loose and are crushed after cooking and cooling.
“Mien dong” Bac Kan became a high value brand, favoured by consumers.
Department of Intellectual Property Ministry of Science and Technology has certificated the Registered Collective Trademark “Mien dong Bac Kan.
BANG PHUC SHAN TUYET TEA, CHO DON SUBURBAN DISTRICT
Located at an altitude of 1,200 m above sea level, Bang Phuc commune, Cho Don suburban district with cool climate all year is a favourable condition for growing Shan Tuyet tea. There are over 1,000 century-old teas that are harvested now in Bang Phuc, including 300-year trees with tens of meters high and their canopy covers tens of square meters wide. Unlike other kinds of tea, Shan Tuyet tender tea leaves are large and covered with a layer of white fuzz that look like snowflakes. When being dried, the tender tea leaves are silver white and when making tea, its water is shaken yellow.
Bang Phuc Shan Tuyet tea, a specialty of Cho Don suburban district revolutionary homeland, is famous with strong flavour.
JIAOGULAN HERBAL TEA
Jiaogulan is a liana that grows wild and scattered on the mountain slopes of Bac Kan. In the composition of jiaogulan, there are over 100 saponins that have a structure like saponin in ginseng and false ginseng. Jiaogulan contains flavonoids with a powerful anti-aging effect, in addition it also has amino acids, vitamins, microelements Zn, Fe, Se used to reduce cholesterol, stabilise blood pressure, prevent and control some complications of cardiovascular disease and diabetes, etc.
In addition to use as herbal tea, the people here also use young and tender leaves and top of jiaogulan as vegetables ' When coming to Bac Kan, , tourists will enjoy special flavour from slightly bitter to sweetish of jiaogulan or jiaogulan fried with egg.
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