3 famous specialties of Son La, visitors should enjoy, the second dish few dare to eat

Steamed snails

This type of snail is usually found only in dense, wooded and humid forests. They often come out after rain to eat leaves. Just a shower of leaves are free to catch, many rocks contain dozens of animals.

The stone snails here are shaped like Ba Den mountain snails (Tay Ninh), do not grow vertically but grow horizontally, their bodies are flat, about the size of two knuckles, their mouths are flared with milky white color. .

In addition to boiling, stone snails can also be turned into many other delicious dishes such as cooking with bamboo leaves, sour leaves or sour bamboo shoots, making snail salad mixed with Chinese scent, ginger leaves, perilla… Usually ethnic people do not stir-fry snails because They will produce a lot of slime, not eating well. If they want to cook soup, they boil water, pour in snails, add salt to make them crispy and fishy. Boiled snails until then poured out to stir, then cooked with sour bamboo shoots, bamboo leaves…

In addition to boiling, stone snails can also be turned into many other delicious dishes such as cooking with bamboo leaves, sour leaves or sour bamboo shoots, making snail salad mixed with Chinese scent, ginger leaves, perilla…

Spring moss soup

This is a typical dish that makes up the mountain flavor in the culinary culture of Thai people in Son La. Rock moss can be processed into many attractive dishes, of which the simplest is fresh moss soup ( Kinh tau). Before processing into dishes, the moss must be placed on a cutting board or a flat stone, pounded with a wooden pestle several times to crush all the impurities on the moss, and wash it without any sand or grit. After shaking off all the sand and grit, it is cut into small pieces, dropped into chicken broth or stewed bones, seasoned well, until it is ripe, it will wake up with an attractive aroma.

This is a typical dish that makes up the mountain flavor in the culinary culture of Thai people in Son La.

Rock moss after picking can be kept fresh for 2-3 days, Thai ethnic people also store dried moss to dry in the kitchen to eat gradually or use in important occasions such as weddings, new houses or festivals.

According to folk experience, stone moss is a cool dish that helps circulate blood, detoxify, clear heat, lower blood pressure as well as many other uses.

Shan Tuyet Tea

Referring to Moc Chau, people not only think of the steppes with immense green meadows or the herds of cows that make up the famous milk brand, but referring to this land, one cannot help but mention the Shan tea hills. Snow makes many tea lovers fascinated.

Unlike Shan Tuyet tea in Ha Giang, Yen Bai or Tuyen Quang,… Shan Tuyet Moc Chau tea trees have some distinct morphological characteristics: the tea tree trunk is bigger (because it’s a woody body, while other types of tea trees are different. other tea stems are dusty stems); branches and canopy are somewhat longer; leaves are larger, longer, darker green and more serrated than leaves of other teas; The underside of the tea leaves of Shan Tuyet tea has a white hairy layer. The mechanical composition of tea buds and especially the biochemical composition of tea buds also have significant differences. However, the morphological and biological characteristics of Shan Tuyet Moc Chau tea are not much different from tea in other regions.

Unlike Shan Tuyet tea in Ha Giang, Yen Bai or Tuyen Quang,… Moc Chau Shan Tuyet tea has some distinct morphological characteristics.