Cooked from ingredients containing toxins, Ha Giang people have skillfully processed it into a nutritious and famous dish everywhere.
Who’s coming? Ha Giang I also once heard about au tau porridge. This porridge is also known by the locals as “poison porridge” or “death porridge” because of its special ingredients. That is the tuber tuber.
Au Tau porridge in Ha Giang. (Illustration)
The secret to “dissolving” the poison in the tuber tuber into a precious medicine of the Ha Giang people is to preliminarily clean the outer shell and then soak it in rice water overnight.
Wait until the tuber is completely clean, the Mong people will bring it to simmer until soft on a low fire. Au Tau then expanded, turning into a viscous substance.
Cuu Tau is the main character that creates the highlight of the dish.
Au Tau porridge also has more plain rice, female glutinous rice grown in the fields and pig’s leg under the armpits, sometimes even poached or young eggs. All the ingredients are put in the pot with the au tau for 4 hours to get a standard bowl of porridge.
Au Tau porridge motorbike is full of ingredients: eggs, pork leg bones, herbs and spices. (Illustration)
To know if the porridge has been eaten or not, the cook will taste a small amount, if you feel the tip of the tongue is numb… it means that the zucchini has not been poisoned and cannot be eaten. Only when there is no numbness in the tip of the tongue, it means that the porridge is cooked and can be enjoyed. So you can see how elaborately the Mong people in Ha Giang prepare this dish.
The finished porridge has a dark brown color, looks like a bowl of porridge from the lowlands, the taste is fleshy, fatty and especially very fragrant.
Au Tau tubers have a bitter taste, but when eaten, they are very flexible and fleshy, alternating with the sweetness of starch, the fatty taste of pork leg meat and bone marrow secreted during processing, creating a strange feeling. mouthwatering and attractive.
Au Tau porridge has a brown color similar to heart porridge below. (Illustration)
Au Tau porridge is available all year round, but the Mong people often eat it in the evening, because according to the people’s long-term experience, porridge has the best effect through a night’s sleep.
Coming to Ha Giang, it is not difficult to see the image of au Tau porridge stalls starting to get crowded every evening, the smoke carrying the aroma of the dish covers the space, dispelling the cold and windy cold of the mountains.
According to VTC
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