Dong Tao Chicken
In the Tet tray of every family, in all parts of the country, no matter where you are, you can’t miss chicken dishes, the most popular ones are steamed and boiled chicken dishes. To make the Tet meal and Tet tray more festive, many people have ordered delicious chicken early in the day for the whole family to enjoy.
Usually housewives will choose curry chicken, fighting chicken, but if you are a gourmet, you will definitely “aim” for another chicken breed, which is Dong Tao chicken, also known as Dong Cao chicken – a specialty chicken breed. of Dong Tao commune (Khoai Chau, Hung Yen province).
Dong Tao chicken is a specialty of Vietnam with the characteristics of firm, fragrant, crispy meat and very big, ugly legs and many layers of rough skin. But in fact, it is the legs that are the most valuable part of Dong Tao chicken, but the ugly looking skin is called dragon scales with rare crunchiness and toughness. For those who love to eat skin, like chicken feet, the legs of Dong Tao chicken are considered the most valuable. In addition, Dong Tao chicken skin is also very popular with the way of cooking with only stir-fried lemon leaves or Thai chicken skin with only hearing.
The price of Dong Tao chicken is very high. On average, a chicken raised for about 6 months with a weight of about 3.5 kg costs from 1.5 million. Particularly, Dong Tao chickens raised for a long time, about 4 kg to 6 kg, have a pair of terrible legs, the price is even higher, estimated at about 7 to tens of millions of VND/head. However, the output of Dong Tao chicken is not high, so if you do not pre-order, it is unlikely that you will have the money to buy it.
Kitchen guard meat
Kitchen guard meat is a specialty of the highlands, invented by the people to preserve meat for a long time in the process of living. Recently, when the highlands have become a favorite tourist destination for young people, kitchen meat has gradually become known throughout the country and has become a favorite snack, especially on the occasion of the coming New Year.
The meat is black, with a slight smoky smell, rich taste and aroma of forest spices such as wild pepper, mac Khen. When eating, it needs to be grilled and then smashed or shredded with chili sauce, it’s delicious.
Regarding the price, because the kitchen meat is very laborious and time-consuming, the price is of course also high, the price of one kilogram of buffalo meat made by the natives is usually over a million. In addition, because the quantity is limited because this is a product of the people, there is not much to buy.
However, recently, to meet the great demand of diners nationwide, many people in Dien Bien, Northwest have made smoked meat, with ingredients, buffalo, cow, and pork marinated in smoke for many days. Basically smoked meat is quite similar to kitchen meat, and it is also easier to buy, so many people choose this type of meat these days. The price of smoked buffalo meat is around 700 to 900 thousand/kg. However, you still need to buy at reputable addresses to buy the right kind of delicious and reputable meat.
Vu Dai braised fish
Tet comes, because the Tet rice tray has too many meat dishes, so the fish becomes easy to eat. In which, the braised fish dish with the characteristic of being long, firm, and full of flavor is loved by many people. Because stocking a pot of delicious fish is very laborious, many people choose to order it, in which braised fish in Vu Dai village (Nhan Hau village, Ha Nam) is a specialty that many people choose to send gold for Tet.
Vu Dai village’s braised fish is not cheap, a small pot of about 1.5kg of fish on average is also over 500,000, a large pot of about 3kg of fish costing up to 1 million is too normal. This is because the braised fish in Vu Dai village is very well done. The fish must be black carp at least over 3kg, the meat is firm, the ingredients for storage are even richer, especially, ginger, chili, pepper, fish sauce, delicious fish sauce, meat. Then the process of storing fish also takes from 16 to 24 hours. During all this time, the cook must pay close attention to the firewood so that the fire is always low, so that the new fish is sure, so it does not spoil for a long time.
Today, many households in Vu Dai village stock up on fish for Tet, every day the recipe is edited, but in general, the way to choose fish and the time of storage are similar. Experiencing such a rigorous process in processing, it is not surprising that it has become a sought-after specialty on Tet holiday. However, when buying, you should choose reputable establishments to avoid losing money but the food is not good. Today, Vu Dai village braised fish has become a specialty that many people order for their loved ones because it is both delicious and strange.
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