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Ban Pho corn wine attractive

Bac Ha White Plateau (Lao Cai) is always a tourist attraction destination not only by its cool climate, fresh; beautiful natural scenery; unique customs and traditions, but also by the attraction of the specialties associated with the cultural identity of ethnic minorities living here. Along with “thắng cố”, Tam Hoa plums, Shan tea, cinnamon… Mong people’s corn liquor Ban Pho is the pride of ethnic minorities, Bac Ha.

From Bac Ha town, along a winding road, winding along the side of Hoang Lien Son mountain 4km with green color of young rice, corn and Tam Hoa plum immense forests, visitors will come to Ban Pho.

Ban Pho village is home to about 500 households of Mong people with 3,000 inhabitants. According Mandarin – the common language of some ethnic groups living in the northern border strip, “Pho” refers to the concentration of population and restaurants. Seen from afar, Ban Pho beautiful as a colorful picture. Mixed into the immense green of the mountains are stilts house located close together. The Hmong in Ban Pho build houses on high, clinging to cliffs or slopes. The floor is low and airtight, raw materials of houses is wooden mainly. Indoor always have fireplaces, drying meat, “mèn mén”, “thắng cố”.

Hmong people use a variety of musical instruments, the most characteristic is the “khèn” and “đàn môi”. During Tet holidays or market day, the Hmong men and women often blow “khèn” and sing love songs earnestly.

One of the habits of Mong people is heavy drinking. Go market without eating meat, not getting drunk is not macho. So, alcohol is sold anywhere in Mong people are present. Bac Ha has many wine villages but the most good and famous wine and corn Ban Pho wine. It is no coincidence that in Ban Pho, corn planted area up to 300 ha, while only 82ha of paddy land.

According to the experience of Mong people in Ban Pho, delicious wine or not depends on many factors, in which the main ingredient is corn were planted in the area. To cook the wine, corn must boil for a long time until the corn is broken then take out, allow to cool completely then incubated yeast. The yeast are made from “hồng my” trees be planted along the hillsides, upland paddy, black beads, infinitesimal. After harvested, “hồng my” flowers are dried, then extract particles, crushed and mixed with the first wine (taken from the pot of previous wine), and boiling water, knead very fine, molded into balls and place on the straw in less sunlight place, well-ventilated. Until yeast is dry then put on the kitchen or hang up on the floor to use gradually.

The Hmong mixed corn with yeast in a certain percentage and then incubated on the ground in the house. They always keep the temperature not too hot, not too cold. After corn silage is warm up, in corn appears white powder then brought them in barrels, fasten about 5 to 6 days and place in timber for making wine. Corn making wine are calculated by “sinh” (30kg). Typically, each pot of wine need about 2 “sinh” corn, distilled from 20 to 24 liters of wine, the concentration is about 40 degrees.

Corn, “hồng my” yeast with water from rocks, climate and emotional of the Ban Pho has swirled together to create wine is famous throughout the white highlands, follow travelers to distant lands.

Development of traditional corn Ban Pho making wine not only create jobs, increase incomes, improving the lives of ethnic minorities, but also contribute to maintaining, preserving and promoting the traditional cultural values ​​characteristic of Mong people in Ban Pho. Corn wine Ban Pho also contribute to promote the image of Bac Ha tourism in particular, Lao Cai in general, attract tourists to visit, explore and enjoy.

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