Sapa Local Specialties – Fruits, Cap Nach pigs, Stream fish, Thang Co, and Silkie

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Every region has a variety of food and some of them are considered as special as the mark of the region when tourists come up with their to-do list, and that is also what excites tourists about Sapa. It would be a huge incompletion if tourists do not have a chance to savor the Sapa local specialties in this great nature land of Northwest. To be specific, the 5 typical dishes that shall never disappoint any tourists, namely Peach and Plum, Cap Nach pigs, Stream fish, Thang Co, Silkie.

1. Peach and Plum

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Sapa peach
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Sapa plums

The slight sweetness of the peach and pleasant savor of plum, those are specific traits when talking of Sapa Peach and Plum, especially for tourists who come here in summer. In plum season, tourists should give a try for the experience of picking plum in gardens. Also, to tourists who want to buy from markets, it is a recommendation to visit ethnics’ village markets.

Sapa Peach may have not an eye-catching look, yet it gives the crunchiness and sweetness when taking a bite. In other words, tourists may likely enjoy the sweet melody of summer through tasting Sapa Peach and Plum.

2. “Cap Nach” Pigs

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These pigs are very small
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It is roasted on hot charcoal for hours
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Crispy but still moist meat

Tourists may not understand what “Cap Nach” means. This name defines the characteristic of this pig. The pig actually weighs only around 4-5kg, it is so small that people can just bind the pigs’ feet to a bamboo stick and hang it on their armpit. The slide of meat is slim and the lean is soft and sweet. When tasting “Cap Nach” pig, people tend to enhance the flavor of the meat by drinking Fructus Crataegi Wine – a wine of H’mong minority.

3. Stream Fish

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Sapa stream fish

Tourists may find it hard to believe that among this misty town would have fish, however, the interesting is the fishes do not live in rivers, they come from streams. The stream is not as gentle as rivers. When it rains, the stream will wash everything away. Hence, the fishes living in the stream are forced to adapt to such environment. They have to swim hard to resist against the fierce stream. This is what makes the Stream Fish special than other fish dishes.

The real difference

Unlike to the other fishes, Stream fish in Sapa is special due to its none-fishy taste. Stream fish body is flat and small similar to gobies and ditch fish. Typically, the fish is cooked by baking on charcoal or grilling at the bank of the stream after fishing so as to keep the fresh flavor of the fish and fisherman can enjoy the finer unforgettable taste of fish meat. Also, classic condiments like garlic, chili and lemon are blended and served as a sauce in order to increase the sense of mouth-watering. Plus, the good news for tourists who are not a fan of the smell, Stream Fish absolutely is none-fishy.

4. Thang Co Hotpot

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Sapa thang co pot

At the first sight to tourists, especially foreigners, it may be not a good impression or a thought of exotic and terrified that foreign tourists may ever come up with.

Thang Co is a specialty of Mong people and usually sold in the markets. Thang Co Sapa is processed mainly from horses, one Thang Co pot contains with meat, heart, liver, horse’s bowel, horse’s blood and 12 spices specifically are cardamom, cinnamon, lemongrass, ginger, anise, and chives and so forth.

There is nothing better than eating Thang Co with dipped vegetables. The perfect vegetables are grown in Sapa or Northwest region to be exact, namely Cai Meo, Kohlrabi. Also, it would be a huge missing if there is no wine around for Thang Co pot.

5. Black Chicken – The Silkie – One of the prominent Sapa local specialties

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Sapa ga den – black chicken

A special kind of chicken of the Mong for its black skin, flesh, and bone. It is fleshy, tasty, crispy skin giving a sense of excitement. The “classic yet unique” dish made from Silkie is grilled with honey. The condiment is the combination of mint and lemon pepper salt, which definitely is the most pleasure for tasteful dining.

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