Along with favorable factors such as beautiful natural landscapes and unique cultural features, the diverse cuisine of the ethnic groups, with dishes rich in the flavors of the Northwest mountains, has increased the attractiveness and enticed tourists to come and explore and experience the land of Son La.
Ethnic cuisine on display at the Hết Chá Festival, Na Áng residential area, Đông Sang ward, Mộc Châu town.
Son La, home to 12 ethnic groups for generations, each boasts its own distinctive dishes and unique cooking methods, creating a diverse, rich, and colorful culinary landscape. Particularly noteworthy are the famous sticky rice cakes and thang co (a traditional stew) of the Mong ethnic group; smoked buffalo meat, grilled stream fish, bamboo rice, five-colored sticky rice, wild vegetables, and bon soup of the Thai and Muong ethnic groups; and sour meat and deer wine of the Dao ethnic group. What's special is that the main ingredients for these unique dishes are primarily sourced from nature, combined with unique spices such as mac khen (a type of spice), doi seeds, and cham cheo (a type of chili), creating their distinctive flavors.
When tourists visit a destination, in addition to learning about history and exploring the natural beauty, they also want to enjoy the local specialties and unique dishes. Through delicious meals, tourists can experience and learn about distinctive aspects of traditional culture. This is also a factor that creates attraction and keeps tourists coming back.
Ms. Luong Thi Hong Tuoi, Head of the Community Tourism Development Group in Vat Hong residential area, Muong Sang ward, Moc Chau town, shared: "In community tourism, we recognize that cuisine is an indispensable part of introducing the unique culture of the Thai ethnic people here to tourists. Besides popular dishes like grilled fish and smoked meat, we also introduce dishes for special occasions and explain the meaning of each dish to visitors. Here, tourists can also try their hand at making bamboo-cooked rice, grilling fish, or pounding chili paste. Through these experiences, tourists gain memorable experiences with the food and develop a greater love for the land and people of Moc Chau."
Ethnic cuisine competition at Moc Chau Culture and Tourism Week.
Enjoying the experience of preparing and tasting ethnic dishes in Son La, Ms. Hoang My Hanh, a tourist from Hanoi, excitedly said: "In Son La, I got to enjoy five-colored sticky rice, smoked buffalo meat, grilled chicken, stream fish, bamboo rice, bon soup... each dish has a very special flavor, completely different from the dishes in the lowlands. I will definitely return to Son La to explore more of the culinary culture of this land."
The development, preservation, and promotion of culinary cultural values, transforming them into unique tourism products, is being implemented by various levels of government and localities through diverse approaches. Mr. Tran Xuan Viet, Deputy Director of the Department of Culture, Sports and Tourism, stated: "If cuisine is developed into a tourism product, it will contribute to creating a positive image of the people and land of Son La. Therefore, we have coordinated with localities and training institutions to organize training courses to enhance knowledge and skills in preparing ethnic dishes, ensuring food safety and hygiene for community tourism businesses, restaurants, and hotels. We also encourage and support the development of tours and routes linked to culinary experiences." Organizing culinary competitions... Through these events, tourists can enjoy delicious food and drinks, immerse themselves in the "local cultural space," and experience the cultural identity and traditional values of the localities in the most authentic way.
Tourists experience pounding sticky rice cakes at the peach blossom festival in Long Luong commune, Van Ho district.
It is clear that for tourists, cuisine not only satisfies nutritional needs during their journey but also offers an opportunity to explore the culture, customs, traditions, and aesthetics of the local people. The novelty, deliciousness, and appeal of the cuisine at a tourist destination will be a driving force to retain tourists, encouraging them to return. Therefore, developing and promoting culinary services will create a positive impression, enhance tourism promotion, and attract more tourists to Son La.
Huy Thanh