On the rugged limestone slopes of Tuyen Quang’s rocky plateau, where only weeds and shrubs seem able to survive, herds of hardy mountain goats cling to the rocks, climbing steep paths in search of food. Unlike goats raised in lowland farms, these goats roam freely across jagged karst hillsides, grazing on wild grass and leaves, and drinking from cool mountain streams. They grow entirely in nature, without confinement or industrial feed.

Fermented pork is a rustic dish that reflects the distinctive culinary culture of the Tay ethnic group in Lam Binh, Tuyen Quang. Traditionally served to honored guests, given as gifts, or sold to visiting tourists, it has become a signature specialty of the region.

In modern life, Gio cake of the Tay people in Tuyen Quang has retained its traditional flavor, much like the way they have preserved their cultural identity.

Amidst the wild and majestic rocky plateau, there is a precious breed of chicken that has been associated with the lives of the Mong people for generations. That is the native black chicken.

Gia Dui Xin Man plain rice is a specialty product of local people in the upland of Tuyen Quang province. Each year, it supplies thousands of tons of high-quality rice to the market. The product has been certified as a 3-star OCOP (One Commune One Product) item.

Amid the rugged cat-ear limestone peaks of Dong Van and Meo Vac, the local ethnic communities continue to preserve pho chua (sour pho) as a cherished culinary tradition and a distinctive flavor of the rocky highlands.

Humpback chung cake is a traditional dish of the Tay ethnic group in Ngoc Duong commune, Tuyen Quang province.

BHG - Ha Giang Province is renowned not only for its majestic landscapes but also for its delectable local cuisine. Among its morning favorites is banh cuon nuoc xuong—a humble yet flavourful dish where banh cuon (steamed rice rolls) are served with a steaming bowl of fragrant pork bone broth.

BHG - As one of the ethnic groups that still preserves many elements of indigenous culture, the Tay people in Phuong Do Commune (Ha Giang City) continue to celebrate Doan Ngo Festival (the 5th day of the 5th lunar month) in a pure and undiluted manner.

BHG - Smoked meat, a year-round delicacy of the northern province of Ha Giang, is more than just a traditional dish, it is a symbolic gift representing the essence of Vietnam’s northern highlands. Large cuts of buffalo and pork are meticulously marinated with spices before being hung above the kitchen fire to cure. The secret lies in the marinade, which includes ginger, chilli, and mac khen (Zanthoxylum rhetsa) — a unique spice indigenous to the mountainous regions.

BHG - ‘Men men’ (maize cake) is not only a familiar dish in the villages of the Mong ethnic people in Quan Ba District but it is also a testament to the diligence and creativity of the local community.

BHG - Ha Giang is renowned for its many specialities and famous dishes, such as ‘men men’ (corn cake), ‘thang co’ (horse hotpot), ‘banh chung gu’ (glutinous rice cake), and Shan Tuyet tea. Among these, the standout is the ‘da’ (stone) cake, a traditional delicacy highly appreciated by tourists.

BHG - When mentioning the cuisine of the Tay ethnic people in Ha Giang Province, one will think of the popular dishes such as ‘gai’ cake, banana cake, ant egg cake, and five-coloured sticky rice. But, duck noodles are an unforgettable breakfast for tourists if they have the opportunity to come to Ha Giang. This dish is not only delicious but also shows the unique culinary culture of the local Tay people.

BHG - Despite not being a traditional dish of Ha Giang Province, Pho Mai Son Ha Giang Restaurant, located on August 20 Street, Phuong Do Commune (Ha Giang City), has included ‘Pho Bat Da’ (noodle soup served in a stone bowl) on the breakfast menu for many years. It has quickly become a favourite breakfast choice among locals and tourists alike.