The flavor of mountain buffalo meat

In the highland villages of Tuyen Quang, buffalo meat is not only a nutritious source of food but also deeply tied to community cultural life. The buffalo serves as both a vital force in farming and a source of distinctive dishes that embody the region’s culinary identity.

Tien Thanh dried buffalo meat - a specialty of Tuyen Quang province.

The most renowned dish is dried buffalo meat, which has become a culinary hallmark of the mountains. The meat is sliced along the grain, marinated with local spices such as 'mac khen', 'doi' seeds, lemongrass, ginger, and chili, then smoked over the kitchen fire. The wood fire warms the home while imbuing the meat with its characteristic smoky, spicy flavor. When eaten, shredded pieces dipped in 'cham cheo' or enjoyed with corn wine offer a true taste of the highlands.

Locals also prepare other unique dishes such as buffalo grilled with 'mac khen', buffalo skin salad, buffalo skin soup with sour bamboo shoots, and stir-fried buffalo with forest vegetables. On festive occasions, buffalo stewed with medicinal herbs or forest leaves is prized for its rich, nourishing flavor.

Nowadays, with the rise of community-based tourism, highland buffalo meat has become a specialty that captivates visitors. Beyond its robust taste, the dishes invite travelers into an immersive cultural setting, where the crackling fire, sounds of the 'khen' flute, and corn wine create an unforgettable experience. Buffalo meat has thus become more than food; it represents the spirit of the mountains and uplands, elevating ethnic cultural identity in modern life.

Hoang Anh