Hà Giang's culinary scene is famous for its delightful, diverse, and unique dishes like braised buffalo meat, victory broth, and baby goat porridge. Among them, the lap cheong, with its special flavor, stands out, showcasing the unique essence of the rocky plateau of Hà Giang.

In the customary tradition of the highlands of Hà Giang, around the 27th and 28th days of the twelfth lunar month, people from different villages gather for communal pig slaughtering. The pork is utilized to create fillings for chưng cakes and various other dishes, such as braised, grilled, roasted, or boiled preparations, enjoyed over the three days of Tet. A portion of lean meat and non-muscular pork is specifically set aside for crafting lap cheong.

The filling for lap cheong is carefully chosen by the people of the rocky plateau of Hà Giang from meat that balances both lean and fat, preferably from the shoulder. After meticulous cleaning, the meat is thinly sliced, marinated with salt and various spices, including a touch of white wine, ginger water, and ground dry bay leaves. According to the valuable experience of the locals, marinating the meat with white wine and ginger water imparts a rich and distinctive aroma to the lap cheong, preserving its quality for an extended period. After air-drying or smoking, the lap cheong displays a beautiful red hue from the lean meat, blending with the white marbling of the fatty portion, creating a visually appealing dish.

Crafting lap cheong around the 27th and 28th allows the locals on this high plateau to savor it on the 2nd and 3rd days of Tet. If you're venturing to Hà Giang during the Lunar New Year, be sure to indulge in this exquisite dish.
Source of Organic Produce from Hà Giang
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Contributed by: Lon Ton
Keywords: Hà Giang's Lap Cheong Specialty