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Sapa's specialties
Situated in northwest Vietnam, SaPa, besides its stunning landscapes, is also known for its specialty gifts. So what makes Sapa specialties unique? How many types are there, and where can you buy them? Let's explore in this article.
Here are the most famous specialties of SaPa - Lao Cai:
1. Bac Ha Late-Apricot:
Almost everyone loves the sweet and tangy taste of apricots, and I'm no exception. Summer apricots are widely cherished not only for their crispiness and deliciousness but also for their health benefits, providing calcium, iron, and more. Especially, Bac Ha apricots, unlike the pink-red hue of Lao Cai or Lang Son apricots, have a green color, large and round fruits, with a fresh, sweet aroma rather than a sharp sourness.
Red apricots, late apricots
1.1 Characteristics of Bac Ha Late-Apricot
The plum trees typically grow in the northern border provinces of our country during the cold North winds in winter and the cool summer like in Bac Ha - a highland district located in the northeast of Lao Cai province, about 70km from Lao Cai town, with a cool climate suitable for plum cultivation.
When you come to Bac Ha in January, you will be able to admire the entire Bac Ha valley covered in white plum blossoms - a pure beauty amidst the majestic Northwest mountains, and the plum season is in May and fully ripe in June and July.
When Bac Ha late-apricots ripen, they slightly tilt and turn pale yellow, with no change in skin color, making people mistakenly think they are not ripe. However, the flesh is yellow, sweet, delicious, and especially Bac Ha late-apricots have a crispness, and the plum flavor lingers in the mouth for a long time.
1.2 Where to Buy Bac Ha Late-Apricots
You can buy Bac Ha plums in the Lao Cai area during the ripe plum season, or you can pick delicious, sweet plums from the trees in the plum growing areas yourself.
At the central intersections of Bac Ha district town, locals harvest plums from their orchards to sell to customers. This year, the average price of plums per kilogram is between 50,000 and 60,000 VND/kg, which is an increase compared to last year's average price of only 10,000 VND/kg.
2. Bac Ha Shaggy Ink Cap Mushroom
Certainly, mushrooms are very familiar to us like shiitake mushrooms, oyster mushrooms, button mushrooms, and in SaPa, there is a special type of mushroom called the shaggy ink cap mushroom, also known as split gill mushroom - a unique product found only in Bac Ha (Lao Cai province), so it's very difficult to find this type of mushroom in other regions.
2.1 Benefits of Bac Ha Shaggy Ink Cap Mushroom
Mushrooms not only have high nutritional value but also serve as valuable medicinal herbs. Looking at the appearance of the mushroom, it's easy to recognize that this type of mushroom has no stem, with a fan-shaped cap resembling a clam shell. The outer surface is covered with a layer of fine white-gray hairs, and the edge of the cap is slightly rolled inward. The mushroom flesh is white, and underneath are gills. When young, they are white, and as they mature, they turn pink.
In addition to its high nutritional value, this type of mushroom is delicious to eat due to its particularly sweet and fragrant taste. It is affordably priced and is sold by locals on pieces of cloth or laid out on grass mats. However, shaggy ink cap mushrooms are always the most popular and best-selling. Here, young Hmong ethnic girls sell this type of mushroom by the bowlful.
2.3 Where to Buy Bac Ha Shaggy Ink Cap Mushroom
Travelers can find Bac Ha Shaggy Ink Cap Mushroom at the weekly markets in Bac Ha. Usually, these mushrooms are harvested during the hot and humid summer, which is suitable for their vigorous growth. Although locals actively cultivate these mushrooms, there is still a significant element of chance involved.
Bac Ha Shaggy Ink Cap Mushroom can be cooked by stir-frying or making soup. The sweet and fragrant taste of this mushroom always leaves diners with unforgettable memories. Just one taste of this specialty dish, and you may find it to be an unforgettable experience during your exciting journey to the mountainous district of Bac Ha.
3. Moc Com (Tay)
From simple ingredients like young rice flakes, the Tay ethnic group has transformed them into delicious and unique dishes such as moc com, com com, cop ep, and more.
In autumn, Tay ethnic families often prepare 'mouthwatering' young rice flake dishes using familiar ingredients such as sticky rice and glutinous rice.
After skillfully drying the rice, typically using their own drying ovens, locals pound the dried grains with a long pestle about four times. Once all the husks and bran are removed, the whole grains of rice are kneaded by hand into a compact block. When released, the rice flakes expand, indicating they are delicious and meet the standard.
Moc Com dish is more elaborate and enticing than other rice flake dishes. The Tay people prepare moc com by taking the meat and fat skin of a plump duck, slicing it thinly and lengthwise. The neck, spine, wings, and bones are minced finely and used as filling, stir-fried until cooked.
Then, the rice flakes are layered on dong leaves, with the filling placed in the middle of the rice block. The leaves are folded over and tightly tied with a string, then steamed in a water bath or placed in a steaming basket to allow the rice flakes to absorb the seasoning, stick together, and create an irresistible dish.
If you wish to try this unique dish, you can visit SaPa during autumn at the Bac Ha market to savor moc com and other enticing dishes.
4. Rau cải mèo:
In SaPa, there is a type of fresh, crunchy cat-ear vegetable with a special flavor – initially bitter and refreshing, then followed by a sweet taste on the tongue. It thrives during winter and spring seasons.
4.1 Characteristics of cat-ear vegetable
Cat-ear vegetables belong to the leafy green vegetable category, with long, dark green leaves. The leaf edges are curled with soft thorns. Some varieties have hairs while others have smooth stems. Cat-ear vegetables are extensively cultivated in the highland gardens of the Hmong people and have become an essential part of their daily diet. Despite being grown in a natural manner without strict rows, cat-ear vegetables thrive well even in poor soil conditions or harsh weather, showing good resistance to pests and diseases.
According to Hmong culinary experience, small cat-ear vegetables with tiny white hairs on the leaves are tastier than larger ones. Cat-ear vegetables are commonly cooked as stir-fried greens with pork fat, adding a bit of ginger to enjoy in the chilly Northwest weather. They can also be boiled and eaten with soy sauce, offering a delicious taste. Particularly in Sa Pa, there's a delicious dish of grilled meat skewers wrapped in cat-ear vegetables.
4.2 How to cook cat-ear vegetables
The best and simplest way to cook them is to slice them small, crush some ginger, then boil them in water with seasoning for a hot soup. Additionally, they can be cooked with finely minced chicken to enjoy the sweet taste of the chicken with the refreshing sweetness of the warm vegetable soup. Importantly, regardless of the cooking method, chefs don't use knives to cut but rather twist and break the vegetables into segments to preserve their natural sweet flavor.
When traveling to Sa Pa in spring or winter, don't forget to indulge in the cat-ear vegetable soup served by the ethnic people or the unique grilled meat skewers wrapped in cat-ear vegetables.
5, Nung Din Ginger Pork:
A highly unique dish perfect for enjoying on chilly days in Sa Pa is Nung Din ginger pork - a dish enjoyed by the Nung Din people during festive occasions.
True to its name, this dish is simply prepared with ginger, giving it a warm, fragrant ginger aroma and a unique flavor. To make ginger pork, locals here utilize all kinds of bones such as spine bones, ribs, and fresh tendons (not washed with water) minced finely. Then, a large amount of ginger is finely crushed, squeezed to remove excess water, mixed with all the minced bones, ginger, salt, and thoroughly kneaded.
When kneading, add a little bit of wine for preservation and to enhance the flavor, ensuring the food stays fresh longer. The meat is placed in a vessel filled with shiny yeast water and then water is poured in to maintain the temperature so that the food does not change color. Finally, cover the vessel tightly with multiple layers of plastic wrap and tie it securely. It is only opened and cooked when ready to be served.
There are two ways the Nung Din people enjoy this dish: steamed or boiled. If steaming, add water, peppercorns, and herbs to allow the dish to emit a tantalizing aroma. If boiling, add a moderate amount of soy sauce and simmer until fragrant with added peppercorns or celery for extra flavor.
To savor this unique dish of the Nung Din people, you must visit the Bac Ha market during the pre-Tet season on Sunday mornings until 2 p.m.
6, Nung Din Seven-Colored Sticky Rice:
When you arrive in Lao Cai, you'll easily spot the fragrant, sticky, and vibrant seven-colored sticky rice baskets. These baskets are visually appealing with various vivid colors, all made from natural ingredients easily found from plants and flowers. So don't hesitate, just go ahead and buy yourself a pack of seven-colored sticky rice to savor the simple flavor of the highland people here.
Seven-colored sticky rice is a traditional dish of the Nung Din people. This dish used to be only available during festive occasions. With its culinary value intertwined with deep spiritual significance, each color of rice represents a month in an ancient battle. Seven-colored sticky rice is believed to bring luck and blessings.
What makes this sticky rice special is the unique combination and blending of colors that only Nung Din women can create. They don't use any modern synthetic dyes but instead utilize red and black leaves, yellow flowers, ginger leaves, or turmeric to color their creations.
The large and firm glutinous rice grains, exuding a sweet aroma, are carefully selected to make this special sticky rice. The rice is soaked thoroughly, cleaned, soaked in color, and then steamed for about 2 hours. The Nung Din people do not add salt to the rice to preserve the freshness of the rice colors.
Discover the vibrant world of rainbow sticky rice!
Explore the bustling Bac Ha market where rainbow sticky rice is a popular delicacy! Vendors can be easily spotted with their neatly packed baskets, one filled with sticky rice and the other with a variety of toppings.
Indulge in the tangy goodness of pickled pork!
For generations, pork has been a beloved staple in Vietnamese cuisine, offering versatility in culinary creations. In Sa Pa, enjoy the intriguing flavors of pickled pork, accentuated by aromatic spices and herbs.
Sour and Spicy Pork Salt
7.1 Cooking Sour and Spicy Pork Salt Dish
Pork salt is processed by highland people in a very simple way with available spices such as jackfruit leaves, cinnamon leaves, betel leaves, fresh chili, ginger, and rice wine. These leaves are dried and crushed, while the pork is sliced into pieces then marinated with heavy salt and mixed with crushed dried spices. Finally, the meat is put into jars or bottles and left for one to two weeks before consumption.
Sour pork can be cooked by roasting or grilling depending on taste preference. When enjoying, you will taste the spiciness of ginger and chili, the slightly bitter taste of betel and jackfruit leaves, the aroma of cinnamon. Meanwhile, the sour taste blends with the salty taste of each piece of salted meat, along with its impressive crispiness and firmness.
Specially Salted Pork has reduced the fat and greasiness of the meat. Although a simple and rustic dish, it is always served by highland people to honor esteemed guests as a traditional dish, showing hospitality to visitors.
7.2 Where to Buy Sour Salted Pork
You can enjoy sour salted pork at Little Sapa 2 restaurant, located at 38 Cau May, Sa Pa, Lao Cai province. The restaurant is spacious and clean. The salted pork here is delicious, with firm and fragrant meat. And the accompanying dipping sauce is perfect, delicious, and flavorful.
8, Tày Ethnicity's Bitter Bamboo Shoot Spring Rolls:
To make this spring roll, people usually use bitter bamboo shoots (young bamboo shoots, known by various names), boiled until soft, then peeled to obtain thin, soft, and chewy sheets. Interestingly, the bamboo shoots are used as the outer layer, similar to traditional spring rolls.
The filling of bitter bamboo shoot spring rolls is made from finely chopped chicken meat. To make delicious spring rolls, choose tender chicken, with a moderate weight, neither too large nor too small. The chicken meat and bones are finely chopped along with jicama, chives, and other spices such as pepper, fish sauce. All the filling is wrapped in bitter bamboo shoot leaves and then fried until golden.
This specialty dish was originally prepared to serve traditional feasts in the village. Nowadays, to promote this special dish, many restaurants also include it in their menus. If you have the opportunity to visit Sa Pa, you should try this unique and enticing dish at least once.
9, Victory Celebration Dish:
Thang Co is a special dish of the H'mong people in the Northern mountains, made from simmered livestock bones (buffalo bones, cow bones) along with their meat and organs. Although the name of this dish may sound strange, if you have the chance to visit the highland markets, enjoying a hot pot of Thang Co with delicious meat pieces in the chilly weather of Sa Pa, you will truly appreciate the deliciousness and uniqueness of the culinary style of the highlanders here.
Looking at a large pot of Thang Co with meat chunks and fat pieces looks very appealing. This is a high-protein dish, which can only satisfy those who travel far to the market, especially on cold winter days. Particularly, the colder the weather, the better Thang Co tastes, especially when accompanied by a bowl of corn wine to enjoy together.
However, nowadays, Thang Co is commonly sold in restaurants in Sa Pa with a different flavor compared to the traditional dish, especially in restaurants. The Thang Co pots in these restaurants now have various mixed spices, especially the taste of seasoning powder, MSG, which somewhat diminishes the traditional flavors. And many people have made the effort to travel to the highlands, participate in the chilly winter market days to have the opportunity to enjoy authentic, delicious Thang Co.
9.1 The Meaning of Thang Co Dish
When serving a bowl of Thang Co, fragrant slices of allium flowers are often added. For the H'mong people, Thang Co is not just a delicious dish, it showcases culinary expertise and sophistication, as well as encapsulates the unique cultural beauty of the ethnic communities in the northeastern highlands. Don't forget to indulge in this enticing dish if you have the opportunity to travel to Sa Pa.
9.2 Where to Buy Thang Co
Thang Co Restaurant A Quynh Sa Pa: 15 Thach Son, Sa Pa town, Lao Cai province. This restaurant is both modern and cozy, decorated in the style of ethnic households. Thang Co here is praised for its perfect taste, with more lean meat than elsewhere. The broth has a delicious aroma, sweet with the true flavor of bones rather than the strong sweetness of seasoning powder.
Hoa Dong Tien Restaurant, 29 Cau May, Sa Pa, Lao Cai. Thang Co here is cooked with various vegetables such as carrots, turnips, and chayote, so it gives a different sensation compared to traditional Thang Co. Stop by if you want to try this unique experience.
10, Bac Ha Corn Wine
Bac Ha Corn Wine is also one of the incredibly unique specialties of the highlands, made from fragrant, sweet corn kernels, rich in nutrients, although small, they are the main ingredient that creates delicious, potent bottles of wine.
To brew batches of properly delicious corn wine, locals here also combine corn with a special type of yeast processed from red yeast rice (similar to yeast balls).
Moreover, when you drink corn wine, if you get drunk, you won't feel dizzy or have a headache at all. Corn wine is one of the unique secrets of highlanders to combat the cold every winter. Corn wine has a very strong, very hot taste, but when you drink it, it's sweet and fragrant with the characteristic scent of corn.
It is said that in Pho village (a village of the H'mong Hoa people about 4km from Bac Ha), there is a very pure water source, taken from the Hang De stream, so the people of Pho village can produce such excellent wine. As for the corn, it is grown in the fields, harvested when just right, then mixed with red yeast rice – a special type of yeast, fermented with the corn in wooden barrels for about a week before being ready for use.
During these days of brewing, a slow fire is lit under the barrel to allow the wine vapor to rise, condense, and flow out; for every 10 kilograms of corn, only about 3 liters of wine can be obtained. Currently, the people of Pho village and Bac Ha don't have many people growing that type of red yeast rice anymore, so wine is fermented with synthetic yeast more often, resulting in today's corn wine being less intense than the traditional version.
Nowadays, when you visit Bac Ha or Sa Pa, you can easily buy corn wine everywhere, and if you have the opportunity to visit Pho village, even better. Don't hesitate to buy Bac Ha corn wine as a gift for your family if you get the chance.
11. Pig in Armpit Dish
Pig in Armpit is one of the special dishes in Sa Pa. Here, pigs are allowed to roam freely without needing care or feeding on synthetic feed; instead, they forage for themselves, eating wild vegetables in gardens, forests, even potatoes, cassava, and wild roadside greens. These pigs quickly adapt and thrive in their environment, so they have good resistance and are very healthy, compact enough to be easily carried under the armpit for convenient transportation, perhaps giving rise to the name 'Pig in Armpit'.
Pig in Armpit can be prepared into many delicious dishes, especially whole roasted pig. First, the pig is cleaned, marinated, then roasted or grilled whole over an open fire. Looking at the crispy, fragrant pork with tender, succulent meat, it's hard to resist this delicious dish. Because they are not farm-raised pigs, especially since the food of these pigs roaming freely in the highlands, their meat is very firm, flavorful, and sweet.
11.1 You can enjoy Pig in Armpit at the following restaurants:
Silver Waterfall Restaurant: Km12 Silver Waterfall tourist area, Sa Pa town, Sa Pa district, Lao Cai. The restaurant is spacious and cool. The Pig in Armpit here is praised by diners as delicious, with fragrant and especially fantastic dipping sauce. However, you may have to wait a bit longer as the staff still need to prepare it. Especially, the restaurant serves cat apple wine to accompany the roasted Pig in Armpit.
Gerbera Restaurant: 31 Cau May, Sa Pa town, Sa Pa district, Lao Cai. The restaurant is beautifully arranged, with a style that strongly reflects the highlands. The roasted Pig in Armpit here has crispy skin but very tender meat.
12. Sa Pa Salmon
Salmon is always considered a premium and expensive food due to its high nutritional value, especially since this species can only live in environments with clean water and cool climates.
In Sa Pa, you can enjoy delicious grilled salmon or salmon hotpot. With a cool climate all year round and a cold winter sometimes even with snow cover, the salmon here has firm, tender flesh, and no fat, making it very suitable for various dishes such as grilling, Japanese-style salmon salad, steaming, frying, and more. The most outstanding are still the salmon hotpot and salmon salad.
When enjoying Japanese-style salmon salad in Sa Pa, the first sensation for diners is the freshness in every piece of fish, the fragrant and firm flesh of the salmon, not bland like canned salmon. In the cold of Sa Pa, enjoying a steaming hotpot of salmon is also extremely enjoyable. Alongside the hotpot are various fresh forest vegetables, which complement the delicious, sweet salmon pieces, making it incredibly enticing.
12.1 You can enjoy salmon dishes at:
Discover Vietnam Restaurant: 15 Thach Son, Sa Pa town, Sa Pa district, Lao Cai. The restaurant is quite small and simply decorated, but it's very cozy in the cold season. It is rated that the fresh salmon hotpot is delicious and very palatable.
Silver Waterfall Restaurant: Km 12 Silver Waterfall tourist area, Sa Pa town, Sa Pa district, Lao Cai, near Silver Waterfall. Here, there is a superb black pepper salmon stir-fry. The firm salmon meat, combined with the rich accompanying sauce, is very delicious.
Dao Blossom Restaurant: 48 Le Van Tam (behind Sao Phuong Bac Hotel), Sa Pa town, Sa Pa district, Lao Cai. Diners share that the fish is delicious and the meat is firm, and the hotpot broth is palatable, but you may have to wait a bit (possibly for preparation)
13. Buffalo meat hung above the kitchen
If you're a fan of dried chicken or beef, then the buffalo meat hung above the kitchen of the highland ethnic people will delight you even more when you have the chance to taste it.
Buffalo meat hung above the kitchen is one of the unique dishes of the Northwest region, especially in the culinary culture of the Black Thai ethnic group.
13.1 Ingredients and how to make hung buffalo meat
This dish is often made from the meat of buffaloes raised by letting them roam freely in the Northwestern mountainous areas. When making hung buffalo meat, the meat is cut into large chunks and sliced vertically, then marinated with various forest leaves and simple spices such as lemongrass, chili, ginger, and 'mắc kén' - a type of wild pepper of the highland ethnic people. The meat chunks are then skewered, hung up high, and cooked over charcoal. The finished hung buffalo meat retains the smoky aroma almost intact, but without causing discomfort, making the dish even more attractive and unique. This cooking method also helps preserve the dish for a longer period.
The outer part of the finished hung buffalo meat is dry and dark brown, but the inside is dark red, tender, and still retains the very distinctive flavor of buffalo meat. The longer the meat is kept, the richer it becomes, combined with the spicy, aromatic flavors of the spices, mixed with the faint smoky aroma, making the dish even more special. When enjoying hung buffalo meat, you should gently tear the meat apart to make it softer, then tear it into small pieces like grilled squid, and eat it as is or dip it in a bit of spicy chili sauce to enhance the flavor.
13.2 Where to buy hung buffalo meat
This dish is becoming increasingly popular nowadays, so you can find it anywhere. However, you need to choose reputable places to buy or enjoy this dish to avoid buying low-quality meat or pork falsely advertised as hung buffalo meat. Here's how to differentiate genuine hung buffalo meat. Pay attention when making purchases:
Hung buffalo meat: The exterior is dark brown, while the interior is a characteristic deep red color. The meat chunks are relatively large and chewy.
Beef: It has a lighter brown color compared to buffalo meat, with tender and small chunks. The meat is not as chewy as buffalo meat.
Pork: The meat has a very light brown color and is tender, with small chunks. It is not as chewy or delicious as buffalo meat.
Youth Restaurant: No. 5 Fansipan, Sa Pa town, Sa Pa district, Lao Cai.
Hoang Minh Sapa Restaurant: No. 9 Xuan Vien, Sa Pa town, Sa Pa district, Lao Cai.
14. Sapa Apple Wine
The apple wine might not be unfamiliar to people from the lowlands now. When the apple season comes, it seems like you can easily come across baskets of ripe yellowish apple cat everywhere.
The apple cat trees grow completely naturally, without the need for planting or care. When it's apple season, every tree is laden with fruits. The ethnic people often soak the apple cat fruit in alcohol to create a nutritious drink called apple cat wine.
14.1 Uses of Apple Cat Wine
Apple cat wine is considered one of the unique beverages of the Sa Pa highlands. The apple cat fruits are carefully soaked and fermented to make the wine. If it's your first time drinking apple cat wine, you might mistake it for a familiar carbonated drink, but because it's wine, drinking too much may make you feel intoxicated.
Regarded as a refreshing beverage that enhances the dining experience, apple cat wine also has many other health benefits such as relieving bloating, lowering cholesterol, benefiting the liver, protecting cardiovascular health, and notably aiding in weight loss.
14.2 Harvesting Apple Cat Fruits
From September to October every year is the season when ethnic people harvest apple cat fruits. This is also the time when you can easily buy freshly soaked apple cat wine. Typically, apple cat wine needs about 3 months to be ready to drink, but many believe that it tastes better and has more benefits if soaked for 2 to 3 years. This varies from person to person.
14.3 Where to Buy Apple Cat Fruits
Apple cat wine is commonly sold in Lào Cai and Yên Bái, but to purchase quality products and avoid low-quality or adulterated wines, you can buy them from San Lung Wine Joint Stock Company, headquartered at Lot 11, North Duyen Hai Industrial Zone, Lào Cai City. Here, apple cat wine is processed and distilled using special methods, resulting in a characteristic dark red color that is clear and free from impurities.
15. Starfruit in Sa Pa
Starfruit is a fruit-bearing and stem vegetable plant commonly used in our country. The starfruit and stems in Sa Pa are different from those commonly sold elsewhere. The fruit is very sweet and fragrant, while the stems, although smaller, are also very fragrant and crunchy.
Currently, the area for growing starfruit in Sa Pa district is quite large, with concentrated production in the Ô Qui Hồ area and Vi-ô-let region (belonging to Sa Pa town). With suitable soil and climate conditions, this is the ideal environment for growing the highest quality starfruit in Sapa.
The special thing about Sa Pa starfruit is that it is grown at an altitude of over 1,500 meters, cultivated on rich mountainous soil, and experiences large temperature differences between day and night. Therefore, starfruit grown here has a distinctive sweet and crunchy taste, with excellent quality. It requires almost no use of pesticides or growth stimulants, resulting in small but very sweet stems.
The starfruit harvesting season lasts from April to November each year. In recent years, due to prolonged cold weather and even snowfall, the starfruit harvest in Sapa tends to be later than usual.
If you want to buy starfruit stems, be careful to ask the seller to open each bundle for inspection. There have been many cases where tourists bought starfruit stems, but upon opening them, they found only old starfruit stems inside, which were inedible.
16. San Lung Wine
San Lung Wine is one of the specialty wines of the northern mountainous region, made primarily from glutinous rice and some highland herbs. If you happen to visit Sa Pa, consider buying some San Lung Wine as a gift for your loved ones.
16.1 Meaning of the Name San Lung Wine
San Lung means 'Three Dragons' in Vietnamese. According to the local Dao ethnic legend, San Lung Wine was traditionally brewed for offering to deities and ancestors, hence it is meticulously crafted. The exquisite drops of wine not only hold culinary significance but also carry spiritual and cultural connotations.
16.2 San Lung Wine and Health Benefits
The highland herbs play a crucial role in enhancing the aroma and nutritional value of San Lung Wine. The rice used for brewing is cultivated in terraced fields. Particularly, the harvested rice is soaked in water until it sprouts before being fermented with herbs to create the wine.
Dao ethnic people believe that drinking a bit of this wine in the morning helps one feel invigorated, dispelling fatigue from work. However, it's advised not to consume alcohol on an empty stomach as it may not be beneficial for health.
Moreover, San Lung Wine is known to combat cold weather, prevent colds and flu, alleviate joint pain, and improve blood circulation. When visiting Sa Pa, make sure to stop by San Lung commune to admire the majestic beauty of the northwest mountains, explore the homes and wine-making places of the hospitable mountainous people, and savor this excellent San Lung wine.
16.3 Where to Buy San Lung Wine?
If possible, you can also purchase San Lung Wine at San Lung Wine Joint Stock Company, headquartered at Lot 11 North Duyen Hai Industrial Zone, Lao Cai City. The company's San Lung Wine is processed and filtered using modern technologies, resulting in a clear wine unlike the manually brewed wine by the locals in San Lung commune.
17. Updating More Information
II. Conclusion
With this article discussing Sapa's specialties, we hope you have gained valuable insights into these Sapa specialties. If you plan to visit Sapa, consider purchasing these specialties as gifts.
Posted by: Lê Hiền
Keyword: Sapa specialties make perfect gifts with 17 varieties - All delicious and affordable.
