When you come to An Giang, not only do you have the opportunity to explore new lands, new things. This place also holds many delicious food, making visitors once here will remember forever after.
For the people of An Giang, jargon is a cultural feature. Thotles of palm family, straight stem, about 30 m high, diameter of trunk about 30 cm, green leaves um grow like coconut leaves, palm leaves. Thoth flower blooms all year round, but most from the end of the year until March next year.
Not only the majestic appearance, Thotles is also known by many uses. Leaves for roofing, carpeting, basket weaving, conical knitting or paper making. The stem is used for firewood, but the most used parts are flowers, fruits and roots. You can see more: Mekong river cruise reviews
In the flowering season, flowers are fragrant bunches should attract a lot of bees. An Giang people often climbed trees, tying a small tube at the beginning of each flower cluster. This tube connects to a bamboo tube or larger container. Then, they use a knife to cut the water in the flow of flowers. Every night, the essence of fresh water from the flower bunches down, about a liter. This is a kind of precious due to the taste and aroma is very fragrant.
According to the local people, water taken from the flowers can be taken immediately or also bring to cook until the condensed sugar will be jargon, the usual sugar to cook the tea smell and the famous sweet is typical of An Read. Some people do not drink right now, do not cook sugar with enamel to produce a jar of sweet, delicious aroma, drink good but also very easy to say.
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A few months after flowering, thymus begins to produce results. The green pebbles, growing into chambers (South called the pancake), large fruit with fist, each chamber has several dozen fruit. The old fruit turns brown, the cockroach is smooth, inside each is 4 to 5 pouches and thick as a piece of green leafy vegetables, in the fresh water as coconut milk, but the taste is special and very private.
Not only drink water and eat the "rice" in the left, the chefs also create the "rice" to cook tea, or squeezed coconut milk fat, mixed with less sugar and mixed with the jar Aromatic for sale as a tea, very popular student.
