Social Con Minh, Na Ri district, Bac Kan Vietnam, is the village public domain, traditions, people hold and career development, sticking with the profession based on the profession burma to improve the life. Burman, Na Ri is made according to traditional methods, famous, delicious, high quality, don’t know from ever becoming famous specialty of Na Ri. Made 100% from powder, pure not mixed with a little impurity, so burma has maintained the position in the market. To make the vermicelli, delicious, pure, in kunming, people grow both a pass, on the pass Ang Toòng high cliff over 1000m. To harvest the tubers, each car and each car, be transported back to the village to powder processing, preparation for the process of making sorghum. Many tourists have Vietnam visa to visit and learn.
Tubers, harvesting of tuberous tits are old for into the machine to wash soil layer cling, bring crushed, take the flour pure white. To obtain the starch, the best, the dough must sift through many times to remove impurities. Powder, obtained for in canvas bags hung up for splash out the water, time suspended the dough very long, usually takes up to 13 hours. After the powder is drained, the part went to stir cooked with a little alum, stir constantly all to non-stick pot with no lumps. Powder nine bring mixed powder of life, the rate of mixing is the traditional secret of the family made sorghum. By the mixing ratio, the different will give off the strands of vermicelli with various flavors. The mixture powder into a mold to proceed to the coated cake.
The cake thin, long rectangular length to more than 1m in width over 50cm are to on the exposure to the eagle man. When cake se to gradually move to yellow opaque the still plasticity is brought into the blood, cut into international fiber sorghum. Fiber sorghum after rolling out back were exposed again, a deck that stretches the flooded yellow of burma, in the air wafting the smells, soothing calming. Sorghum after exposure enough, then proceed to cutting and packing.
Burma, the finished product has dark yellow, which is the natural color of the plastic, people, Na Ri completely, not use chemicals in the production of sorghum, in order to retain what nature at her best, also with the type of vermicelli you use chemical fiber sorghum will be white in color or gold in, but not keep the taste original.
Burman, Na Ri cook soup vermicelli, chicken vermicelli for breakfast or stir-fried glass noodle are very tasty, fiber sorghum, although long cooking retains the girl tough or crispy, fragrance characteristic of muscle fiber sorghum in in chewy and brittle closely very attractive, conquer all the guests. Burman, Na Ri to bring the taste of home Na Ri, taste of meticulous craftsmanship and diligence of the people in the village do vermicelli long life.
Source: Du Lich