Mountain goats of the rocky plateau

On the cold, sharp rocks, where only weeds and shrubs seem to exist, there is still a breed of resilient goats that cling to rocks, climb slopes, and ride the wind to grow up day by day. That is the mountain goat of the Tuyen Quang rocky plateau.

Goat can be processed into many delicious dishes.

Unlike goats raised on farms or in the plains, goats in the rocky plateau are completely free-range on steep, jagged mountain slopes. From early morning to late afternoon, the herd of goats follows the rocky slopes, eats wild grass and leaves, drinks cool stream water, and constantly moves to find food. Not confined, not fed industrial food - mountain goats develop completely according to the laws of nature.

One of the must-try dishes is raw goat with lemon, rustic yet sophisticated. The goat meat is roasted with straw until golden brown, washed with warm water to remove the odor, and then boiled. When sliced, each slice of meat still retains its pink color and firmness. Then, the meat is mixed with lemon juice, ginger, lemongrass, chili, shredded wild lemon leaves, especially crushed mac khen and doi seeds - two spices considered the "soul" of the cuisine of the rocky region.

Steamed goat with perilla is also a famous delicacy. The goat meat is lightly marinated with ginger, lemongrass, and a little corn wine, then arranged between layers of leaves and steamed until tender and sweet. The heat retains all the nutrients, while the perilla leaves and ginger help mask the smell and enhance the medicinal flavor.

When night falls in the highlands, there is nothing like gathering around a steaming pot of goat hotpot with Chinese herbs. The broth is made from goat bones simmered with local herbs such as angelica, Chinese yam, jujube, wolfberry, longan, ginger, lemongrass and corn wine. The goat meat is blanched until tender, served with wild vegetables, bamboo shoots or cat's whiskers - all like a culinary symphony that is both aromatic and nutritious.

It is worth mentioning that the highlanders do not use MSG or flavoring agents. They believe that natural herbs and slow-simmering techniques are enough to create a deep sweetness in the dish. A culinary philosophy that is both sober and sophisticated.

Hoang Anh

Source: https://baotuyenquang.com.vn/van-hoa/202508/de-nui-vung-cao-nguyen-da-d044a6d/