With love and passion for the rich ethnic cultural heritage, Do Hung from Hoa Binh city's Trung Minh ward, currently working at a provincial administrative agency, has delved into studying the unique fermentation process of the ancient Muong people. He has revived the traditional method of making leaf liquor, creating exquisite beverages imbued with the aromatic flavours and cultural essence of the Muong people's cuisine.


 Hung (far right) introduces the production process of Muong leaf liquor.


Sharing his story, Hung recounted an impressive encounter during a business trip to a remote highland commune where he had an opportunity to taste a unique distilled liquor made from fermented leaves, a cherished tradition among the locals. Intrigued by its distinct taste, he discovered that it was a traditional Muong leaf liquor, distilled only on significant occasions such as ceremonies and festivals due to its complex process. Driven by a desire to preserve and promote the culinary cultural heritage of traditional Muong leaf liquor, he embarked on a journey of research and exploration, scouring ancient texts and visiting various local Muong areas to unlock the secrets of production, bringing this precious liquor to consumers' hands.

 

Continuing alongside local residents, Hung collected leaves and herbs, presenting them to traditional medicine practitioners, cultural researchers, and herbalists in and outside the province to determine their names in the herbal medicine directory and their medicinal properties. After tireless research and experiments, Hung successfully recreated the traditional method. His exquisite leaf liquor has been warmly received by customers within and beyond the province.

Hung's dedication extends beyond reviving the beverage itself. He actively supported the establishment of the Thach Yen cooperative in Thach Yen commune, Cao Phong district. The cooperative offers four product lines, namely Thach Yen sugarcane liquor, Yen Thuong sticky rice liquor, Yen Thuong sticky rice with golden flower liquor, and the signature leaf liquor made from fermented sticky rice. All products have been recognised as meeting the local One Commune, One Product (OCOP) 3-star and 4-star standards.

 

To meet the stringent market requirements, the Thach Yen cooperative boldly embraced technology, investing in modern equipment for production in most stages, from yeast cultivation, mold formation, fermentation, distillation, purification, and aging to packaging. With a long-term sustainable development orientation, the cooperative will transfer technology and establish traditional liquor production villages, fostering local socio-economic development while creating job opportunities./.

 

 

 


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